Cherry season always makes me think of Afghanistan where the cherries are unbeatable. Today my daugther Sofia and I had a great time with my new cherry pitter. I couldn't believe how easy it was to make this recipe with this handy gadget. I was a minimalist with my kitchen but just in the past month along with the cherry pitter I also purchased a rice maker and a bread maker from Good Will. They were so cheap, I had to have them. I can't explain my kitchen gadgets buying craze, perhaps it is countering my effort to edit my wardrobe.
This recipe is kind of an unusual one, and includes my three favorite ingredients: yogurt, cherries, and garlic. I know many people may cringe at the thought of mixing garlic with cherries and yogurt, but it's really delicious. Since cherry season is upon us I thought I would share this recipe.
I like to serve Garlicky Yogurt with Cherries as an appetizer or a side dish with chicken and lamb kebabs. I make it with dried garlic which lends a subtle flavor; it is less biting than raw garlic. This also makes a satisfying snack that is a nice alternative to parfaits or sugary yogurts. Using full-fat yogurt is richer and tastier, but I usually make it with non-fat for health reasons. Enjoy.
Garlicky Yogurt and Cherries
1 1/2 cups plain yogurt
1 pinch dried ground garlic
1/4 tsp. salt ( more if you like the sweet & salty flavors)
1 cup whole raw cherries, pitted and halved
1 tbsp. chopped fresh mint (optional)
Mix the yogurt, garlic, and salt in a bowl and stir until the yogurt is creamy. Add the cherries and mix until the cherries are coated with yogurt and distributed evenly around the bowl. The sauce will turn pink. Scatter the mint over the top.
Makes 2 cups.
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