The food was great, I mean really great; buffalo milk soft serve with olive oil and flaky salt, salted chocolate popsicle with tequila, duck meatball sliders with bacon and Greek yogurt jam, blue cheese powder (really, it’s a thing and quite frankly it’s going on everything) and anything that the guys from Animal and Son of a Gun made was pretty much my favorite. (If you want more to see more photos of all that food check out my instagram).
As amazing as the food was in Aspen the people who I shared the weekend with were even better. It’s really always about the people, right?
I found my people; the ones who happily eat a burger in a hotel room bed while watching, Catfish on MTV with no shame and the ones who like to hang out in the corner at parties. I like to call us; Cornervoires. We talk about things beyond the weather, we point out the bites not to be missed and we call it a night around 10 pm because the quiet hotel room is calling us home.
I came home eager to cook in my own kitchen after eating so much food made by and learning from some of the best in our industry (did you know Jacques Pepin pan fries his deviled eggs?!). Basically I was spoiled by incredible food and inspired to spoil others in the same way.
This frozen yogurt pulls inspiration from a number of places and tastes from the weekend. It’s softly sweetened with honey so it’s fragrant and floral without masking the bright tang from the yogurt. I use full-fat or as close to full-fat Greek yogurt as I can find then whisk in honey, a pinch of salt to round out the flavors and finally just a bit of vanilla extract. You could add a pinch of cinnamon or cardamom or use vanilla bean if your pantry isn’t bare like mine. I came home to the markets loaded with berries and my currant tree bursting with fruit so I topped the yogurt with golden raspberries, red currants and mulberries.
I find it’s best to serve it straight from the machine so it has the consistency of soft-serve.
I do so hope your ice cream base is already in the freezer because if so you are about twenty-five minutes away from frozen yogurt.
*This trip was sponsored by Chobani and is the reason you’ll see a lot of yogurt inspiration on the blog in the coming months as I came home inspired by many of the amazing tastes that Chobani served over the weekend. The photos and words are all mine.
I’ll be working with them to create a “Lookbook” based on all the great food and trends we saw in Aspen. I will be sure to tell you more about that when it comes out.
Honey Sweetened Frozen Yogurt
24 ounces plain, full fat Greek yogurt
1/3 cup honey (or up to a scant 1/2 cup)
1 teaspoon vanilla extract
Fresh berries for serving
In a large bowl whisk together the yogurt, honey, salt and vanilla extract. Taste and adjust the seasonings to your liking.
Freeze in your ice cream machine according to the manufacturer’s instructions.