This summer, our Chef, Brandon Quesnell, is trying out some new seasonal foods from our garden. With the assistance of our Sous Chef, Matthew Johnson, he is quick pickling: beets, squash blossoms beet stalks all from our garden and carrots and cherries. They used vinegar, salt and sugar and Penzeys Spices pickling seasoning. Our guests loved the sour/sweet result at breakfast today.
Our sous-chef, Matthew Johnson, who is studying at the Culinary Institute of America, decided to create a nut-free granola option for breakfast. Harkening to our Cape Cod roots, he used blueberries and a tiny amount of Chequessett Chocolate infused with blueberries and ginger. To add crunch without nuts, he used flax seed. The recipe follows:
- 3 cups rolled oats (not instant)
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/3 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup dried blueberries
- 1/2 cup flaxseeds
- 2 tablespoons Chequessett Chocolate dark chocolate with blueberry and ginger
- Heat the oven to 300°F and arrange a rack in the middle.
- Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
- Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
- Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
- Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
- Add the fruit, seeds and chocolate to the baking sheet and toss to combine.
- Store the granola in an airtight container for up to 2 weeks.