Strawberries and Oatmeal Cream
Recipe and photo by Brud Holland
I was looking for a Riesling that paired with the subtle flavor of oatmeal, honey and strawberries, along with the not-so-sweet, creamy texture of this dessert. I found it at Red Tail Ridge in their recently released Block 907 Riesling, an Auslese-style wine crafted from grapes left on the vine just a bit longer than usual, which allowed the wine to develop deeper fruit characters while at the same time taking advantage of a little noble rot—botrytis cinerea—that imparts unique flavor and aroma characteristics by dehydrating the grape clusters and concentrating sugars. I think this is one of my favorite styles of Riesling.
Wine pairing recommendation: Red Tail Ridge Block 907 Riesling
Makes 6
1 cup fresh strawberries, cut into 1/2-inch pieces
1 tablespoon honey
1 tablespoon butter
8 ounces milk
8 ounces cream
1/2 cup water
1/4 cup steel cut oatmeal
1 pinch salt
1 large egg, beaten
Grated rind of 1 orange
2 tablespoons sugar
1 packet plain gelatin
Juice of 1 orange
4 tablespoons water
3 strawberries split for garnish
Drizzle the strawberries with the honey. In a cast iron skillet on high heat, melt the butter and cook the strawberries briefly, stirring only after they begin to brown and caramelize. Remove the strawberries from the pan and set aside to cool.
In a small saucepan, add the milk, cream, water, oatmeal and salt, and cook on low heat until the oatmeal is tender. Remove from the heat and whisk in the egg, orange zest and sugar. Set aside.
Dissolve the gelatin in the orange juice and water. Allow gelatin to bloom for 3-4 minutes. Add the gelatin mixture to the pot and whisk until fully dissolved. Pour into a bowl and chill the mixture over an ice bath until it begins to thicken and is cool to the touch (about 60°) but not set.
Spoon 1 tablespoon of strawberries into the bottom of small wine or parfait glasses. Divide the oatmeal cream between the glasses then spoon the remaining strawberries on top. Refrigerate for 1 hour or until set. Garnish with a fresh split strawberry.
Brud Holland is a graduate of the New England Culinary Institute and lives in Watkins Glen with his wife Shari and 3 kids. Having been part of the food and wine scene here in the Finger Lakes for 30+ years, he draws on experiences from a wide variety of culinary escapades that include bakery owner, restaurateur, food product developer, teacher, and genuine promoter of all things grown and made in the Finger Lakes.
The above recipe is from our May/June 2015 issue.
