3/4 cup whole wheat or spelt flour 3/4 cup rolled oats 1/4 cup wheat germ or bran, or oat bran 1/4 cup unsweetened shredded coconut 2 tablespoons flaxseeds 3/4 teaspoon salt 1/2 teaspoon baking powder 1 cup
chopped dried sour cherries (or other dried fruit) 3/4 cup chopped bittersweet chocolate 1/2 cup chopped, toasted pecans 3 ounces (3/4 stick) unsalted butter, melted (optionally browned) 1/2 cup brown sugar (dark or light) 2 eggs 1 1/2 teaspoons vanilla extract zest of 1 orange
While the chocolate was melting, I prepared a variety of sprinkles:
chopped dried sour cherries, chopped dried apricots, chopped toasted hazelnuts, Maldon sea salt crystals.
Not exact matches
The cole slaw will be replaced by «superfood sides» such as a kale and
chopped broccolini salad with
dried sour cherries and a roasted nut blend, tossed in a maple - vinaigrette dressing.
The «Superfood Side» is made with a blend of hand -
chopped kale and broccolini, tossed in a sweet and tangy maple vinaigrette dressing and topped with
dried sour cherries and served with a blend of roasted nuts to enhance the flavor and add crunch, Chick - Fil - A said.
To assemble the sundaes Black & white ice cream, recipe follows Coconut whipped cream Salted hot fudge sauce
Dry roasted peanuts, roughly
chopped Coffee beans, crushed Fresh strawberries,
sour cherries, etc..
Nonstick cooking spray 1/2 cup pecan halves 1/2 cup
dried apricots, roughly
chopped 1/2 cup
dried sour cherries 1/2 cup pumpkin seeds 1/2 cup ground almonds 1/4 cup sesame seeds 2-1/4 cups old - fashioned oats 1-1/4 teaspoon ground cinnamon Pinch of salt 3/4 stick unsalted butter 3/4 cup honey 1/2 cup granulated sugar
1 cup
dried fruit, such as
sour cherries, cranberries, currants, raisins, apricots, figs, or pineapple, coarsely
chopped
FIRST COURSE Caramelized Pulpo papas bravas, chile gastrique, petite «street corn», cilantro emulsion Wine: Saint M, Riesling, Pfalz SECOND COURSE Seared Jumbo scallop salad cornmeal dusted sweetbread, wild rocket, caramelized apple vinaigrette Wine: Grgich Hills, Fume Blanc, Napa THIRD COURSE Cider brined double cut Pork
chop mustard parsley spaetzli, caramelized Cipollini onion,
sour cherry pork glace Wine: DeLille «D2», Meritage, Columbia Valley FOURTH COURSE Blackberry cabernet sorbet freeze
dried lychee, coconut foam Wine: Laurent - Perrier, Brut Rose, Tours - sur - Marne Price $ 1100 + + BOOK NOW > * The Nobel Chef package can also be combined with a luxury overnight stay in the Kona Kai Suite or a Junior Suite.
For the terrine 500 ml fresh chicken stock 20g butter 2 banana shallots, finely
chopped 1 small garlic clove, crushed 3 tsp fresh thyme 200g skinless, boneless chicken thighs, trimmed and diced 300g chicken breasts, diced 200g pork mince 150g pistachio nuts Handful
chopped parsley leaves 1 tbsp tarragon,
chopped 2 lemons, finely grated zest only 1 egg, lightly beaten 350g rindless, smoked streaky bacon 40g
dried sour cherries