Curach Irish Honey And Oatmeal Cream Recipes

SPICED IRISH OATMEAL WITH CREAM AND CRUNCHY SUGAR

Steps:

• Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.
• Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.
• In a large skillet, melt remaining 4 tablespoons butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon, and sauté for another minute, until fragrant. Scrape oats into the buttered baking pan and stir in the boiling water, cream and salt.
• Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
• Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.

CURACH (IRISH HONEY-AND-OATMEAL CREAM)

Steps:

• Toast the oatmeal on a cookie sheet under the broiler, or in a hot oven, watch it carefully and stir it from time to time, until it turns a pale golden color.
• Leave it to cool completely.
• Whip the cream until it holds its shape, stir in the honey and whiskey, then the cold toasted oatmeal.
• Layer the raspberries and the cream mixture in the glasses, saving a few of the berries for decoration on top.
• Serve slightly cool.