Recipe - Oatmeal Brulee

1 cup McCann's Irish oatmeal;
soaked overnight, in water
to cover
4 cup Water
1 pn Salt
1 cup Heavy cream
2 Star anise
1 Stick cinnamon
3 Pieces orange zest 3/4
inch by 2inch
One fourth cup Maple syrup
One fourth cup Chopped dried apricots
One fourth cup Dried cherries
One fourth cup Currants
One fourth cup Chopped dried figs
2 tablespoon Toasted pecans
2 tablespoon Toasted walnuts
3 tablespoon Sugar

Cook oatmeal in water with a pinch of salt over medium heat for 30 minutes.
Meanwhile, heat heavy cream over low heat. Place star anise, cinnamon, and
orange zest in a small piece of cheesecloth and tie with cotton string.
Place in the heavy cream, and simmer for about 10 minutes to infuse the
cream. Whisk in maple syrup. Increase heat to medium and cook until
thickened and able to coat the back of a spoon.

Place about 1/4cup oatmeal in each of four heatproof bowls. Sprinkle each
with One fourth of the dried fruits and nuts. Divide the remaining oatmeal evenly
among the bowls. Sprinkle each with 1 teaspoon sugar. Place them under the
broiler until the sugar is caramelized and a crisp shell is formed, adding
more sugar if necessary. Garnish with remaining fruit and nuts and serve
immediately with maple cream.

A winter brunch at Quilty’s restaurant and bar in New York City might
include rich oatmeal brûlée with spiced cream flavored with maple syrup.
Inspired by the French desert, crème brûlée, chef Katy Sparks layers cooked
Irish oatmeal with dried fruits and nuts and finishes it with a brittle
burntsugar crust. She uses a torch to melt the sugar, but a few minutes
under the broiler can achieve the same effect. Use a variety of your
favorite dried fruits like figs, apricots, and cherries in this dish.
Chopped walnuts and pecans add crunchy texture. Katy infuses warm heavy
cream with star anise and cinnamon before adding pure maple syrup from
Vermont. Healthy and delicious oats are high in vitamins B1, B2, and E.

NOTES : Posted to Recipelu on 1/21/98 by Valérie Whittle

Recipe by: Martha Stewart

Posted to recipeludigest Volume 01 Number 576 by "catspaw@inetnow.net"
catspaw@inetnow.net on Jan 22, 1998