There happened to be an opened bottle of Cabernet Sauvignon. Last time, this was used to flavor ground beef in a Shepherd's Pie. Taking a leaf from Food Scavenger's dining hall, the Shepherd's Pie contained a bottom layer of ground beef, a middle layer of corn and caramellized onions (plus some green and red bell paper for color), and a top layer of mashed potatoes. After combining all three layers, Food Scavenger broiled the top, which was sprinkled with garlic powder, cheddar cheese, and slices of jalapenos. The only "leaf" taken from the dining hall was having three layers: beef, corn, and potatoes. Everything else was sheer scavenger inspiration.
This time, though, Food Scavenger eyed it up in combination with a box of fresh strawberries. This led to this fruity delight:
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| There used to be a full bowl, but in the course of taking pictures, Food Scavenger became a little hungry... |
1 1/2 to 2 c. strawberries (sliced in halves or quarters)
1/4 c. Cabernet Sauvignon
3 tsp. sugar
1 tsp. lemon juice
1 c. yogurt
Optional: 1 tbsp or more of brandy.
Soak strawberries in the Cabernet Sauvignon and sugar and lemon juice. Store in refridgerator for a few hours. Then, blend with yogurt. Chill. Add to ice cream maker per ice cream maker's instructions.
At first, Food Scavenger and family was... it's okay. Light, fruity, a nice break from the heaviness of everything else they'd been eating. Oddly carbonated (the Cabernet Sauvignon in attendance?). Then slowly, but surely the request for ice cream was just strawberry. Strawberry. Strawberry.
Then, things got a little crazy and Food Scavenger found herself finishing off an entire container*. It was just so easy to eat at night, when the summer's heat bore down on you and coffee and chocolate seemed too heavy a flavor.
* Food Scavenger reuses 32 oz yogurt containers. She finds them to be the perfect size for chilling and storing an ice cream batch.
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