Sheep's milk yogurt

Sheep's Milk Yogurt, sweet cicely, rhubarb, chartreuse, lemon verbena

Strawberry

(photo courtesy of the awesome instagram skills of Audra Viehland)

White Chocolate, strawberry, whey, olive oil, nasturtium, ricotta 

Strawberry season is finally in full swing. We are actually getting some awesome strawberries here in northwest Connecticut. So good in fact that I was struggling to figure out what to do with them because I just wanted to serve them as is. I was inspired by salad with italian flavors for this dessert. I love the classic combination of strawberries with black pepper and balsamic, especially on a salad of pepperry greens such as arugula and a soft goat cheese. So simple but still one of my favorites. So with this dish instead of macerating the strawberries in vinegar, I substitute the sour- tangy flavor with whey. We get some great local yogurt and we save the whey which is very versatile. . We use the whey for baking and lacto-fermented, etc. The strawberries are just compressed whole in whey, lightly sweetened with sugar. I also use the whey to make a nice peppery olive oil-whey cake that is cut and then toasted to make "croutons" just like in a salad. I serve it with Calabro ricotta from New Haven (which i clearly love- i use it constantly) that is sweetened. It is garnished with peppery nasturtium, untouched strawberries, olive oil, and served in a white chocolate "egg". Dessert salad- Simple but good.

white chocolate eggs