What to serve house guests for breakfast

This past weekend my husband’s brother and his wife flew down from Long Island and were our house guests. They came to take a look at our beautiful western North Carolina mountains to see if it’s a place they might like to live when they retire. If you watched the news over the weekend, you know that the entire southeast was drenched with rain and flooding. We live about a hundred miles north of Atlanta and within a fifteen minute drive of the northwest Georgia border and about the same distance from eastern Tennessee.

When we woke up Monday morning and watched the news from Chattanooga, the weather was so bad they listed the schools that were open rather than the ones that were closed because there were so many more closed than open. Knowing they didn’t want to miss their flight from Chattanooga that stopped briefly in Atlanta (where there was massive flooding) on the way back to New York, I decided to make something quick that we could eat for breakfast before we left for the airport.

I choose Ina Garten’s Breakfast Fruit Crunch which I adopted from her Barefoot Contessa at Home cookbook. I used purchased granola, but Ina made her own and served her fruit crunch in parfait glasses. Since I didn’t have parfait glasses, I substituted martini glasses. I’ve never eaten granola with pineapple, but I found it quite refreshing. Feel free to substitute different fruit combinations, such as apples, pears, bananas and red grapes in the winter. Peaches or nectarines with blueberries, strawberries and kiwi would also be pretty. This recipe is my favorite breakfast for a guest in a hurry.

Breakfast Fruit Crunch

Adapted from Barefoot Contessa at Home by Ina Garten

8 to 10 strawberries, diced

½ cup blueberries

½ cup raspberries

¼ fresh pineapple, diced

1 teaspoon grated lemon zest

2 cups plain Greek yogurt

1 teaspoon cinnamon

2 cups purchased granola, preferably flavored with vanilla

Combine the strawberries, blueberries, raspberries, pineapple and lemon zest in a bowl. Add 1 teaspoon cinnamon to the yogurt. If your granola isn’t flavored with vanilla, you might want add a little good vanilla extract, such as Nielsen-Massey’s Madagascar Bourbon, to the yogurt.

In four martini glasses alternately layer half the fruit, then the yogurt and sprinkle with granola. Top with remaining fruit and a few sprinkles of granola and a small dollop of yogurt. If you’re using parfait glasses which Ina used, you’ll be able to have two layers. In that case, alternately layer half the fruit, then half the yogurt and sprinkle with granola. Repeat with the second layer of fruit, yogurt and granola. Serves four.

Printable recipe