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Whenever I think ofBergdorf Goodman, I think of clothing.
Not just any clothing, but the best money can buy.
I’ve eaten there only a handful of times.
Each time I’ve asked myself why I don’t go there more often.
As magical as dining in BG is, there’s something equally unique aboutThe Bergdorf Goodman Cookbook.
The cooling part is importantthat’s when the oats and nuts crisp up.
There was plenty left over, so I put some in a glass jar to give to a friend.
Not exactly an Altuzarra original, but it did come courtesy of Bergdorfs.
“Both of us have been tinkering away at it for years,” he says.
“I hope that you will tweak it to your liking!”
Just remember that any dried fruit needs to be stirred in after the granola comes out of the oven.
INGREDIENTS
DIRECTIONS
Place a rack in the middle of the oven and preheat to 350oF.
In a large bowl, mix together the oats, nuts, and cinnamon.
Stir in the oil and honey.
If desired, add the seeds, ginger, and salt.
Bake for about 30 minutes, keeping a close eye on it and rotating the pan every 10 minutes.
The granola is done when it’s deeply golden and fragrant.
Remove from the oven and stir in the dried fruit if desired.
Cool in the pan, where it will become crisp, like a giant granola bar.
Break the bar into pieces and store in a tightly sealed container.
Serves 8
Excerpt fromThe Bergdorf Goodman Cookbook*.
Copyright 2015 Bergdorf Goodman.
A Harper Design book, an imprint of HarperCollins Publishers.
*
Photo Credit: Konstantin Kakanias / Tatiana Boncompagni
