Buttered Oatmeal

For Thanksgiving, MJ made a very nice compound butter — butter with otherstuff added — for topping the potato dressing. Now, most books on compound butters will mention oatmeal only in the same paragraph as jam-based butters. Apricot jam, sugar, and butter go quite well on the standard sweet morning oatmeal (it’s the oatmeal that’s sweet, I don’t know what your mornings are like), particularly when mixed together beforehand. But of course I’m a savoury oatmeal kind of guy, and so I have no problems with taking a compound butter you’d put on a potato and putting it on a dish of oatmeal instead, particularly one made with a good strong lamb broth.

In this case, the butter was made with sour cream, garlic powder, cumin, and smoked paprika. Not particularly herbal, but it was designed for topping my grandmother’s potato stuffing.

Setup: 1/3 cup of stone ground rolled oats, a a dinner tablespoon of the compound butter of your choice, two dinner teaspoons of potato flakes, one cup of broth, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove, and the butter when you put it on the table.

Results: Excellent. It opens up a whole new dimension of oatmeal flavor exploration. Of course, it does rather go against the idea of oatmeal as a healthy breakfast.

Rating: *****


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