Hazelnut Yogurt w/ Figs
Another new cookbook for my collection.
This one is a doozy. I love it.
Missy Robbins' book "Breakfast, Lunch, Dinner... Life!: Recipes and Adventures from My Home Kitchen".
Missy is the chef/owner of Lilia Restaurant in Brooklyn, which I still have not been to (hard to get in and Brooklyn seems like worlds away, and it's actually only 24 miles from my house).
You should get the book just for this recipe.
I love yogurt, and since coming back from France recently, I have yogurt on the brain.
I had never had a nut yogurt, which is more popular in Europe and Israel. And hazelnut yogurt?
I love hazelnuts, and when they are toasted, they have an intoxicating aroma.
But please, no fake hazelnut flavor, like in coffee, I just can't.
Ok, enough about what I like and don't like......let's make this recipe.
Here, Missy uses dried figs and Greek yogurt....I had fresh figs, so opted for them instead.....so good.
The recipe calls for 32 oz. of yogurt, which makes a lot. I cut the recipe in half and I still had breakfast for 4 mornings.
Use any Greek plain yogurt you like, I used Chobani and Fage because I had them!
Hazelnut Yogurt: (adapted from Breakfast, Lunch, Dinner... Life!: Recipes and Adventures from My Home Kitchen)
1 quart plain Greek yogurt
2 cups of skinned hazelnuts, toasted (I think you could use less), save some for garnish
2 tbsp hazelnut oil
1/4 cup honey
6-8 dried figs, sliced thin
cocoa powder for garnish
Place the yogurt in a blender or food processor and add in the nuts. Whiz a few times to break up the nuts. Add in the honey and hazelnut oil.
You now have hazelnut yogurt! Keep in the fridge all week so you have a nice breakfast to look forward to!
Garnish with the sliced dried or fresh figs, some chopped hazelnuts and a dusting of cocoa powder.
I'm happy. :)