Are you a fan of flavoring foods, or DESSERTS with herbs like marjoram? I often see cooks and bakers infusing lavender into their culinary creations. So, why not marjoram?
I am always willing to take a risk. I was skeptic at first, but as soon as I took a whiff of that aromatic distant cousin to oregano, I was sold. “Ahhh, this herb smells a bit strong to infuse into a parfait” I thought.
OK, I was sold on testing it out.
Well, who would have thought that a miniscule amount of marjoram would blend so well with plain creamy Greek yogurt? Just enough of this potent herb will add an unexpected edge to your parfait flavor profile.
Origin of Marjoram
Marjoram is of the mint family. It is understood that marjoram has a gentle flavor, and I would respectfully disagree. It’s milder than it’s distance relative oregano, but this is some powerful herb. Though sweeter than oregano, marjoram has an aromatic woodsy flavor. It’s believed marjoram originated from the Mediterranean region and Anatolia (Asia Minor) and has been used since ancient times. Marjoram eventually made its way to England where it is used to make beer and tobacco.
I’m always trying to expand my skills as a cook and baker in ways that challenge me and challenge you to make a personal connection with food. When I was diagnosed with cancer and had undergone some harsh chemotherapy, my personal relationship sparked when I discovered how vital nutrition is to our well being. During my treatments, I ate poorly. I ate foods that were not nutritional in value and only provided empty calories. You would think. Cancer means you should be eating healthy. That just isn’t a realistic assumption.
Today is a different story. Food and nutrition are the cornerstones of living for me. Mending that relationship with food is an ongoing process in the food I make and share with you. You would think with all of this healing talk that I would have become a therapist. Oh, how close to the truth that is!
This year I finished my second degree in psychology and was on the fast track towards becoming a therapist. That is until the world stood still. Towards the end of 2020, I realized that I needed to be in a career that brings me joy. Working towards becoming a therapist wasn’t doing that. I thought it was, but it wasn’t. Don’t get me wrong. I am so happy to have learned so much about psychology. The knowledge will come in handy!
I hope you love this unique yogurt parfait! It’s:
Creamy
Spicy
Sweet
Unexpected
Tart
& Packed with flavor!
More Dessert Recipes
- Ginger Peanut Butter Chocolate Chip Cookies
Cherry Compote And Marjoram Yogurt Parfait
(1 votes, average: 5.00 out of 5)
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Ingredients
- 3 cups plain Oikos Greek yogurt
- 2 cups fresh cherries
- 1/4 cup honey
- 1/4 cup Sugar in the Raw
- 1/4 tsp lemon juice
- 1 tablespoon water
- tiny pinch finely chopped marjoram
- 5 large short glasses
Instructions
In a medium-sized mixing bowl, add the plain Greek yogurt, honey, and marjoram. Whip the mixture until fluffy and thoroughly blended. Set in the refrigerator.
In a medium-sized sauté pan, add the pitted cherries, Sugar in the Raw, and water. Bring mixture to a soft bowl and stir for 5-7 minutes. Until cherries soften through and the liquid thickens. After 5-7 minutes, stir in the lemon juice until everything is incorporated. Turn off the stove and set the pan aside.
Take your glasses and set them up in a row. Alternate the cherry compote and yogurt mixture in layers with the top layer being the cherry compote. Set the parfaits inside the refrigerator until you are ready to serve them. Enjoy!
Notes
Experiment with the marjoram and how much you feel comfortable using. Start with a minuscule amount and build from there. Marjoram is aromatic and might be too overwhelming if you add too much. When choosing cherries, find cherries that are dark in color and ripe. A ripe cherry makes for a delicious sweet compote. You can add different topping to the parfait like granola, seeds, or nuts.
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