Maple Fried Oatmeal With Vanilla Bean Lemon Curd Recipes

MAPLE FRIED OATMEAL WITH VANILLA BEAN & LEMON CURD

Steps:

• LEMON CURD Over a double boiler, combine sugar, whole eggs, egg yolks, lemon zest and juice and whisk until ‘ribbon’ stage. Slowly add the cold butter, a few pieces at a time, whisking until mixture is smooth and cool. Refrigerate until needed. VANILLA CREAM Split and scrape seeds from vanilla bean and add to apple juice, lemon juice and maple syrup. Add vanilla pod and simmer for 8 - 10 minutes. Add in whipping cream and return to a gentle simmer. Do not boil or cream will split. Reduce by half. (Approximately 20 minutes) Cool and refrigerate until needed. OATMEAL SQUARES Bring 1 litre of water to a boil adding 2 tablespoons of salt. Add brown sugar, oats, butter, nutmeg, and cinnamon. Bring the mixture back to a boil, then reduce heat and simmer until oats are cooked through. (Approximately 7 - 10 minutes) Add dried cranberries, and spread out on a 6 x 9-inch baking sheet that has been lined with parchment or lightly greased with butter. Allow to cool and then slice into eight equal squares. ASSEMBLY Gently fry the squares of oatmeal in a non-stick pan with some butter. When lightly browned, flip the oatmeal squares and add 1 tablespoon of maple syrup, ½ cup vanilla cream, and top with 1 tablespoon lemon curd. Repeat assembly eight times.

THE ORIGINAL LEMON CURD OATMEAL

Steps:

• Combine all ingredients in a bowl, except gingersnap.
• Microwave for one minute and then stir.
• Microwave for an additional 30 seconds.
• Break gingersnap over the top, in tiny pieces.
• Serve with extra milk or cream if desired.

OVERNIGHT MAPLE OATMEAL

Steps:

• In a large bowl, combine oats, milk, syrup and vanilla. Refrigerate, covered, overnight., Just before serving, stir in yogurt. Top with walnuts and fruit.

FRIED OATMEAL

Steps:

• Combine the oats with 2 cups of water in a small saucepan and cook, uncovered, over low heat about 45 minutes or until the oatmeal is soft and the liquid is almost totally absorbed. Add the raisins and sugar and cook 1 minute, then increase the heat to high and cook, stirring 1 minute, or until any excess liquid evaporates.
• Lightly spray a 9 x 5-inch loaf pan with cooking spray and spread the oatmeal in a thin layer at the bottom. Smooth the top with a spatula. Lay a sheet of plastic wrap on the surface of the oatmeal and refrigerate at least 2 hours, or until firm. You can prepare this the night before.
• Using a metal spatula, loosen the edges of the oatmeal and turn it out onto a cutting board. Cut the sheet in half lengthwise, then crosswise to make 4 equal pieces.
• Heat the oil in a nonstick skillet over medium heat. When the oil is hot, add the butter. When the butter melts, dust the oatmeal slices with flour and cook them about 2 minutes on each side, or until well browned.
• Divide the slices between 2 plates, sprinkle with cinnamon and drizzle each serving with maple syrup.

MAPLE-OATMEAL CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In 1-quart saucepan, heat milk to boiling over medium-high heat. Stir in oats; remove from heat, and let stand 10 minutes.
• In large bowl, beat cake mix, brown sugar, melted butter, eggs, vanilla and oatmeal mixture with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
• In medium bowl, beat frosting, maple syrup and maple extract with spoon until well blended. Spread over cake. Cut into 4 rows by 3 rows. Serve each piece with remaining ingredients. Store loosely covered at room temperature.