Breakfast of Champions (…who like spices)

I have not been able to prove it yet, but I am sure there is a little man pushing fast-forward on all the clocks around me. Sometimes I just don’t know where the time goes. So, lately most of the cooking I’ve been doing is the multi-tasking variety. The food kind of cooks itself while I do everything else and when I come back, I push a button (of sorts) and it’s all done. That’s how I got to this morning’s breakfast. Thanks to The Bestie, I fell in love with horchata recently. She has been a huge fan for years, but for some (completely ridiculous reason) I refused to try it. Then I made it and after one sip, I was done for. Completely, utterly in love! Which led me to another thought… I could “horchata” any grain not just rice.

This was the winter that wasn’t which I suspect is going to be good and bad. Plants are going to get a head start and look awesome, but allergies are going to be monster, so I’ve been putting local honey in something for everyone in the house on almost a daily basis. Even though I’m excited for all the seasonal spring foods my usual winter craving of oatmeal has suffered. There is something about winter that makes me crave oatmeal, but I just can’t eat it when it’s warm outside. Maybe it’s a mental block, but I just can’t. I used to do a lot of baking so the oatmeal could go into oatmeal-raisin cookies during the summer. Fortunately or unfortunately (depending on how you spin the coin), The Kid doesn’t like sweets so I haven’t baked in what feels like forever.

 

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Then last night, I figured I’d try something out…. Cinnamon-Cherry Oatmeal Horchata…. sounds reasonable… I can make a cookie without making a cookie… So, I filled the blender with

1/2 cup old-fashioned rolled oats
2 cups water
1 tablespoon local honey
1/2 teaspoon cinnamon
1/4 cup tart dried cherries

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and let it sit overnight. Then this morning, I just pureed, poured over ice and ran out the house. I took a sip in the driveway just as I was about to hit reverse and… Hold the Phone! This is GOOD. I actually paused to take another sip. The plan was to drink it at my desk, but before I got to work it was all gone.  I blame the traffic lights. Alas, I will endeavor to try again tomorrow. Oh the possibilities… I think I’m adding about an ounce of raw cashews tomorrow.

I also grabbed a Ginger-Vanilla Yogurt with Apple Pie Spice on the way out too. I have developed a bit of a yogurt obsession and I think I’m going to have to make a page dedicated to my yogurt experiments. There was a Bananas-Foster Coconut Yogurt trial that was surprisingly good. So I know I’ll need to remember that one for the future. But back to the yogurt at hand. I have tons of preserves and jams that I picked up when I was making cookies, but have been

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sadly ignored lately. Now that I’m making yogurt, this seems like the best opportunity to use them all up and make more room in the pantry since I want to start trying to make my own preserves with whatever fruits look good this summer. When I saw the container of ginger preserves in the cupboard, I instantly thought of a Ginger-Apple Pie. So, I figured I’d run with it. I spooned 1 heaping tablespoon ginger preserves in each of the yogurt maker’s 7 glass containers, heated up 1 quart of whole milk to 180F, and left it to cool down on the stove until it was under 100F (okay, yes, I’ll admit that I forgot about it on the back of the stove for a bit), then I mixed in 1 packet of freeze dried yogurt starter, 1 teaspoon vanilla extract and 1 tablespoon apple pie spice. Then left it for 11 hours until the machine beeped. I added 1 tablespoon local honey to each of the yogurt maker’s 7 glass containers, sealed them all up and refrigerated until cold.

I’ve been eating this Ginger-Vanilla Yogurt with Apple Pie Spice for the past few days and it is phenomenal. Ok… I should start by saying that I love ginger. LOVE!! I have no idea where I got the ginger preserves that I used, but now I’m determined to figure out how to make ginger preserves. I must make this again!

 

Comments
  • Lena says:

    Yum, I’ve always wondered how horchata was made…reminds me of a blended drink my mom used to make with oatmeal, milk and Guinness 😉

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