WOOT! Granola – Baltimore Magazine

Holiday Entertaining 2014: Brunch

Jess Mayhugh — Sat, 01 Nov 2014 10:20:00 +0000

BRUNCH

We all know the first meal of the day is the most important one. When entertaining morning visitors, be sure to have a well-balanced meal to serve. We suggest having fresh fruit, farm eggs, bacon, and coffee on hand.

coffee klatch

Cups should be fun and cheerful — helping you to welcome a new day.

Jude Laundry

Jenny Bowers

Penelope Dullaghan

Andrew Bannecker

Designer teacups ($19.97/each) available at Crate & Barrel.

Good Morning / The Perfect Morning Cocktail

Wake up to Blue Hill Tavern’s elderflower mimosa.

Ingredients
187 milliliters Prosecco
1 ½ ounces St-Germain Elderflower Liqueur
Splash white or red cranberry juice
4-6 cranberries
Method
Mix liquid ingredients, add ice, serve in a glass, and add cranberries to garnish.

To guarantee the freshest taste, make each drink individually as guests arrive.

THE INCREDIBLE, EDIBLE EGG: Located in the Greenspring Valley area, Carriage House Farm raises free-range hens on a pasture to produce fresh eggs. “Once you get used to eating well — and knowing who raised your food——it’s difficult to go back to your other food. It’s a flavor thing, primarily.” —Gaylord Clark, owner, Carriage House Farms

TEA TIME

SCREEN PRINTED LOCALLY

Tea towels have many uses—lining a breadbasket, wrapping a hot dish, or wiping your hands dry. You can never have too many to spread throughout the kitchen. Tea towel ($16) at Open Eye Press.

TOAST POINTS

AVOCODO TOAST
DOOBY'S

“The avocado’s creaminess contrasts well with the toasted bread, and the lemon olive oil, coarse sea salt, and chili flakes provide tartness with a bit of a salty kick.”
-Phil Han, owner of Dooby’s

Source

Off the Shelf: Granola

Jess Mayhugh — Thu, 17 Jul 2014 15:00:00 +0000

Two years ago, when Gail Fishman’s 18-year-old daughter Sasha rode her bike across the country, Fishman sent care packages with goodies. “Sasha wanted healthy foods,” says Fishman. “After she came home, she asked why I didn’t send granola.” In researching recipes, Fishman found most blends were anything but nutritious, so she devised her own. “In our house, we love crystallized ginger,” says Fishman, “and I love dried fruit and nuts but didn’t want to use refined sugar, so I used flavored Maryland maple syrup and coconut palm crystals that gave it a caramel flavor.” The granola was an instant hit, and last July, Fishman marketed her mix. “We came up with ‘WOOT!,’ which is what Sasha says when she’s happy,” says Fishman, who sells her unique formula at area farmers’ markets. The entrepreneur also takes quality control seriously. “I’ve gained five pounds since I started this,” she laughs. “I taste every batch.”

FAMILY AFFAIR:

Gail Fishman’s husband, Jonathan, assists in the sales and shipping of WOOT!; Sasha’s sister, Leah, is the company’s accountant; and Sasha designed the business logo.

WOOT! Brownies

1 cup unsalted butter
4 ounces bittersweet chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla
2 cups WOOT! cherry pecan mix
2/3 cup semisweet chocolate chips
1/2 teaspoon fine-grain sea salt

Melt butter and chocolate in 4-quart saucepan over very low flame. Cool.
Preheat oven to 350 F.
Butter 9 x 13-inch baking pan.
Line bottom of pan with parchment paper and butter.
Combine one cup sugar with cooled butter/chocolate, mix well.
Add eggs, sugar, flour, vanilla, and mix to combine with the addition of each ingredient.
Add WOOT! cherry-pecan mix, and semisweet chocolate chips to batter. Combine gently.
Spread batter into prepared baking pan.
Sprinkle sea salt, then remaining ½ cup WOOT! over batter surface. (Submerge any dried cherries to keep them moist.)
Bake for 45 minutes. Cool to room temperature.
Chill in refrigerator one hour. Run knife along sides of brownies to release from pan.
Turn sheet of brownies upside down onto cutting board. Remove parchment paper.
Cut with serrated-edge knife into desired size.

Source