Wednesday, May 6, 2015
Bobby Flay's Steel Cut Oatmeal with Cinnamon Cream
1 1/4 c steel cut oats
pinch of salt
1/2 c whole milk
2 t finely grated orange zest
1/4 c packed light brown sugar
2 T sugar
2 T maple syrup
1/8 t ground cinnamon
1/2 c raisins
2 T unsalted butter
2 T light brown sugar
pinch of salt
2 Granny Smith apples, peeled, cored and diced
4 T sugar
Cinnamon Cream (found in the cookbook)
Bring 5 1/2 c water to a boil over high heat. Stir in the oats, salt, and zest and bring to a boil. Reduce the heat to medium and continue cooking, stirring occasionally and adding more water if needed (I didn't nee more water), until the oats are tender, 30-40 minutes. Stir in the milk and brown sugar and cook for 1 minute.
While the oatmeal is cooking, combine the granulated sugar, 3/4 c water, the maple syrup, and the cinnamon in a small saucepan and boil it over high heat. Cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the raisins, and let sit at room temperature for at least 20 minutes.
Heat the butter, add the brown sugar and salt, and cook until melted. Add the apples and raisin mixture and cook, stirring occasionally, until the apples are soft, about 15 minutes.
Place a little apple mixture in the bowl, then top with some oatmeal, then layer the apple mixture, then top with more oatmeal, then sprinkle some granulated sugar on top and torch with a brulee torch or broil until the sugar melts and crisps up. Serve with some cinnamon cream or other creamy topping.