Granola 11 Madison Park Recipes
ELEVEN MADISON PARK GRANOLA
At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow's breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm's childhood in Zurich. The rolled oats are golden with brown sugar and a hint of maple, with salt and a wisp of olive oil for depth. Coconut chips and shelled pistachios provide a hint of whimsy, pumpkin seeds a leathery crunch. Dried sour cherries peek out from here and there, bits of softness to complete the whole. Best of all, the recipe is simple and bulletproof for anyone with a rimmed baking sheet and an oven, at least if you're careful with the kosher salt. Opinions vary greatly over the amount we call for: a whole tablespoon. For some, that is many teaspoons too many. (For many others it is absolutely perfect.) Season to taste.
Provided by Sam Sifton
Categories breakfast, easy, main course
Time 40m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
- In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
- Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 139 milligrams, Sugar 12 grams, TransFat 0 grams
ELEVEN MADISON PARK'S GRANOLA RECIPE
This addictively salty-sweet granola includes cherries, pistachios, and coconut flakes.
Provided by Carrie Vasios Mullins
Categories Breakfast Snack Breakfast and Brunch Breakfast Sweets Desserts
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- In a medium bowl, mix together oats, pistachios, pumpkin seeds, coconut chips, and salt.
- In a small sauce pan combine brown sugar, olive oil, and maple syrup. Bring heat to medium and whisk occasionally until sugar has dissolved. Pour over oat mixture.
- Spread oats along prepared baking sheet. Bake until lightly golden, about 40 minutes. Remove from oven and mix in dried cherries. This Recipe Appears In Wake and Bake: Eleven Madison Park's Granola
Nutrition Facts : Calories 304 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 6 g, Sodium 593 mg, Sugar 15 g, Fat 18 g, ServingSize makes 6 cups, UnsaturatedFat 0 g
ELEVEN MADISON PARK GRANOLA
Steps:
- 1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt. 2. In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well. 3. Line a large baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way. 4. Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container.
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- Preheat the oven to 300 degrees F. Line 1 large (13x18) baking sheet or 2 smaller (anything less than 13x18) with parchment paper or nonstick foil.
- Toss the oats, coconut, pistachios, pepitas, other nuts and salt in a large bowl. Warm the brown sugar, maple syrup and oil in a small saucepan over low heat, stirring, until the sugar dissolves. Alternatively, you can just heat in a microwave-safe measuring cup for about 30 seconds and stir well. Add the vanilla. Fold the sugar mixture into the oat mixture and stir to coat.
- Spread the oat mixture on the prepared baking sheets (or sheet) and bake until dry and lightly golden, stirring every 15 minutes. Mine was divided into two sheets and done in 28 minutes, but if you make it on one large sheet, you’ll probably need to bake for the original 35 to 40. Remove from the oven. Break it up a bit, leaving clumps, and then toss with the dried sour cherries. Let cool to room temperature.
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