Curach Irish Honey And Oatmeal Cream Recipes

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SPICED IRISH OATMEAL WITH CREAM AND CRUNCHY SUGAR



Spiced Irish Oatmeal With Cream and Crunchy Sugar image

A shower of heavy cream and plenty of caramelized Demerara sugar may make these Irish oats seem more like dessert than something you'd serve first thing in the morning, but that's all the more reason to bake them up for a special occasion breakfast or brunch. Cardamom and cinnamon give them an especially earthy, perfumed aroma, and toasting the oats in butter before baking them lends nuttiness and depth. They're also extremely easy, and you can assemble the dish the night before, then bake them in the morning. Just add about 10 minutes to the baking time if you're starting them cold from the fridge.

Provided by Melissa Clark

Categories     breakfast, brunch, grains and rice, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter, plus more for greasing the pan
2 cups steel-cut oats
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
6 1/2 cups boiling water
1/2 cup heavy cream, plus more for serving
1/2 teaspoon kosher salt
1/2 cup Demerara sugar, plus more for serving
Flaky sea salt, for serving

Steps:

  • Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.
  • Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.
  • In a large skillet, melt remaining 4 tablespoons butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon, and sauté for another minute, until fragrant. Scrape oats into the buttered baking pan and stir in the boiling water, cream and salt.
  • Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
  • Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.

CURACH (IRISH HONEY-AND-OATMEAL CREAM)



Curach (Irish Honey-And-Oatmeal Cream) image

Make and share this Curach (Irish Honey-And-Oatmeal Cream) recipe from Food.com.

Provided by Dancer

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 ounces medium-grind oatmeal
10 ounces heavy cream
2 teaspoons runny honey
3 tablespoons whiskey
12 ounces raspberries

Steps:

  • Toast the oatmeal on a cookie sheet under the broiler, or in a hot oven, watch it carefully and stir it from time to time, until it turns a pale golden color.
  • Leave it to cool completely.
  • Whip the cream until it holds its shape, stir in the honey and whiskey, then the cold toasted oatmeal.
  • Layer the raspberries and the cream mixture in the glasses, saving a few of the berries for decoration on top.
  • Serve slightly cool.

Nutrition Facts : Calories 393.1, Fat 29, SaturatedFat 17.3, Cholesterol 102.1, Sodium 29.9, Carbohydrate 24.8, Fiber 7, Sugar 6.9, Protein 4.8

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