date:Mar 08, 2013
ather made of dehydrated yogurt; house-made Corn Pops that are soaked in milk for hours and turned into a sweet puree; the snap of cranberries and walnuts that have been reduced to a nub of tartness; and a smear of dulce-de-leche-style caramel. Think of the dish as Wonderland, with granola as the innocent Alice who's ambled in.
But chefs are also whipping up granolas - sweet ones, savory ones, spicy ones - that bring extra layers of texture and flavor to appetizers and main courses. A rosemary-