Berries with Greek Yogurt Creme Brûlée

In celebration of Berry Week, Day Two, I bring you a tangy, slightly sweet combination of berries of and yogurt. 

The best thing about creme brûlée is the crunchy caramelized sugar top, that cracks every so beautifully with your spoon. So when I saw this recipe for Greek yogurt with the same addictive topping, I knew it was a match made in heaven.

This dish is perfect for weekend brunches. It seems impressive thanks to the burnt crust, but it couldn't be any easier! It's a delicious marriage of berries, granola, yogurt, and caramel that would please even the pickiest of eaters.

Now, this recipe does turn out better if you follow Bobby Flay's instructions exactly and use a kitchen blowtorch. Since my blowtorch is still sitting in a Sur La Table waiting for me to purchase it, I used the broiler on high heat. While mine did not come out quite as beautifully as Bobby Flay's, they were equally delicious!

Berries with Greek Yogurt Creme Brûlée

Recipe from Bobby Flay

16 ounces 2-percent Greek yogurt

1/2 vanilla bean

2 cups fresh berries

1/2 cup granulated sugar, plus more

2 teaspoons fresh lemon juice

1/2 cup granola

Remove the seeds from the vanilla bean. Combine the vanilla bean seeds and the yogurt in a bowl, then place in the refrigerator for at least 30 minutes.

Put the berries in a small saucepan with 1/4 cup of water, and cook over medium heat until the berries are softened, about 3 minutes. Remove from the stove and stir in lemon juice and 1/2 cup of sugar. Let cool slightly before dividing the mixture equally amongst 4 eight ounce ramekins.

Sprinkle the granola over the berries, then spoon the yogurt over the top, filling the ramekins. Cover and place in the freezer for 5 minutes.

Remove the ramekins from the freezer and sprinkle 2 tablespoons of sugar over ramekin. Using a kitchen blowtorch, caramelize the sugar by slowly sweeping back and forth over the surface of the yogurt. Let the sugar harden before serving.

8 Ways to Liven Up a Berry Salad

In celebration of SUMMER and SUN, I am bringing you a whole week's worth of berries! For me, there is nothing quite as pleasant as freshly picked berries, whether you picked them yourself or bought them from the farmer's market.

Today, I am bringing you 10 ways to improve your berry salad. Berry salads are a staple at my brunch and dessert tables, but after a while, I am ready for something new. These twists on the classic will entice all of your friends at your next dinner party.

1. Add orange zest strips to your salad with this zester. You can see how beautiful it looks in the pictures above!
2. Chop in a handful of fresh herbs, like mint or rosemary.
3. Drizzle in a tablespoon or two of a flavored liqueur like Grand Marnier or Framboise.
4. Macerate the berries in just a touch of vanilla sugar. It's perfect as a topping for shortcakes or pound cake. 
5. Add a splash or two of balsamic vinegar...I promise, it's delicious!
6. Crumble in some tangy goat cheese or feta cheese for a salty-sweet twist.
7. Create a delicious pancake topping by throwing in a dash or two of cinnamon to your berries. 
8. Squeeze in a lime or a lemon for a tangy taste!

Hope this inspires you to take some risks on your next berry salad. Let me know in the comments what's in your favorite berry salad!

Grapefruit Brûlée

Hello friends!  I hope you have been surviving this week. Last weekend was absolutely glorious here in DC, and I was hoping the good weather would be here to stay. Unfortunately, the polar vortex decided to revisit the East Coast, so spring will not be here for at least another week.

One of the good things about winter (besides hot chocolate, snowmen, and cuddling by the fireplace of course) is the abundance of great citrus that pops up around this time of year. Grapefruit often gets overlooked when compared to blood oranges or the cute little tangerines I spy at the grocery store. Grapefruit is certainly more of a time investment--it is easy to eat an orange on the go, but a grapefruit requires some patience and time as you cut out each individual section.

This grapefruit brûlée recipe will certainly make you rethink your decision next time you skip over the grapefruit at the grocery store. First, the sugar makes the grapefruit a little more appealing to those who still have not graduated to eating plain grapefruit yet. Secondly, this recipe will impress any guest you have over for brunch thanks to the caramelized top, even though all you did was stick the grapefruit in the oven!

Impressive yet simple, that's my MO.

Happy weekend---hoping you have lots of warmth and sunshine, no matter where you are in the world!

Grapefruit Brûlée

Adapted from Bon Appétit Magazine

Four servings

2 grapefruits, halved crosswise

4 tablespoons raw sugar

• Trim 1/4 to 1/2 inch of peel from the bottom of each grapefruit half to stabilize the fruit and prevent it from rocking back and forth.
• Place grapefruit, cut side down, on a paper towel, and let it sit for 5 minutes.

• Invert grapefruit, and sprinkle each half with one tablespoon of sugar.  Try to make sure the sugar is distributed evenly!
• Preheat your broiler and place your grapefruit cut side up on a baking sheet lined with aluminum foil.

• Broil grapefruit, watching closely, until the sugar is melted and beginning to turn dark amber, about 8 minutes.
• Let grapefruit cool slightly before serving.