Chef’s Club and The St. Regis Aspen have been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence!
Recipe and Photos by Chef’s Club/Food and Wine/The St. Regis, Aspen.
By Todd Slossberg, Executive Chef of Chefs Club at The St. Regis Aspen.
by Food & Wine
2 cups old-fashioned oats
½ cup pistachios, fried*
½ cup walnuts, fried *
½ cup hazelnuts, fried*
1 cup puffed kamut or
2 Tbsp. powdered sugar
1 cup popped sorghum**
2 oz. butter
1 oz. extra-virgin olive oil
1 Tbsp. vadouvan***
2 Tbsp. sea salt
1 tsp. black pepper
• Preheat oven to 325ºF.
• In a small saucepan, melt butter with oil, vadouvan, salt, and pepper until well blended and fragrant.
• In a bowl, combine all dry ingredients except popped sorghum. Add spiced butter-oil and mix well.
• Arrange mixture evenly on a sheet pan lined with wax paper. Bake 7-12 minutes, stirring evenly to toast.
• At the last minute, add popped sorghum and mix thoroughly.
*Pan-fry nuts separately in canola oil in a skillet until crispy.
**For popped sorghum: Add 1 Tbsp. vegetable oil to a saucepan set over low heat. Add 4 Tbsp. sorghum seeds to pot and cover with lid. Shake pot continually while sorghum seeds pop; remove from heat when popping stops.
***Buy vadouvan, a French-Indian curry-like spice blend, online.