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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Hazelnut syrup — hazelnut lattes, cocktails, desserts
Milled whole oats — pancakes, muffins, cookies, porridge bread
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Hazelnut syrup — hazelnut lattes, cocktails, desserts
Milled whole oats — pancakes, muffins, cookies, porridge bread
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Combine the first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until desired consistency, stirring occasionally. Remove from heat. Stir in 3 tablespoons sugar, 1 tablespoon nuts, and cinnamon. Place 1 cup oatmeal in each of 6 bowls; sprinkle each serving with 1 teaspoon sugar. Top each serving with 1 1/2 teaspoon nuts; drizzle with 1 teaspoon oil.