Ciao Aug/Sep 2019 Ciao_Aug-Sep2019_Digital | Page 20

ciao!cooks Chef Daniel Davyduke The VG Restaurant A hyper-local mindset drives The VG Restaurant. Regional ingredients are held in high esteem and paired with the restaurant's own rooftop honey, produced in partnership with Beeproject Apiaries. Chef Daniel folds honey into ricotta to add subtle sweetness, elevating the muesli's nuttiness. It imparts an irresistible golden hue to madeleines and a velvety finish to truffles. 1/3 cup Manitoba liquid honey Garnish seasonal berries METHOD Bircher Muesli (prepare day in advance) 1. In a bowl, mix together first four ingredients. Top with cinnamon. 2. Place in an air-tight container and refrigerate overnight. Granola 1. In a large mixing bowl, combine first five ingredients. 2. In a separate bowl, mix together remaining ingredients until brown sugar and honey dissolve. 3. Fold the wet mixture into the dry ingredients until well coated. 4. Place mixture on a sheet tray. Bake at 250°F in 30-min increments until completely dry. 5. Remove from oven and let cool. Break apart. Muesli Bowl This bowl delivers an exciting blend of textures for a juicy morning boost. INGREDIENTS Bircher Muesli 3 cups oats 1 cup milk 1/2 cup apple juice 3 Tbsp vanilla extract 2 Tbsp ground cinnamon Granola 3/4 cup oats 18 ciao! / aug/sep / two thousand nineteen 1/4 cup ground almonds 1 Tbsp cornmeal 2 Tbsp sliced almonds 2 Tbsp pumpkin seeds 2 Tbsp brown sugar 1 Tbsp Manitoba liquid honey pinch of salt 3/4 cup hot water 2 tsp canola oil Honey Ricotta 8 cups whole milk pinch of salt 2 3/4 Tbsp white vinegar Honey Ricotta 1. In a large pot, stir salt into milk. Heat until liquid starts to boil. 2. Stir in vinegar. Simmer for 20 mins. 3. Line a mesh strainer with a cheese cloth. Using a slotted spoon, transfer curds into strainer. Let excess liquid drain away. 4. Once drained, place cheese in a mixing bowl and fold in honey. 5. Refrigerate in an airtight container until needed. ASSEMBLY 1. In a bowl, place one row each of muesli, granola and ricotta. 2. Garnish with berries as desired. Yield 6 servings