Inverness Gingerbread

 

This is the most thickest gingerbread I have made so far. It's vintage and is made with no eggs or baking powder. As vintage... or retro recipes go, it works as it makes an old-fashioned rich dark gingerbread. 

Inverness Gingerbread

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1 cup rolled oats

3 cups all purpose flour, sifted

1 cup butter, softened

1 1/2 cups dark molasses

1/2 cup candied lemon peel, minced

4 tablespoons grated fresh green ginger or 2 teaspoons ground ginger

1/4 cup cream

Measure the oats, and then grind them, or run them very briefly in an electric blender. Cream the butter until light and fluffy, then blend in the molasses. Mix in the flour, oats, lemon peel, and ginger. Last, stir in the cream. Bake in a greased and floured 9 x 14 inch pan at 350ºF (180ºC) for about 45 minutes. Cut into squares and serve.  

Notes: I did add a bit more cream, about another 1/4 cup,  then the recipe called for, so equalling about 1/2 cup cream. Ovens vary therefore baking times may vary. 

Scottish Recipe Booklets

 

Charming and quaint as these recipe booklets are with their reproduced artwork and simplified one page recipes, an easy tourist attraction on a turnstile memento, they do offer up some wonderful traditional sample recipes to dive into. Just under fifty pages and approximately seventy-five titles available in the series making them a holiday token to gather and share. I have collected quite a few of these over the years. I know they may seem kitschy however I do seek them out and adore them all the same as a keepsake of my travels and I do reference and enjoy trying the recipes when possible. 

The recipe, Collops of Beef, is from the Favourite Scottish Recipes booklet and is traditionally served on Burns Night, January 25th.

Collops of Beef

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Serves 4

1 1/2 lb. piece of braising steak, sliced into 4 

1 onion, chopped

6 oz. mushrooms, sliced

2 tablespoons flour

2 oz. butter

salt and freshly ground pepper

Bay leaf (optional)

3/4 pint beef stock

Set oven to 350ºF (180ºC) or Mark 4.

Mix the flour with the salt and pepper. Coat the beef slices with seasoned flour. Melt the butter in a frying pan. Fry the collops for about 2 minutes on each side. Remove from the pan and set aside. Gently fry the onion and the mushrooms. Put the onion and mushrooms and a bayleaf (if desired) into the casserole. Lay the collops on top. Pour in the stock, cover and cook for 1 and 1/2 hours. Serve with buttered mashed potatoes and a green vegetable. Rowan or red currant jelly goes well with this dish. 

Nova Scotia Oatcakes ~ Robert Burns Day

 

These rectangular oatcakes, pictured top left, are popular throughout the maritime provinces in Canada and are a salute to the regions Scottish roots. While I tried to stick close to the recipe I did add a teaspoon on British mixed spice and a teaspoon of ground flax seeds. With or without those subtle additions they are substantial enough to keep you going and are welcomed any time and perfect with tea or coffee or just a wee bit of whisky.    

Nova Scotia Oatcakes

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2 cups oatmeal

1 cup flour

1/2 cup brown sugar, packed

1/2 teaspoon salt

1/2 cup butter, room temperature or vegetable oil

1/4 teaspoon baking soda

1/4 cup boiling water

Preheat oven to 400ºF and line a baking sheet with parchment paper.

Dissolve baking soda in boiling water (add a little more water if needed)

In a large bowl combine the oatmeal, flour, brown sugar and salt with butter, I used my clean hands to blend them together, then add the dissolved baking soda and add a bit more boiling water, if necessary, to form the dough. 

Mold into a ball, then press it out on to the prepared baking sheet, all the while forming it into a rectangle with your clean hands and gently using a rolling pin to help make it about 1/4 inch thick.

Cover and chill in the refrigerator on the baking sheet for 10 to 15 minutes to firm up the dough, then remove and using a butter knife score the oatcakes down the middle and across, don't completely cut them, to make 8 to 10 squares. You will use these lines to make clean cuts after it is done baking. 

Bake for 12 to 15 minutes or until they are golden brown. They should be crisp and crunchy, not chewy.

Separate the cakes along the score lines with a thin sharp knife and then allow to cool. 

Food Photo of the Day ~ Scottish Oatcakes

 

Made two different kinds of oatcakes for tonight in celebration of Robert Burns Day. The rectangular oatcakes are more of a new recipe, which I will post about later, where as the circular oatcakes are a more traditional Midlothian recipe. Either are delicious and would go well with a wee dram of whisky to toast Scottish poet, Robert Burns. From the Highlands and to the Lowlands, Happy Robert Burns Day! - JD   

Prestonpans Biscuits

A sweet salute to Robert Burns Night. These biscuits have a hint of sweetness and will be greatly consumed with a wee dram of Scottish whisky. Our ode to the Scotsman will be a humble toast to him.

Prestonpans Biscuits

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8 oz flour

8 oz corn flour

1/4 teaspoon baking soda

1/2 teaspoon cream of tartar

8 oz white sugar

8 oz butter

2 beaten eggs

Sift all dry ingredients into a basin. Rub in butter. Mix to a dough with the eggs and add a little milk if required. Roll out on a lightly floured board. Cut into rounds. Bake a little apart on a lightly greased baking sheet in a moderately hot oven, 375ºF., for 10 to 12 minutes. Dredge with caster sugar. 

Notes: This recipe comes from a vintage Scottish cookbook and is typed as printed in the book. The flour I used was unbleached all purpose flour, the butter was softened. I lined the baking sheet with baking parchment paper instead of greasing it. I found the dough to be quite soft therefore I was more generous with the flour when rolling the dough out. As for the baking time... I found 10 minutes was perfect.

One reference I found that mentioned Prestonpans was a book called The Battles of Dunbar & Prestonpans: And Other Selected Poems New and Old, by James Lumsden, published in 1896. Which I believe the Bodleian Library of Oxford may have online in their Catalogue (SOLO). 

Happy Robert Burns Day and Night! - JD 

Slow Cooker Highland Beef Stew

A very rich and hearty beef stew that is great on it's own or served with tatties and neeps (potatoes and turnips). Although I served it with a round of Bannock, that did just nicely.      

Slow Cooker Highland Beef Stew

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1 1/2 kg stewing beef, cut into 2inch/5cm pieces

2 cloves of garlic, peeled and crushed

2 bay leaves

2 x 440ml cans of dark Stout, preferably Scottish

100g smoked streaky bacon, roughly chopped

1 large onion, finely chopped

4 cups brown mushrooms, chopped

2 tablespoons flour

1 cup Port 
frozen peas, optional
chopped parsley for garnish  

Place the beef, garlic and bay leaves in a large non metallic bowl and pour the Stout over top. Cover and let marinate in the fridge for a least an hour or overnight. 

Transfer the meat to the slow cooker. Keep the remaining marinade and set aside. Add the chopped onions, chopped mushrooms and chopped bacon. Sprinkle the flour over top and give everything a toss. Pour the Port over the meat and vegetable mixture and then pour the reserved marinade over top of everything. Give a gentle stir. 

Cook on Low for 6 to 8 hours or High for 3 to 5 hours

Add the frozen peas in the last half hour of the cooking time. And serve with fresh chopped parsley. 

Notes: Slow cookers vary so cooking times may vary. If you find that the stew's sauce is not thick enough you can mix a bit of cornstarch with water and add that to thicken the sauce when the stew is done. If you can not find a dark Scottish Stout then use Guinness or any other dark Stout. If you do not want to use Port then red wine may be substituted.   

Hope everyone had a great weekend! - JD

Robert Burns Night Dinner ~ Slow Cooker Cock-a-Leekie Soup

A lovely soup to warm the cockles of one's heart and remember the late poet, Robert Burns. 

"But pleasures are like poppies spread,
You seize the flower, it's bloom is shed;
Or, like the snow-fall in the river,
A moment white, then melts forever."

- Robert Burns, Tam O'Shanter 


Slow Cooker Cock-a-Leekie Soup

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4  boneless skinless chicken breasts

3 leeks, washed and sliced

3 - 5 carrots, chopped

1/3 cup barley

1 onion, chopped

1 bay leaf

1 teaspoon dried thyme or fresh springs
salt and pepper to taste
2 boxes (900ml each box) low sodium chicken broth

1 shot of Scotch whisky
dried prunes, diced 
3 to 4 julienne slices of lemon peel - optional

Place the chicken breasts in the slow cooker. Add the leeks, carrots, barley, onion, bay leaf, thyme and prunes to slow cooker. Pour the chicken broth over all the ingredients. Add the whisky, prunes and lemon peel. Cook on high for 5 to 6 hours or low for 7 to 8 hours. When done, remove the chicken breasts and shred each one. Return the meat back to the soup. Serve with oatcakes or a rustic bread. 

Notes: You may placed the diced prunes on top when serving rather than in the soup.

Chicken Stovie

It is said that the word Stovie comes from the French word étuvée meaning to stew... to steam in ones own juices. Stovie, is what one does with all those leftovers from a Sunday roast. Although, with this recipe you do not need leftovers as you may cook up the meat a day before hand and and use fresh vegetables all the same. An easy dish to warm you up on a winters night!  

Stovie

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1 large onion, roughly chopped

1 medium turnip, peeled and roughly chopped

3 medium potatoes, peeled and roughly chopped

2 carrots, peeled and sliced

600-800ml of chicken or beef or vegetable stock, depends on what meat you use

about 400-500g of cooked or leftover roasted meat ie: chicken, beef, or lamb, roughly chopped

2 tablespoons vegetable oil

fresh ground pepper

In a large stock pot, heat the oil; then add the onions. Cook until they are just about soft and their colour starts to turn ever so slightly. 

Add the remaining vegetables and stock and bring to a gentle boil. Turn down the heat to simmer. Continue to simmer until the potatoes and turnip are cooked and the other vegetables have softened. 

Add the meat, stir, and allow the meat to warm up all the way through. Serve.

Notes: Traditionally Stovie is made with beef however I broke a barrier here and made it with chicken. Some stovie recipes call for the use of meat drippings rather than oil, it is your preference if you would like to use it or not.  

May be served with oatcakes, bannock, or bread and do not forget the whisky!


Stay warm and have a great day everyone! - JD 

Drop Bannock

Scottish poet Robert Burns proclaimed "Oatcakes are a delicate relish, When eaten warm with ale." They are also quite lovely when eaten with whisky too. However if you have neither; then bannock are quite satisfying with a bit of butter and a spot of jam. This recipe, predominately made with oatmeal, therefore I did have some trepidation, due to making bannock with flour previously, turned out wonderfully. Simplistic and more pancake like however undeniable delectable and moreish.

Drop Bannock

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1 egg 

1 pint of milk

1/2 teaspoon baking soda

1/4 teaspoon salt

oatmeal as required

Beat the egg. Stir in milk. Stir in soda, salt, and enough oatmeal to make a droppable batter. Pour into a jug. Rub a frying pan with some butter. Warm the pan over medium high heat. Pour the batter into small rounds; You may also drop the batter from a serving spoon, if you wish. Heat until bubbles form on top or the bottom is nicely brown, then turn and brown the other side; as you would with pancakes. 

Notes: I added 1/2 teaspoon of British mixed spice, for a bit of flavour. 

  

Blackthorn Cocktail

As you know Monday was Robert Burns Day and of course we had an evening tipple to toast the late Scottish poet. The Blackthorn Cocktail is a lovely sipping cocktail and may be enjoyed before or after dinner. Usually I am not one for whisky however the combination of flavours do work well here and produce an impressively smooth cocktail. 

Blackthorn Cocktail

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ICE CUBES

2 ounces Scotch Whisky 

1 ounce Sweet Vermouth

1/4 ounce Absinthe

3 dashes Angostura Bitters

lemon twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the whisky, sweet vermouth, absinthe, and bitters. Shake well.

2. Strain into a cocktail glass. Twist the lemon twist over the glass and let it drop in. 

It is as simple as that! 

An Irish Whiskey would probably be fine too. 

Hope everyone had a good weekend. We did! The past couple of days I have been battling this cold/flu virus that is going around. Feeling a bit better today which is a bonus although not 100 percent. - JD   

More Scottish Tartans Preserve

Just shortly after one of my viewers commented on the first post I did regarding the Scottish Tartans preserves they magically appeared at Winner's. The universe works in mysterious ways. Surprised, I bought a few. For the many American viewers that read my blog you may want to check out Marshalls. And hopefully you will find some there. To the Canadian viewers check out Winner's frequently. As always around this time of year there seems to be a landslide of kitchen/pantry items.   

This line of preserve is made by York Speacialty Foods LTD in Wheldrake, York, England Y019 6NA. There was no other additional information on the jar than that. This may help you in finding them online. 

- JW  

Scottish Tartans Preserve

If you are mad about plaid than this should put a smile upon your face at the breakfast table. Another Winners find. These jams are absolutely delicious and not overly sweet. They are made in York, England and give a brief tartan history about the clans tartan that graces the label. The thick Rhubarb and Ginger preserve is wonderful! I highly reccommend that one. I have not tried the Raspberry preserve. Although a round of scones would do that one very nicely.   

Hope you all had a great weekend. - JW 

Camp Coffee and Banana Streusel Coffee Cake

This is another Italian Centre find here in E-town. My husband remembers Camp coffee, as for myself I am slightly not as well versed. I was curious and the picture was a bit intriguing to me so I thought why not purchase a bottle. And let my baking be infused. 

Camp coffee, according to the bottle, is a product of England. However when you search for information regarding this product it comes up as being a Scottish food product. Which began it's production in 1876 by Paterson & Sons Ltd. The plant was located at Charlotte Street in Glasgow. The original drawing on the bottle was by William Victor Wrigglesworth. Although it seems to have merged and changed ownership throughout the years. It could very well be produced and manufactured in England by now. 

Camp coffee is fluid however the texture is an opaque and molasses-like one. This sticky brown substance consists of water, sugar, 4% caffeine-free coffee essence, and 26% chicory essence. It also may be used as a substitute for coffee. Mix with warm milk much the same way as cocoa or add it to cold milk and ice for an instant iced coffee. Camp coffee is commonly a baking ingredient and therefore used in coffee cake recipes. 

When there is a new baking product in the house I can not contain myself for too long before I have to crack it open and give it a whirl. Yesterday I decided to make a streusel banana coffee cake. I replaced the 1 teaspoon of vanilla with 1 teaspoon of Camp coffee. It gave it more of a rich flavour than a sweet and warm flavour. 

Banana Streusel Coffee Cake 

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1 cup caster sugar

1/2 cup butter, melted

2 eggs

1 teaspoon baking soda

1/4 cup sour cream

1 cup mashed ripe banana (approximately 3 bananas)

1 teaspoon Camp coffee or vanilla

1 1/2 cups of cake flour

1 teaspoon of baking powder 

Topping: Mix together 1 cup of chopped pecans, 3 table spoons of brown sugar and 1 teaspoon of cinnamon. 

Note: I omitted the pecans and just went with the brown sugar and cinnamon. However when the coffee cake had cooled I made a simple icing sugar drizzle to go on top.

Preheat the oven to 350º F and grease and flour a 9-inch square baking pan. 

Peel and mash the bananas.

In a separate bowl mix the flour and baking powder together, set aside.   

In a large bowl beat the butter and sugar together using an electric mixer. Beat until smooth. Then add the eggs, one at a time, beating until each egg is well incorporated before adding the next. 

In another bowl place the sour cream and mix the baking soda into the sour cream. Then add to the butter mixture until well combined. Stir the bananas into the butter mixture. Add the Camp coffee and stir. Add the flour mixture and stir well. Spoon a portion of the coffee cake batter in to the prepared square pan. Loosely sprinkle some of the topping over the batter and then add the remaining batter over top, smooth as best you can, and sprinkle with the remaining topping. 

Bake in the pre-heated oven for about 45 minutes or until a toothpick inserted comes out clean. Note: I checked the coffee cake periodically while it was baking. I did set a timer and with just a little over 3 minutes remaining in baking time I ended up pulling it from the oven because it was done. 

A rich delicate flavour that was sweet with a cup of coffee seemed to disappear fast.  

Hope everyone is having a great week. - JW 

Midlothian Oatcakes

This morning I made oatcakes and after tasting them I will never buy another prepackaged oatcake again! This evening I will serve them with a blue Stilton cheese and or a Whisky Cheddar cheese. A glass of Scotch will accompany the oatcakes nicely as we toast poet Robert Burns. How are you celebrating Robert Burns Day?