Question: I had the best birthday breakfast ever at Bistro 110 on Pearson Street in Chicago. I had the 110 Granola accompanied by a clear summer Chicago day, dining outside, jazz musicians, horses and carriages and the company of my favorite and only son. The cream sauce was out of this world. I would love to have the recipe for 110 Granola.
- Jane Ellen Young,Champaign, Ill.
Answer: On a clear day in Chicago, tables are set up for outdoor dining in front of the Bistro 110 on Pearson Street. The aroma of the food being cooked in the wood-burning oven fills the air surrounding the American-French bistro. Across the street is a small park, where horses hitched to buggies wait patiently for a turn at taking visitors for a ride along Lake Michigan, a tour of the exclusive brownstone area known as the Gold Coast or a trot down the Magnificent Mile of Michigan Avenue, where many fabulous shops are located. Indeed, the perfect spot for a birthday brunch!
The 110 Granola, a concoction of crunchy nuts, spices, cherries and berries bound together with honey and oatmeal, is the creation of Chef Glen Wielo of Bistro 110. Topped with Yogurt Sauce and served with a slice of chocolate cherry bread, the granola is only available during the New Orleans-style Sunday brunch.
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RECIPE
110 GRANOLA WITH YOGURT SAUCE
GRANOLA:
2 cups sliced almonds
2 cups whole pecans
2 cups whole walnuts
3/4 cup oatmeal
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 cup brown sugar
1/2 cup honey
2 tablespoons vanilla
1/2 cup sun-dried cherries
1/4 cup sun-dried blueberries
1/4 cup sun-dried cranberries
YOGURT SAUCE:
1 pint plain low-fat yogurt
1/2 cup honey
2 tablespoons vanilla
1/4 cup brown sugar
Preheat oven to 350 degrees. Place all nuts on cookie sheet with sides and toast on top rack in oven 10 to 15 minutes, or until almonds begin to turn brown. Remove and allow nuts to cool. Lightly chop nuts. Place nuts in large bowl. Add oatmeal, cinnamon, nutmeg and brown sugar, pressing out lumps. Combine honey and vanilla, stirring well. Drizzle over nut mix and stir well. Return mixture to cookie sheet and bake at 350 degrees for 10 to 15 minutes. Remove from oven and add cherries, blueberries and cranberries to warm nut mix. Makes 8 cups. Prepare the Yogurt Sauce by combing yogurt, honey, vanilla and brown sugar in mixing bowl. Stir well to blend. Refrigerate until ready to serve. Makes 1 pint.