Maple Cranberry Autumn Harvest Granola

I LOVE GRANOLA. Truly, I can’t say this enough. I put it on everything, or just eat it on its own. My favorite recipes are liberal with the salt, creating that heavenly combination of sweet-meets-savory. A granola in my house will always have plenty of nuts, and will never have raisins. Never, never, never.

Maple Cranberry Harvest Granola, by Brunchographers

One thing I like to mix up in my granola is its texture. Sometimes I love a super-crisp, crunchy sort; one that needs a long bath in almond milk before you can sink your teeth into it. Other times, I’m into a softer granola with a higher moisture content, almost reminiscent of a museli, with a pleasant contrast between crisp, toasted nuts and a soft, sweet fruit (except raisins, never raisins). This recipe is the second kind.

Maple Cranberry Harvest Granola, by Brunchographers

If you have read many of our blog posts, you already know that we are pretty obsessed with two things: Fall harvest season and Milk & Eggs grocery delivery. This recipe is the perfect meeting of the two - we ordered up a bunch of our favorite fall treats, tossed them together with some spices and yummy grains, and baked ‘em low and slow until this yummy, festive granola was born.

There are some options here for modification, so feel free to play around. For one, if you don’t have fresh cranberries (or you don’t like their super-tart flavor as much as I do), you can swap out the fresh ones for 1 cup of dried cranberries. Or, if you’re one of those raisin people, you could swap out for those, too… just don’t tell me about it. Nuts and seeds are endlessly interchangeable, so are the fats (maybe try all olive oil or even coconut), so have fun with it! That’s what granola is all about.

Maple Cranberry Harvest Granola, by Brunchographers

Maple Cranberry Autumn Harvest Granola

Serves 7 - 10

Ingredients:
3 cups old fashioned rolled oats
2 cups cooked quinoa
1 cup raw pecans
1 cup raw pepitas (pumpkin seeds)
2 cups fresh cranberries (or 1 cup dried, if sweeter flavor is preferred)
3 small sweet apples (like Honeycrisp), chopped
1/4 cup butter or vegan butter
1/2 cup maple syrup
1/4 cup almond butter
1/4 cup apple butter
2 tsp vanilla extract
2 1/2 tsp pumpkin pie spice
1 tsp salt
2 tbsp honey

Method:

1. Preheat oven to 325° F, and line two baking sheets with parchment paper.

2. In a large bowl, combine the oats, cooked quinoa, pecans, pumpkin seeds, cranberries, and chopped apples.

3. Place a small saucepan over medium-low heat, and warm the butter until melted and foamy. Remove from heat and stir in almond butter, apple butter, maple syrup, and vanilla extract. Add the pumpkin pie spice mix and salt, and stir until smooth and well incorporated.

4. Pour the warm butter mixture over the dry oat mixture, and thoroughly stir to combine, ensuring that everything is well incorporated.

5. Spread the granola evenly across the prepared baking sheets, and bake for 30 - 40 minutes, tossing the mixture and rotating the pans halfway through the baking process. Once the granola is crisp on the edges, and the fruit is fully cooked, remove from oven, and drizzle 2 tbsp honey over the hot granola. Allow granola to cool completely before serving or storing*.

*because this recipe contains fresh fruit, it’s best to eat it within a few days of baking. It can also be stored in the fridge to extend its life, if desired.

Recipe adapted from Half Baked Harvest

Maple Cranberry Harvest Granola, by Brunchographers

Groceries for this post were kindly provided by Milk & Eggs, our favorite grocery delivery service! All opinions are our own.  

Apple and Turkey Grilled Cheese with Caramelized Shallots

Friends, I have a very serious question for you: at what point is a cheese-filled grilled sandwich no longer a “grilled cheese”? How many non-cheese things can you really stuff into said sandwich, exactly, before you can no longer call it a “grilled cheese” with a straight face?

This grilled cheese sandwich will probably get some flack for having too many non-cheese ingredients. And that’s okay. Because no matter what you want to call it, this sandwich is really delicious.

Caramelized Shallots, by Brunchographers

With sliced apples and apple butter, and crispy, caramelized shallots, this little number is a perfect (and super quick) way to celebrate fall. What makes it really special, though, is how it marries sweet, salty, bitter, and tangy flavors together into one heavenly bite - it’s a pretty blissful experience, really.

Groceries from Milk and Eggs for Apple and Turkey Grilled Cheese with Caramelized Shallots, by Brunchographers

Quality of ingredients is truly paramount here, as each element shines through so proudly, so be sure to select the freshest possible components. We ordered our groceries for this recipe from Milk and Eggs, where we could get good organic cheese, freshly baked local sourdough, and tart honeycrisp apples. Have fun with the ingredients and mix it up if you like; this would be delicious without the turkey if you’re vegetarian, or with pears if that’s what you have on hand, or with fig jam and provolone instead of cheddar and apple butter. It’s endlessly customizable, really. What’s most important is that you have fun, and never listen to what anybody tells you about there being rules for grilled cheese sandwiches. Because that’s just silly.

Apple and Turkey Grilled Cheese with Caramelized Shallots, by Brunchographers

Apple and Turkey Grilled Cheese with Caramelized Shallots, by Brunchographers

Apple and Turkey Grilled Cheese with Caramelized Shallots

Makes 2 Sandwiches

Ingredients:
1 tbsp olive oil
2 shallots, thinly sliced
4 slices sourdough bread
2 - 3 tbsp butter
2 tbsp dijon mustard
2 tbsp apple butter
2 slices sharp cheddar cheese
1/2 apple, sliced very thin
2 - 3 slices oven roasted deli turkey breast
1 cup arugula  
Sea salt

Method:

1. Begin by caramelizing the shallots. In a medium skillet, heat the olive oil over medium-low heat. Add the shallots and stir to coat in the oil. Add a pinch of salt, and sauté until golden brown and crisp on the edges, about 15 minutes. Set aside.

2. Preheat a clean skillet or griddle over medium-low heat.

3. Spread two slices of bread with apple butter, and the other two slices with dijon mustard. Place a small, compressed handful of arugula on top of each of the dijon bread slices, followed by a slice of turkey. Layer 3 - 5 apple slices on top of the turkey, then about 2 tablespoons of the caramelized shallots, and then a slice of cheese. Place a slice of the bread with apple butter on top of each and press firmly. Spread the outside of each slice of bread with a bit of butter.

4. Melt 1 tbsp of butter in the heated pan, and swirl around to coat the entire surface. Cook each sandwich for 2 - 4 minutes on each side, or until the cheese has melted and the outside is golden brown. Slice in half and enjoy warm.

Recipe inspired by Dolly and Oatmeal

Apple and Turkey Grilled Cheese with Caramelized Shallots, by Brunchographers

Groceries for this post were kindly provided by Milk & Eggs, our favorite grocery delivery service! All opinions are our own.  

Simple Butternut Squash Fritters

Each year in Los Angeles, we struggle with the coming of fall: as the markets and coffee shops tell us we should be donning boots and scarves, the weather continues to call for tank tops and flip flops. To cope, we love to welcome the flavors of fall into our kitchens (with the help of our favorite grocery delivery service, Milk & Eggs), in the form of warm spices, crisp apples, and of course, squash.

Butternut squash is a tried-and-true favorite - perfect when roasted or steamed, in a salad or in a soup. But what is one to do when the squash that’s been purchased is much too large for the recipe that’s been chosen? As we learned recently, the answer is simple - get out your box grater and make some fritters.

Simple Butternut Squash Fritters, by Brunchographers

Shredding squash does take a bit of muscle, but it’s simple and quick enough, especially when preparing the small amount that this recipe calls for. That said, you can easily double this recipe if you’re cooking for a crowd. It’s a forgiving formula - feel free to swap in another herb, another flour, or even another type of squash. It’d be lovely with sweet potato, as well, I’d wager.

These fritters are delicious on their own, but adding some tangy yogurt or cream cheese will take them to the next level - we love using the almond varieties available from Kite Hill, or for something a little different, Brother’s Labneh (both available from our favorite grocery delivery service, Milk & Eggs). For a bit of extra protein, you could top them with a soft boiled egg - a little bit of runny yolk with these sweet-and-salty fritters would be absolute heaven.

Simple Butternut Squash Fritters, by Brunchographers

Simple Butternut Squash Fritters

Serves 2 to 3

Ingredients:
2 cups peeled and shredded butternut squash
1/4 cup gluten-free all-purpose flour (I like Bob’s 1-to-1)
1 egg
1 tbsp fresh sage, finely chopped
1/4 tsp salt
Black pepper to taste
1-2 tbsp oil of choice, for frying  

To serve (optional):
1/2 cup yogurt, labneh, or cream cheese
Microgreens or chopped mixed herbs

Method:

1. In a large bowl, toss the butternut squash, flour, sage, and salt until the squash is well coated. Beat the egg in a separate bowl, then add to squash mixture and stir until the mixture is moistened throughout.

2. Line a plate with paper towels and set aside. Heat 1 tbsp oil in a skillet over medium heat until hot, and a small amount of mixture dropped into the oil sizzles.

3. Using a 1/4 cup measure, scoop small mounds of the squash mixture into the skillet, using the back of the measuring cup to press the mounds into circle shapes and spacing them 1-2 inches apart. Cook the fritters for about 3 minutes on each side, or until golden brown and crispy on the edges. Transfer them to the paper-towel-lined plate, and repeat until all of the squash mixture has been cooked.

4. Serve warm with a dollop of yogurt, labneh, or cream cheese, a sprinkling of microgreens or herbs, and salt and pepper to taste.

Recipe adapted from Just a Taste

Simple Butternut Squash Fritters, by Brunchographers

Groceries for this post were kindly provided by Milk & Eggs, our favorite grocery delivery service! All opinions are our own.  

Apple Oatmeal Griddle Cakes

Fall is officially here, and with it, pumpkin everything. As much as I love all manner of squashes, it's about time that another fall darling has her day in the sun: the apple. Today we celebrated this sweet, crisp autumn treat by slicing it oh-so-thinly and tucking it inside a hearty, satisfying oatmeal griddle cake. It was divine, and you should absolutely try it, too. (And yes, a griddle cake is just a fancy term for a pancake. But "griddle cake" sounds so much more rustic and satisfying, doesn't it?)

This recipe is simple enough to whip up in the morning before you go to work (they're a breeze to whip up in the blender!), or can be made in large batches and frozen to be enjoyed throughout the week. Packed with fall flavors like apple, cinnamon, maple, and pecan, these beauties are hearty enough to keep you focused and full until lunch. Oh, and did I mention that they're gluten- and dairy-free? What more could you ask for?

 

Ingredients

• 1 1/2 cups gluten-free quick cooking rolled oats (or more if desired)
• 1 cup almond flour 
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon 
• 1/2 tsp salt 
• 1 c Maple Pecan Malk (or, 1 c non-dairy milk of choice + 1 tbsp maple syrup)
• 2 tbsp maple syrup
• 2 tbsp melted vegan butter 
• 2 eggs 
• 1 tsp vanilla extract 
• 1 - 2 apples, very thinly sliced (a mandoline helps) 

Method

1. Place one cup of the oats into a blender, and blend until the oats have reached a flour-like consistency.

2. Add the almond flour, baking soda, baking powder, cinnamon, and salt to the blender carafe and pulse to combine. 

3. Add the wet ingredients to the blender: Malk (or non-dairy milk), maple syrup, melted butter, eggs, and vanilla. Blend until well combined, about 30 seconds.

4. Add remaining 1/2 cup oats and blend until just combined (this step allows for larger pieces of oats in the mixture, which adds a nice texture). Let mixture rest about 10 minutes - it will thicken during this time. If, after ten minutes, the mixture is still thinner than you'd like, add another 1/2 to 1/2 cup oats and blend again to combine. 

5. While the batter mixture is resting, preheat a nonstick or cast iron skillet over medium low heat. If desired, lightly grease the skillet with more butter or oil (if your skillet is truly nonstick, you can skip this step). 

6. Working in batches, add heaping quarter cups of batter into the hot skillet, gently spreading the mixture into circular shapes if needed. Arrange 3-5 apple slices on top of each griddle cake as they cook, and gently press into the batter. Once the edges begin to appear dry and the bottom sides are golden brown (about 3-4 minutes), flip each griddle cake and cook for another 3-4 minutes, or until the apples have begun to caramelize and the cake has cooked through.

7. Transfer to a 200 degree F oven to keep warm or serve immediately with yogurt or maple syrup. 

Makes 4 servings. 

This recipe was inspired by Live Simply's Busy Morning Almond-Oat Pancakes!

A Harvest Brunch with Friends

As is clearly evidenced by the title of our blog, we are very serious brunch enthusiasts. We love going out for brunch at restaurants, cooking brunch at home, and sometimes even eating brunch for dinner.  What may not be known is that we are also very enthusiastic about entertaining. We love sharing a meal with friends, and sometimes the coziest place to do that is at home! 

When entertaining guests, it’s always nice to have something to celebrate. It doesn’t need to be a major holiday, either; sometimes something as simple as a change in season can be cause for celebration. In this case, we wanted to host a brunch for some close friends in honor of that most nostalgic and heart-warming of seasons: autumn. 

I use the term “nostalgic” for a number of reasons; mainly that here in Los Angeles, fall doesn’t really exist. The past few years, it’s been so hot that September through November have really just been an unwelcome extension of summer. We grew up on the East Coast, in cities up north where boots, thick socks, and scarves are actually useful. So, every year we find ourselves looking longingly at our East Coast friends’ Instagram feeds full of freshly fallen leaves, cozy sweaters in pretty autumn colors, and apple picking in cute flannel shirts and knit caps. We each separately even tried out that apple picking bit, and we just wound up sweaty and sunburned with a bunch of apples we didn’t know what to do with (it was too hot to make applesauce). Folks, you can’t force cute and cozy fall clothing here in Southern California; trust us. You’ll just wind up a hot mess. 

I digress.

In honor of this nostalgia - of flannel and apples, of actual seasons and new beginnings, of cider and freshly fallen leaves - we celebrated the best way we knew how. With brunch. 

There were yummy treats a’plenty. To sip, a simple spiked cider with bourbon and hot coffee (we turned on the A/C). 

For the creative souls, a build-your-own toast bar with endless possibilities. Perhaps the most exciting topping was Johnna’s homemade ricotta in its perfect creamy glory. Paired with simple oven-roasted tomatoes and some fresh basil, it was heaven. Meanwhile, fresh farmers’ market figs and local honey satisfied those with a sweet tooth (me).

The centerpiece was a homemade quiche filled with roasted sweet potatoes, caramelized onions, baby kale, thyme, and gruyere. 

Hearty accompaniments included chicken-apple sausages and simple roasted potatoes with garlic. And because we love to have greens with just about every meal, we couldn’t forget a big beautiful salad with arugula, roasted beets, candied pecans, pomegranate seeds, and avocado. 

No brunch is complete without something sweet, so we celebrated the fruits of the season with some beautiful pastries that are deceptively simple to make: apple and cream cheese rosettes, hand pies with plums and thyme, and mini peach galettes. 

More photos and event details in the gallery below! 

Pretty Place Settings

Johnna hand-calligraphed the guests' names on to dried apple slices, and used twine to make a simple napkin ring. To get the color scheme just right, we chose fabrics from our local craft store and sewed the napkins and table runner ourselves. To add a touch of luxe and offset the deep green tones, we used gold flatware and chargers. 

Seasonal Treats

We picked up a lot of the ingredients for our brunch spread from our local farmers market. It's always so exciting to see the produce selection change with the seasons!

Autumn Salad

One of our favorite fall veggies to add to a salad is delicata squash - unfortunately they hadn't arrived at the markets yet on the day of our party. Instead, we roasted up some golden beets, which added their own unique sweetness to the salad that we really enjoyed!

Autumn Salad with Spiced Maple Pecans

For a sweet and crunchy addition to any salad, try adding some simple candied pecans. We tossed ours in a little maple syrup, sprinkled them with salt and cayenne, and put them in a 375 degree F oven for about 3-5 minutes. Delicious!

A Quiche for Fall

This quiche was a riff on Smitten Kitchen's version; it's easy to customize a recipe like this to make the most of the flavors of the season. 

Mini Nectarine Galettes

These are hands down the easiest to make, especially since we used store-bought puff pastry rather than making it from scratch. This shortcut saves tons of time, and still tastes great!

Plum and Thyme Hand Pies

These hand pies are super simple and have a really lovely flavor. We added elderflower liqueur to add a floral note to the filling. 

Apple Cream Cheese Rosettes

These rosettes are so. pretty. And believe it or not, they're incredibly simple. Check out this video for step-by-step instructions (the narrator is pretty entertaining)! We edited the recipe a bit by spreading some cream cheese inside the pastry before rolling it up. 

Homemade Ricotta

With just a few simple ingredients, you too can make delicious homemade ricotta! It's easier than you might think, and the results are absolutely delicious. 

Toasts for Days

With just a handful of simple toppings, guests could make a variety of different types of toasts! We offered a few types of bread to choose from as well - these were made with a par-baked loaf we picked up at Trader Joe's. 

A Sweet Twist on Toast

Depending on which toppings were chosen, guests could go sweet or savory with their toast! This one is built on a sprouted sourdough bread with ricotta, figs, and local honey from the farmers market. 

A Pretty Plate

Looking at this plate still makes me hungry! We chose simple white plates for this brunch because we knew the food would be bright and colorful, and we wanted it to really pop! 

A Simple Bar

To keep things easy, we chose to serve just one simple cocktail, along with the basics: water, coffee, and tea if requested. This made for a simple, no-fuss bar area! We decorated the window with a garland we made out of dried apple slices and twine. 

To Spike or Not to Spike

We wanted our guests to have the option of having alcohol in their cider or not, so we added bourbon to the drinks upon request. And since my family's from Kentucky, I of course always keep more than one type of bourbon in the house - so guests could pick their poison! 

A Spicy Garnish

To add a bit more flavor to our cider, we floated cinnamon sticks and apple slices in the glasses and in the serving pitcher. 

Keeping it Cool

We wanted to make sure that the cider stayed cool throughout the brunch, so Johnna made ice cubes with some extra cider the night before. This way, our drinks were cold and undiluted even by the second round! 

Gold Straws and Mason Jars

Yes, Mason jars used as glasses are a perennial hipster favorite. We couldn't help ourselves. To add a little shine and tie the jars in with the rest of the color scheme, we added some adorable gold straws that we picked up on the cheap from Target. 

Recipe Index:

1. Homemade Ricotta 
2. The sweet potato, caramelized onion, and gruyere quiche was created using this recipe as a guide.
3. The hand pies were an amalgamation of this preparation method mixed with a riff on this filling (plums instead of peaches; elderflower liqueur instead of bourbon; addition of finely chopped fresh thyme... what can I say? I'm a baking rebel).
4. Apple Cream Cheese Rosettes
5. The salad was greatly inspired by this one, with a few additions and subtractions.