For Thanksgiving this year, I visited my friend (Codename: Candelabra) who recently completed her fellowship in Annapolis and moved to the Midwest for a new position as an attending breast cancer surgeon. And, due to the recent success of the vegan cleanse we did, Candelabra wanted to try a vegan/vegetarian Thanksgiving dinner, a.k.a “no turkey, all sides”, to see if we could do it. All of the dishes we made were very tasty (most of which I’ll post in the near future) and could easily find their way to dinner tables year-round.
One of the dishes we made for dessert, which could also double as a fancy breakfast, was this pan-seared oatmeal with pomegranate compote and cider syrup. The original New York Times recipe (here) calls for “dried mixed fruit bits”. Candelabra wanted craisins which I quickly rejected. We compromised by purchasing dried pomegranates.
This dish was simple to prepare, but be warned. Make the oatmeal first because it needs to chill in the pan for an hour after the stove top cooking. Beyond that, the compote and syrup is nothing more than boiling down delicious ingredients to their flavorful, aromatic essences, which become the true highlights of this dessert. This dessert was enjoyed immensely and thoroughly, from inhaling the plumping pomegranates and reduced apple cider on the stove top to marveling at the understated prettiness of the final plated dessert. Upon further thought, this recipe could be completely vegan if the fat-free milk and the butter were substituted with the appropriate vegan alternatives. I may have to try that in the future.