Nicole Kaplans Gougères Served At Eleven Madison Park Recipes

ELEVEN MADISON PARK GRANOLA

Eleven Madison Park Granola image

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

Ingredients

2 3/4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1 tablespoon kosher salt
1/2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3/4 cup dried sour cherries

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

NICOLE KAPLAN'S GOUGèRES (SERVED AT ELEVEN MADISON PARK)

Nicole Kaplan's Gougères (Served at Eleven Madison Park) image

Provided by Jonathan Reynolds

Categories appetizer, side dish

Time 45m

Yield About 4 1/2 dozen

Number Of Ingredients 7

Ingredients

1 cup water
4 tablespoons softened unsalted butter
1/2 teaspoon kosher salt, plus extra for sprinkling
1/4 teaspoon cayenne pepper
1 cup bread flour
4 large eggs, at room temperature
6 ounces grated Gruyère cheese, plus extra for sprinkling

Steps:

Preheat the oven to 350 degrees if baking the gougères right away. Bring water, butter, 1/2 teaspoon salt and the cayenne to a boil in a small saucepan.
Place the flour in the bowl of a mixer, add the boiling water mixture and mix with a paddle, if available (not a whisk), or use a wooden spoon in a bowl. Beat in eggs, one at a time, until the dough is smooth. Beat in the cheese and mix until dough is thick and cheese has pretty much melted. Place the dough in a pastry bag fitted with a medium plain tip.
Line 2 large baking sheets with parchment and pipe the dough in small mounds onto them. Sprinkle each with a pinch of extra grated cheese and kosher salt. Bake 20-25 minutes, until golden brown and puffed about 3 times their original size. Try not to open the oven door for the first 10-12 minutes to keep them from deflating. Serve and eat IMMEDIATELY!

Nutrition Facts : @context http, Calories 35, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 35 milligrams, Sugar 0 grams, TransFat 0 grams

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