Name: Oatmeal Brulée
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 tb Toasted pecans; 2 tb Toasted walnuts; 3 tb Sugar

In the exercise of His common grace, God displays patience and forbearance with the world. But patience and forbearance ought to lead men and women to repentance. Instead, it emboldens the unbeliever in his sinful rebellion and mocking of God, and the patience of God is then turned into a rationale to rebel further against God. This does nothing more than store up greater judgment because of their ungodly response to His kind patience (Rom. 2:4-5).

Harry Reeder

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	tb	Toasted pecans
2	tb	Toasted walnuts
3	tb	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 Quilty.s restaurant and bar in New York City might
include rich oatmeal brûlée with spiced cream flavored with maple syrup.
Inspired by the French desert, crème brûlée, 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 Valérie 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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