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December 2004 Issue
Holiday Oatmeal
by Ronda L. Halpin
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I am a sucker for eggnog. I'm not even a big fan of having it on its own ... I just like the holiday feelings it evokes and the versatility it affords in recipes. That's right -- I use it in recipes. Everything from holiday lattes to sauces for my favorite pound cake finds eggnog in the mix when the holidays approach.

And breakfast is no different. In fact, breakfast is one of my favorite ways to use eggnog since it marries so well with many of the classics. French toast and pancakes are great with it. Bread puddings swoon. But one of my favorite ways to enjoy it is stirred into a delightfully hearty bowl of Irish (or steel cut) oatmeal. This thicker version of the squashed stuff we've gotten used to in the United States is truly a treat and is only better when eggnog and cinnamon are swirled in. If you'd like, you can also include some chopped nuts, dried fruit and nutmeg, but the simple flavors included in this month's recipe are my favorite. Enjoy!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Holiday Oatmeal

  • 1 tablespoon butter
  • 1 cup steel cut oats
  • 3 cups boiling water
  • 1/2 cup milk
  • 1/2 cup plus 1 tablespoon eggnog
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast.

Add the boiling water and reduce the heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the eggnog with the oatmeal. Stir gently to combine and cook the mixture for an additional 10 minutes. Spoon the oatmeal into a serving bowl and top with the remaining eggnog, the brown sugar, and the cinnamon.

  • Yields: 4 servings
  • Preparation Time: 40 minutes
 



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