When we first opened Inn Serendipity Bed Breakfast, finding a breakfast drink option proved a bit of a challenge as we aspired to keep our meals both seasonal and local. Our solution to a glass of juice at breakfast came in the form of an inherited 1970s yogurt maker. We figured yogurt-based smoothies would showcase our great dairy state. When we have time, we prepare batches of yogurt using organic powdered milk from Organic Valley Family of Farms, then blend into various seasonal breakfast smoothies based on whats ripening in the gardens or what we have frozen in the winter. Theres a growing number of regional dairies that also provide artisanal yogurt, a great option if you cant get your hands on a yogurt maker. At the Inn, we feature Sugar River Dairy's Homestead Lowfat Yogurt, made by Ron and Chris Paris right in our county. Because we cant always get ripe organic bananas locally, we stockpile organic bananas when we can find them and freeze the bananas whole. We freeze most of the fruit we grow for these smoothies -- using frozen fruit gives the smoothies have a shake-like consistency.
|Plain yogurt||1 Cup (16 tbs)|
|Milk||1/2 Cup (8 tbs)|
|Frozen strawberries/Raspberries / blueberries||1/2 Cup (8 tbs)|
|Bananas||3 (Depending On Size)|
|Frozen fruit/5 ice cubes||5|
Blend the honey, yogurt and milk first in the blender, otherwise the ice cubes or frozen fruit will solidify the honey, making it difficult to dissolve.
Add remaining ingredients and blend until smooth and creamy, like a thick shake. If too thick, add water until the texture is to your liking.
Pour into serving glasses. Serve in champagne flutes for an elegant touch and garnish with lemon balm or mint leaf.
This recipe has been excerpted from Farmstead Chef, written by Lisa Kivirist and John Ivanko. For more details or to purchase the book, visit www.farmsteadchef.com.
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