Blackberry-Bay Compote With Yogurt

because I misplaced my camera's battery-charger you get the joy of iPhone photos today!

It's snack time and we're little kids. You wanted "Ants on a Log" but Mom decided that we'd have yogurtandjelly instead. You have to say it like that: "yogurtandjelly." Even though it's arguably our favorite snack, we're not really sure if this is a real thing eaten any other place in the world besides 968 Smoke Tree Lane. In fact, there is a fair amount of evidence that would say yogurtandjelly was invented because individual packaged, flavored yogurts are too expensive to buy in the quantity our family needs them. Whatever the impetus for inventing it, yogurtandjelly is queen in our snack-dom. We tip-toe to peer over the edge of the counter and make the all-important decision of which jelly we want today. If you want to be like Mom, you might choose apricot. If you want to seem grown up you'll pick raspberry. But today we choose strawberry because strawberry tastes of summertime and besides all that, it turns the yogurt pink.

We've come a long way since the days of wondering what Mom will let us have for snack. And though I still wonder what's for snack (a couple times a day), I'm the one in charge of providing it for myself. Last weekend while shopping for the liege waffle dinner party I got to co-host with my sister-in-law, I noticed that blackberries were stupidly cheap. Blackberries are never stupidly cheap; I threw three containers into the shopping basket and proceeded to the list. At home, I decided that the best way to tie them into a savory belgian waffle would be to create a blackberry compote. What savory flavors could I incorporate? Having happened to drag my jar of dried bay leaves with me to D.C., I began to consider them. Blackberry-bay. That's fun to say - it has to taste good (no one said inspiration had to be logical). A bit of honey, some crushed red pepper, and a bay leaf later, the blackberry bay compote was finished and it - not the oven-fried chicken - ended up Star of the Show. I am still craving the whipped goat cheese spread over the sweet, glass-crusted waffle and this slightly-spicy blackberry compote drawing all the flavors into a subtle vortex of "I need another one, NOW."
The vague heat behind last summer's blackberries makes this compote a beautiful topping for anything from meats to vanilla ice cream, to yogurt, and back again. I did put it on top of yogurt and as I swirled my spoon through the crimson blackberries and stark white yogurt, I was immediately transported back to those afternoon snacks and the all-important decision of what type of jelly to use. So here you go, guys: the most grown-up, thinly-disguised version of yogurtandjelly you'll ever meet. 

Blackberry-Bay Compote With Yogurt
serves two

1 cup fresh or frozen blackberries
1 Tablespoon honey
1 Tablespoon water
1 bay leaf
1 pinch crushed red pepper flakes
3 turns freshly cracked black pepper
1 pinch sea salt
1 cup Greek yogurt
  1. In a small saucepan on the stove combine blackberries, honey, water, bay leaf, crushed red pepper, black pepper, and salt. Bring to a boil and simmer uncovered, stirring occasionally, for 8-10 minutes, until the blackberries have broken down and the compote has slightly thickened.
  2. Allow the compote to cool, then spoon generously over Greek yogurt (or whatever else you fancy!)

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