Monday, October 12, 2009

Americans Win Golden Spurtle

According to the BBC the American team sponsored by Bob's Red Mill has won the World Porridge Championship in Scotland using this recipe:

Oregon Orchard Oat Brulee


for oatmeal:
1/2 cup steel cut oats, raw
1/2 cup steel cut oats, toasted
2 cups water
1/8 teaspoon salt
1/2 cup heavy cream

for compote:

1-1/2 cups diced unpeeled pear (2 or 3 pears should do it)
1-2 tablespoons lemon juice
1 tablespoon unsalted butter
3/4 teaspoon toasted crushed coriander seed
1/4 teaspoon cinnamon (for cinnamon sugar)
3/4 teaspoon sugar (for cinnamon sugar)
pinch of salt
3/4 cup dried sweet cherries
1/2 cup Clear Creek Distillery Pear Eau de Vie
3/4 cup granulated sugar for flambe
finely chopped hazelnuts for garnish


1. Soak oats in water overnight, covered.

2. Bring water and oats to a boil in a small saucepan. Add salt and cream.

3. Cook 17-18 minutes, stirring. Remove from heat, cover and let set while preparing compote (below).

4. Sprinkle diced pear with lemon juice, set aside.

5. Mix ingredients for cinnamon sugar (the 1/4 teaspoon cinnamon and 3/4 teaspoon sugar) together, set aside.

6. Melt butter over low flame in saute 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 3/4 teaspoon of the cinnamon sugar over the pears, sprinkle salt over pears, and toss again to coat evenly.

7. Add 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. (Note: This would be the "not for amateurs" department.)

8. Continue to let the compote simmer until the juices begin to caramelize. Add to the oats and mix in gently. Spoon into three small bowls, mounding the tops.

9. Garnish with granulated sugar. Flambe. (See, again, under "not for amateurs.") Add topping of finely chopped hazelnuts.

Serves 3.

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