Thursday, February 20, 2014
Blueberry Pomegranate Yogurt with Sage Butter and Almonds
Every once in a great while, lines, shapes, forms and expanses all come together in such a way that one can actually feel the roundness, the spherical nature of the Earth. This fact, which exists in the realm of abstraction, is accumulated as knowledge, to be carried along like eggs in a basket as one travels along.
There are times, however, when this fact becomes more that theoretical. It becomes practical and alive.
Instead of seeing the world with its immense tracts of perceived flatness, these rare and beautiful moments occur, in which we can feel the bends and curves of the world . The four dimensions of reality that we know of are actually felt. Not only known, but experienced. With sight, with sound, with touch.
The body becomes alive, electric, taking in the sensation and rolling it around in the mind. For this moment, this brief and fleeting moment, it is as if you have been bestowed a secret from the universe.
That electric feeling... was sparked with this yogurt. The butter, infused with the unmistakable smell and taste of fresh sage leaves is what does it. Adding butter to something that generally is served butter-free raises possibilities. So many possibilities that bend and curve the world of taste, giving glimmers and whispers of what can exist in edible form.
Not only is there sage butter here, but blueberries and pomegranate arils glistening like jewels, dusted with a hint of cinnamon and squeeze of fresh orange juice, orange-scented yogurt, and almonds and flax seeds to give some crunch, some heft to each bite. A taste of what it means to be alive.
I am aware that blueberries are not yet in season, but here is a video all about this fruit from Cooking Light to file away for that time, that precious precious time when blueberries make their glorious appearance once again.
6 ounces blueberries
1/4 cup pomegranate arils
1/4 teaspoon cinnamon
1 tablespoon fresh orange juice
1 1/2 cups plain Greek yogurt
1 1/2 tablespoons fresh orange juice
1 1/2 teaspoons honey
1/3 cup sliced almonds
2 tablespoons flax seeds
4 tablespoons unsalted butter
pinch kosher salt
8 sage leaves, torn
In a small bowl, toss the blueberries and pomegranate arils with cinnamon and fresh orange juice. In another bowl, stir the yogurt, juice, and honey together. In yet another bowl, combine almonds and flax seeds.
mix everything together
Melt the butter and salt in a small pot over medium low heat. Add the sage leaves cook for a few moments until the butter takes on a wonderful sage fragrance. Assemble the yogurt bowls with the yogurt, berries, almond/seed mixture and a generous drizzle of sage butter. Serve immediately before the butter has a chance to harden.