SC - [fwd] Re: Atholl Brose Recipe

[James and/or Nancy Gilly]

Forwarded (with permission) from the Atlantian mailing list:

>To: atlantia at csc.ncsu.edu
>From: Corun MacAnndra <corun at access.digex.net>
>Subject: Re: Atholl Brose Recipe
>Date: Sun, 13 Apr 97 00:12:21 +0000
>
>
>Poster: Corun MacAnndra <corun at access.digex.net>
>
>Master Thomas wrote:
>>
>>Dear Friends,
>>   One of my greatest pleasures in life is giving others something good
>>to eat, drink, or hear. I am most gratified that such a respected brewer
>>as our former Royal Brewer, Lord Tadhg, would consider my Atholl Brose
>>palatable. While there are a number of variants of this potable, I'll
>>offer my variation on the recipe listed in Recipes from Scotland by F.
>>Marian McNeill, (Edinburgh, Scotland: The Albyn Press, 1946), p.90.
>
>While I have not tried to make Atholbrose, I do have another recipe which
>all might consider trying some time. I picked this up off the Rialto some
>time ago. Included is also a recipe for oat cakes to make from the oats that
>will be left over. The fellow who posted it, one Lothar by name, got it
>froma friend who got it from a Laurel in Michigan. I can not attest to
>either its authenticity or its flavour.
>
>In service,
>Corun
>
>
>     Athollbrose
>
>Ingredients
>     2-3 cups rolled oats
>     2-3 cups water
>     1-1 1/2 cups more water
>     4 cups Scotch (the better quality the better the brew)
>     1 cup honey
>     1 cup cream or Half-n-Half    
>
>Equipment Needed
>     Two large bowls
>     measuring cup
>     spoon
>     cheese cloth
>
>Makes 1/2 gallon
>
>Instructions
>
>     1. In a large bowl mix oats and water, stir, let the mixture sit until
>     the water is totally absorbed (overnight).
>
>     2. Add 1-1 1/2 cups more water to the mixture, let sit 2 hours. 
>
>     3. Strain oat/water mixture through 2-3 layers of cheese cloth into a
>     large bowl by squeezing and wringing globs of oatmeal through  the
>     cheese cloth until oats are nearly free of water. This is messy and 
>     requires a lot of effort! Reserve pressed oats for oat cakes. 
>
>     4. Add scotch, honey, and cream to oat-water. Mix until all ingredients
>     are are blended.
>
>     5. Serve at room temperature or chilled. Best served cold.  
>
>     Athollbrose is an alcoholic Scots punch. I don't know if it's Period,
>but all the ingredients are concievably available in Period. In any case, 
>it's delicious. It is quite alcoholic, but the oats, honey, and cream  hide
>the alcoholic kick and "fill your stomach". It's delicious, dangerous stuff.
>
>Oat Cakes
>
>Ingredients
>     Oats
>     Water
>     Butter
>     (optionally sugar)
>          
>Equipment
>     Mixing bowl
>     Griddle or Skillet
>     Pancake turner
>
>Makes approximately 20? cakes
>
>Instructions
>
>     1. Take oats reserved from Athelbross mix with a bit of water, butter,
>     and possibly sugar until you have created a relatively dry mixture of
>     the  ingredients.
>
>     2. Make thin pattys from the mixture and cook on a greased griddle or 
>     skillet like pancakes until the oats on both sides are golden brown and 
>     the patty is cooked through. This will require a low heat and some
>     patience. 
>
>     The resulting cake is hard, sweet (especially if you add sugar), and
>dry. They go along very nicely with Athollbrose. The oat-stuff left over 
>after the Athollbrose is basically waste. This is something useful to do with
>it. The recipie is only an approximation, since everyone will have their own
>way of making what is, essentially, an oatmeal cookie fried in a pan.
>
>
>     Corun MacAnndra   |   Dark Horde by birth   |   Moritu by choice
>Though we are not now that strength, which in old days moved earth and heaven,
>that which we are, we are. One equal temper of heroic hearts, made weak by time
>and fates, but strong in will. To strive, to seek, to find and not to yield.

Slainte -


Alasdair mac Iain

- -----------------------------
James and/or Nancy Gilly
katiemorag at worldnet.att.net

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