We had house guests this weekend and I was trying to think of something to cook for them for breakfast Saturday morning. Sandwiched between rich, heavy meals, I wanted something healthy-ish that would be delicious. I settled on oatmeal, and laid out these accoutrements. It was a comforting bowl on a wintry morning: creamy oats, sweet cream and butter, plump warm raisins with a little kick, a hint of salt, and a little crunch from the walnuts. Yum.
If you don’t have Celtic Crossing liqueur, there’s no need to buy a bottle specially. Use any liqueur you have on hand that’s appealing or Irish whisky, or use fruit juice or a combination of juice and liqueur. Any delicious salt and butter will do, too.
I served this with a pot of Irish Breakfast tea, and an assortment of winter fruits.
Irish Oatmeal with Cream, Kerrygold Butter, Celtic Salt, Warm Celtic Crossing Liqueur-soaked Golden Raisins, and Toasted Walnuts
Yield: four servings
4 c. water
1 c. Irish steel-cut oats (I use McCann’s.) (Bob’s Red Mill brand of steel cut oats says it is gluten-free.)
½ c. heavy cream (I love Cedar Summit Farms)
4 pats Kerrygold butter
4 pinches Celtic salt
½ c. Celtic Crossing Liqueur
1 c. golden raisins
1 c. toasted walnuts
- In a large saucepan, bring the water to a boil.
- Stir in the steel cut oats. Bring back to a boil and continue stirring until the oats begin to look creamy.
- Reduce the heat to a simmer and cook uncovered for 30 minutes, or until the oats are no longer toothsome.
- In a very small pan warm the liqueur and the raisins. Allow them to soak up the liqueur and to plump.
- Serve the oatmeal with a pinch of salt, a pat of butter, a drizzle of cream, and a sprinkling of the raisins and walnuts.