Wow, what a week and it is only Tuesday when I write this! Was the hurricane really going to hit us? Was it just hype? Friday and Saturday looked fine to me, so it seemed doubtful that much would change. But boy did it change! Well, thankfully I went through the motions of getting prepared and purchased from the ‘Sandy Aisles’ of the hardware store (you gotta smile – they actually labeled it that way).
Now back at home with hurricane prep work all checked-off, I was starting to get antsy. The hurricane news was starting to appeal to my neurotic side and the board games were sucking the life out of me. It was time to seek refuge in my favorite place ‘the kitchen’. I started cleaning out the cabinets, drawers and refrigerator. Wow, how did I end up with 3 containers of 32oz vanilla yoghurt? How did I allow my farmers market walnut and cranberry bready to morph in to a brick? With a potential power outage a few hours away, I needed to use the yoghurt up and whilst I was at it, I had to find a way to use the stale bread.
Half the bread was re-purposed in to croutons for panzanella since tomatoes, onions and vinegar don’t rely on the fridge over the coming days and the other half was turned in to a toasted breadcrumb that looked and tasted liked granola. The outcome was becoming obvious now: A Sundae topped with walnut-cranberry granola. I whipped the yoghurt with a little smashed cardamom and my recent favorite gooey honey (the Petite Abeille brand of honey, just so you know). Now to finish this creamy beauty, I gave it a generous sprinkle of the breadcrumbs, some pistachios and a final draping of that liquid gold honey.
Whilst I didn’t get through all 3 containers of yoghurt, a momentary frugal mindset transformed a couple of ingredients in to a gourmet desert.
Recipe for yoghurt and toasted walnut and cranberry bread sundae
- 1 cup yoghurt (any works, but if it’s unsweetened, add some more honey)
- 1 vanilla pod, crushed with a rolling pin or mortar and pestle
- Handful of toasted breadcrumbs (if using plain bread, toss in chopped dried fruit or a teaspoon brown sugar)
- 1 tsp. honey for the yoghurt and 1 tsp. to drizzle
- 1 tsp. chopped nuts
1) Whip the yoghurt with the cardamom and honey
2) Chop the nuts and sprinkle over the yoghurt. Sprinkle the toasted breadcrumbs. Drizzle the remainder of the honey.
3) Serve chilled
Saira Malhotra, is of British –Indian descent and is a chef, food writer and cooking instructor based in New York City. Raised in Hounslow, U.K, or rather ‘Little India’, where the air is aromatic with roasted spices, little did Saira know these moments would follow her from being a student in France and Italy to residing in NYC with her husband and kids and parlay themselves unexpectedly in to a culinary career. She is a graduate of the International Culinary Center in New York City. Come visit her at her food blog: www.passportpantry.com where she shares approachable and international recipes