July 1, 2014

Chranachan

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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.
 

August 1, 2011

Chilled Raspberry Cream Pie

Posted by HI Cookery under 08 August | Tags: , , , , , , |
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Chilled Raspberry Cream Pie

Chilled Raspberry Cream Pie 

August 1: National Raspberry Cream Pie Day

Summer berries are in season, so Islander takes advantage of decorating her desserts with fresh fruit. She especially likes the vibrance of red raspberries and their tart taste to balance the overall sweetness of a chilled raspberry cream pie. But the pie itself looks too plain and pink, so Islander always adds a ring of raspberries around the rim to finish off the edges of the crust and naturally reinforce the flavors of the filling. Decorating a chilled raspberry cream pie can transform this summer sweet from simple to stunning. This cool and easy dessert is sure to become a showstopping centerpiece when gathering at the table with a few friends and family and when celebrating National Raspberry Cream Pie Day.

Recipe

(Adapted from Every Day with Rachael Ray)

Ingredients

  • 1 9-inch pie crust, baked and cooled (we used Keebler brand chocolate flavor “Ready Crust”)
  • 2 cups heavy whipping cream
  • ¼ teaspoon almond extract
  • ½ cup water
  • 1 envelope unflavored gelatin
  • ¾ cup sugar
  • 1 10-ounce package frozen raspberries
  • 2 teaspoons lemon juice
  • fresh raspberries to garnish
  • chocolate syrup (optional)

Directions

In a mixing bowl, whip the cream with the almond extract until stiff peaks form. Set aside. In a medium pot over the stovetop, combine the water, gelatin and sugar. Simmer over medium heat and mix until dissolved.

Chilled Raspberry Cream Pie

Remove from the heat and add the frozen raspberries. Stir in the lemon juice until the mixture is thickened. Fold in 1 -1 ½ cup almond-flavored whipped cream. Spread into the pie crust.

Chilled Raspberry Cream Pie

Chill in the refrigerator for a few hours or overnight until firm. Fill a pastry bag with the remaining almond-flavored whipped cream. Use a star tip to pipe over the pink pie filling. Finish off the edges of the crust by decorating the rim of the pie with fresh raspberries. Chill until ready to serve.

Chilled Raspberry Cream Pie

Slice the pie. Drizzle a dessert plate with chocolate syrup. Place a piece of the pie on top of the chocolate syrup and serve cold.

Chilled Raspberry Cream Pie

Notes

  • A shortbread or graham cracker pie crust may be substituted for the chocolate pie crust.
  • We only use ¾ of the raspberry filling with the almond-flavored whipped cream.
  • Search our blog for other posts with raspberries as an ingredient in recipes.
 

July 1, 2011

Raspberry Clafoutis

Posted by HI Cookery under 07 July | Tags: , , , , , , , |
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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.