Summer Yogurt Parfaits
Homemade jam, Metropolitan's granola and yogurt layer up to make the perfect parfait. A refreshing treat for breakfast, brunch or apres-beach.
Yields one large parfait or two small. Jam is enough for multiple parfaits.
- 1 (six) ounce container of plain or vanilla yogurt
- Metropolitan Bakery Original Granola
- Metropolitan Bakery Red Berry Jam (See recipe, below.)
- Commercial or homemade lemon curd
- In a tall glass, layer the ingredients carefully to create distinct layers. First, spoon some jam into the bottom of the glass. Then add a layer of yogurt, a layer of lemon curd and a sprinkle of granola. Repeat gthe layers until glass is full.
Metropolitan’s Red Berry Jam
Yields one quart of jam.
- 5 pints fresh strawberries, hulled and halved
- 1 ¾ cups granulated sugar
- 1 ½ cups dried strawberries
- ¾ cup dried cranberries
- ¾ cup dried tart cherries
- Grated zest and juice of 2 lemons
- In a large non-reactive saucepan, stir together 3 pints of the strawberries and the sugar. Cook over medium heat until the fruit becomes juicy and the mixture begins to boil.
- Reduce the heat to low; simmer the mixture 10 minutes. Add the dried strawberries, the cranberries, cherries, and lemon zest and juice.
- Simmer 20 minutes, stirring occasionally to avoid scorching. (At this point, the jam should be fairly thick.) Stir in the remaining 2 pints of strawberries.
- Simmer the jam over very low heat, 12 to 15 minutes more.
- Cool the jam to room temperature; transfer to a covered container and refrigerate for up to 2 weeks.
You don't have to be a master baker like Metropolitan's James Barrett to make delicious French-inspired delights at home. Here are several favorites—some savory, some sweet—adapted by James for the home chef.