Subject: Cranachan
From: Unicorn (unicorn@indenial.com)
Date: Sun Nov 05 2000 - 00:32:27 EST
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F O O D F U N N Y
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Here are some words of wisdom (and a food funny) from reader Elsie L.
Altpeter:
Methuselah ate what he found on his plate,
And never as people do now,
Did he note the amount or the calorie count;
He ate because it was chow.
He wasn't disturbed as at dinner he sat
Devouring a roast or a pie,
To think it was lacking in granular fat
Or a couple of vitamins shy.
He cheerfully chewed each species of food,
Unmindful of troubles or fears
Lest his health might be hurt
By some fancy dessert
And he lived over nine hundred years.
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T O D A Y ' S R E C I P E
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This traditional Scottish dessert, also known as cream crowdie, may
incorporate any fresh fruit, and Scotch whisky is also often included.
As with all the recipes this week, it is adapted from "All Around the
World Cookbook" by Sheila Lukins, Workman Publishing Company, 1994,
available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/1563052377/worldwiderecipes
Cranachan
1/2 cup (125 ml) rolled oats
2 cups (500 ml) whipping cream
1/2 cup (125 ml) sugar
2 Tbs (30 ml) Drambuie liqueur (optional)
1 cup (250 ml) fresh raspberries, blackberries, or blueberries
Place the oats in a small baking pan and bake in a preheated 350F
(180C) oven, shaking the pan frequently, until lightly browned, about
15 minutes. Set aside. Beat the cream, adding the sugar and optional
Drambuie gradually, until stiff. Fold in the toasted oats and
berries, reserving a few berries for garnish. Spoon into a serving
bowl and garnish with the reserved berries. Refrigerate 2 to 4 hours
before serving. Serves 6 to 8.
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