Two years ago we were in NYC and Eleven Madison Park had just received four stars from the New York Times, a very noteworthy event. So we decided that we had to have lunch there will in the city (dinner was way out of our budget). The food was truly amazing as was the service and the decor.
Now visitors to Eleven Madison Park are given a small gift bag of this granola as they leave. And this is the bests granola I have ever had by far. The recipe is straight from the NY Times Magazine and has not been altered in any way from its original printing.
Eleven Madison Park Granola from Daniel Humm
- 2 3/4 cups rolled oats
- 1 cup shelled pistachios
- 1 cup unsweetened coconut chips (I do use shredded as it is easier to find)
- 1/3 cups pumpkin seeds
- 1 tbs. 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
In a small sauce pan 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.
Transfer to a bowl, add the sour cherries and mix well. Let cool completely before putting in an air tight container.
This is fabulous for breakfast with yogurt. It is also perfect for a snack on its own any time of the day. PS. it goes great with a gin martini too.
Note: this is a great recipe to take advantage of the bulk section of Bloomingfoods to cut costs and keep extra ingredients down.
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