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Cranachan
- soft fruit brose
Cranachan
was the traditional celebration, harvest-home dish. For a communal
celebration round the table, the oatmeal, fruit and cream were
put onto the table and everyone made his/her own mix, lubricating
it with whisky and honey. It was also eaten on other special
occasions such as weddings.
This
recipe combines traditional Scottish produce to good effect,
creating an excellent pudding that is a delightful treat in
late summer. Whisky is of course distilled across Scotland,
heather honey is produced where-ever there is suitable heather
moors and excellent raspberries are grown in the Nairn valley
(near Inverness) and the northeast.
Ingredients
2 oz medium oatmeal.
10 fl oz fresh double cream.
3 tablespoons heather honey.
3 tablespoons good whisky.
12 oz fresh raspberries.
Directions
Toast the oatmeal under a grill, turning occasionally with a
spoon, until it is golden brown. Allow to cool. Whip the cream
until stiff and then mix in the honey, whisky and oatmeal. Layer
the raspberries with the cream mixture in four tall glasses,
cover with cling film and refrigerate.
Allow to come to room temperature for 30 minutes before serving
and then decorate with a few raspberries.
 Classic
Scots Cookery
Scottish cooking is enjoying a renaissance as restaurants and
cookery writers look to the past and traditional recipes for
inspiration. Catherine Brown's book is a resource for these
recipes, with glimpses into traditional eating habits and Scottish
seasonal festivities. Guided by the guardians of Scotland's
culinary treasures, the farmers, fishermen, artisans and craftspeople
in the food industry who follow the natural rhythm of the seasons
as they grow, harvest, smoke, cure, preserve and cook food,
she suggests a return to tracking down quality ingredients in
season and their local suppliers. From the traditional Celtic
New Year now celebrated as Hallowe'en, she follows the year,
rediscovering the Celtic festivals of Beltane and Lammas. Whether
it's Caledonian Cream or strawberry eating-jam; roast grouse,
Scotch beef, or seared salmon steaks; iced summer soup or Clapshot
with Burnt Onions, Catherine Brown has sourced a working, tried
and trusted recipe with the story behind it, and presents a
recipe book for our time.
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