MOLE-SCENTED GRANOLA
Provided by Bobby Flay
Categories appetizer
Time 1h15m
Yield about 6 1/2 cups
Number Of Ingredients 27
Steps:
- Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick spray.
- Heat the oil in a large saucepan or Dutch oven over medium heat until it melts and begins to shimmer. Add the spice rub and salt and cook, stirring constantly, until fragrant and slightly darkened and the raw flavor has cooked out slightly, about 2 minutes. Whisk in the maple syrup and honey and bring to a simmer. Remove from the heat and let steep for at least 10 minutes and up to 30 minutes.
- Combine the oats, almonds and pumpkin seeds in a large bowl. Pour in the maple mixture and stir well to combine.
- Spread the mixture evenly onto the prepared baking sheet. Bake until lightly golden, 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). Do not look for the granola to become crispy in the oven--it will crisp up as it cools.
- Remove from the oven and let the granola cool completely, about 30 minutes. Top with the dried cherries and chocolate. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola. Serve or store in jars with tight-fitting lids for up to 1 week.
- Whisk together the chile powders, salt, cocoa, sugar, cinnamon, chile de arbol, allspice, cloves and black pepper in a small bowl. Store in an airtight container or small jars with tight-fitting lids for up to 6 months.
- Combine the yogurt, ricotta, honey, zest and a pinch of salt in a medium bowl and whisk until smooth. Layer in 4 parfait glasses with the citrus and the mole-scented granola then repeat the layers once more, finishing with the granola. Serve immediately. Alternatively, layer the parfait in mason jars, cover tightly and refrigerate for up to 24 hours.
AUTHENTIC MOLE SAUCE
Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.
Provided by Allrecipes
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h
Yield 4
Number Of Ingredients 22
Steps:
- Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
- Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
- Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
- Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
- Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
- Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
- Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 74.9 g, Cholesterol 7.1 mg, Fat 23.3 g, Fiber 11.3 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 1372.7 mg, Sugar 42.5 g
VANILLA-SCENTED GRANOLA
Great snack for everyone, or the for kids lunches or even as an after school treat! Serve for breakfast with yogurt and fruit or over ice cream for dessert. Watch your time in the oven because sometimes it cooks a little quickly. This recipe came from Bon Appetit, March of 2002. A few baking tips I have learned from making this recipe often: I use a jelly roll pan so the granola will have maximum exposure while cooking. Also, if you do like your granola to clump, do not stir while baking. Allow to cool in pan for about 10 minutes or so, then run a spatula between granola and the pan to loosen. You will have so many clumps you will have to break them with your hands ; )
Provided by Bev I Am
Categories Breakfast
Time 45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Position rack to middle of oven and preheat to 300*.
- Lightly spray large baking sheet with nonstick spray.
- Mix next 5 ingredients in large bowl.
- combine oil, honey and sugar in small saucepan; bring to simmer over medium heat.
- Remove from heat; stir in vanilla.
- Pour hot liquid over oat mixture; stir well.
- Using hands, toss mixture until thoroughly mixed.
- Spread granola on prepared baking sheet.
- Bake until golden brown, stirring occasionaly, about 30 minutes (but check after 20).
- Transfer sheet to rack; cool granola completely.
- (Can be made two weeks ahead. Store in airtight container at room temperature.) Makes about 8 cups.
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