Author Notes: Filling, warm, different and adaptable! I discovered this porridge on a recent trip to Copenhagen and was hooked.
The porridge could keep and be reheated for at least a day or two in the refrigerator, so you can make a larger batch if you want to have extra (cold or warmed) for more days. If reheating, add a bit of water beforehand so it doesn't stick to the pot and reheat on low.
To make this more holiday-y you could add nutmeg or 1/4 cup pumpkin puree or applesauce to the pot. —recordsintheden
Food52 Review: If you want to steer breakfast conversation away from politics, this innocuous looking porridge will do the trick. Unabashedly tangy and bitter, with the taste of rye and malt intensified by orange and cinnamon, it was the most surprising breakfast dish I’ve eaten this year.
You’re likely to get polarized reactions; more dubious guests could mute the tanginess with extra milk, or sweeten it with fruit or honey. I used a very malty black Porter; a milder beer would yield less intense results. It’s an easy, quick recipe and the ambiguities (e.g. what kind of rye bread) reflect its adaptability. —Elizabeth
Serves: 2 or more
slices rye bread (300 g)
bottle dark beer (.33 L or 11.2 fl. oz.)
Juice of half an orange
teaspoons ground vanilla (or 1 tsp vanilla extract)
Generous sprinkle of sea salt
Seasonal fruit, for topping
- Break the rye bread into pieces and soak in the beer for at least 2 to 3 hours or ideally overnight. Once soaked, use a fork to help break up the bread pieces a bit.
- In a large pot, add the soaked rye bread and beer, orange juice, honey, water, cinnamon, vanilla, and salt. Bring to a boil and then reduce to medium-low heat, stirring frequently to break up the bread and prevent the mixture from sticking to the pot as it starts to thicken. Cook until the mixture is a thick porridge and sticks well to your spoon.
- Serve with milk or cream and seasonal fruit.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast