Overnight Gingerbread Steel-Cut Oatmeal

Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.

• 1/4 cup packed dark brown sugar
• 1/4 cup unsulfured mild molasses
• Kosher salt
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/8 tsp. freshly grated nutmeg
• 1-1/2 cups steel-cut oats
• 1/2 cup raisins
• 2 Tbs. finely chopped crystallized ginger
• Heavy cream, for serving

The night before

In a 3-quart saucepan, whisk the brown sugar, molasses, 1-1/2 tsp. salt, the spices, and 6 cups water and bring to a boil over medium-high heat. Stir in the oats and return to a boil. Turn the heat down to maintain a simmer and cook for 1 minute, stirring to prevent sticking. Remove from the heat and let the oats cool to room temperature in the pan. Cover and refrigerate overnight.

In the morning

Bring the covered oatmeal to a boil over medium heat. Uncover and cook, stirring often, until the liquid is mostly absorbed and the oatmeal is pleasantly chewy, about 10 minutes. Remove from the heat and stir in the raisins and crystallized ginger. Cover and let sit until a little more of the liquid is absorbed and the oatmeal is cool enough to eat, about 5 minutes. Serve drizzled with the cream.

Double Ginger Scones

• 9 oz. (2 cups) all-purpose flour
• 1/3 cup granulated sugar
• 1 Tbs. baking powder
• 1/2 tsp. table salt
• 1/2 tsp. ground ginger
• 4 oz. (3/4 cup) medium-finely chopped crystallized ginger
• 3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
• 3/4 cup heavy cream
• 2 large egg yolks, lightly beaten

For finishing:

• 1 large egg lightly beaten with 1 Tbs. milk for glazing
• 1 to 1-1/2 tsp. granulated sugar

Position an oven rack in the lower third of the oven and heat the oven to 400°F. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground ginger. Add the crystallized ginger, tossing until the pieces are evenly distributed and coated with flour. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.

In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Don’t overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter. Don’t be tempted to make the round any flatter.

With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with the sugar. Bake until the scones are deep golden a toothpick inserted into the center of the wedge comes out clean, 18 to 22 minutes.  Slide the parchment onto a rack and let the scones cool for 10 to 15 mintues before serving. 

Double Ginger Scones

• 9 oz. (2 cups) all-purpose flour
• 1/3 cup granulated sugar
• 1 Tbs. baking powder
• 1/2 tsp. table salt
• 1/2 tsp. ground ginger
• 4 oz. (3/4 cup) medium-finely chopped crystallized ginger
• 3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
• 3/4 cup heavy cream
• 2 large egg yolks, lightly beaten

For finishing:

• 1 large egg lightly beaten with 1 Tbs. milk for glazing
• 1 to 1-1/2 tsp. granulated sugar

Position an oven rack in the lower third of the oven and heat the oven to 400°F. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground ginger. Add the crystallized ginger, tossing until the pieces are evenly distributed and coated with flour. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.

In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Don’t overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter. Don’t be tempted to make the round any flatter.

With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with the sugar. Bake until the scones are deep golden a toothpick inserted into the center of the wedge comes out clean, 18 to 22 minutes.  Slide the parchment onto a rack and let the scones cool for 10 to 15 mintues before serving.