Test Kitchen: Premade Parfaits
We’re all about testing out some pre-made meals for Thanksgiving week, when we’ll have a ton of people here on different time zones. We want them to eat well and feel welcome but also don’t want to be trying to cook breakfast all day long. Here’s a solution we’re excited about.
We returned to our dear San Francisco this past weekend for an utterly charming wedding. And while we happily brought the CopperTop with us over the summer, for this quick trip we opted to exercise the Grandma Clause.
The Grandma Clause is the magic truth that, most of the time, Grandma wants you to go away so she can develop secret languages, break established rules, fiddle about with bedtimes, and otherwise cause good-natured trouble with the grandbaby. We get a weekend with friends in a great city, Grandma gets a weekend of merry and mischief making, and Loie gets more fun that she knows what to do with.
As a thank you, and to ensure my mom took care of herself, too, Brett suggested getting her yogurt parfaits. My mom loves her some yogurt parfaits.
Instead of picking some up at the store, I decided to make use of the ample mason jar selection we have (At some point, Brett will can stuff, I know). I started to Pin and search and, for once, decided I’d just wing it. Though, this blog has some tips on freezing them which would make it even more family-invasion friendly.
They made for such pretty additions to the fridge and my mom genuinely gasped when she saw them.
I opted to make some with vanilla Greek yogurt and some with plain. In most I added either blackberries, raspberries, or strawberries or dried cherries (I wanted to do blueberries but none were available). I also did a couple smaller mason jars with just yogurt and granola.
We have a great grocery store, Caputo’s, up the way that had big containers of granola. The bulk option at Whole Foods would also be great.
I filled the jars a bit between 1/3 and 1/2 full with yogurt. (The vanilla poured much, much smoother, hence the vanilla leading the photos). Then a hefty layer of granola and enough fruit to fill to just below where the jar narrows. It felt like making those sand sculptures from summers past that are now all the rage in weddings (but definitely NOT the wedding we went to).
I’ve since seen options that include putting the granola in a separate, smaller mason jar. The key, to me though, was to allow it to be edible in the one jar so you’re not washing MORE stuff. And, the clinking of the spoon against the class is a special kind of satisfying.
My mom didn’t even wait for us to leave before getting her parfait on. Cheers to Brett for the idea and my mom for gifting us a weekend away.