Friends, I was a bit of a bad blogger last week. For one, I gave you no Superbowl recipes. I’m sure you had no shortage to choose from, so I feel less bad about that one. But the second, the even worse blogger sin- it was Ms. Ina’s birthday last Thursday and we did nothing to celebrate! Yikes- this one needs to be fixed. So later this week I’ll be doing a roundup of my favorite recipes of hers, and perhaps whipping up a few in the kitchen, too.
Apologies aside, I have a really wonderful breakfast dish to tell you about! I love sharing recipes with you, but I really get the most pleasure out of sharing the incredibly simple ones. The ones that are easy enough for a week day morning, yet still special enough for entertaining. This one fits that bill perfectly. Greek yogurt gets whipped up with fresh vanilla bean and topped with a drizzle of raw honey, and sprinkling of crushed almonds. I enjoyed this for breakfast yesterday while devouring my latest read (The Help), but I think it would make for a gorgeous brunch appetizer. You could prep the yogurt in ramekins and store in the fridge until your guests arrive. Then serve with scones, fresh fruit, and really good coffee. I’m sure your guests will be very happy.
Vanilla Bean Greek Yogurt
Make four 1/2 cup servings
- 16 oz container greek yogurt
- 1 vanilla bean
- 1 tablespoon and 4 teaspoons raw honey
- 1/4 cup roughly chopped almonds
Cut the vanilla bean lengthwise, and scrape out the seeds. Add the vanilla bean seeds, 1 tablespoon honey, and the yogurt to a bowl and stir well to combine. Let rest for one hour in fridge so flavors can meld. Divide the yogurt between four ramekins, top each with 1 teaspoon raw honey and 1 tablespoon crushed almonds. Serve immediately or store in fridge until ready to serve.