Sweets of the Highland Games
We’ve arrived at the dessert portion of my Scottish Highland Games dinner. After consuming the heavy, cholesterol-soaked first and second courses I knew I had to choose a dessert that was a mere whisper on the guests’ mouths. As if a feather had alighted on their abdomens. And I think if I had tried hard enough I could have accomplished that. But instead I decided on a 2-part course because who doesn’t love to dunk a carb into pure richness?
The first part of the dessert is a traditional Scottish cranachan. Composed of 5 ingredients (oats, raspberries, cream, Scotch, & honey), this dish couldn’t be more simple. The result is a layered bowl of whipped cream and berries with a hint of whisky, oats, and honey. I served a lavender shortbread alongside and the two were a perfect marriage. The lightness of the cranachan complimented and lifted the buttery nature of the shortbread. And I would be remiss not to mention that the lavender essence completely sang with the notes of honey and whisky.
Cranachan: A Brief UK History
First thing’s first - I’m the realest cranachan means “churn” in Scottish Gaelic. It was originally eaten for breakfast and, instead of cream, included the use of a fresh cheese made from skimmed cow's milk called crowdie. Due to lack of access to raw milk and regulations against its commercial sale, this cheese is now almost always replaced with freshly whipped cream. The original dish also did not lean so heavily on the use of fruit, but now it’s seen as a celebration of the June raspberry harvest.
Cranachan is a staple at annual Burns Suppers, a contemporary holiday celebrating the life and works of Scottish poet Robert Burns on his birthday, January 25. For those unfamiliar with the poet, one of his most memorable works is a song that both lifts the spirits of and inspires dread in even the most confident, unattached being at a New Years Eve party - “Auld Lang Syne”. Burns Suppers vary among households and range anywhere from intimate family dinners to large, formal events.
Scottish Cranachan
Eat While: Reciting the poem “Address to a Haggis” by Robert Burns
Pairings: a Highland Scotch, Burns’ favorite or a cup of Lapsang souchong tea
Dedicated Time: 1 hour and 15 min
Components:
2 oz steel-cut oats
8 oz raspberries
1 pint heavy cream
3 Tbsp Scotch
1 Tbsp honey, plus more for serving (I used a blueberry honey from Chicago Honey Truck for a little oomph)
Heat a pan over medium heat. Add oats and toast, constantly stirring, until lightly toasted and they emit a nutty smell. Remove from pan.
Set a handful of the raspberries aside. Crush remaining raspberries with a fork.
Beat cream and whisky together in a large bowl to form firm peaks. Fold in honey, followed by toasted oats.
Layer the dessert in a clear glass (to see the layers), alternating between whipped cream and mashed raspberries. Finish with a layer of cream. Cover the dishes with plastic wrap and chill for at least 1 hour.
To serve, drizzle honey on top and finish with a few whole raspberries.
* 6 servings
Lavender Shortbread Biscuits
Eat While: Petting your Highland coo
Pairings: dry Champagne or mint tea
Dedicated Time: 1 hour and 30 min
Components:
1 2/3 c all-purpose flour, plus extra for dusting
7 Tbsp cornstarch
6 Tbsp sugar, plus extra for sprinkling
pinch of sea salt
1/8 c dried lavender buds (can use up to 1/4 c depending on personal preference)
3/4 c butter, at room temp, plus extra for greasing
Combine dry ingredients in a large bowl. Rub in the butter until the mixture is the consistency of breadcrumbs. Knead the mixture until it becomes a smooth dough (make sure not to over-knead). Wrap the dough in plastic wrap and chill in the refrigerator while oven is preheating.
Preheat oven to 325°F.
Butter an 8-inch square tin. Line with parchment paper strips, ensuring there is overhang on 2 sides.
Pat the dough flat, place in lined tin, and form it to cover the base of the tin evenly. Place another sheet of parchment paper over a baking sheet and turn the dough out (with smooth side on top) onto sheet. Slide the dough back into the lined tin so that the smooth side is up. Gently score lines with a knife to mark out 16 fingers.
Bake the shortbread in the center of the oven until edges are lightly golden (~35-40 min, center of shortbread should not gain much color).
Remove shortbread from oven, cut into fingers, and sprinkle with sugar. Cool for 10 min, use a spatula to transfer shortbread to a wire track to finish cooling.
* 16 servings