The Astronomer and I celebrated our eleventh wedding anniversary this weekend. In line with tradition, I prepared something delicious inspired by antiquated anniversary gifts. Thus far in our marriage, The Astronomer has been gifted edible interpretations of Paper, Cotton, Leather, Fruit, Wood, Sugar, Wool, Bronze, and Tin.
Since it is customary to bestow steel upon one’s beloved in recognition of the eleventh anniversary, I made butter-toasted steel-cut oats with dried peaches from Christopher Kimball’s “Fast and Slow” cookbook. To further elaborate on the theme, I prepared the recipe in an InstantPot made of steel while wearing a sweater that I stole from The Astronomer’s closet. The latter was June’s idea.
Every bowl of peachy oats was topped with a generous glug of maple syrup and a drizzle of almond milk, making for a rich and hearty late Saturday morning breakfast.
- 2 tablespoons salted butter
- 1 1/2 cups steel-cut oats
- 1/2 teaspoon ground allspice
- 1/2 cup dried peaches or apples, chopped
- 1/2 teaspoon koser salt
- Maple syrup or brown sugar, to serve
- Milk or cream to serve
On a 6-quart Instant Pot, select More/High Saute. Add the butter and cook, stirring often, until it begins to smell nutty and the milk solids at the bottom begin to brown, about 3 minutes. Stir in the oats and allspice, then cook, stirring occasionally, until fragrant and toasted, about 3 minutes. Add 5 1/2 cups water, the dried fruit and salt; stir to combine, then distribute in an even layer.
Press cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Stir the mixture well, then re-cover without locking the lid in place. Let stand for 10 minutes. Stir vigorously until thick and creamy, about 30 seconds. Serve with maple syrup and milk.
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