Honey Maple Granola

HONEY MAPLE GRANOLA

Adapted from David Lebovitz by My Little Blue Heron

I found this recipe in David Lebovitz’s fantastic ice cream book, The Perfect Scoop. This recipe was offered as an ice cream topping. Sounds great! I made this last year and gifted it for the holidays, and felt I should post it this year. I have a batch ready for this year’s gifts.

I recommend you double this recipe. You will need two baking sheets (you’ll rotate them top to bottom, front to back as you bake them). You’ll have enough to give and enough to keep some for yourself.

Homemade gifts are incomparable. They’re charged not with Visa or AmEx, but with LOVE.

Don’t stress: You can’t mess this up. Follow the simple directions and you’ll be master granolier. Pack it into a clear cellophane bag or in a Mason or other glass jar. Tie it with a ribbon or some bakery twine. It will be great ‘as is’, or as part of a theme gift.

Please keep some for yourself, if only a small amount. It’s super delicious.

If you don’t have a Danish whisk for mixing, it’s a very nifty tool to get for your kitchen.

David’s original recipe is credited to Heidi Swanson. I changed it some.

Ready? Get set!

peace, love and crunchy granola,

jane

Honey Maple Granola

Equipment: Baking sheet (or sheets if you double the recipe), mixing bowls, measuring cups, spoons and a kitchen scale

Ingredients:

3 cups/312g. organic rolled oats (not instant)

½ cup/70g. raw sunflower seeds

1 cup/80g. raw cashews (you can chop them in half if you like)

            You can substitute other nuts. Original recipe calls for sliced almonds (I threw some in.)

½ cup/40g. dried shredded organic unsweetened coconut

2 Tbsp./20g. sesame seeds

½ tsp./1 g. kosher salt

1 tsp. cinnamon

3 Tbsp. raw, organic honey (I like wildflower)

3 Tbsp. maple syrup

2 Tbsp. REFINED (it will be odorless), coconut oil

½ cup (or more, if you like it fruity) diced (about ½”) dried fruit (ADDED AFTER GRANOLA IS BAKED)

            I like cut up dried, organic apricots (make sure they’re very fresh) and for a festive seasonal addition, add some dried cranberries!

Procedure:

Preheat oven to 350º F. (150º C.)

In a large bowl, measure or weigh out your dry ingredients (all ingredients listed through cinnamon). Mix well (if you have a Danish whisk, this will work very well for this task!) Set aside.

In a small saucepan set over low heat, melt together the honey, maple syrup and coconut oil.

When warm and melted, whisk gently together and pour over the dry ingredients. Once again, using the Danish whisk or another good mixing tool (a slotted spoon will work!), incorporate wet into dry. Let sit for about 15 minutes.

Spread granola on baking sheet (or if doubled, onto two baking sheets) and bake in preheated oven for about 30 minutes, checking every 10 to 15 minutes, stirring and turning gently until granola is golden brown.

Remove from oven and cool.

When granola is COMPLETELY cooled, mixing in the diced dried fruit.

Store in an airtight container at room temperature for up to two months.

Cream Cheese Pound Cake

Cream Cheese Pound Cake

Komfort Kake

adapted from Staff Meals from Chanterelle by Waltuck and Phillips

by My Little Blue Heron

I published this recipe years ago (2011), and it's worth republishing. I added weights for your convenience and for consistent results. This recipe is a crowd feeder and crowd pleaser. It's simple and delicious and perfect for this time of year when people get together, celebrate and hang out. It's perfect for some serious emotional eating. Komfort Kake. 

If you don't use whole wheat pastry flour, use all unbleached all-purpose flour (combine the two by weight).

"Fiori di Sicilia" extract is "optional", but essential. Buy it from King Arthur Flour. I keep mine in the fridge (citrus oils can get funky) and it lasts for years. It's gorgeous.

I baked this last week for my son's birthday open house, and his guests were coming back for more. I don't eat gluten, but I could tell it was stunning. My daughter nailed it, when she said that I live by "second hand smell". I think of it as heightened sense.

Please enjoy (or re-enjoy) this fantastic recipe. Happy holidays to you!

jane

Ingredients:

1 package (8 oz.) Philadelphia brand cream cheese, room temperature

12 oz. (3 sticks) unsalted butter

3 cups/591g. granulated sugar

6 eggs, size large, room temperature

1 Tbsp. pure vanilla extract

1 tsp. Fiori di Sicilia extract (optional, but recommended)

2 1/2 c./348g. unbleached all-purpose flour

1/2 c./64g. whole wheat pastry flour 

1 tsp./4g. kosher salt

Procedure:

Preheat oven to 350º F. and lightly butter a 10-inch tube pan. Line the bottom with parchment paper.

Measure flours and salt into a med/large bowl, whisk together and set aside.

Place the butter and cream cheese in the bowl of your Kitchen Aid or electric mixer, or using an electric mixer on medium speed, beat until smooth.

Add the sugar, and increase the speed to medium/high. Beat until light and airy, 5 minutes with a hand held mixer, less with a Kitchen Aid.

Add the eggs, one at a time, beating after each addition and scraping down the bowl with a rubber spatula as needed.

Dump in the flour and incorporate on low speed. You may need to throw a tea towel over the mixer at first so you don't get powdered.  Once the flour mixture is incorporated, you may finish mixing by hand, making sure there's nothing on the bottom that isn't on the top and vice versa. The less you mess around with the batter, the better.

Pour the batter in the prepared pan and smooth out the top. If you don't have a small offset spatula, use the back of a large serving spoon. This will work well to smooth the batter.

Bake on a rack set in the middle of the oven until golden brown on top and a toothpick or cake tester comes out clean, about 1 1/4 hours.

Remove from the oven and cool for 10-15 minutes and then release from the tube pan and cool completely on a baking rack. When completely cooled, wrap well and leave overnight. It will taste better tomorrow.

You can refrigerate or freeze this cake. Always best to eat it freshly baked. Serves an army.

Squash and Apple Compote

Squash and Apple Compote

Adapted from Kim Boyce’s Good to the Grain by My Little Blue Heron

Cold weather is settling in: Time to get your compote on. This gorgeous compote can accompany a main dish, veggies, grains, poultry, veal or can be part of breakfast, topping pancakes, waffles or hot cereal.

I chose an organic butternut squash and a variety of apples. If you don't do dairy, you can sub vegan butter (I like “Myokos” brand, and if brown sugar isn’t your jam, try some coconut sugar.

The flavors are pure, and you won’t need cinnamon unless you absolutely must and can’t do without. A rarity, I don’t add spices to this recipe.

You'll have to stay with this one. It requires "being there", being with it. Think of it as a meditation!

This recipe will make a few cups. It’s best served warm or at room temperature. Keep it in the fridge for up to a week. This will be a great addition to the usual accompaniments at your next gathering. And this is a great dish to bring to a pot luck!

Sending love,

jane

Squash and Apple Compote

Equipment: 12 inch sauté pan, kitchen scale, measuring spoons and cups

Ingredients:

3 Tbsp. unsalted butter (or for dairy-free, “Myokos” brand vegan butter)

15 oz. peeled and cut into ½-3/4” pieces, butternut squash (preferably organic)

½ tsp. scant kosher salt

1 ½ lb. peeled and cut into same sized as squash (1/2-3/4”) pieces apples, tart or

of your preference, (preferably organic or local)

6 Tbsp. dark brown sugar (or substitute coconut sugar)

3 Tbsp. (or to taste) apple cider vinegar

Procedure:

Melt butter in 12-inch sauté pan over med-high heat

Add squash and salt and toss to coat with butter and let cook without stirring for a few minutes.

Toss and let cook for another few minutes without stirring until you see the squash is beginning to brown. If it’s not, the heat isn’t high enough. If the butter is browning, the heat is too high. Make adjustments.

Add apples and sugar and toss to coat. Let sit for a minute and then reduce heat to medium-low. Cook for about 10 minutes. Apples will release liquid.

Increase heat again to medium high and cook, stirring every couple of minutes for about 20 minutes. If it's drying out, add water, 1 Tbsp. at a time, as needed. Salt to taste.

The apples and squash should become dark and look caramelized.

Add apple cider vinegar, the final elixir that lifts the flavor from the butter. Beautiful.

Serve warm or at room temperature.