This breakfast parfait (ugh, I hate calling it a parfait because it makes me think of all the super commercial yogurt parfaits from fast food chains out there, but oh well) is based off a Norwegian dessert whose name translates as veiled farmgirls. The dessert version uses whipped cream, which I've simply replaced with yogurt to turn it into breakfast. —fiveandspice
cooking apples, cored, peeled, and cut into 1-inch chunks
Juice from one lemon
stick of cinnamon
brown sugar (plus more sugar - brown or white - to taste)
Combine all of the ingredients in a heavy bottomed saucepan covered with a lid. Bring to a boil, then turn to low and simmer until the apples are completely soft, about 20 minutes. Taste and add more sugar, if desired.
Remove from the heat, fish out the cinnamon stick and then mash well with a potato masher or a fork. Allow to cool before serving in the parfaits.
In a nonstick skillet, stir together the breadcrumbs, sugar, cinnamon, and butter and cook over medium heat, stirring constantly, until the crumbs are toasted and fragrant, about 5 minutes. Allow to cool.
In 4 bowls or large glasses, make layers of applesauce, breadcrumbs, and yogurt. Top each serving with a scattering of toasted hazelnuts and serve.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.