There are things about living on a floating home that are a bit different than living in a regular home. One: don’t ever drop your keys or your phone in the “yard”. Two: it’s best not to piss off your neighbors or they may poop on your deck. And three: be prepared for copious amounts of spiders.
Over these past couple years I’ve learned to deal with the spiders. Usually they don’t bother me too much. I’m not someone that gets majorly freaked out by bugs. BUT then something bad happened…
I just wanted a cup of tea. I hadn’t made tea in weeks, as it’s been fairly warm around these parts. So I heated up the water in my kettle, poured it into my mug and noticed that a little something came out of the spout. I looked into my mug and discovered that it was a HUGE spider! It was dead of course because I had just boiled it’s brains out. But still. Guys! A spider was living in my tea kettle!!
What do I do now with my tea kettle? It’s one of those ones that only has a spout and no top lid that comes off. So I can’t get a sponge in there to scrub it. HALP! I think I might just have to throw it out and buy a new one. I’m so grossed out. Yes, I know that boiling water kills things. That’s not the point. I need to SEE that it’s clean and I can’t. Tea might be ruined for me forever now…
So now I have to enjoy my breakfast sans tea. Which is actually OK because I’ve been having some really delicious breakfasts lately. Less tea = more room in my belly for these yogurt parfaits! Creamy yogurt layered with sautéed spiced apples, crunchy nut clusters and a drizzle of apple cider syrup is my idea of breakfast heaven.
OK, now I bet your looking down at that recipe and thinking “that’s a lot of steps for 7am”. It is. You’re right. So do all the parts the night before if you want (or even 2 days before!). Store the apple cider syrup and sautéed apples in the refrigerator and the maple-nut clusters at room temperature. Then just assemble the parfaits in the morning and you’re ready to take on the day (or something cheesy like that).
Oh and this is my favorite spider video ever (um…said no one ever). Watch it. It’s so funny and it’s not creepy at all. I would not lie to you.
Apple Harvest Yogurt Parfaits with Maple-Nut Clusters
- For the Apple Cider Syrup
- 4 cups fresh apple cider
- For the Maple-Nut Clusters
- 1 cup sliced almonds
- 1/2 cup pecans, roughly chopped
- 1/2 cup sunflower seeds
- 1/4 tsp. salt (use less if starting with salted nuts)
- 3 tablespoons maple syrup
- For the Sautéed Apples
- 2 apples, cored and roughly chopped
- 1/2 cup fresh apple cider
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cardamom
- 1/8 tsp. salt
- For the Parfaits
- 6 cups Greek yogurt
- 1/4 cup dates, pitted and chopped
- Make the apple cider syrup. Simmer the apple cider in a medium saucepan for approximately 1 hour, or until the cider is reduced to about 1 cup, stirring occasional. Remove from the heat and set aside to cool. Once cooled, the apple cider syrup can be stored in an airtight container (like a mason jar) in the refrigerator for 1 to 2 weeks.
- Make the maple-nut clusters. In a dry skillet over medium heat, toast the almonds, pecans and sunflower seeds until they become fragrant, about 2-3 minutes. Watch them closely and stir frequently so they don’t burn. Add the salt and the maple syrup, stirring until everything is well coated. Remove from the heat and spread the nuts out onto a parchment-paper lined baking sheet. Set aside to cool. Once cooled, the nuts can be broken down into clusters and stored in an airtight container at room temperature for several days.
- Sauté the apples. Combine the chopped apples, cider and spices in the same skillet you used to cook the nut clusters. Simmer over medium heat, about 5 minutes, until the apples are slightly softened (you want them to still have a little bite to them). Remove from the heat and set aside to cool. Once cooled, the sautéed apples can be stored in a airtight container in the refrigerator for 2-3 days.
- Assemble the parfaits in this order: Greek yogurt, sautéed apples, nut clusters, apple cider syrup. Repeat this layering one more time, finishing with a sprinkle of chopped dates on top. For a single parfait, I typically use about 1 1/2 cups of Greek yogurt, 1/2 cup of sautéed apples, 1/3 cup nut clusters and 2 tablespoons of apple cider syrup. But do what tastes right to you! This recipe yields enough to make approximately 4 parfaits.