Instagram

Follow Me!

breakfast

yogurt bowl with saffron honey

Sunday, January 10, 2016

yogurt bowl with honey saffron | the vanilla bean blog
“I hope that in this year to come, you make mistakes.

Because if you are making mistakes, then you are making new things, trying new things, learning, living, pushing yourself, changing yourself, changing your world. You’re doing things you’ve never done before, and more importantly, you’re Doing Something.

So that’s my wish for you, and all of us, and my wish for myself. Make New Mistakes. Make glorious, amazing mistakes. Make mistakes nobody’s ever made before. Don’t freeze, don’t stop, don’t worry that it isn’t good enough, or it isn’t perfect, whatever it is: art, or love, or work or family or life.

Whatever it is you’re scared of doing, Do it.

Make your mistakes, next year and forever.”
-Neil Gaiman
yogurt bowl with saffron honey | the vanilla bean blog

saffron honey | the vanilla bean blog

yogurt bowl with saffron honey | the vanilla bean blog

yogurt bowl with saffron honey | the vanilla bean blog

yogurt bowl with honey saffron | the vanilla bean blog

yourt bowl with saffron honey | the vanilla bean blog
Hello, and happy New Year. Things on this end have been terribly busy, and I apologize for the silence again. I’m popping in quick to bring you this amazing saffron honey from Heidi Swanson‘s new book, Near & Far. It’s been one of those cookbooks I curl up with on snowy afternoons and late evenings, enchanted by Heidi’s beautiful captures and intriguing flavor combinations. I highly recommend adding it to your book collection.

I hope your January is off to a good start, and I’ll be back in a few days with some breakfast goodness for you.

Yogurt Bowl with Saffron Honey
Reprinted from Near & Far, by Heidi Swanson (Ten Speed Press, 2015)

Because it is -7 here in Minneapolis, my honey was as solid as a rock, and needed to be heated. I gently warmed it over low, and then added the vanilla and saffron off the heat. Saffron releases more flavor in heat, so I found this to be helpful, anyway.
Heidi also suggests pairing this honey with soft tangy cheese.

Saffron Honey
2 pinches of saffron (about 40 threads)
1 teaspoon vanilla extract or almond extract
1/2 cup (120 ml) runny wildflower honey

Place the saffron threads in a tiny bowl. Add the extract and stir until the saffron is wet. Let it sit for 10 minutes before stirring the saffron mixture into the honey (see note). You’ll want to stir well, until the honey is uniform and the threads are evenly distributed throughout. The honey can be stored indefinitely in a glass jar in a dark pantry.

What’s in my yogurt bowl:
Greek yogurt
Toasted Almonds
Sliced Banana
Poppy Seeds
Granola
Saffron Honey
yogurt bowl with saffron honey | the vanilla bean blog

The white Le Creuset saucepan can be found here.

  • Reply
    Tori
    Monday, January 11, 2016 at 2:04 am

    I hope your year has been wonderful so far and I love the quote you included today!
    This recipe looks divine! I am a habitual yogurt eater so this is right up my alley!

  • Reply
    Franziska Glauser
    Monday, January 11, 2016 at 3:29 am

    I am one of your biggest fan and always so excited to read a new blogpost. I am totally into saffron and really have to try out this new recipe.
    Have a wonderful day my love, Franzi

  • Reply
    Katrina
    Monday, January 11, 2016 at 7:57 am

    Saffron honey?! Sounds dreamy!! This bowl looks so satisfying!

  • Reply
    Sarah | Broma Bakery
    Monday, January 11, 2016 at 9:09 am

    Breakfast twinning today! <3

  • Reply
    genevieve @ gratitude & greens
    Monday, January 11, 2016 at 9:40 am

    That Neil Gaiman quote is so beautiful and is exactly what I needed to hear today. Thank you for sharing! This yoghurt bowl sounds so comforting and I love the touch of saffron honey in it.

  • Reply
    Linda L.
    Monday, January 11, 2016 at 12:17 pm

    Isn’t 40 threads of saffron a lot? It is very expensive and a very little bit goes a long way. I use two threads for a large bowl of saffron rice.

    Since saffron’s flavour is released by heat, it would be a good idea to toast the saffron first.

    • Reply
      Sarah
      Monday, January 11, 2016 at 12:55 pm

      Hi Linda – the author of the cookbook calls for 40 threads, so went with her measurements. If you made this, you could always put in less if you didn’t want to use so many. I did heat the honey and add the saffron to it while it was still warm (I mention that in my note), but you’re right, it normally is heated to release flavor. I’ll make a note of that.

  • Reply
    Mary-Clay | The Open Oven
    Monday, January 11, 2016 at 3:03 pm

    fancy fancy yogurt bowl – with saffron honey? love. thanks for sharing!

  • Reply
    Allyson
    Tuesday, January 12, 2016 at 11:29 am

    This looks just like the sort of elevated ingredient that turns breakfast from a necessity into a thoughtful treat. Gorgeous.

  • Reply
    Madeline
    Tuesday, January 12, 2016 at 2:43 pm

    I got my hands on the Near and Far cookbook about a month ago and it is one of my favorite cookbooks to date. I haven’t tried this yogurt bowl yet but it definitely looks/sounds amazing! Stay warm : )

  • Reply
    Abigail Murdock
    Saturday, March 26, 2016 at 9:53 pm

    It looks great! And I want to try it. I’m not a good cooker, so I will also look for Near and Far cookbook to know more recipes. Hope that the book will bring me a lot of experience in cooking.

Leave a Reply