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
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ELEVEN MADISON PARK GRANOLA - IN KATRINAS KITCHEN
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Reviews 2Category BreakfastCuisine AmericanTotal Time 50 mins
- Preheat oven to 300 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper; set aside.
- Toss the oats, pistachios, pecans, corn flakes, coconut, and sunflower seeds, and salt in a large bowl.
- Over low heat in a medium saucepan warm the brown sugar, maple syrup, and olive oil until the sugar is dissolved, stirring constantly to avoid burning.
- Pour the sugar mixture over the oats mixture and fold until evenly coated. Spread granola over prepared baking sheets in a single layer. Sprinkle with additional Tablespoon of brown sugar.
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