People regularly top plain Greek yogurt with fruit, granola and other sweet ingredients to create yogurt sundaes or parfaits.

But what about savory toppings?

When Pinkberry recently added conventional Greek yogurt to its frozen yogurt shops, among the fruit flavors were two savory yogurt sundaes:

 
We liked them, and they inspired us to use vegetables and other savory toppings on our plain Greek yogurt, as well as vegetable-fruit mixes. An ingredients template follows so you can do the same.

Pinkberry’s Tomato-Basil Yogurt Sundae. Photo courtesy Pinkberry.

Vegetables

 
Fruits

 
Sauces

Pinkberry’s Sunflower Cucumber Sundae.
Photo © The Wandering Eater | Flickr.

Toppings

 
SWEET YOGURT SUNDAES

We’d be remiss if we didn’t supply the recipes to Pinkberry’s sweet yogurt sundaes with Greek yogurt:

 
*Giardinera is a mixture of pickled vegetables, Italian in origin, that can include carrots, cauliflower, celery, onions, red bell pepper and zucchini, carrots and cauliflower, pickled vegetables in red- or white-wine vinegar. It is typically eaten as an antipasto, and is also delicious on sandwiches.

Since it was invented in the 1860s, Eggs Benedict has been a posh addition to the breakfast-lunch-brunch menu. It was created by the chef at a tony New York restaurant, Delmonico’s, for a wealthy customer, Mrs. LeGrand Benedict (here’s the history of Eggs Benedict).

The original recipe topped two toasted English muffin halves with round-cut slices of ham, poached eggs; and Hollandaise sauce. Over the years, the more conveniently-shaped Canadian bacon replaced the trimmed ham.

The ham substitutions continued, gaining momentum among creative chefs in modern times. Why not create your own reinvention of Eggs Benedict for Mother’s Day or other special occasion? Select your options from these categories of ingredients:

English Muffin Substitute

Classic Eggs Benedict. Photo courtesy American Egg Board.

Note: You need a type of bread that will soak up the egg yolk. Pita, for example, doesn’t work here. Steer clear of regular pancakes and waffles. They take what should be an elegant dish to McGriddles territory.

Ham/Bacon Substitute

 
What about everyday bacon strips? Eggs Benedict should be a special dish. By all means serve poached eggs with bacon—just not on an English muffin with Hollandaise sauce.

Similarly, fried eggs, sausage and gravy should remain their fine casual selves, and not be adapted into a Benedict-style variation.

Portabella Eggs Benedict, a vegetarian
option. Photo courtesy Mushroom Council.

Hollandaise Sauce Substitute

 
Consider how you can flavor a basic béchamel to match the ham substitute. For example, add dill to the sauce for lobster, horseradish and lemon zest for crab cakes.
 
Garnish

FOOD TRIVIA: THE HISTORY OF BRUNCH

The term, a combination of breakfast and lunch, was coined in the U.K. in 1895 to describe “a Sunday meal for Saturday-night carousers.” This first reference in print was an article in Hunter’s Weekly (source).

Brunch eliminated the need to rise early for breakfast. Instead of the conventional post-church early Sunday dinner, the new meal, served around noon, started with a course of toast, marmalade, tea. coffee and other breakfast foods before moving on to some heartier fare.

And the rest is delicious history.

We’re always happy when our favorite foods receive the laurels they deserve. That’s why we were so pleased when the Tillamook County Creamery Association received first place recognition for three of their cheeses at the United States Championship Cheese Contest, held recently in Green Bay, Wisconsin.

The winners:

Three award winners from Tillamook Creamery Cooperative. Photo by Elvira
Kalviste | THE NIBBLE.

 
All three cheeses were also voted “America’s Best” in their respective categories, a special shout-out for superior taste and quality.

It wasn’t an easy win. There are many fine cheese makers in the U.S. This year, the U.S. Championship Cheese Contest had a record-breaking total of over 1,700 entries across 82 categories, including seven categories of Cheddar.

Delicious white Cheddar. Photo by Elvira
Kalviste | THE NIBBLE.

ABOUT TILLAMOOK CREAMERY

The Tillamook County Creamery Association (TCCA) was established in Oregon in 1909, when several small creameries teamed up to ensure the quality and reputation of cheese made in the Tillamook Valley. Today, membership comprises more than 100 dairy farm families, many of whom are kin to the early pioneers.

The farmer-owned cooperative is famously known for its award-winning, naturally aged Cheddars. But it is quickly becoming known for its variety of cheeses (including Colby Jack and Pepper Jack), butter, ice cream, sour cream and yogurt. Approximately one million people visit the cheese factory each year. The products are distributed nationally.

ABOUT CHEDDAR CHEESE

Cheddar is a semi-hard cows milk cheese, the most popular cheese in England. Based on aging, from 3 months to 30 months, it varies from mild to extra sharp. Cheddar has been made at least since the 1100s; the first were made in Cheddar, a village in southwest England. The term has become almost generic, so Appellation of Controlled Origin-protected cheddar is labeled “West Country Farmhouse Cheddar,” which includes neighboring counties of Somerset, where the town of Cheddar is located.

In the U.K. the slang meaning of cheddar is money—similar to how “gravy” is used in the U.S.

Here’s a tasty apple and grilled cheese sandwich, courtesy of Tillamook.

RECIPE: GRILLED CHEESE & APPLE SANDWICH

Ingredients

 
Preparation

1. PREHEAT a grill pan or regular frying pan over medium heat.

2. ASSEMBLE cheese and apple slices onto one slice of bread. Top with optional extras and second slice of bread.

3. DRIZZLE olive oil on outer sides of bread and transfer to the pan. Grill a few minutes per side, or until the cheese is melted and the bread is golden brown. Cut in half and serve immediately.
 
FIND MORE OF OUR FAVORITE CHEESES IN OUR GOURMET CHEESE SECTION.

Save many calories and fat grams:
Substitute yogurt for fats in baked goods,
and make a sweetened yogurt topping. Photo
courtesy Nordicware.

We used to top our foods with sour cream, mascarpone and crème fraîche. One day, looking at ways to cut fat and calories from our diet (or at least, to counter our indulgences in the cheese and ice cream categories), we decided to substitute plain nonfat Greek yogurt.

Greek yogurt is triple strained, giving it the consistency of sour cream. It can be turned into savory dips or sweetened for dessert toppings.

Not only is Greek yogurt a great topping substitute; it also can be used in recipes for creamy soups, desserts, dressings, desserts and baked goods. Here are tips from Stonyfield Yogurt, makers of Stonyfield Greek Yogurt line:

SUBSTITUTE FAT FREE GREEK YOGURT FOR COOKING FATS

The caloric differences* of making the switch can be stunning:

Butter Vs. 0% Plain Nonfat Yogurt/Lowfat Yogurt
Calories/Cup: 162 vs. 130; Fat(g); 184 vs. 0/2

Buttermilk Vs. 2% Plain Lowfat Yogurt
Calories/Cup: 152 VS. 120; Fat(g): 8 vs. 2

Heavy Cream Vs. 0% Plain Greek Yogurt
Calories/Cup: 821 vs. 130; Fat(g): 88 vs. 0

Mayonnaise Vs. 0% Plain Nonfat Yogurt/2% Lowfat Yogurt
Calories/Cup: 1496 vs. 120; Fat(g): 165 vs. 0/2

Sour Cream Lowfat and/or Nonfat or Plain Greek Yogurt (with fat) Vs. 0% Plain Yogurt/2% Lowfat Yogurt
Calories/Cup: 444 vs. 130; Fat(g): 45 vs. 0/2

Vegetable Oil Vs. 0% Plain Greek Yogurt
Calories/Cup: 1927 vs. 130; Fat(g): 218 vs. 0

COOKING TIPS

 
How does cooking affect the beneficial cultures in yogurt?

Use nonfat Greek yogurt instead of butter in mashed potatoes. Photo courtesy Wisconsin Milk Marketing Board.

*Nutrient values are based upon a 1:1 cup ratio. Data from USDA.

For all the deviled egg fans out there: Here‘s a springtime recipe for Sweet Pea Deviled Eggs from Del Monte. You can use cooked fresh spring peas in season (now!), or can use canned peas year-round. This recipe also works for St. Patrick’s Day and other green-theme occasions.

Substituting peas and avocado for half of the egg yolks reduces the cholesterol load.

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 24 stuffed egg halves

RECIPE: Sweet Pea Deviled Eggs

Ingredients

These deviled eggs have reduced cholesterol: Only half of the yolks are used. Photo courtesy Del Monte.

Preparation

1. COOK eggs: Place in a large saucepan, completely covered in cold water. Bring to a boil over high heat, reduce heat and simmer 10 minutes. Remove from heat, run under cold water briefly and peel. Peeling under cold running water helps to remove the shell more easily and helps to cool the eggs for handling. Cut in half lengthwise. Remove the yolks; set aside 6 of the 12 yolks for for another purpose (see below).

2. PLACE 6 egg yolks in a blender or food processor with the peas, avocado, mayonnaise, sugar, vinegar, mustard and salt and black pepper. Purée until smooth.

3. SPOON equal amounts of the purée into each of the egg white halves. Garnish with parsley and/or paprika.

If you have extra yolks, we know what to do
with them. Photo courtesy American Egg
Board.

USES FOR COOKED EGG YOLKS

If you’ve got extra egg yolks:

 
We found this recipe for Pennsylvania Dressing, which was served in the dining cars of the Pennsylvania Railroad atop a salad of iceberg lettuce, tomato wedges, sliced cucumber, scallions, radishes and celery:

PENNSYLVANIA DRESSING RECIPE

Ingredients

 
Preparation

1. MASH egg yolks with enough tarragon vinegar to make a smooth paste.

2. ADD each ingredient in the order listed, mixing well before adding the next. Beat with a whisk until blended thoroughly, about 1 minute.

3. POUR into a glass jar and cover tightly. Chill at least 1 hour before serving. Makes 1 pint.
 
FOOD TRIVIA: WHY THE EGGS ARE HARD COOKED, NOT HARD BOILED

It‘s a technicality: While the cooking water is brought to a boil, the eggs are actually simmered until cooked, not boiled.

Cheese and soup are no strangers, from a grated Parmesan garnish on minestrone to a layer of Gruyère in French onion soup.

But soft cheeses have their place as well. Today‘s tip is to consider how to use them in your favorite soups…and beyond.

Fresh cheeses also have a place in salads and other everyday dishes. As you peruse the list below, think of how you can add them to everything from eggs to vegetable dishes.

Depending on the texture, fresh cheeses can be crumbled, diced, sliced, shredded or, in the case of very soft cheeses, scooped/spooned.

A scoop of fresh fromage blanc, flavored with herbs, makes an impressive (adnd delicious!) soup garnish. Photo courtesy BigFoto.com.

WHAT ARE FRESH CHEESES

Fresh cheeses are those that are not aged (some are aged for a very short amount of time) and do not have a rind, which is a result of aging.

Jennifer Meier, an About.com Guide, has grouped fresh cheeses by similarity of texture. When cooking with fresh cheese, you can typically substitute the cheeses in every group for their group-mates. We’ve adapted her groupings (here’s the original article).

GROUP 1: SALTIER FRESH CHEESES WITH A DRIER, CRUMBLY TEXTURE

Queso fresco, ready for soup or salad. Photo
by Claire Freierman | THE NIBBLE.

GROUP 3: MILD, CRUMBLY FRESH CHEESES THAT DO OT MELT

GROUP 4: SOFT, SPREADABLE CHEESES

This group of spoonable, smooth cheeses looks similar to sour cream, and each makes an excellent soup garnish. Some might wonder why they are classified as cheeses. The answer is in the recipe: Production techniques differentiate between what is cheese and what is cream.

GROUP 5: SOFT CURD CHEESES

This last group of fresh cheeses doesn’t work well with soup or salad. But the cheeses are very versatile in other recipes.

 
MORE ABOUT FRESH CHEESES.
 
DISCOVER MORE OF OUR FAVORITE CHEESES IN OUR GOURMET CHEESE SECTION.

Sophisticated diners don’t indulge in sweet desserts on a daily basis. Instead, they finish the evening meal with cheese; perhaps with some fruit, but often just with a knife and fork. While we love all cheeses, a mild, creamy goat cheese is always a perfect choice for us.

The next time you’re near a cheese store or the cheese department of your market, pick up a crottin, a small goat cheese (often two inches in diameter) shaped like a drum (it’s the signature goat cheese shape of France’s Loire Valley).

Crottins are typically served with a mesclun salad (mixed baby greens), lightly dressed in vinaigrette, as a way to end the meal. It can be divided between two people or eaten as a single portion.

Use whatever greens you have on hand. We prefer to serve goat cheese with with a Champagne, sherry or white vinegarette and good olive oil or an olive oil/nut oil mix (hazelnut oil and walnut oil are absolutely delicious). Other special salad mixes to serve with crottin or other goat cheese:

Crottins are generous individual portions. If you just want a bite of cheese, split a crottin in two. Photo of aged crottin by Elvira Kalviste | THE NIBBLE.

 
There’s no need to serve bread or crackers with the cheese. But if you want to, consider raisin, raisin-walnut or semolina, lightly toasted.

A fresh crottin drizzled with honey and
topped with chopped walnuts. We’d like to
add some dried cherries! Photo courtesy Vermont Creamery.

TURN THE CROTTIN INTO “CHEESECAKE”

If you want more of a dessert, simply dress up the crottin. You can use individual crottins or slice a goat cheese log or round to create a dessert that’s essentially a deconstructed cheesecake.

Brush up on the different types of cheeses in our Cheese Glossary.

Find more of our favorite cheeses in our Gourmet Cheese Section.

Greek-style yogurt (triple-strained) is one of the hottest categories in the supermarket at the moment. Every major player either has a line of all-natural Greek yogurt, is about to launch one, or is way behind in doing so.

We love the name of the latest contender, Yopa! Greek yogurt, from the makers of YoCrunch. The name is a combination of YO for yogurt and OPA, the Greek word for joy which is also used as a toas (like “Cheers!”).

What Yopa! brings to the table is crunchy Greek yogurt: a mix-in of granola that turns adds a delightful crunch to the smooth and creamy yogurt. Yopa! is all granola, all the time; but the company makes regular YoCrunch Yogurt which features candy and cookie mix-ins (Butterfinger, Chips Ahoy, M&Ms, Oreos and the like—it’s one of our guilty pleasures).

The launch flavors of Yopa! include:

Yopa! Strawberries with Nine Whole Grain Granola. Other flavors include almonds and chocolate. Photo courtesy Yopa!

Containers of “crunchy” Yopa! Greek yogurt. Photo by Elvira Kalviste | THE NIBBLE.

Olympic gold medal gymnast Gabby Douglas is spokesperson for the brand. She will no doubt attract many teen and tween girls, who will enjoy the fun, crunchy mix-ins and the ability to eat what Gabby eats.

But Yopa! is appealing to adults, too. Who wouldn’t want a high protein, low fat snack or meal replacement, in a different flavor [almost] every day of the week?

Opa! Yopa!
  
HOW MANY TYPES OF YOGURT HAVE YOU HAD?

Check out the different types of yogurt in our tasty Yogurt Glossary.

You’ll learn the differences among custard-, European-, French- and Greek-style yogurts, and just about anything you need to know about yogurt.

*“Grain” should correctly be expressed as Nine Whole Grains, but YoCrunch neglected to hire the grammar police.

Fig and cheese bruschetta: delicious! Photo
courtesy CaliforniaFigs.com.

Still looking for that impressive yet easy hors d’oeuvre for Easter?

Try this delicious bruschetta of seared fresh California black mission figs and your favorite cheese (Brie and blue cheese are particular favorites). A garnish of bacon is optional.

If you don’t have time to cook the figs, you can substitute fig jam, and use an optional slice of fresh fig as a garnish.

FIG & CHEESE BRUSCHETTA RECIPE

Ingredients Per Piece

Preparation

1. CUT figs in half lengthwise and sprinkle lightly with sugar. Lightly the coat bottom of a cast iron or other heavy skillet with olive oil; heat to very hot.

2. ARRANGE fig halves, cut side down in pan and sear for about 2 minutes. Remove; turn cut side up on plate and allow to cool slightly.

3. ASSEMBLE crostini: Top bread with figs, cheese and optional garnish. Place on serving plate and serve immediately.

 
The difference between bruschetta and crostini.

If you want to whip up something special to serve with wine or cocktails, consider this French-Asian fusion treat: wontons filled with Brie or goat cheese. Crisp, crunchy wrappers filled with hot, creamy cheese, they can also be served as an appetizer.

The recipe is from cheese importer Ile de France, which has plenty of cheese recipes on its website.

RECIPE: CHEESE-FILLED WONTONS

Ingredients

Brie or goat cheese wontons. Photo courtesy Ile de France.

Preparation

1. PLACE squares of cheese in the middle of each wonton wrapper. Close the square wrapper diagonally, then seal the edges with a bit of moisture, pressing hard so it won’t come apart.

2. FRY: Heat about two inches of oil in a medium sized pot. Use some sesame oil to give it an authentic, Asian flare that won’t interfere with the cheese’s natural flavors. Sesame oil is strong, so we used 1/3 sesame oil, 2/3 vegetable oil.

3. PLACE the wontons in the heated oil for about 30 seconds or until they reach the desired crispiness.

4. BAKE by arranging the wontons on a greased cookie sheet. Bake at 400°F until they become crisp and golden brown, about 8-10 minutes.

5. SERVE with your favorite dipping sauce. Ile de France uses warmed sour cream flavored with a little Parmesan cheese, salt and pepper.

TIPS TO ADD MORE FLAVORS

You can add extra ingredients, but be sure to use less cheese so the wonton wrappers don’t burst.