The creamy consistency of thickened yogurt is a nice foil for the earthy green flavours of wild plants. People are always surprised at how wonderful this tastes. I sometimes use the yogurt as a base for bigleaf maple syrup or infused syrups with similarly excellent and sweeter results.
1 cup (250 mL) oxeye daisy leaves
¼ cup (60 mL) white wine
2 cups (500 mL) thick Greek or Balkan-style yogurt
1 tsp (5 mL) honey
juice and zest of 1 lemon
¼ cup (60 mL) whipping cream
In a food processor, add the oxeye daisy leaves. Purée until smooth, scraping down the sides occasionally. Add the wine and purée until very smooth. Refrigerate until needed.
In a small bowl, combine the yogurt, honey, lemon juice and zest, and whipping cream. Whisk to mix and let sit for 15 minutes.
Line a wire mesh sieve with paper towels or cheesecloth. Add the yogurt mixture and place over a bowl. Fold cheesecloth overtop of the yogurt and place a small plate on top. Place in the refrigerator and allow to sit for at least 2 hours, or until the yogurt thickens and the bowl has accumulated a cloudy liquid. Remove the yogurt from the sieve and transfer to a storage container.
To serve, spread the yogurt on a serving plate. Top with the purée of oxeye daisy leaves and serve immediately with fresh bread for dipping. Also great as a base for a salad plate with roasted beets or smoked salmon.
MAKES ABOUT 2 CUPS (500 mL)