Molly MacRae brings us a delightful Scottish recipe this month for the holidays. She thinks this term may be unfamiliar to me, but I read a lot of Scottish romances…-AA
This is a recipe that delights me for several reasons. First, it’s a traditional Scottish dessert and I like both Scotland and desserts. Second, it calls for whisky and oatmeal and I like both of those, too. Third, it’s dead easy to make and who doesn’t like that idea? Fourth, it’s pretty. And fifth, the name is something that might scare Amy. Cranachan. You have to say it with a bit of a guttural on the ch. But don’t worry, Amy, this is great stuff. Happy Holidays!
4 tbsp. pinhead oatmeal (steel cut oats)
1 ¼ cup whipping cream
2 tbsp. whisky (optional) (so they say)
3 tbsp. liquid honey (preferably heather honey)
2 cups fresh raspberries
4 parfait or other tall glasses
Toast the oatmeal in a frying pan over low heat for 20 to 30 minutes. Shake the pan from time to time until the oatmeal is lightly browned. Meanwhile, whip the cream until it is thick but not stiff. Fold in the whisky and honey. Reserve the best raspberries to decorate the top. Fold the rest into the cream gently. Spoon the mixture into the parfait glasses, sprinkle with the toasted oatmeal, decorate with the reserved raspberries, and chill until ready to serve. A variant is called Ale-Crowdie and calls for ale, treacle, and whisky with the oatmeal.