Hard cider and spiced cider jelly–as well as an education on why fresh, organic cider costs as much as it does–were some of the fruits of all the labor at our apple pressing party this fall.

Soon after I graduated from pastry school, I got a job at the wonderful 11th Avenue Inn on Capitol Hill in Seattle. This oatmeal was my star contribution to the breakfast lineup, and it’s still my favorite thing to make for breakfast, whether entertaining guests or cooking for myself.

Crystallized ginger gives this steel-cut oatmeal the glitz to be the star of any breakfast table, while the spices and creamy texture keep it grounded in the world of comfort food.