Chranachan

Chranachan

July: National Berry Month

July is National Berry Month—an appropriate time to have raspberries in a recipe from Highlander’s heritage—chranachan. Similar to an English trifle because of the layered look, chranachan is a summery Scottish dessert that uses raspberries. Other ingredients include heather honey, Scotch whisky, oats and whipped cream. Serve up something simple and sweet to beat the summer heat—cool off with a cup of chranachan!

Recipe

(Adapted from BBC Food Recipes)

Ingredients

  • 1/3 cup oats (preferably steel cut/pinhead)
  • 2 cups heavy whipping cream
  • 1-2 tablespoons Scotch whisky
  • 3 tablespoons honey (heather or organic)
  • 2 cups fresh raspberries

Directions

In a small pan, toast the oats by mixing over medium-high heat, being careful not to burn them. Set aside and cool. In a large mixing bowl, whip the cream to soft peaks.

Chranachan

Fold in the whisky, honey, toasted oats and raspberries. Scoop into dessert glasses. Garnish with extra toasted oats and a few raspberries (optional). Serve chilled.

Chranachan

Notes

  • Chranachan is derived from Scottish Gaelic: Crannachan.
  • Traditionally, chranachan ingredients (whipped cream mixed with whisky and honey, toasted oats and fresh raspberries) are placed in individual dishes and laid out on the table buffet style so diners can layer their own dessert into their dishes according to their tastes.
  • Any good quality “runny honey” (not crystalized) may be used for this recipe.
  • Toasted oats add texture while raspberries add tartness to this dish.
  • Variations of this recipe include soaking the toasted oats in whisky overnight then mixing it into the whipped cream and pureeing or mashing the raspberries instead of adding the whole fruit.
  • Islander especially loves iced chranachan made with lactose-free vanilla ice cream as a substitute for the whipped cream.

Raspberry Brownies

Raspberry Brownies

July: National Berry Month

Add some razzle dazzle to boring basic brownies with raspberry jam and chocolate ganache! These brownies are rich and fudgy and have become one of our favorite indulgences! We typically have them with a side of fresh raspberries to balance the sweetness with a tart taste. Raspberry brownies are a delicious decadent dessert to bake/eat/serve during National Berry Month.

Recipe

(Adapted from Kraft Foods)

For the brownies

  • 4 ounces/squares of unsweetened baking chocolated\ (we used Baker’s brand)
  • ¾ cup (1½ sticks) butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour

Directions

In a microwave-safe bowl, melt the chocolate with the butter. Stir until smooth. Let stand for five minutes to cool slightly. Mix in the sugar. Beat in the eggs. Add the vanilla.

Raspberry Brownies

Stir in the flour to make a smooth brownie batter. Line a 9×13-inch baking pan with foil, leaving some overhang on the sides. Mist with cooking spray. Spread the brownie batter in the pan. Bake in a preheated oven at 350 degrees F for 30-35 minutes. Remove from the oven and cool completely before topping it with raspberry jam and chocolate ganache.

Raspberry Brownies

For the topping

  • ¼ cup seedless raspberry jam
  • 6 ounces/squares semi-sweet baking chocolate (we used Baker’s brand)
  • ¾ cup heavy whipping cream

Directions

Stir the raspberry jam until smooth. Spread over the top of the cooled brownies. In a separate microwave-safe bowl, combine the chocolate with whipping cream. Melt in the microwave for two minutes. Stir until smooth and well blended.

Raspberry Brownies

Carefully spread over the raspberry jam mixture. Chill the brownies in the refrigerator for at least an hour to allow the ganache to set. Remove from the refrigerator and lift the brownies from the pan with the foil handles.  Slice into small squares (approximately 32 pieces).

Raspberry Brownies

Notes

  • Wipe the blade of the knife after slicing each time to make clean cuts through the frosted brownies.
  • Because this is a very rich dessert, smaller servings with fresh fruits/raspberries are recommended.
  • Search our blog for other recipes containing raspberries, blueberries, strawberries and blackberries.

Raspberry Clafoutis

Raspberry Clafoutis 

July: National Berry Month

We had a lot of leftover ripe raspberries that were going to spoil soon if we did not eat them quickly. So Islander decided to try a simple recipe containing raspberries called clafoutis (also called flaugnarde). It is a French-style dessert with a flan-like batter and smooth texture. We think it is a fancy version of fruit cobbler—and it is “berry” good as well as easy to make! Try this tart treat for National Berry Month.

Recipe

(Adapted from Food.com)

Ingredients

  • 1 cup raspberries
  • 2/3 cup sour cream
  • 1/3 cup milk
  • 6 + 2 tablespoons unsalted butter, melted
  • 3 eggs
  • ½ teaspoon vanilla
  • ¾ cup cake flour
  • pinch of salt
  • 1/3 cup + 2 tablespoons sugar
  • ¼ cup almonds, sliced and unblanched

Directions

Grease a 9-inch deep dish glass pie pan. Sprinkle raspberries in the pan. In a bowl, mix the sour cream, milk, 6 tablespoons of melted butter, 3 eggs and vanilla. In another bowl, mix the cake flour, pinch of salt and 1/3 cup sugar. Mix the dry ingredients into the wet ingredients and blend until the batter is smooth.

Raspberry Clafoutis

Pour the batter over the raspberries. Drizzle 2 tablespoons of melted butter over the top. Sprinkle with 2 tablespoons of sguar and the sliced almonds. Bake in a preheated oven at 400 degrees F for 40 minutes or until golden brown. Remove from the oven and let cool for about 15 minutes. Slice and serve warm and garnish with extra raspberries. Sprinkle powdered sugar on top (optional).

Raspberry Clafoutis

Notes

  • Halfway through the baking time, cover the edges of the pie pan with foil shields to avoid overbrowning.
  • Search our blog for posts containing raspberries in the recipe.