Oregon Orchard Oat Brulee Food

OREGON ORCHARD OAT BRULEE

Steps:

• Soak oats in water overnight, covered.
• Bring water and oats to a boil in a small saucepan.
• Add salt and cream.
• Cook 17 to 18 minutes, stirring. Remove from heat, cover and let set while preparing compote.
• Melt butter over low flame in sauté pan. When butter is just beginning to color, add coriander and let it perfume the butter for a few seconds. Add the pears, and give the pan a shake. Sprinkle the cinnamon sugar and the salt over the pears and toss again to coat evenly.
• Add the cherries and toss to coat. Turn the flame up and pour in the eau de vie. Tilt the pan to catch the gas flame and let the alcohol burn off. Continue to let the compote simmer until the juices begin to caramelize. Add to the oats and mix in gently. Spoon into 3 small bowls, mounding the tops.
• Garnish with granulated sugar. Flambe. Add topping of finely chopped hazelnuts.

BLUEBERRY OATMEAL

Steps:

• Bring the water to a boil in a medium-size saucepan. Add the salt, cinnamon, honey and oatmeal. Reduce the heat, and simmer uncovered for five minutes or until most of the water has been absorbed. Add the blueberries, orange zest and milk (or alternate beverage). Bring to a simmer, and simmer five more minutes or until the oatmeal is thick and creamy and the blueberries have begun to pop. Cover and let stand for five minutes, then serve.