Forget Dinner

I should have known better. I did not expect much, and I was wrong. Maria Speck’s book Ancient Grains for Modern Meals has been a reliable resource in my kitchen for quite a while now, and it has rarely let me down.

It’s one of those recipes I have considered on several occasions but moved on, opting for something else. Perhaps it is because she offers it as primarily a breakfast dish—and it needs an overnight soak. Apparently, I have trouble thinking that far ahead.  Sad.

Maria calls it an Anise Oatmeal Puff.  That sounds interesting. But then she adds an egg, clearly something I’ve had difficulty imagining. Well, for anyone who is a rice pudding fan, take another look.  You receive all the instant gratification, plus it’s made more nutritious with oats.

Maria and her family must surely like it, because her recipe makes enough for 8 stand-alone servings.  This morning I decided to test her idea. I would resize the dry mix and forgo the prescribed overnight soak method.

It’s another microwave wonder:  true bliss in under 5 minutes. Tasty, filling, entertaining, and fast. In fact, I would even make this for dinner—or dessert—and forget dinner.

In all fairness to Maria, I offer her original recipe from sister book Simply Ancient Grains, because it is probably worth making in batches and investing in the overnight soak.  However, if you are like me, and in your first excursion would prefer to pass on the wait, those adjustments also follow.

Anise Oatmeal Puff

Inspiration from Simply Ancient Grains, Maria Speck
 
Ingredients
Dry Oatmeal Mix – 8 servings
2 cups old fashion rolled oats or rolled grains
2/3 cup golden raisins or dried cranberries
1 teaspoon crushed anise or fennel seeds
1-1/4 teaspoon baking powder

Oatmeal Puff – per serving
1//3 – 1/2 cup milk
1 tablespoon maple, agave, or other syrup
1/2 teaspoon vanilla
1 egg
A few grapes or other fruit such as fresh pear or apple, dried cranberries, dates or prunes
Powdered or cinnamon sugar for dusting, optional

Directions
Prepare the dry oatmeal mix and combine well.  Store airtight.
Allow per serving:

  1. The night before: In microwave safe mug or bowl place 1/3 cup dry oat mix with milk, syrup and vanilla. Cover and chill.
  2. The next morning: In a small bowl beat the egg with a fork until well blended.  Stir it into the mug mixture to combine.  Stir in 3-4 grapes or other fruit.
  3. Place mug in microwave and cook on high 1 minute 20 seconds – it will rise possibly above the rim, but will not spill over. It is done when a skewer inserted comes out clean.  Cook 10 seconds and test.  Let set a few minutes to firm up.  Top with more grapes, dust with cinnamon and serve.

Individual Anise Oatmeal Puff recipe for 1, without overnight soak

  1. In an ovenproof mug combine:
    1/3 cup quick oats
    1 tablespoon dried fruit: cranberries etc.
    Pinch crumbled anise seeds
    Scant 1/4 teaspoon baking powder
  2. Add to the oats and mix well:
    1/3 cup milk
    1 tablespoon agave, maple, or other syrup
    Dash almond or vanilla extract
  3. To expedite soaking, warm mixture in microwave for about 40 seconds, stirring every 20 seconds to absorb some of the liquid and expand the oats, but not thoroughly heat.
  4. Beat 1 egg and incorporate in the oat mixture.
  5. Microwave a total of 1 minute and 20 seconds. Half way, rotate the cup for even rising. It is done when a pick or narrow knife inserted in center comes out nearly clean. Let rest about 3 minutes to set up.
  6. Top with a few fresh berries. If desired, sprinkle with powdered or cinnamon sugar.
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Oatmeal Crisps: Addendum

Perhaps I didn’t fully elaborate on yesterday’s amazingly addictive Oatmeal Crisps.  I woke in the middle of the night thinking of my extended rant which failed to mention much of anything about their real virtues.

Oatmeal Crisps

Did I mention the lacy cookies that clock in at under two minutes baking time per batch are not only ethereal, crisp, and crunchy, but their rich and nutty flavor belies the fact that they have less than 20 calories each?   I didn’t think so.

Did I tell you that they have the added benefit of oatmeal’s nutritional value, fiber, and flavor?  That for the small number and volume of ingredients you receive so much?  I think not.

Did I mention that although these are prepared in the microwave, and there still seems to be some concern about its usage, the convenience and advantages of the microwave in cases such as this, are well worth considering?

Did I mention that their charm lends not only to copious snacking but also that they make a style statement when perched alongside or atop ice cream, sorbet, parfaits, mousse, or nearly anything else you can think of?  Not so much.

Did I mention that even though they take so little time to produce, they make an excellent and thoughtful gift when you would rather not show up empty handed on someone’s doorstep?

No, I didn’t think so.

Fair Warning: Addictive Cookies Ahead

Well, that was exciting—but of course, food does that to me!

crisps-plate

Oatmeal crisps, tuiles, wafers. It’s all good.

This time two of my favorite things, oatmeal and caramel, joined together as one, thanks to the magic of the microwave. My tiny kitchen was astir with activity while these beauties danced their way out of the oven, one sweet nutty batch after another.

The crisp golden cookies began as tiny ½ teaspoon droplets of batter then immediately melted and expanded into thin rounds; they were done in less than 2 minutes of rapid baking. The trickiest part here is figuring out how to rotate from one batch to the next without a lot of down time.

When I hit my groove I was filling, turning, or cleaning two oven safe 10” flat plates constantly. Well, that’s not completely true. There was a time when I looked a little like Lucy in the chocolate factory, tasting and sampling the goods as fast as I could.

Fresh out of the oven

Fresh out of the oven

In spite of that, once the assembly line was working and I had my rhythm going, I cranked out four dozen cookies (*less the sample factor) quite efficiently.

It could be remnants of a sugar high, but these are dangerously addictive. Fair warning.

Oatmeal Crisps

Inspired by Barbara Kafta’s Microwave Gourmet (1987)

Ingredients
2 tablespoons all-purpose flour
1-1/4 teaspoon baking powder
Pinch salt
1 cup plus 2 tablespoons quick oats
1 egg
1/4 teaspoon cinnamon
1/2 cup granulated sugar
1/4 teaspoon vanilla
2 teaspoon butter, melted
cooking oil for baking platter

Directions

  1. Sift the flour, baking powder, and salt and combine with the oats.
  2. Beat egg until foamy. Add cinnamon and sugar and beat until well mixed, about 2 minutes. Beat in the vanilla
  3. Add melted butter and dry ingredients and stir well.
  4. Thoroughly coat a 10″ round ovenproof platter with cooking oil. Drop 1/2 teaspoonful rounds of batter onto platter in a ring about 2” apart, around the inside rim (will only make about 6 cookies per batch).
  5. In the microwave, bake first batch approximately 2-1/2 minutes. Every 30 seconds, stop and restart until cookies begin to bubble and centers turn lightly golden. They will firm up as they cool.  Cooking time will shorten with remaining batches: allow about 1 minute 20 seconds depending on oven, restarting every 30 seconds to cook evenly. Watch carefully—they will burn quickly.
  6. Remove with metal spatula to a rack to cool. Store airtight.  Yield about 4 dozen cookies.
  7. Batter can be made a day in advance, chilled and well covered.