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.