It feels really luxurious to treat yourself to a weekend style breakfast on a regular day of the week. I made the components of this granola bowl over a weekend to make me feel happy when I drag myself out of bed on a weekday. I think the citrus is supposed to wake you up? The sugar and spice coating certainly helps.
If you don’t live somewhere with access to kumquats, you can sub any citrus-- just remove the rind + pith.
Greek Yogurt w/ Chinese 5 Spice Kumquats, Candied Walnuts w/ Rosemary + Sesame Butter Cookies
Chinese 5 Spice Kumquats:
1 pint kumquats - half and seeds removed
2 cups water
1 cup brown sugar
1 TB chinese 5 spice
1 tsp cardamom
Combine everything in a pot and bring to a boil. Reduce heat + let simmer 15-20 minutes until the liquid reduces and it’s sticky and candy-like. They’ll be very dark from the sugar + spices, don’t be alarmed.
Candied Walnuts w/ Rosemary
1 cup walnuts
2 sprigs (about 2 TB chopped) rosemary
1 tsp chili flake
1 TB butter
2 TB brown sugar
½ tsp salt
In a pan (I use cast iron) over medium heat, toast the walnuts w/ the rosemary + chili flakes. Then add the butter + brown sugar. Let the brown sugar and butter melt + brown a bit. Stir until both are melted and coat the walnuts. Remove from heat and sprinkle w/ ½ tsp salt.
Sesame Butter Cookies
10 TB butter - softened/room temp
1 cup brown sugar
1 tsp vanilla
1 egg
1 cup flour
¼ tsp baking powder
⅛ tsp salt
1 cup sesame seeds (I used a mixture of black + white)
Cream together the butter, sugar + vanilla. Add in egg. Add remaining ingredients. Scoop tsp sized amounts and roll in sugar. Bake at 350 for 12 minutes.
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