We’ve had a spate of cool, drizzly, grey days. The sort that act as a reminder that the long days and warm nights of the middle months are beginning to shorten and Autumn with its crisp apples and steamy teas and roasted root vegetables is really not so far away. I’d say it has been unseasonably cool for Summer – for August – but that would assume that I have any sort of handle on the weather patterns in North Carolina, a state which I have come to learn has daily – if not hourly – seasons.
It was enough to spend the weekend hibernating inside with the Honey, catching up on our tv “stories” and looking after a slow-braising beef pot-roast, a dish that my grandmother taught me to make, without ever writing down a recipe.
Her loose, comfortable style in the kitchen – cooking by taste and smell and feel – influences every savory dish I make. It’s the thing I love best about home cooking: complete freedom to experiment. To play with new ingredients.
Chobani recently sent us a sampling of their Greek yogurt – a big, ice-packed box arrived on our doorstep a few weeks ago much to my delight – and I’ve been playing and developing some new recipes, both savory and sweet.
These little Raspberry Yogurt Cakes came out of that experimentation and are packed with delicate red raspberries, a hint of lemon and the sweet tang of Greek yogurt. Though I baked them in muffin cups, I’m calling these cakes because of their flatter tops and dense, moist texture. Name aside, they are still certainly appropriate as a sweet breakfast treat, as dessert always seems to be.
A special thanks to Chobani for providing us with the samples of their Greek yogurt used in this recipe.Print