If I had to describe August in four words, they would be “work hard, play hard.” In fact, I barely set foot in the kitchen (as evidenced by my lack of posting).
That’s because I haven’t had the time or need to cook for myself, friends or family. As proof, here are some highlights from the past two weeks:
- I made it to The Mountain Winery to see Kevin Hart – incredible venue and performance!
- I spent my birthday with Mom, who treated me to a scrumptious lunch at Pizza Antica and a cozy dress from Lou & Grey; the celebration continued at Delizie Cucina & Vino, where I dined on tortelloni con asparagi.
- I travelled to New York for business and pleasure – while there, I tasted an array of good food (including a potato knish at Katz’s Delicatessen, the Raspberry Montebello at Bosie Tea Parlor and goodies from Grand Central Terminal) and, thanks to a thoughtful colleague, caught “The Book of Mormon” on Broadway.
No doubt, life has been exciting. But I’m glad to be home with Rookie and back to routine. Why? Because I can finally start tackling some of the culinary projects on my to-do list, like this matzo granola studded with sliced almonds, pecans and two kinds of dried fruit.
To say the crunchy, caramelized clusters are dangerously addictive would be an understatement. They’re that delicious. Don’t believe me? Bake a batch for yourself and let me know what you think.
Recipe adapted from Chowhound.
- 3 tablespoons unsalted butter
- ¼ cup honey
- 2 tablespoons maple syrup
- 2¼ teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ½ teaspoon sea salt
- 4½ sheets matzo, broken into small pieces (see notes)
- ½ cup sliced almonds
- ¼ cup pecans, roughly chopped
- ¼ cup dried cranberries
- ¼ cup golden raisins
- 1 tablespoon sesame seeds
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium sauce pan, combine the butter, honey, maple syrup, cinnamon, ginger and salt. Cook over medium heat, stirring occasionally, until the butter melts.
- Remove from heat and add matzo. Stir with a silicone spatula until the matzo is coated evenly. Spread matzo in a single layer on the baking sheet.
- Bake the matzo for 5 minutes, remove from the oven and stir gently. Bake for another 5 minutes.
- Remove the baking sheet from the oven and sprinkle almonds and pecans over matzo and stir gently. Bake for 5 minutes, remove from the oven and stir gently. Bake for another 5 minutes.
- Remove the baking sheet from the oven and sprinkle dried cranberries, raisins and sesame seeds over matzo. Stir gently and then let the matzo granola cool completely. It will harden as it cools.
- Store matzo granola in an airtight container at room temperature for up to a week, if it lasts that long.
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