January 19, 2013
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
[Photograph: Sydney Oland]
We're all looking for something to ground ourselves with after the holiday season, and this simple oat-filled porridge does just that. Topping it with prunes poached in port adds that extra little something that makes it worthy of gracing your brunch table.
Steeping the whole cardamom pod is the best way to get just the right amount of cardamom flavor, but if you only have it ground, substitute 1/8 teaspoon adding it alongside the oats instead of while the milk is coming to a simmer. I would recommend a strong cup of tea rather than coffee for this brunch.
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Cardamom Scented Porridge with Poached Prunes »
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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