News — Bunnery Natural Foods
Beet, Dill and Vodka Cured Salmon & Bunnery O.S.M Waffles
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This recipe for cured salmon uses vodka, dill and grated beets to stain, cure and flavor the salmon. These ingredients are typical of the cuisines of Eastern Europe with a touch of salt, sugar and orange zest. I love to serve this salmon thinly sliced with Bunnery Natural Foods O.S.M Waffles and crème fraîche.
Place the scaled and deboned salmon on a chopping board with skin side facing down. Mix salt and sugar and rub evenly over both sides of the fish. In a small bowl combine the grated beets, orange zest, vodka and dill. Press the mixture all over the salmon and wrap fish entirely in cheesecloth. Place skin side down on a pastry rack over a baking tray and weight the salmon by placing either a plate or a large can of olive oil on it.
Strawberries, Mascarpone & Bunnery O.S.M. Double Chocolate Waffles
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This is a fabulous lazy weekend breakfast … or a little something special for Mother’s Day!
Choose the ripest and most fragrant strawberries, remove stems and halve or quarter. Place in a bowl, toss with a splash of liqueur and a generous pinch crushed sea salt, and allow to macerate for a good half hour.
With an electric mixer or hand whisk beat the mascarpone, heavy whipping cream and sugar until thickened to the consistency of firmly whipped cream (do not to over whip or it will curdle). Cover and chill.
Lizzie's Bunnery Granola Cookies
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Preheat oven to 375°F. Line baking sheets with parchment paper.
In an electric mixer bowl, beat the butter with a paddle at medium speed until smooth and creamy. Add the sugars slowly, beating constantly for about 3 to 5 minutes. Add the salt, then the egg and beat until well blended.
Reduce the mixer speed to low and add the flour, mixing only until incorporated. Steadily add the granola. Stop the mixer when the granola mixture is blended into the batter.
Scoop out about two tablespoons full of dough, pack between your palms and arrange in mounds on the baking sheets, flattening slightly with your fingertips.
Bake for approximately 15 minutes or until light golden brown. Allow to cool before transferring from baking sheets. Store cookies in an airtight container at room temperature.
Over-21 Pancakes or Waffles
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This irresistible, alcohol-laced dessert is deliciously festive and makes a great presentation for any dinner gathering. And what could be better than orange and chocolate?
Place the sugar cubes in the brandy or rum and set aside. Prepare a recipe of Bunnery Natural Foods Double Chocolate Pancake & Waffle Mix to make 4 waffles or pancakes and divide among 4 heated plates. Scatter ¼ cup of candied orange peel over each and drizzle with warm orange sauce. Place one brandy-soaked sugar cube in the center of each waffle and ignite with a long kitchen match. Serve immediately, while still flaming.
Chocolate Chip Granola Cookies
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Whisk together flour, baking soda and salt in a small bowl. Beat butter, sugars, and vanilla together in a medium bowl at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined. Stir in granola and chocolate chips. Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto ungreased baking sheets, then pat each into a 2½-inch round. Bake cookies, switching position of sheets halfway through baking, until pale golden, about 13 minutes. Cool on sheets 1 minute, then transfer to racks to cool completely. Makes 18 large Granola Cookies.
Granola Berry Parfait
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Blend one tablespoon orange juice into yogurt. Combine remaining orange juice with powdered sugar and berries in a saucepan and heat gently until berries begin to break down and a syrup forms, about 10 minutes. Let cool. To serve, layer granola, berries & yogurt in glass bowls or parfait glasses, ending with a layer of fruit at the top of the parfait. Or substitute fresh fruits for frozen, keeping fruit on top of the parfait. Finish with a sprinkle of granola.
Oatmeal, Sunflower & Millet Bread
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O.S.M. Bread, baked for decades at our Jackson Hole, Wyoming restaurant, The Bunnery Bakery & Restaurant, is beloved by locals and one of our most enduring products. The recipe, created in the earliest days of The Bunnery, first appeared in print in 1981. We still use that original recipe, reproduced below, for this wholesome, delicious bread that is the foundation of several of The Bunnery’s menu items and one of our most popular baked goods take-home items. So if you’re not in the neighborhood and can’t stop by to pick up a loaf, try this recipe at home.
Blueberry Granola Coffee Cake Muffins
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Preheat oven to 375°F.
Blend granola with all dry ingredients in a large bowl. In a separate bowl mix together the milk, the eggs and brown sugar. Add the melted butter and then incorporate into the dry ingredients until well blended.
Fill a non-stick or lined, 12-muffin baking tin halfway with batter. Sprinkle each mold with fresh blueberries and add another layer of batter to fill to about three-quarters. Sprinkle with extra granola (Banana Honey-Nut Granola is best for this) and bake for a maximum of 20 minutes. Remove from oven and allow to cool. Remove from baking tins as soon as cool enough to handle and serve warm.
Granola Honey Nut Banana Bread
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Preheat oven to 375°F.
Combine the granola with all the dry ingredients in a large bowl. In a separate bowl mix well together the buttermilk, eggs, canola oil brown sugar and extracts. Incorporate into the dry ingredients until well blended. Mix in coconut, pecans and mashed banana last.
Fill a large non-stick or lined loaf pan (or two small ones) to about three-quarters full, sprinkle with extra granola (Banana Honey-Nut Granola is best for this) and bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool. Remove from baking pan as soon as cool enough to handle. Enjoy for breakfast, an after-school snack or with a scoop of ice cream for dessert. Wrap any unlikely leftovers well for the next day.
Granola Muffins
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Preheat oven to 375°F.
Combine the granola with all the dry ingredients in a large bowl. In a separate bowl mix well together the milk, eggs, canola oil and brown sugar. Incorporate into the dry ingredients until well blended.
For best results, use a non-stick, 18-muffin pan or line molds with paper flutes.