During my recent visit to my favorite place in the world I had the chance to try a few new things worth mentioning. Cranachan where have you been my whole life? It has everything I love, cream, raspberries and oatmeal and two other ingredients lurking at the edges honey and whisky. All of my research calls it a traditional Scottish dish but I do not remember ever hearing about it on my past trips to my beloved Scotland. I tried it at the Kinghouse hotel at the end of our first 10 mile walk and it was a good as the sunset was beautiful.
Cranachan
10½oz raspberries (strawberries can also be used)
one cup heavy cream
2 tablespoons good quality honey
2 tablespoons single malt whisky
2-3 tablespoons of oatmeal.
1. Place the oatmeal in a cool, dry pan and turn on the heat to simmer. Stirring occasionally, toast the oatmeal until it is golden brown. This process could take between 10-20 minutes.
2. Once the oatmeal is brown, turn off the heat and let it cool in the pan.
3. Place the cream in a bowl and whisk up until soft and relatively thick.
4. Add the honey single malt whisky and cooled oatmeal and fold it in with a whisk, until it is soft and creamy.
5. Place half of the raspberries in the bottom of a serving glass, add another layer of the cream mixture on top, repeat with the remaining raspberries and cream. Chill for about three hours, or overnight.
Serving: 2
The night before we left we celebrated Dr. Bob's retirement from 35 years of teaching. Bob loves all things fish and if it is smoked fish that is even better. He scouted out this recipe and Moe and I executed it for the fond farewell. It was amazing.
Smoked Salmon and Haddock Pots
8 oz smoked haddock fillet
6 oz smoked salmon
6 fl oz heavy cream
Salt and pepper
Grated nutmeg
3 oz Scottish cheddar cheese, grated
Set oven to 400F or Mark 6. Butter 6 ramekin dishes. Remove the skin and bones from the haddock and flake the flesh. Cut the smoked salmon into pieces. Mix together the haddock and salmon and divide between the ramekin dishes. Season the cream with salt and pepper and pour over the fish. Sprinkle with grated nutmeg and top with grated cheese. Place the ramekin dishes on a baking tray and bake for 15 to 20 minutes until lightly browned and bubbling. We had great success using a crock pot on low for a few hours. Serve with crusty bread. Serves 6.
