Gastroanthropology

Pumpkin Pie Spice Granola

The last few months have whizzed by and in a blink our tiny (well he was nearly nine pounds at birth so never really tiny) newborn is now 7 months old and crawling into every nook and cranny of the house! With my new two and half foot tall boss giving orders to be fed, changed, and entertained, the long hours I had once spent experimenting in the kitchen seems lifetimes away. So for the next few post I'll be revisiting some in my vault of tried and true recipes. This granola has always been a huge hit - super tasty and lots of big granola clusters! I've tweaked it a bit for Thanksgiving by adding spices traditional to pumpkin pie. And some crisp apple chips for a bit more crunch and fall flavor. You must absolutely try this recipe - it's easy, quick, delicious. This sweet spiced granola is the perfect treat to take on a fall hike or to bring a little bit of pumpkin pie to your morning yogurt.

PUMPKIN PIE SPICE GRANOLA

• 1/2 c maple syrup
• 1/2 c brown sugar
• 1/2 c butter
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 c oats
• 1/2 c + 2Tbs all purpose flour (can use whole wheat)
• 1 c pecans, roughly chopped
• 2 1/2 tsp pumpkin pie spice (a combination of mostly cinnamon and a touch of ginger, allspice, nutmeg and clove)
• 3/4 c dried apple chips

METHOD

Preheat oven to 350F.

Combine maple syrup, brown sugar, butter, salt and vanilla extract in a medium sauce pan and put on medium heat. Warm through till butter melts and brown sugar dissolves.

Meanwhile, in a glass bowl combine together oats, flour, chopped pecans and pumpkin pie spice. Toss together. Set aside.

Pour the warmed maple syrup mixture over the oat mixture and combine. Spread the mixture out onto a silpat lined baking sheet (can also use greased baking parchment). Put in preheated oven for 15 minutes. Take out and use two spoons to break apart and move the mixture around. Place back in the oven for an additional 5 minutes. Remove from oven.

Once the mixture has cooled enough to touch, but still warm, use your hands to break apart the mixture into desired sized granola clusters. Set aside to cool completely. Once cooled the granola clusters will have crisped up. Add broken up apple chip pieces. Store in airtight container for up to a week. Can eat plain or add some to strained (greek style) yogurt!

Peach Vinaigrette + Spiced Pecans

Perfect Peaches...ripening under hot California sun!

This past weekend I had the wonderful fortune of getting fresh yellow cling peaches straight from a California peach ranch. One of my dearest friends supplies me with the best peaches in the summer. The peaches are so sweet and delicious...it is such as shame that most yellow clings get sent straight to the cannery. The peaches are a bit stubborn because the flesh does cling to the pit. They are a tad more work but absolutely worth the effort.

So, after the peaches are grilled for afternoon BBQs, quartered for pie, sliced for cobbler, chopped for jam, pureed for sweet ice tea, and frozen for winter months, what do you do with them? Dice them up for peach vinegar! For peach vinegar... macerate (in a nonreactive pot) 3 cups small diced peaches with 1 cup champagne or rice wine vinegar for 1 week. Keep covered and stir the mixture once or twice a day. At the end of the week strain the mixture, getting as much liquid out as possible. Store in a sterilized jar and keep in fridge for up to 3 months.

The peach vinegar makes a lovely mild, sweet, peachy vinegar - great for summer salads. Fresh greens, sliced fresh peaches, and spiced candied pecans tossed in peach vinaigrette...a perfect lunch as the last of the hot summer days come and go...wow, tomorrow it's September already.

PEACH VINAIGRETTE

• 1 ripe peach, cut into chunks
• 2 Tablespoons peach vinegar (see above), or champagne vinegar
• pinch salt
• 1/2 teaspoon honey
• 4 Tablespoons pecan, walnut or canola oil

METHOD

In a small food processor or blender, puree peach until smooth. Add vinegar, salt and honey. Blend for 10 seconds. Continue to blend on low while drizzling in the oil. Use immediately.

SPICED CANDIED PECANS

This recipe for spiced candied pecans is inspired by the same friend who's family owns the peach ranch. These are usually made with walnuts (which come from this ranch as well in the fall!), but works well with pecans too.

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 Tablespoon honey (or corn syrup)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 Tablespoons pumpkin pie spice (or your desired combination of cinnamon, nutmeg, clove, ginger)
• 3 cups pecan or walnut halves

METHOD

Melt sugars until dissolved and starting to bubble. Add honey, salt, vanilla, and spices. Stir in nuts till they are all coated. Pour nuts onto a foiled and greased (or use a silpat) baking sheet. Toast nuts at 350F for 6-8 minutes. Remove from oven. When cooled break apart and serve in salad. These candied nuts keep well in the freezer in an airtight container for snacking as well.