July 1, 2014

Chranachan

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

July 1, 2013

Raspberry Brownies

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

October 16, 2011

Chambord Macarons

Posted by HI Cookery under 10 October | Tags: , , , , , , , , , |
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Chambord Macarons

(Raspberry Liqueur Macarons

with Raspberry Jam Filling)

Chambord Macarons

October 16: National Liqueur Day

“Pinkarons” for October’s MacTweets

Our Chambord macarons are a treat

Filled with raspberry jam so sweet

Pink and pretty enough to eat

Pray that breast cancer can be beat!!!

Chambord Macarons

A look into our liqueur cabinet might give the impression that we are lushes. But we bake with booze more often than we drink it—honest!  We have an assortment of alcohol on our shelves, but it is the raspberry liqueur in a little ball-shaped bottle that was our most pricey purchase. So we use the spirit sparingly—and splurge only to make special occasion foods. Packaged in a pretty orb, Chambord is the luxurious ingredient that we use to bake into brownies, cakes and now macarons.  It is worth using raspberry liqueur in a recipe for “pinkarons” to observe both Breast Cancer Awareness Month and National Liqueur Day.

Chambord Macarons

Recipe

For the Chambord (raspberry liqueur) macaron shells (Italian meringue method)

  • 1 cup almond flour/meal
  • 1 cup powdered sugar
  • 3 egg whites (fresh, unpasteurized and aged overnight at room temperature)
  • 1 cup sugar, granulated white
  • ½ cup water
  • red or pink food coloring
  • 1 tablespoon Chambord (raspberry liqueur)

Directions

Sift the almond flour/meal with the powdered sugar. Grind in a food processor in batches to remove any lumps (optional). Whip the egg whites until peaks form. Make a simple syrup to stabilize the egg whites by boiling the sugar and water together until it reaches a temperature of 245 degrees F on a candy thermometer (or until it reaches a soft ball stage). Pour into the egg whites and whip again until stiff and glossy.

Chambord Macarons

Mix in the Chambord (raspberry liqueur). Fold in the almond flour/meal-sugar mix until the consistency “flows like magma.” Tint the macaronage with red or pink food coloring until a desired shade of “light raspberry pink” color is reached. Pipe one-inch discs on a parchment paper on top of an insulated baking sheet.

Chambord Macarons

Let the discs air dry to develop a thin skin for at least 30 minutes. Bake in a preheated oven at 300 degrees F for about 15-20 minutes. Watch the “feet” develop, but be careful not to brown or burn the macarons. Remove from the oven and let cool for 15 minutes. Peel off the macarons from the parchment paper. Sort by size and match pairs.

Chambord Macarons

Spread raspberry jam as a filling (we used Smucker’s brand seedless red raspberry jam). Serve immediately as the jam softens the shells.

Chambord Macarons

Notes

 

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