I recently attended the an international food blogger’s conference called Food Bloggers Connect. This took place in London (!) and I had such a great time meeting other bloggers who are so passionate about food, photography and life. Another thing I enjoyed at FBC5 was the never ending supply of Chobani yogurt. Chobani was one of the sponsors and we had lots of yogurt over our three days at the conference. The Chobani reps and media team were all super nice and on the last day of the conference, Chobani made a lovely brunch for all of us food bloggers.
One of the things that this brunch emphasized was that there is so much that can be done with yogurt beyond just eating it plain. I already knew that, in a pinch, I could use yogurt in place of eggs in a pancake recipe when unexpectedly out of eggs, and that it does a bang up job of imitating buttermilk. However, one thing I hadn’t thought of was stirring yogurt into scrambled eggs. It lent the eggs a creamy and tangy note that was quite tasty and I thought that was pretty cool. If you are interested, here’s a link to a conversion chart up on Chobani’s website that sets out guidelines for substituting greek yogurt into recipes. (In England they call it “strained yogurt.”)
Now, it’s still peach season and I bought two more enormous baskets of peaches last week at the farmers stand, so I am furiously going through peaches. Peaches with greek yogurt is actually one of my favorite summer breakfasts; the sweet, juicy peaches just go so well with the thick, tangy greek yogurt. So delish. So I decided to dress up my typical peaches and plain yogurt a bit by whipping some basil and honey into the yogurt and then using my kitchen blow torch to caramelize some sugar on the peach halves. This was also my first time playing with the blow torch. It made me pretty happy. The end result also made me happy. The caramelized portion of the peach delivered more mellow and rich flavor to go with the honeyed, basil yogurt, while the brightness from the untorched part provided layers of peachy goodness. This makes a great, healthy summer dessert. Okay, so there’s some sugar, but it’s still pretty virtuous, all things considered.
Update: I made this is the evening so dessert was on the brain. However, as I was the only person eating them, I had some extras. I wrapped them up, stuck them in the fridge and, lo and behold, they make delicious breakfast as well. Plus, everything has had more time to mingle and get to know each other so the flavors were really bold and cohesive.
1 C Plain Greek Yogurt, very cold
1 Tbsp Honey
1/2 tsp Basil, fresh and minced
Sugar, for dipping the peaches.
Combine the yogurt, honey and basil in a mixing bowl and whip until smooth and combined. Cover the yogurt and set it in the refrigerator until ready to use. (Tip! Letting this sit for a while will give the basil a chance to really infuse its flavor into the yogurt.)
Peel the peaches and slice them in half. I like to slice them top to bottom (along the Y-axis, so to speak) and then gently pull or twist the halves apart. Dip the cut edge of each peach half in granulated sugar.
Us the blow torch to caramelize the sugar coating the surface of the peaches. If you do not have a blow torch, you can probably get a similar result by placing the sugared peaches cut side down in a hot frying pan for a few moments.
Spoon the yogurt into some kind of fancy glass and then rest the caramelized peach on top of the yogurt. Garnish with a sprig of basil and you’ve got yourself one classy summer dessert. (or breakfast.)
- 2 Peaches
- 1 C Plain Greek Yogurt, very cold
- 1 Tbsp Honey
- ½ tsp Basil, fresh and minced
- Sugar, for dipping the peaches.
- Combine the yogurt, honey and basil in a mixing bowl and whip until smooth and combined. Cover the yogurt and set it in the refrigerator until ready to use.
- Peel the peaches and slice them in half.Slice them top to bottom (along the Y-axis) and then gently pull or twist the halves apart. Dip the cut edge of each peach half in granulated sugar.
- Us the blow torch to caramelize the sugar coating the surface of the peaches. If you do not have a blow torch, you can probably get a similar result by placing the sugared peaches cut side down in a hot frying pan for a few moments.
- Spoon the yogurt into some kind of fancy glass and then rest the caramelized peach on top of the yogurt. Garnish with a sprig of basil.