Hot Fall Cereals
Dec. 3rd, 2009 09:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wolfie74 in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomWith a nod to fish_echo there are two cereals we are going to put on the hot bar at work this weekend.
One, a take onfish_echo's oatmeal post, I mixed canned pumpkin with oatmeal, rice milk, brown sugar, cinnamon, nutmeg, and some allspice. It holds up well and could probably even be reheated given just a bit more milk. I only used rice milk as we have vegan customers and I myself prefer lactose-free food.
The other cereal was a take on what my mother use to make for me as a child. Taking polenta grits, rice milk, agave, and cooked corn, with a little bit of salt. This could also do with a little spices for the season. I dont usually use agave but it was a nice touch, given the whole regional theme of the dish.
fish_echo there are two cereals we are going to put on the hot bar at work this weekend.One, a take on
fish_echo's oatmeal post, I mixed canned pumpkin with oatmeal, rice milk, brown sugar, cinnamon, nutmeg, and some allspice. It holds up well and could probably even be reheated given just a bit more milk. I only used rice milk as we have vegan customers and I myself prefer lactose-free food.The other cereal was a take on what my mother use to make for me as a child. Taking polenta grits, rice milk, agave, and cooked corn, with a little bit of salt. This could also do with a little spices for the season. I dont usually use agave but it was a nice touch, given the whole regional theme of the dish.
no subject
on 2009-12-07 12:45 am (UTC)