Greek Yogurt with Strawberries, Toasted Almonds and a Beaujolais Wine Reduction

With strawberries coming into season within the next month or so I thought it was about time to put on my thinking cap and start developing recipes to take advantage of their deliciousness. I can happily say that I think you’re going to like what I came up with. Whether for a luxurious breakfast or an interesting and light Spring dessert, the combination of Greek yogurt, fresh strawberries, lightly toasted almond slices and a Beaujolais wine reduction is sure to be a hit.

Though it’s a ridiculously simple dish to put together, the flavors are surprisingly complex. The predominant flavor profile is earthy, thanks in part to the interplay between the yogurt, slightly sweetened with local Alabama honey, and the light nuttiness of the toasted almond slices. The dry fruitiness of the slightly peppery Beaujolais reduction also mingles particularly well with the acidic, pungent earthy flavors of the strawberries, which are macerated in a bit of aged balsamic vinegar and sugar to intensify their flavor. But perhaps my favorite part of the dish lies in the delicate contrast of textures; the sensations of the rich and creamy yogurt against the slight crunch of the almonds is particularly superb.

Greek Yogurt, Strawberries, Toasted Almonds, and Beaujolais Recipe:

Serves 1-2

• 7oz (200g) Greek Yogurt (Such as Fage brand)
• 1 tablespoon honey
• 4-6 fresh strawberries
• 1/4 teaspoon aged balsamic vinegar
• 1 teaspoon sugar
• 2 cups Beaujolais wine
• 1/4 cup sugar
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup sliced almonds

Preheat oven to 300 degrees

Spread almonds evenly over a baking sheet and toast for 8-10 minutes, stirring halfway through, and allow to cool. In a small bowl, combine yogurt and honey and refrigerate. Slice strawberries in half. In a small bowl, combine with vinegar and a teaspoon of sugar. Let the mixture macerate for 20-30 minutes at room temperature, stirring occasionally. In a small sauce pot, combine wine, 1/4 cup sugar, and black pepper. Reduce mixture over medium-high heat until the mixture coats the back of a spoon (should reduce to around 1/3 cup). Allow the mixture to cool (you can speed up the process by placing the pot directly into an ice bath and stirring until cool). To assemble, dollop yogurt in the center of a small bowl, spoon wine around the edges, and arrange strawberries and nuts in an attractive pattern. Serve chilled.