Archive for Monday, October 13, 2008


Jayni’s Kitchen’: ‘Bulletproof Recipes,’ with Laura Lorson, Tom King and Caterina Benalcazar

October 13, 2008


On the menu:

¢ Good Morning Granola with Orange-Infused Yogurt

¢ Arrabbiata Sauce (and three ways to serve it)

¢ Spiced pear frozen yogurt

¢ Penne all' Arrabbiata

Good Morning Granola


4 cups rolled oats

2 cups shredded coconut (preferably unsweetened)

2 cups sliced almonds

3/4 cup vegetable oil

3/4 cup honey

1 1/2 cups chopped, dried apricots

1 cup chopped Calimyrna figs

1 cup chopped dried cherries

1 cup chopped dried cranberries

1 cup chopped toasted cashews or walnuts

Orange-infused yogurt:

1 quart plain yogurt (organic whole-milk yogurt preferred)

1 tablespoon orange zest

1 orange, juiced (blood orange preferred)

Directions for granola: Combine the oats, coconut and almonds in a very large bowl and set aside. Pour the oil and honey into a small bowl and whisk to combine. Pour the oil and honey mixture over the dry ingredients and toss to coat. Spread the mixture out evenly in a large jelly-roll pan.

Bake the granola in a 225-degree oven for 45 to 55 minutes total. After 25 minutes, stir the mixture and evenly re-spread using a wooden spoon. Rotate the pan and return to the oven for 20 to 30 minutes more, until the granola is lightly toasted. Remove the granola from oven and let cool in the pan overnight. The next morning, break up the granola and put it in a very large bowl. Add the dried fruits and cashews or walnuts. Stir to combine.

Serve the granola with Orange-Infused Yogurt (recipe follows). The recipe makes about 12 cups of granola. The granola keeps for 1 month stored in a covered container.

Directions for yogurt: Place a fine wire-mesh strainer over a bowl. (There should be 2 or 3 inches of clearance between the bottom of the strainer and the bottom of the bowl.) Line the strainer with 3 or 4 layers of cheesecloth, or 2 layers of paper towels. Spoon the yogurt into the prepared strainer and cover with a clean dishtowel. Refrigerate and allow the yogurt to drain for at least three hours, or overnight.

When the yogurt has drained, discard the liquid in the bowl. Turn the yogurt into a medium bowl. Peel off the paper toweling or cheesecloth. Add the orange zest and juice to the yogurt and stir to combine. Serve with Good Morning Granola. The recipe makes about 3 cups. The yogurt keeps for about 1 week. Store in the refrigerator.

- Good Morning Granola adapted by Laura Lorson from the recipe Homemade Granola, "Barefoot Contessa Cookbook," by Ina Garten


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