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Crack through the crisp crust for a breakfast treat.

Expecting company for breakfast? Dress up the occasion with a casserole based on cereal grains. In the first dish, steel-cut oats (found with fancy foods at the supermarket) bake tender and sweet in a soft custard; a separately broiled sugar topping mimics creme brulee. In the second casserole, an apple streusel mixture bakes on bulgur (cracked wheat).

Oats and Crime Brulee

4 cups water

1 cup steel-cut oats

2 cups half-and-half (light cream)

1/2 to 1/2 cup sugar

4 large egg yolks

1 teaspoon vanilla

Brown-sugar brulee crust (recipe follows)

In a 1 1/2- to 2-quart pan, combine water and oats. Bring to a boil over high heat. Simmer, uncovered, until oats are tender to bite and liquid is absorbed, about 30 minutes; stir occasionally. Pour oats into an 8- by 12-inch oval casserole at least 2 1/2 inches deep; set in a larger baking pan.

In the pan used to cook oats, combine cream and sugar to taste. Stir frequently over medium-high beat until scalding.

Beat yolks and vanilla in a bowl with a little of the hot cream. Stir mixture into pan, then pour over oats. Set pans on center rack in a 325[deg] oven. Pour boiling water into outer pan to level of custard. Bake until custard jiggles only slightly in center when gently shaken, about 45 minutes. At once, lift from water.

With 2 wide spatulas or your fingers, gently transfer brown-sugar crust onto custard; if crust breaks, fit together on top. Makes 6 servings.

Per serving: 325 cal; 6.4 g protein; 15 g fat; 42 g carbo.; 63 mg sodium; 176 mg chol.

Brown-sugar brulee crust. On a sheet of foil, set dish that will hold baked oats. Gently trace around the base with a pencil, taking care not to tear foil.

Coat area within outline with about 2 tablespoons soft butter or margarine. Set foil on a 12- by 15-inch baking sheet (without sides). Rub 1/2 cup dark brown sugar through a fine strainer to evenly coat buttered area.

Bake in a 500[deg] oven until sugar begins to melt and bubble (some sugar doesn't melt), 2 to 5 minutes, rotating pan to melt sugar evenly. Let crust cool, then slide a slender spatula under it to release from foil. If made ahead, leave on pan, seal airtight, and hold up until next day.

Baked Bulgur and Apples

3 cups milk

1/2 cup sugar

1 1/2 cups bulgur (cracked wheat)

1/2 cup regular rolled oats

1/3 cup all-purpose flour

1/2 teaspoon each ground cinnamon and ground ginger

1/2 cup (1/4 lb.) butter or margarine

About 1 pound Golden Delicious apples, peeled, cored, and thinly sliced

1/3 cup golden raisins

Half-and-half (light cream) or milk

In a 1 1/2- to 2-quart pan, bring 3 cups milk and 1/4 cup sugar to boil over high heat, stirring often. Stir in bulgur; cover and set aside at least 20 minutes.

In a food processor or bowl, whirl or rub together with fingers remaining sugar, oats, flour, cinnamon, ginger, and butter to form fine crumbs. Then squeeze mixture to make lumps about 1/2 inch thick.

Pour bulgur mixture into an 8- by 12-inch oval casserole at least 2 1/2 inches deep; spread level. Lay apples and raisins over it. Cover with foil and bake in a 375[deg] oven until apples are tender when pierced, about 20 minutes. Uncover; scatter oatmeal lumps over fruit. Bake until topping is golden brown, 15 to 20 minutes. Spoon into bowls. Add cream to taste. Serves 8.

Per serving: 380 cal.; 8 g protein; 15 g fat; 56 g carbo.; 168 mg sodium; 44 mg chol.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Nov 1, 1990
Words:623
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