Vermont Sunrise

Vermont Sunrise Recipe - Yogurt, Berries, Maple Syrup, Walnut | USA

Region / culture: USA | Servings: 2

Introduction

The Vermont Sunrise is a delightful breakfast dish that combines creamy yogurt, fresh berries, maple syrup, and crunchy walnut pieces. This dish is not only delicious but also nutritious, making it a perfect way to start your day.

History

The Vermont Sunrise was inspired by a similar dish enjoyed in the Greek Islands, where local honey is traditionally used. The use of maple syrup in this recipe gives it a unique Vermont twist, adding a touch of sweetness and flavor to the dish.

Ingredients

6 oz (170 g) of plain low-fat yogurt (ideally, but not necessarily goat's milk)
Fresh fruit (preferably mixed berries)
2 tbsp of maple syrup
1 oz (28 g) of walnut pieces

How to prepare

Spoon yogurt into a tall glass sundae dish. Mix in 1 tbsp of maple syrup. Pile on mixed fruit. Sprinkle nuts on top. Dribble over 1 tbsp of maple syrup.
We first had this deliciously different breakfast dish in the Greek Islands where they use the local honey, which has a similar consistency to maple syrup. The maple syrup is an excellent substitute and gives this dish a Vermont specialty touch.

Variations

Use Greek yogurt for a thicker and creamier texture
Substitute honey for maple syrup for a different flavor profile
Add granola or muesli for extra crunch and texture

Cooking Tips & Tricks

Use plain low-fat yogurt for a healthier option

- Mix the maple syrup into the yogurt for a sweet and creamy base

- Pile on a variety of fresh berries for a burst of color and flavor

- Sprinkle walnut pieces on top for added crunch and nuttiness

Serving Suggestions

Serve the Vermont Sunrise as a refreshing and satisfying breakfast option. Pair it with a cup of hot coffee or tea for a complete meal.

Cooking Techniques

This recipe requires no cooking, making it a quick and easy breakfast option. Simply assemble the ingredients in a glass sundae dish and enjoy!

Ingredient Substitutions

Use any type of berries or fruit you prefer

- Substitute almonds or pecans for walnuts

- Use flavored yogurt for a different taste experience

Make Ahead Tips

You can prepare the Vermont Sunrise the night before and store it in the refrigerator. Simply assemble the ingredients in a covered dish and enjoy it the next morning.

Presentation Ideas

Serve the Vermont Sunrise in a tall glass sundae dish for an elegant presentation. Garnish with a sprig of mint or a drizzle of extra maple syrup for added flair.

Pairing Recommendations

Pair the Vermont Sunrise with a side of whole grain toast or a small bowl of oatmeal for a balanced breakfast. Enjoy it with a glass of orange juice or a fruit smoothie for a complete meal.

Storage and Reheating Instructions

Store any leftover Vermont Sunrise in an airtight container in the refrigerator for up to 2 days. Enjoy it cold or at room temperature for a quick and easy breakfast option.

Nutrition Information

Calories per serving

Calories per serving: 250

Carbohydrates

Carbohydrates: 30g

Fats

Total Fat: 10g

Saturated Fat: 1g

Proteins

Protein: 8g

Vitamins and minerals

Vitamin C: 20% of daily value

- Calcium: 15% of daily value

- Iron: 6% of daily value

Alergens

Contains dairy (yogurt) and tree nuts (walnuts)

Summary

The Vermont Sunrise is a balanced breakfast dish that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious and delicious way to start your day.

Summary

The Vermont Sunrise is a delicious and nutritious breakfast dish that combines creamy yogurt, fresh berries, maple syrup, and crunchy walnut pieces. This recipe is easy to make, versatile, and perfect for starting your day on a healthy and delicious note.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished in my heart. It was a beautiful autumn day in Vermont, the air crisp and the leaves tinged with hues of red, orange, and gold. I had decided to take a stroll through the quaint little town of Stowe, with its charming shops and cozy cafes.

As I meandered through the streets, I stumbled upon a small farmers market, bustling with activity. The scent of freshly baked bread and simmering soups wafted through the air, drawing me in like a moth to a flame. Among the various vendors, one particular stand caught my eye. It was a sweet old lady, with a warm smile and twinkling eyes, selling jars of homemade preserves and jams.

I struck up a conversation with her, and she told me she was renowned in the town for her delicious concoctions. She offered me a sample of her signature creation, the Vermont Sunrise jam. As soon as I took a bite, I knew I had to have the recipe. The perfect blend of sweet maple syrup, tart apples, and warm spices danced on my taste buds, leaving me craving more.

I begged the old lady to share her secret, and after some cajoling, she finally relented. She handed me a handwritten recipe card, yellowed with age and stained with the remnants of countless batches of jam. I thanked her profusely and promised to do her proud with my own rendition of the Vermont Sunrise.

When I returned home, I wasted no time in gathering the ingredients and getting to work. The scent of apples and cinnamon filled my kitchen, evoking memories of crisp autumn mornings and cozy evenings by the fireplace. As the jam bubbled away on the stove, the colors of the sunrise seemed to swirl and dance in the pot, creating a symphony of flavors that tantalized my senses.

After hours of simmering and stirring, the jam had thickened to a perfect consistency, with chunks of tender apples and a rich, amber hue. I poured it into mason jars, sealing them with care, and allowed them to cool on the counter. The next morning, I spread a generous dollop of Vermont Sunrise on a slice of warm, buttered toast and took a bite.

The flavors exploded in my mouth, transporting me back to that fateful day in Stowe. The sweet nostalgia of maple syrup, the tang of fresh apples, and the warmth of cinnamon combined to create a symphony of taste that was truly unforgettable. I knew then that this recipe would become a staple in my kitchen, a testament to the kindness of strangers and the joy of culinary exploration.

Over the years, I have shared the recipe for Vermont Sunrise with friends and family, passing on the legacy of that chance encounter in the farmers market. Each time I make a batch of jam, I think of the sweet old lady with the twinkling eyes and the generous heart, and I am reminded of the magic of food and the stories it can tell.

So, if you ever find yourself craving a taste of autumn in Vermont, look no further than the Vermont Sunrise jam. It may just become a cherished memory for you, as it has for me.