Breakfast of Champions

kosher vegetarianI am not a breakfast food person. Not that I don’t eat breakfast — it is, of course, the most important meal of the day. But I am not one for cereal, omelettes, waffles or pancakes. Today I had leftovers from last night, tamari and mirin roasted vegetables on top of soba noodles. Yesterday was eggplant salad with a side of pita and hummus. My stepdad used to come down the stairs in the morning, spy the food on the plate in front of me and exclaim, “Soup, it’s not just for breakfast anymore!”

I’ve tried, really, I have. This past June, when Whole Foods put large containers of Fage yogurt on sale, I thought it was the perfect opportunity for me to get more into breakfast. I’ll have some in the morning with a teaspoon or two of jam, maybe a nice bit of honey swirled in, I told myself. After taking a look at the expiration date – all the way in August! – I bought several containers, assuring myself that this would be the perfect way to start my breakfast quest.

Well, it didn’t work. The yogurt got eaten, all right, just not for breakfast. I used it in Ana Sortun’s beet tzaziki (I’ll post the recipe soon, Scout’s Honor), to cool down curries and dress up dressings. And then there were these paletas.

This is a riff on another one of Fany Gerson’s ice pops. She makes hers with blackberries; I thought this was the perfect opportunity to use the pint of blueberries from my CSA. She suggests using the berries whole, or, if they are too big (a problem I can’t possibly imagine) to slice them in half. I tried her method but soon discovered the pop stick could not be inserted properly. Instead, I used the blender to whirl it all together.

A lovely byproduct of making the lemon simple syrup for this dish is candied lemon peel. As I munched on mine, I pondered what other things would be nice candied. More on that one in a later post, I hope.

And if you ask me, these would make a perfectly suitable breakfast.

Yogurt Blueberry Ice Pops – adapted from Fany Gerson’s Paletas

1 lemon

½ cup water

½ cup sugar

1 ½ cups plain unsweetened Greek-style yogurt

2 Tablespoons honey

2 cups fresh blueberries

Directions

Rinse the lemon, then peel it. (This recipe uses only the peel, so save the lemon for a different use.) Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.

Put the yogurt and honey in a blender, add the chilled syrup and blend to combine.

Put the berries in the blender and whirl.

Pour the mixture into the molds.

If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.

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7 thoughts on “Breakfast of Champions

  1. These pops look like a perfect breakfast to me! When you mentioned Ana Sortun I started to crave eating at Oleana…always my favorite restaurant when I visit, especially this time of year on the lovely patio.

  2. I live for breakfast food. But mainly I eat yogurt with honey and bread and jam, so for all that sort of a modest morning meal. (Oh, and coffee…lots of coffee). I picked up some icepops for me 3 year old on a whim last week and he is predictably crazed for them. Maybe I should try making them–he’d go for this recipe (and will get him his calcium too!) and I’m sure it has less sugar.

  3. For breakfast I enjoy the Dirty Bird at Highland Kitchen, which is fried chicken, cheese, and a fried egg sandwiched inside a southern-style biscuit and covered with country white gravy.

    Can you make this into a pop?

    • I don’t think it would freeze well.

      However, that sounds amazing. Clearly we need a double date to Highland Kitchen sometime soon. It’s been on our must list for a long time now. I’ve only heard terrific things.

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