Posts Tagged Bread
This recipe for Oatmeal Brulee with Ginger Cream is what I call a Real Sleeper. When I picked it out for our holiday cooking class I thought it would be very nice and something interesting to try. Oh My Gosh . . . It is fabulous! It ended up being the favorite of the entire class. This recipe makes for a great dessert or you could even fix this for Christmas morning breakfast!
Let’s not waste any time and get started!
OATMEAL BRULEE WITH GINGER CREAM
PREP: 30 MINUTES
BROILING TIME: 10 MINUTES
• 1/2 cup heavy whipping cream
• 2 slices fresh gingerroot (about 3/4-inch diameter)
• 1 cinnamon stick (3 inches)
• 1 tablespoon grated orange peel
• 3 tablespoons maple syrup
• 1/8 teaspoon ground nutmeg
• 4 cups water
• 2 cups old-fashioned oats
• 1/4 cup chopped dried apricots
• 1/4 cup dried cherries, chopped
• 1/2 teaspoon salt
• 3 tablespoons brown sugar
• 2 tablespoons butter, softened
• 1 cup fresh or frozen unsweetened raspberries, thawed
• 1/4 cup sugar
• In a small saucepan, combine the cream, ginger, cinnamon stick and orange peel; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Remove from the heat; strain and discard solids. Stir in syrup and nutmeg.
• In a large saucepan, bring water to a boil; stir in the oats, apricots, cherries and salt. Reduce heat to medium; cook for 5 minutes, stirring occasionally. Remove from the heat; stir in brown sugar and 1/4 cup ginger cream. Let stand, covered, for 2 minutes.
• Grease four 10-oz. broiler-safe ramekins with butter; place on a baking sheet. Divide raspberries among ramekins. Spoon oatmeal over raspberries; sprinkle evenly with sugar. Broil 4-6 in. from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream.
Take special time to enjoy your friends and relatives this holiday season. These recipes may help!
Merry Christmas and Happy Holidays!!
A super supplement to any meal is this Grilled Bearnaise Bread. You don’t have to heat it on the grill, an oven will work fine. It’s got a snappy flavor and will round out most any meal. We made this at our last grilling class and I usually look forward to some of the left-overs . . . not this bread!
Ready? Let’s go!
PREP: 15 MINUTES
COOK TIME: 15 MINUTES
OVEN TEMP OR GRILL TEMP: 375 DEGREES
SERVES – 12 TO 15
½ CUP SHERRY VINEGAR
½ CUP DRY VERMOUTH
3 TABLESPOONS MINCED SHALLOTS
2 TABLESPOONS FRESH TARRAGON LEAVES
½ TEASPOON CRACKED PEPPER
1½ CUPS (3 STICKS) UNSALTED BUTTER, CUT INTO ½“ SLICES
SALT TO TASTE
1 BAGUETTE, CUT INTO ½ INCH SLICES
1. Combine the vinegar, vermouth, shallots, tarragon and cracked pepper in a saucepan.
2. Cook over medium heat until the liquid is almost evaporated and the sauce is reduced, stirring occasionally. Remove from heat. Let stand until cool.
3. Combine the cooled sauce and butter in a food processor bowl fitted with a steel blade. Process until smooth. Season with salt.
4. Spread 1 side of 10 slices of the bread with some of the béarnaise butter.
5. Arrange the slices together to form a small loaf and wrap lightly in foil.
6. Repeat the process with the remaining bread slices and remaining butter.
7. Bake at 375 Degrees for 15 minutes or until heated through.
As always, thank you for following and reading!
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Irish Soda Bread has been a long-time favorite of our family. I think I have been making it for . . . we’ll not go there! Anyway, this bread was especially fitting for our St. Patty’s Day themed cooking class but . . . it’s good any time! Just remove the word “Irish” from it’s name and you have “Soda Bread”! I’m only kidding! Actually this bread stands on it’s own . . . regardless of it’s nationality! Let’s do this!
IRISH SODA BREAD
PREP: 15 MINUTES
BAKING TIME: 60–65 MINUTES
OVEN TEMP: 350 DEGREES
4 CUPS FLOUR + 1 TABLESPOON FOR DUSTING
½ CUP SUGAR
2 TEASPOONS BAKING POWDER
1 TEASPOON SODA
¾ TEASPOON SALT
3 CUPS RAISINS
1 TABLESPOON CARAWAY SEEDS (OPTIONAL)
2 EGGS, LIGHTLY BEATEN
1 ¼ CUPS BUTTERMILK
1 CUP SOUR CREAM
1. Heat oven to 350 degree. Grease a 9 inch cast-iron skillet or baking pan
3. Knead dough in bowl, about 10 strokes; dough will be very sticky! Shape into a ball; place in skillet. Cut a 4-inch “X” ¾-inch deep, across top of dough. Sprinkle with remaining tablespoon flour.
4. Bake in 350 Degree oven for 60-65 minutes or until wooden pick inserted in center tests clean. Cool in skillet 10 minutes. Turn bread out onto wire rack to cool completely.
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