Irishoatmealwithpearsandmaple Recipes

IRISH OATMEAL

Steps:

• In a saucepan, heat corn syrup and brandy over medium heat; bring to a simmer.
• Add raisins and simmer 3 to 5 minutes.
• Set aside to cool (I prepare the raisin-brandy sauce ahead of time, like the night before, to let the raisins soak up the brandy).
• In a saucepan, add water and salt; bring to a boil.
• Add butter and oats.
• Lower heat and simmer until oats are tender, about 6 to 10 minutes.
• Place 2 tablespoons of cream and 1 tablespoon of brown sugar, and 1 tablespoon of drained raisins in 4 bowls.
• Add steaming cooked oats and top with fresh berries.
• Each person stirs their bowl to enjoy the hidden surprise waiting underneath.

MAPLE OATMEAL

Steps:

• In a medium (3-quart) saucepan, bring 4 cups water to a boil. Stir in salt and oats. Reduce heat to medium; cook until oatmeal is tender and creamy, stirring often, about 8 minutes.
• Remove from heat. Stir in heavy cream. Divide oatmeal among four bowls; top each serving with 1/2 tablespoon butter and 1 tablespoon each syrup and cherries, as desired. Serve immediately.

BRULEED IRISH OATMEAL

Steps:

• Spread brown sugar out on a baking sheet and set aside overnight; force through a sieve or grind in spice grinder; set aside.
• Bring milk and water to a boil; stir in oatmeal and salt; cook over medium heat for 15 minutes, stirring often; continue to stir occasionally, reduce heat and simmer 25 minutes or until oats are desired firmness and most of the liquid has been absorbed.
• Spoon oatmeal into serving bowls; sprinkle with dried brown sugar and using a mini torch, melt the sugar until it forms a golden crust.
• Alternatively, pour the oatmeal into a casserole dish and use the broiler to melt the sugar, about 2 minutes.
• Garnish with apple and pear chips and maple syrup.

IRISH OATMEAL BRULEE WITH DRIED FRUITS AND NUTS AND A MAPLE CREAM

Steps:

• Cook oatmeal in water with a pinch of salt over medium heat for 30 minutes. Meanwhile, heat cream over low heat heat. Place star anise, cinnamon and orange zest in a small piece of cheesecloth and tie with cotton string. Add to cream and simmer about 10 minutes to infuse the cream. Whisk in maple syrup and cook until cream coats the back of a spoon. Remove the sachet of spices. Place 1/2 of the oatmeal in a heat proof bowl. Sprinkle an even layer of the fruits and nuts over the oatmeal, cover the second half of oatmeal. Sprinkle sugar over the top and place bowl under the broiler until sugar caramelizes, adding more sugar if necessary to achieve a crisp shell. Serve immediately with the maple cream.