October 2006 Archives

Following up on my recent post on Highland Brose here is a nice variation that is suitable for breakfast or desert.

Ingredients

• 4 teaspoons light brown sugar
• 2 orange
• 16 oz milk
• ½ cup rolled oats
• 2 tablespoons scotch whisky
• 5 oz cream

Remove the zest of the oranges in thin strips and set aside. Cut away the rind and the pith and then segment the oranges. Place the oranges in a bowl and squeeze out the juices. Add the whisky and set aside to soak for 10 minutes. Place the oats in a large saucepan with the milk and 10 oz of water. Bring to a boil and simmer for 5 minutes, stirring until thick and creamy. Serve in heatproof glasses topped with the oranges and juices using the rind for decoration. Serve with brown sugar and cream as an accompaniment.

I have previously written about wanting to know more about scotch breakfast whisky. While I'm still not sure of the referent of 'breakfast whisky' my research has turned up some delicious traditional breakfast uses of whisky. I'm going to trickle out these recipes over time since I don't want any of my over eager friends to get to ambitious and try all of these on the same morning.

First up is the Highland Brose, not to be confused with the Atholl Brose which I'll get to later. This makes a rousing breakfast for a morning of tossing the caber or working the fields. I don't recommend it if you have to drive or do philosophy. Brose means something like broth, brew, or mash. Brose is a Scottish dish made with a boiling liquid and meal, typically a dish of boiling water or milk with oatmeal. (Oatmeal because it is one of two staple crops for the Scots.) I know your thinking this is just porridge, but don't confuse this dish with porridge. Properly speaking porridge is going to cook up longer and produces softer grains. I'll get to the porridge dishes later.

Ingredients

• 1½ oz Stone Ground or Steel Cut Oats
• Boiling water
• ½ tsp Salt
• 2 tbsp Cream
• 1 tbsp Honey
• Largish Shot Whisky

Put the oatmeal in a dish and pour on enough boiling water to make a soupy mash. Now cover the dish with another plate for about five minutes so that the oats can soak in the steam. When the oats have thickened up a bit stir in the salt while making a well in the centre of the dish. Pour the cream, honey and whisky, into the well in the oats. Enjoy!