Saturday, October 15, 2005

cranachan or: first supper

i chose my new apartment for its kitchen, so it was my great delight to host my first supper. in looking for recipes to use for this meal, i encountered one for the aforementioned "cranachan." this seemed like a perfect choice, both because i had tasted it recently on its home turf, and because the folks coming over were all recent visitors to edinburgh. it turns out it's a mess of cream, sugar, rum, and granola. i would have thought it was whisky, but i guess, occasionally, the scots veer away from beer and whisky and hit the rum.

we had ravioli with a butter/sage/walnut sauce, a salad with roasted pears, blue cheese and cranberry vinaigrette, several bottles of argentinian red, cookies, and the ol' scottish classic: cranachan. it is incredibly rich. chris declared that "it tastes like breakfast--in switzerland!"

my apartment is large enough for guests. the counter space is ample; cooking was a cinch. my cats are social butterflies. i used my grandmother's vintage tablecoth. we drank adam's grandfather's whisky. the DISHWASHER made cleanup easy. so, about the new apartment, i'd have to say: so far so good.

cranachan

2 cups heavy cream
1/2 cup sugar
1 cup granola
pinch salt
2 tbsp melted butter
2 peaches, diced
1 cup chopped dates
1 cup blueberries
2 tbsp rum
1/2 cup walnuts or pecans, chopped

mix granola, nuts and salt
pour onto a rimmed cookie sheet
cover with melted butter and bake in a 350 degree oven for 8-10 minutes
whip the cream until soft peaks form
fold in sugar
fold in rum
fold in cooled granola mixture
fold in all fruit
cover with saran and chill for 1 hour or more

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