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*April 2009 COTM* Breakfast, Lunch, Tea: Fruit, Juices & Smoothies, Cereals

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**April 2009 Cookbook of the Month is Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery by Rose Carrarini.

Please post your full-length reviews of recipes for FRUIT, JUICES AND SMOOTHIES, AND CEREALS here (all from the Breakfast section -- see complete list of recipes page 36). Please mention the name of the recipe you are reviewing and the page number, if possible, as well as any modifications you made to the recipe.

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Thanks for participating!

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  1. GRANOLA p. 48
    Two good basic granola recipes here, one sweetened with apple juice, incorporating lots of nuts and seeds, the other sweetened with brown sugar and honey. I like them because neither includes coconut, which appears to be near ubiquitous in other homemade granolas.

    1. I made the granola sweetened with apple juice for my mom, and she loves it with yogurt and fresh fruit. I found it a little bland and don't much care for the combo of almonds pumpkin seeds, and sunflower seeds, but I think that's largely a matter of personal preference. One thing I did notice is that you need to mix this one well without overmixing. Because the oil tends to separate from the apple juice, it's important to use a whisk and try to emulsify the wet before adding to the dry, then work quickly to distribute. As the dry ingredients moisten, the wheat germ and oats begin to break down if you let them sit, so have your oven preheated and work quickly once everything's together. The texture came out fine, not at all clumpy, which is what Mom prefers. If you want clumps, you might prefer to grind some of the rolled oats a bit and let the mixture sit without letting it get too soggy. Getting that clumpy texture from this recipe might be a bit tricky.

      1 Reply
      1. re: amyzan

        GRANOLA p. 48
        The apple juice granola is absolutely un-sweet, and un-spiced -- no cinnamon, nutmeg, or coconut. It doesn't taste apple-y either. Great if you love sunflower and pumpkin seeds, which me and my girl do. I hadn't noticed any particular handling needs, but I wasn't trying to make it clumpy. Sounds like good advice tho.

        I like it with dried cranberries...

      2. Rhubarb with orange, p42

        I am a massive fan of rhubarb, and the instructions here are to roast it in the oven with sugar and orange zest. I made a half recipe, but cut the sugar by a third, as it seemed like too much sugar for my taste. I like the tartness of rhubarb and didn't want to cut it too much. This was about right for me and the orange zest added something wonderful to the mix. I have just enjoyed a bowl for breakfast with greek yoghurt and a sprinkling of granola. I feel incredibly healthy!

        4 Replies
        1. re: greedygirl

          Excellent -- thx gg for workshopping the sweet factor. We're just starting to get California organic rhubarb here on the east coast...

          1. re: greedygirl

            Yeah, our rhubarb is getting a good soaking rain today, so hope to make this one next week if the stalks get good growth. Thanks for the notes!

            1. re: greedygirl

              Fantastic. I can't wait to try this when my rhubarb comes up. THat should be right around the time I can get back into the kitchen. I'm glad you were able to cut back the sugar, as that's an adjustment I'd like to try.

              ~TDQ

              1. re: The Dairy Queen

                You could also try using a natural fruit sugar like fructose or xylitol (sold here under the brand name Perfect Sweet). Both have a lower GI rating than sugar, so help regulate blood sugars, and are sweeter, so you need less. I've used xylitol quite a lot in cooking, especially in granola and in baking fruit like rhubarb.

                I tossed the leftover rhubarb with some fresh strawberries and raspberries for brunch today - totally yum.