Easy Gourmet Granola Bars

The Holidays are here and I thought I would post a great recipe I developed for granola bars that is rich, chewy and decadent and at a quantity you can share or gift to friends and relatives. Granola bars that you buy in stores always miss the mark for me but these are sure to be a hit at your party or family gathering. Keep refrigerated until use.

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Easy Gourmet Granola Bars

Yield: about 40 1-1/4 x 3 inch bars

8 cups granola
2 cups dried fruit (dried cranberries, blueberries, raisins, cherries etc.)
1 cup semi-sweet chocolate chips
1 cup deluxe mixed nuts
 

3 cups mini marshmallows
2 sticks butter
1 cup brown sugar
1/3 cup honey
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon nutmeg

 

In a very large bowl, mix your favorite granola, mixed nuts, and fruit together. In a saucepan, melt butter, brown sugar, honey, vanilla and spices till syrupy. Add mini marshmallows and whisk till smooth. Pour mixture over granola mix and stir till completely coated. Stir in chocolate chips and pour into a greased baking pan so granola mixture is 1-1/4 to 1-1/2 inches thick. Use a spatula to press firm all over. Refrigerate till firm (about an hour) and slice into bars. Serve.

 

© 2014 Aron David Bradley
http://www.boomercuisine.com

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Cornish Game Hens with Lemon Herb Aioli

Aioli comes from Provençal and is basically an emulsified dressing to enhance meats, seafood, boiled vegetables etc. My recipe uses mayonnaise as a base for convenience. Although a freeze wiped out many herbs from my garden, I still got some sage, rosemary and oregano and added some frozen basil. I suggest using only fresh herbs for this recipe but if you must use dry, freshen them with a bit of hot water then stain them with a tea strainer before adding them to the mayonnaise. Gluten-free

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Cornish Game Hens with Lemon Herb Aioli

Yield: 2-4 servings
Aioli:
2 cups mayonnaise
3 cloves garlic minced
1 tablespoon each of:
Fresh basil
Fresh oregano
Fresh sage
Fresh rosemary all chopped
Zest and juice from 1 lemon
1 teaspoon salt
1 teaspoon fresh cracked pepper

2 Cornish game hens w/out giblets
2 cups small multicolored potatoes
2 cups baby multicolored carrots

Mix aioli in a small mixing bowl and rinse and pat game hens dry with paper towels. Coat hens generously inside and out with aioli and bake in a preheated 365◦ oven till the thickest part of the hen reaches 165◦.
While hens are cooking steam your carrots and potatoes. Serve either half or whole hens plated as pictured.

©2014 Aron Bradley
http://www.boomercuisine.com