Oregon Orchard Oats Brule
- Bob's Red Mill
Contributed by Bob’s Red Mill, Oregon
Matthew Cox won the 2009 World Porridge Making Champion title.
The porridge maker also entered the Speciality section.
Here is the recipe for the Bob’s Red Mill speciality dish which was enjoyed by all.
1/2 cup Steel Cut Oats
1/2 cup toasted Steel Cut Oats
2 cups Water
1/2 tsp Salt
1/2 cup Heavy Cream
1 Tb unsalted Butter
3/4 tsp toasted, crushed Coriander Seeds
1 1/2 cups Pears, diced
3/4 tsp Cinnamon/Sugar Mixture (made from 1 Tb cinnamon & 3 Tb sugar)
3/4 cup Tart Cherries
3/8 cup Clear Creek Distillery Pear Eau de Vie
3/4 – 1 cup Granulated Sugar (for flambé)
Finely chopped Hazelnuts
Toasting Oats: To toast the steel cut oats, place the oats on a cookie sheet and bake at 350°F for 20 minutes, stirring occasionally. The oats should be slightly golden and have a nutty smell.
Oats: Bring water and oats to a boil. Add salt and cream. Cook 17-18 minutes, stirring.
Pear Compote: 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 over the pears and toss again to coat evenly.
Add the cherries and toss to coat. Turn flame up and pour in the clear creek distillery pear eau de vie. Tilt the pan to catch the flame and let the alcohol burn off, alternately the torch can be used to light the compote. Continue to let the compote simmer until the juices begin to caramelize. Add to the oats and mix in gently.
Fill 4 oven-safe bowls or ramekins with oat mixture. Create a rounded top and use granulated sugar for garnish. Use a culinary torch to gently melt sugar, creating a candied brûlée topping. Add topping of finely chopped hazelnuts and enjoy! If a torch is hard to come by, skipping the candied topping will still produce delightful results. Makes 4 servings.
NOTES: Soy creamer would work fine. If Pear Eau de Vie is not available, brandy, rum or whisky would work in a pinch. Additionally, if a torch is hard to come by, skipping the candied topping will still produce delightful results.
Serving Size: 1 Serving (337g)
Calories 590, Calories from Fat 140, Total Fat 15g, Saturated Fat 9g, Cholesterol 50mg, Sodium 210mg, Total Carbohydrate 95g, Dietary Fiber 7g, Sugars 70g, Protein 6g.