Breakfast of the Month: Orange and Grapefruit with Vanilla-Bean Honey

by in Amy's Whole Food Cooking, April 22, 2014

fruit and yogurt
The fresh and tangy flavors of citrus fruit never fail to wake up taste buds in the morning. Serving a selection of different varieties is a great way to make a striking yet super simple breakfast. But the addition of vanilla-infused honey and a sprinkle of fragrant toasted pistachios takes it up a notch.

For irresistible flavor, I highly recommend toasting your own pistachios (see note below). Once toasted, the pistachios can be stored in the fridge for up to a month and sprinkled over anything from salads to desserts. Try stirring the vanilla-infused honey into your favorite herbal tea or enjoy it drizzled over pancakes or waffles.

Citrus Salad with Vanilla-Bean Honey, Pistachios and Yogurt

Serves 2

Any combination of citrus fruits can be used here. If you have fresh mint on hand, a few torn leaves make a lovely addition.

 

1 pink grapefruit

2 blood oranges

1 navel orange

1 Cara Cara orange

2 tablespoons toasted pistachios, roughly chopped (see note)

2 tablespoons vanilla-bean honey (recipe follows)

Sheep milk yogurt or Greek yogurt to serve

 

Cut skin from grapefruit and oranges and slice fruit into ¼ inch rounds. Layer citrus in 2 bowls, alternating oranges and grapefruit. Drizzle each bowl with a tablespoon of honey and sprinkle with pistachios. Serve with yogurt on the side.

 

Vanilla-Bean Honey

Place a jar of honey in a bowl of boiling water and set aside. Split ½ vanilla bean in half lengthwise; remove seeds with the tip of a small knife and place in a small bowl, reserving the pod as well. Once honey has softened and melted slightly, remove ½ cup from jar and add to vanilla. Stir well to combine and place in a small jar with the vanilla pod.

 

Toasted Pistachios

Preheat oven to 300 degrees F. Spread about a cup of whole, raw pistachios over a baking sheet and place in the oven. Toast for 6 to 8 minutes or until fragrant. Remove from oven and allow to cool. Store in a jar in the fridge for up to 6 weeks.

Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen will be available fall 2014. She blogs at Coconut & Quinoa.

Photo by Stephen Johnson

 

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