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Too Many Cooks

Tue., May 6, 2014, 10:01 a.m.

Sneak Peek at Mother’s Day Brunch

Wondering what to make Mom for Mother's Day brunch?

Timothy Grayson, the Whitworth University-based district executive chef for Sodexo Dining Services, shares a bunch of brunch recipes in Wednesday's Food section.

Here's just one of his creations. Look for the rest in tomorrow's newspaper.


Swedish Vanilla Green Bluff Berry Gazpacho

6 cups of fresh or frozen strawberries or other berries

3 quarts, plus 1/4 cup cold water, divided

1 cup of white granulated sugar

3 slices fresh lemon

2 cinnamon sticks

8 tablespoons cornstarch

1/2 cup cream sherry

1 cup plus 8 tablespoons vanilla Greek yogurt

Place strawberries, 3 quarts water, sugar, lemon slices, and cinnamon sticks in large saucepan. Simmer over low heat until fruit is soft (about 15 to 20 minutes) Mix cornstarch with 1/4 cup cold water and stir mixture and sherry into strawberry liquid. Continue stirring over low heat until soup is slightly thickened. Chill in refrigerator. Combine 1 cup of chilled vanilla Greek yogurt into mixture before service. When serving top with a 1 ounce scoop of yogurt as garnish.

Serves: 8

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Adriana Janovich
Adriana Janovich joined The Spokesman-Review in 2013. She is the Food Editor for the Features Department, covering restaurants, bars, food, drinks, recipes and other features. Reach her on Instagram at adrianajanovich.

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