Oatmeal Brulã©e – We Love God!

Many men, even Christian men, view sexual relations with their wives as little more than an opportunity to masturbate. They are concerned only with pleasing themselves. They do not realize that God gave them their sexual organs, not primarily for their own pleasure, but rather for the pleasure of their wives (1 Cor. 7:4). They have never learned that in sexual relations, as in all other areas of life, it is more blessed to give than to receive (Acts 20:35).

Lou Priolo

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	New York City	Dessert	4	Servings

INGREDIENTS

1	c	McCann's Irish oatmeal
		soaked overnight in
		water
		to cover
4	c	Water
1	pn	Salt
1	c	Heavy cream
2		Star anise
1		Stick cinnamon
3		Pieces orange zest – 3/4
		inch by 2-inch
1/4	c	Maple syrup
1/4	c	Chopped dried apricots
1/4	c	Dried cherries
1/4	c	Currants
1/4	c	Chopped dried figs
2	T	Toasted pecans
2	T	Toasted walnuts
3	T	Sugar

INSTRUCTIONS

Cook oatmeal in water with a pinch of salt over medium heat for 30
minutes. Meanwhile, heat heavy cream over low heat. Place star anise,
cinnamon, and orange zest in a small piece of cheesecloth and tie  with
cotton string. Place in the heavy cream, and simmer for about 10
minutes to infuse the cream. Whisk in maple syrup. Increase heat to
medium and cook until thickened and able to coat the back of a spoon.
Place about 1/4-cup oatmeal in each of four heatproof bowls. Sprinkle
each with 1/4 of the dried fruits and nuts. Divide the remaining
oatmeal evenly among the bowls. Sprinkle each with 1 teaspoon sugar.
Place them under the broiler until the sugar is caramelized and a
crisp shell is formed, adding more sugar if necessary. Garnish with
remaining fruit and nuts and serve immediately with maple cream.  A
winter brunch at Quiltys restaurant and bar in New York City might
include rich oatmeal brÃ»lÃ©e with spiced cream flavored with maple
syrup. Inspired by the French desert, crÃ¨me brÃ»lÃ©e, chef Katy
Sparks layers cooked Irish oatmeal with dried fruits and nuts and
finishes it with a brittle burnt-sugar crust. She uses a torch to  melt
the sugar, but a few minutes under the broiler can achieve the  same
effect. Use a variety of your favorite dried fruits like figs,
apricots, and cherries in this dish. Chopped walnuts and pecans add
crunchy texture. Katy infuses warm heavy cream with star anise and
cinnamon before adding pure maple syrup from Vermont. Healthy and
delicious oats are high in vitamins B1, B2, and E.  NOTES : Posted to
Recipelu on 1/21/98 by ValÃ©rie Whittle  Recipe by: Martha Stewart
Posted to recipelu-digest Volume 01 Number 576 by
"catspaw@inetnow.net" <catspaw@inetnow.net> on Jan 22, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 451 Calories From Fat: 240 Total Fat: 27.6g Cholesterol: 81.5mg Sodium: 109.1mg Potassium: 387.2mg Carbohydrates: 52.7g Fiber: 4.2g Sugar: 36.5g Protein: 3.6g