1 tablespoon unsalted butter
1 cup steel cut oats
3 cups boling water
1 cup whole milk
2 tablespoons brown sugar
1/4 teaspoon fine sea salt
In a large sauce pan, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes without stirring or until liquid is almost gone. Add the milk and simmer for 10 minutes, Add brown sugar and salt to the oatmeal stirring gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl.
Maple Soaked Raisins
1/4 cup raisins
1/2 cup maple syrup
In small sauce pan add the raisins and maple syrup and gently simmer for 5 minutes. Set aside and let cool and let the raisins continue to soak in the syrup. Rewarm to serve on top of hot oatmeal or any other breakfast favorite such as pancakes , waffles or french toast.
Every year as I am looking towards the holiday, I’m stocking up on all kinds of food items for entertaining my family and friends. Once we get past Christmas I’m beginning to see what I still have left and how to use it. Something I buy every year is eggnog, I can’t help myself, but no one really seems to drink it anymore. It doesn’t stop me from buying it though, in fact, I like to use eggnog to transform something ordinary into a delicious holiday or post holiday treat. This year was no different as I looked into the refrigerator to see a bottle of eggnog with a mid january expiration date, I decided to make pancakes for a weekend brunch with fantastic results. The eggnog gave a richer egg taste to the pancakes, but the pancakes were still light and fluffy. I think it’s the perfect comfort food for a cold January weekend morning to bring some warmth and a little post holiday cheer into your day.
From by the bay wishing you, eggnog food memories!
11/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon grated nutmeg
2 cups eggnog
2 large eggs, at room temperature
optional: confectionery sugar and maple syrup
In a medium bowl combine all dry ingredients and mix. To this add the eggnog and eggs and combine. Do not over mix. Batter will be a little lumpy. Set aside for 20 minutes. Heat a griddle pan and spread 1/4 cup of batter for each cake, Cook two minutes on the first side until the edge starts to bubble and flip and cook another minute. Place on baking sheet and keep warm in oven until all cakes are made and ready to serve. Serve with confectionery sugar and maple syrup
Check out the latest issue of Mermaids of the Lake including my feature on Skating into 2014 with Hot Chocolate and Cranberry Tassies: