Archive for the ‘Recipes & Suggestions’ Category
Each year, as the snow begins to melt and the ground begins to thaw, we turn our thoughts to the American Spoon Café and begin refining the menu. These days, Chef Chris Dettmer divides his time between new product development and menu development, and his latest creation is this lovely jam, granola and yogurt parfait.
It starts with our terrific homemade granola, sweetened with Michigan Maple Syrup and studded with Dried Red Tart Cherries. It’s rich and hefty and wholesome — just the way granola should be — and it’s a delicious snack all by itself.
For breakfast, we layer this granola with our intensely fruity preserves or Fruit Perfect and a generous scoop of thick Greek yogurt. The resulting parfait, served in a jar, is not only pretty but eminently edible. The sweet fruitiness of the preserves and the warm maple notes of the toasted granola contrast beautifully with the creamy tang of the yogurt. It’s rich and filling but not heavy, sweet but not cloying, creamy but not fatty — in short: it’s perfect. You’ll be seeing a lot of this parfait at the Café this summer, but in the meantime, perfection is as close as your own kitchen. Bake up a batch of granola, open a container of yogurt, dip into a jar of preserves, and daydream about a warm, sunny spot next to the grassy greenness of Petoskey’s beloved Pennsylvania Park.
Jam, Granola & Yogurt Parfait
For the Granola:
(makes about 10 ¾-cup servings)
2 cups rolled oats
1 cup rolled barley
1 cup pepitas
1 cup chopped pecans
1 cup sweetened coconut
¼ cup brown sugar
1½ tsp. kosher salt
½ cup Michigan Maple Syrup Add to Cart
¼ cup vegetable oil
1 cup American Spoon® Dried Red Tart Cherries Add to Cart
¼ cup American Spoon® Dried Cranberries Add to Cart
Heat oven to 275°F. In a large bowl, mix together all ingredients except dried fruit. Spread evenly on parchment-lined baking sheet and bake for about an hour, stirring every 20 minutes, until granola is golden brown. Remove from oven and allow to cool. Stir in dried fruit. Store in airtight container.
For the Parfait:
Spoon 2 Tbsp. preserves into the bottom of a 12 oz. jar or cereal bowl. Sprinkle half the granola over preserves and top with yogurt. Spoon remaining 2 Tbsp. preserves over yogurt and top with remaining granola to serve.
A few weeks ago, we shared a scene from our R&D kitchen and promised that cocktail recipes were coming soon. Chris, our Culinary Director, is fond of a French ginger liqueur called Domaine de Canton, and we’d been experimenting with that in anticipation of holiday merriment.
We started with our luscious Ginger Pear Butter, mixed with Canton and a bit of white rum for an elegant gingery cocktail enhanced by the delicate sweetness of Leelanau Bartlett Pears.
But we didn’t want to leave you with just one delicious cocktail and a nearly full bottle of Canton, so we kept experimenting. We muddled a few spoonfuls of our brandied Winter Compote with bourbon and the ginger liqueur, then strained the heady mixture into a martini glass. The resulting cocktail is sweet and spiced and delightfully fruity, with the warm caramel notes of bourbon and a gentle kick of ginger.
Of course, champagne is often the drink of choice on New Year’s Eve, and its light effervescence melds beautifully with the ginger spice of Domaine de Canton and the intense sweet-tartness of our Red Raspberry Butter.
Any one of these fruit and spice cocktails would make a deliciously sophisticated and particularly pretty addition to your New Year’s celebration. Or, better yet, try all three and let us know which is your favorite. Cheers!
Ginger Pear Cocktail
2 ounce American Spoon® Ginger Pear Butter Add to Cart
2.5 ounces Domaine de Canton ginger liqueur
3.5 ounces white rum
Combine ingredients in cocktail shaker with ice and shake vigorously. Strain through mesh kitchen strainer into martini glass. Serve up.
Gingered Winter Cocktail
3 ounces American Spoon® Winter Compote Add to Cart
3 ounces Domaine de Canton ginger liqueur
2 ounces Bourbon
Place Winter Compote in bottom of cocktail shaker and muddle until whole fruit pieces are roughly broken. Add Canton and bourbon with ice and shake vigorously. Strain cocktail through mesh kitchen strainer into martini glass. Serve up.
Gingered Raspberry Sparkler
1 ounce American Spoon® Red Raspberry Butter Add to Cart
4 ounces Domaine de Canton ginger liqueur
6 ounces chilled sparkling wine
Combine Red Raspberry Butter and Canton into cocktail mixer with ice and shake vigorously. Strain liqueur through mesh kitchen strainer and split between two champagne flutes. Top each glass with three ounces of sparkling wine.