, , , ,

This is a long overdue post. Last weekend I had the most amazing dinner at the best restaurant in New York. From start to finish it was a perfect meal. Eleven Madison Park lived up to the hype and the three Michelin stars. It was an extra special night since chef Daniel Humm was joined in the kitchen by Christopher Kostow another three Michelin star chef. We got the 4 course tasting menu but actually got 14 different dishes. It all started with a bakery box with 2 savory parmesan and black truffle black and white cookies, a New York classic and came full circle with a traditional-ish black and white cookie. A couple highlights were an apple tea that was totally unexpected and delicious. It was sweet, smokey and full of apple flavor. I was shocked when I took my first sip. They cater the menu to your tastes, so no goat cheese for us and no fish for my date. So instead of the goat cheese lollipops the other tables were getting we got a mushroom and sturgeon zabaglione served in an eggshell. So good! Another highlight was the egg creams made table side. They send home the ladies with a jar of granola for breakfast. It was a perfect night. The weekend was topped off with Book of Mormon. So good!

This granola was addictive. I could not stop eating it. I found a recipe for it on the NY Times and decided to recreate it. The ingredients in the recipe were a little different from the one I got to take home so I adjusted it a bit.

Eleven Madison Park Granola 

2 3⁄4 cups rolled oats
1 cup slivered almonds
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1 tablespoon salt
1⁄2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3⁄4 cup raisins

Preheat oven to 300. In a large bowl, mix together the oats, almonds, coconut, pumpkin seeds, sunflower seeds and salt.

In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.

Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.

Remove granola from oven, and mix into it the raisins. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.