Oregon Orchard Oat Brulee

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oat-bruleeMatthew Cox from Bob’s Red Mill Natural Foods did what no American has done before — he won the title of World Porridge Making Champion on October 11, 2009 in Scotland.

Cox won first place in the traditional porridge category, but he also competed in the specialty category with this pear brandy-infused Oregon Orchard Oat Brûlée. Edible Portland believes this is the perfect treat for the cold mornings ahead.

OATS

1/2 cup steel-cut oats, raw
1/2 cup steel-cut oats, toasted
2 cups water
1/8 tsp kosher salt
1/2 cup heavy cream

1. Soak oats in water overnight, covered.
2. Bring water and oats to a boil in a small saucepan.
3. Add salt and cream.
4. Cook 17 to 18 minutes, stirring. Remove from heat, cover and let set while preparing compote.

Makes 2-3 cups

PEAR COMPOTE

1 1/2 cups diced pears, unpeeled, sprinkled with lemon juice
1 Tbsp unsalted butter
3/4 tsp toasted crushed coriander seed
3/4 tsp cinnamon/sugar mixture (made from 1/4 tsp cinnamon and 3/4 tsp sugar)
Pinch of salt
3/4 cup dried sweet cherries
1/2 cup Clear Creek Distillery Pear Eau de Vie
3/4 cups granulated sugar for flambé
Finely chopped hazelnuts for garnish

1. Melt butter over low flame in sauté pan. When butter is just beginning to color, add coriander and let it perfume the butter for a few seconds. Add the pears, and give the pan a shake. Sprinkle the cinnamon sugar and the salt over the pears and toss again to coat evenly.

2. Add the cherries and toss to coat. Turn the flame up and pour in the eau de vie. Tilt the pan to catch the gas flame and let the alcohol burn off. Continue to let the compote simmer until the juices begin to caramelize. Add to the oats and mix in gently. Spoon into 3 small bowls, mounding the tops.

3. Garnish with granulated sugar. Flambe. Add topping of finely chopped hazelnuts.

Makes 3 servings

Bob’s Red Mill

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