A Little Twist On An Old Scottish Favorite ~ Cranachan

by Jeff Berkowitz on March 21, 2011 · 0 comments

in Desserts,Fruit,raspberries

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I was the Executive Chef at CMU when the world champion bagpiper retired. The person in charge of ordering food for the retirement party asked for some Scottish food and I sat there on the other end of the phone in silence…I didn’t know what to say. At that point in my career I had already served movie stars, CEO’s, heads of state (including Bill Clinton…{blatant name drop}) and every type of mover and shaker there was, and each person gave me high marks for originality and execution …and I sat there silently…finally, (I should have offered to call back with more ideas) I offered oatmeal?…lamb?…um…Haggis?… (I really could not think of anything that was truly Scottish) and then I reached for the only Scottish dish I could really think of which was Cranachan. The voice on the other end of the phone said what is that (with a bit of skepticism in her voice)? I told her that it was basically raspberries in a whipped cream flavored with scotch and sweetened with honey…I sprinkle it with toasted oats and serve it in a champagne glass…she said enthusiastically that the dessert sounded great, haggis was out and that I should come up with an entree that sounded Scottish but was more appealing to American tastes. It turned out that the retiree was not fond of haggis or lamb…go figure.

I often serve this fantastic dessert after our March 17th corned beef and cabbage mostly because my wife’s family are Irish by way of Scotland (she even has a relative living in Scotland to this day) and I can’t really think of any Irish desserts. I make a loose granola with plenty of pecans, almonds and walnuts which adds a nice nutty crunch to the dish and who can complain about a beautiful dish of raspberries (no one complains, trust me). One of the great things about raspberries is that they are high in fiber, for more nutritional information about raspberries click here



6 cups rolled oats, old fashioned

¼ cup flax seed, ground

1 cup almonds, slivered

1 cup pecan, rough chopped

1 cup walnuts, rough chopped

¾ tsp salt

¾ cup honey

¾ cup coconut oil

Preheat oven to 350°F. Mix all of the ingredients together well then spread them out on two cookie sheets  and place both in the preheated oven. After 15 minutes stir the granola in each of the pans and switch their positions in the oven to ensure even baking. cook for another 15 minutes until the granola is golden brown. Allow the granola to cool completely then store in an airtight container.

Whipped Cream:

1 cup heavy cream

2 Tbsp scotch whiskey or other spirit as you desire

2 Tbsp honey

Stir the scotch and the honey into the cream and whip to the consistency you like the best. Sometimes I like to whip the cream so it is stiff and sometimes I like it soft like a nice dessert sauce.

Raspberries, Scotch and Honey Flavored Cream and Toasty Granola

So this may seem a little cheap, but put some raspberries in a dish, cover them with cream and top with granola. That is it…sometimes the simplest recipes are the best, this is one of those times. Enjoy!

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