It’s been a while! In fact, it’s been nearly a year since I last wrote. A lot has happened since then—food styling gigs, cookbook projects (more on that another time)—and now, here I am at SAVEUR where I’ve been quite busy. To make up for lost time, I thought I’d share a few of the articles I’ve written as of late. The first hails from the June/July issue and discusses the science behind macerating strawberries. Take good notes, my friends; this information may come in handy next time you’re hankering for strawberry shortcakes or some other delicious strawberry dessert. The second is a recent Friday Cocktail called Alexis’ Bordeaux Sour. If you’re a fan of whiskey sours, I suggest you whip out your cocktail shaker right this minute and give this recipe a try—something tells me you’ll be making this cocktail all summer long.
When it comes to granola, I much prefer the homemade variety. In fact, rarely do I buy store-bought granola. After all, making it yourself is healthier and so much more satisfying. Craving almonds? In they go. Pumpkin seeds? Those, too. A little something sweet? How about dried cherries or, better yet, fresh blueberries. It really just depends on what you’re craving. Once you’ve got that part figured out, it takes a matter of minutes to whip up a batch and throw it in the oven. Okay, you do have to check on it from time to time, but that’s not so hard–you’ll taste (and smell) the difference, I’m sure.
2 cups rolled oats
1/2 cup raw almonds
3/4 cup flaked coconut
1/2 cup raw pumpkin seeds
Pinch of fleur de sel
1/3 cup honey
4 tablespoons extra virgin olive oil
Raisins, dried cherries, or other dried fruit
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, mix together the rolled oats, raw almonds, flaked coconut, raw pumpkin seeds, and a pinch of fleur de sel.
In a small saucepan, add the honey and olive oil and whisk together over medium-low heat, about 2 minutes. Slowly add the honey and olive oil mixture to the dry ingredients and mix well. Spread evenly on the lined baking sheet and bake for 10 minutes. Remove from the oven and stir. Return to the oven and continue baking the granola, stirring every 5 minutes, until golden brown, about 25 to 30 minutes. Remove from the oven and cool, leaving the granola on the baking sheet.
Mix in raisins, dried cherries, or other dried fruit to taste. Serve with yogurt or milk (I make cashew milk) and fresh fruit (blueberries are my go-to this time of year) or other toppings.