New England Porridge

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Several things happened all at once. I went to Boston. Jumped on the smartphone bandwagon. Rekindled my love of breakfast trays. Waded through twelve inches of Snow. And made the best flipping porridge of all time. it is full of good things, too: buckwheat, oats, figs, apples, toasted walnuts, cider, cinnamon and ginger.
If you’re like me (Lord help you) the word”porridge” calls to mind bleak and dire, Dickensonian work houses. The ones where orphans would rather starve or eat their shoe than sit through another meal of porridge.
But Times have changed, and thankfully, so has the quality of hot breakfast cereal.
This is a wonderfully hearty breakfast. Fills you up without weighing you down so you can spend the day shovelling your driveway or being an adorable snow bunny on the slopes. Or watching obscure French films in fuzzy socks. No judgement here.
The trick with this recipe is to soak the buckwheat over night. I soaked mine in some local Cider. Garnish with a little maple syrup and cream and I dare you to say it doesn’t put you in a New England state of mind. If you are sharing( which you should) try to
avoid overdoing the Cockney Street Urchin voice no matter how HILARIOUS you think it is. I think its funny. Truly. But others don’t. Just trust on this.

New England Porridge

1c. Buckwheat
1/2 c. Oats
1 small Apple. Cored and diced
1/2 chopped dried figs
1/2 c. Toasted walnuts
2 c. Apple cider
2 c. Water
Cinnamon
Ginger
Maple syrup

Soak buckwheat in cider overnight. In a large saucepot, bring soaked buckwheat, cider and water to a boil, reduce to a simmer for 10 mins. Add a pinch of salt, the cinnamon, ginger and stir. Simmer for another 5 mins.
Add oats and cook until tender. Add the Apple and figs. Combine.
Garnish with walnuts, cream and maple syrup . Tuck in.

* this reheats beautifully. So don’t be shy with leftovers.

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