2 January 2011
L'il Burnt Toast and The Kid are visiting for the weekend. Talk about the perfect way to start the new year for this mom!!New Years Day we indulged in a hearty breakfast that included Maple Glazed Peameal Bacon with Latkes, strip bacon, English Muffin Loaves...in short a "not so healthy" way to begin a new year resolution of eating health conscious choices, but, still the perfect way to bring in a year of promise. These are not the "Breakfasts of Champions" but are certainly acceptable for hearty weekend fare.
In saying that, today is the day I am turning over a new leaf and present to you a healthier alternative for breakfast that is equally delicious and filling. I used the Frogs Hollow granola I received at Foodbuzz this year. I can't believe I still have some leftover it is that good!I don't expect to be back in California before the fall so with a little Google search you will find the recipe below from Epicurious for Frogs Hollow Granola so that we can all enjoy our own.
If I made New years resolutions I have decided to start making my own granola. I hope my friends don’t buy me a tie-dye leotard to match my Birkenstocks...but it’s really because I love granola on my Greek yogurt with some bananas or other fruit for breakfast. It is also perfect for these baked apples as well. Such a tasty way to turn over a new page.
P.S. The kids gave me a light box for Christmas so I will be experimenting.
**Maple Granola Baked Apples**
1/3 cup whole grain granola
3 tablespoons chopped cashews, walnuts or sunflower seeds
3 tablespoons raisins or dried cranberries
2 tablespoons butter or margarine, melted
2/3 cup apple juice
1/4 cup maple syrup
Core apples; peel 3/4-inch (2 cm) wide strip from around top of each. Trim base if necessary to level. Place in 8-inch (2 L) square glass baking dish.
Combine granola, cashews or seeds, raisins and butter; stuff into apple cavities. Whisk apple juice with maple syrup; pour over apples. Bake in 375°F (190°C) oven, basting every 10 minutes, for about 15 - 20 minutes or until very tender and flesh is easily pierced with knife. Let cool until warm. To serve, spoon yogurt over apples. (Make-ahead: Cover and refrigerate for up to 1 day; reheat in oven for 20 minutes.)
**Frogs Hollow Farm Granola**
This basic but addictive granola comes from chef Becky Courchesne at Frog Hollow Farm in San Francisco's Ferry Building. She measures ingredients by weight, so if you have a kitchen scale use it for this recipe. They've included approximate cup measurements if you don't have a scale. Her recipe is simple and understated, lightly sweetened with honey. Courchesne uses a little bit of milk powder, which helps bind the clumps together, and adds calcium and protein. Dry ingredients are limited to raisins, sliced almonds and sesame seeds in addition to the oats.
1 pound rolled oats (about 4 1/2 cups)
4 1/2 ounces sliced almonds (about 1 1/4 cups)
2 ounces sesame seeds (scant 1/2 cup)
2 ounces wheat germ (about 2/3 cup)
3 ounces nonfat dried milk (scant 2/3 cup; see Note)
5 1/2 ounces whole-wheat pastry flour (about 11/3 cups)
4 ounces sunflower seeds (about 2/3 cup)
1/2 teaspoon kosher salt
18 ounces honey
7 1/2 ounces safflower or canola oil
4 to 5 ounces raisins or dried fruit of choice (about 1 cup)
Preheat the oven to 325 degrees if conventional, or 300 degrees if convection.
In a large bowl, combine the oats, almonds, sesame seeds, wheat germ, dried milk, pastry flour, sunflower seeds and salt.
In a large sauce pan over low heat, warm the honey and oil together. Do not overheat, or the granola will have a burned taste. Pour the honey mixture over the dry ingredients and mix well.
Divide the granola between 2 half sheet pans or rimmed baking sheets. Bake for 10 minutes, remove from oven, toss granola, spread out again and bake 10 minutes more.
Remove from oven a second time, toss and spread out, breaking up any big chunks. Bake for 10 minutes more. The granola should feel dry but not too dark.
Remove from the oven and cool completely; if after cooling, the granola feels soft, you can bake again until it feels dry. (Do not bake again after you've added the dried fruit.)
Once granola is completely cool, add the raisins or dried fruit. Store in an airtight container in a cool, dry place for up to four weeks.
Makes 15 cups
Note: Nonfat dried milk can be found in the bulk bins or baking aisle of most grocery stores.
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Labels: Rise and Shine Mornings