Cranachan with Fresh Raspberries

This is one of my favorite weeks of the year. What I mean is the golfing year. I love to play and watch golf, but especially like to watch the Majors. Well this week is The Open or otherwise known to us Americans as The British Open, but the true name is “The Open” and this year is special because The Open is being played at the birth place of golf, The Old Course at St Andrews in Scotland.www.dadwhats4dinner.com

The Old Course at St Andrews is one of the oldest golf courses in the world,  a public course over common land in St Andrews, Fife, Scotland. It is held in trust by The St Andrews Links Trust under an act of Parliament. The Royal and Ancient Golf Club of St Andrews club house sits adjacent to the first tee, although it is but one of many clubs that have playing privileges on the course, along with the general public.

The Old Course at St Andrews is considered by many to be the “home of golf” because the sport was first played on the Links at St Andrews in the early 1400s.

The Open Championship on the Old Course at St Andrews for a record 29th time.

 I always the love The Open for lots of reasons. First, it starts very early in the morning here in the eastern time zone. So when I get up at six, and start working, live tv coverage is already on. Second, the links style of the course is completely different from in the US. Third, I love watching the play in heavy wind, 50 degrees and rainy in mid July. Fourth, I love the BBC broadcasters and how they talk about the game.

My neighbor brought me a gift of 2 gallons of fresh raspberries. So when I was looking for a new recipe to make with this gift, I decided to search for Scottish desserts with raspberries. Not an easy task, but what I found was very interesting and could not wait to make it. The dessert is called a Cranachan.

Cranachan (Scottish Gaelic: Crannachan pronounced [ˈkʰɾan̪ˠəxan]) is a traditional Scottish dessert. In modern times it is usually made from a mixture of whipped cream, whisky, honey and fresh raspberries, with toasted oatmeal soaked overnight in a little bit of whisky.

A traditional way to serve cranachan is to bring dishes of each ingredient to the table so that each person can assemble their dessert to taste. Tall dessert glasses are also of typical presentation.

It was originally a summer dish and often consumed around harvest time but is now more likely to be served all year round and on special occasions.  Courtesy Wikipedia

What a great looking dish inspired by The Open and thanks to my wonderful neighbor Lindsey dropping off the gift of fresh picked raspberries. When someone gives me fresh fruits and vegetables I always give back by making them a dish using what they gave me. This dish did not use many of her raspberries so I will be making another dish to share with her family.www.dadwhats4dinner.com

This dish reminds me of a parfait. It is very filling, wonderful taste and easy to make. So if your are up early this weekend make sure you catch a little of The Open and have this great dessert for breakfast. No need to worry its afternoon in Scotland.


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Servings: 4


Ingredients:

  • 3 tbsp oatmeal
  • 1 1/2 cups fresh raspberries
  • 1 tsp sugar
  • 2 cups heavy cream (the original recipe calls for double cream, hard to find in the US)
  • 2 tbsp honey
  • 2 tbsp whisky, to taste, divided
  • 2 tbsp Rodelle vanilla extract, dividedCranachan with Fresh Rasberries

Directions:

  1. Toast oatmeal in pan over medium heat stirring often until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal. When cool stir in 1 tablespoon whisky and 1 tablespoon vanilla. Cover and chill for at least 4-5 hours or overnight.
  2. Using 1/2 cup raspberries make a purée by crushing half the fruit and sieving. Sweeten this to taste with a little sugar.
  3. Whisk the heavy cream until just set. Stir in the honey, whisky and vanilla, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
  4. Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes.
  5. Allow to chill slightly before eating.

Enjoy!


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Notes:

  1. Original recipe calls for medium or steel-cut oats. I used regular oats.
  2. Original recipe does not tell you to soak the oats but I my research says they need to be soaked
  3. Original recipe call for Double Cream. I used heavy cream (easier to find in the US) Double cream has a slighlty higher milk fat content.
  4. I added vanilla to the whiskey to tone down the strong flavor. Turned out great.

Original recipe from Good Food magazine, July 2010

Blueberry Sour Cream Skillet Bread with Streusel Topping

Today, July 11th, is National Blueberry Muffin Day. Okay, so this is not a blueberry muffin, it is something better. And I mean way better! My skillet bread uses a simple batter that could be used for muffins, but why when you can make skillet bread. The cast iron skillet allows the bread to cook evenly and gives a nice crust to the outsides of the bread.

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The sour cream and lemon juice add a nice tang to the sweet and tartness of the blueberries. You will want to definitely make this for breakfast tomorrow. I should have made two because my first bread was gone in a couple of hours. I had to hide a piece for my wife to have when she got home. Darn kids wouldn’t stop eating it. :))

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Chicken Under a Biscuit Casserole

So yesterday I spent the day demolishing my deck for the new one I am starting to build in a few weeks. It was supposed to rain by noon, so my plan was to work outside until the rain started then move inside for work on the blog. Well the rain didn’t start until after 6:00 pm. So I kept working on the deck until 5:30. No blog work, but I still needed to make dinner.

Sunday I had taken some chicken out of the freezer to use this week. I also had cauliflower, mushrooms and fresh corn, that were needing to be cooked, before they found their way to the trash bin. What I came up with was this fairly healthy simple chicken casserole. This is a quick and easy recipe which allows you to substitute whatever items you have in the fridge that are on their last legs.www.dadwhats4dinner.com

Makes great leftovers for lunch the next day. Trust me I just had it for lunch.

My kids loved this and didn’t even notice the smashed cauliflower for the bottom crust. Smashed cauliflower adds a nutritious nice flavor to the dish.

Enjoy!

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Red, White & Blue Oreo Truffles

So here is your last-minute treat to bring to the cookout. I know you are sitting there trying to think of something festive and creative; well this is the recipe you have been looking for. A quick, no bake, easy dessert, that looks great.www.dadwhats4dinner.com

I came up with this recipe last night while looking at all of the very creative July 4th recipes on pinterest. I actually typed my idea into my phone around 12:30 this morning.

These truffles can be made the night before, just keep refrigerated.

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Wet Burritos

I’m not sure what it is but I’ve had little desire to cook this week. Maybe it’s because my girls are at camp and I have been at baseball every night with my son. Last night I was home but my son was out and my wife spent the evening getting her hair done. Still nothing. Father’s Day was spent on the road dropping the kids off at camp so we just picked up some ribs from the local market. I threw them on the grill with a salad. That is the most cooking I’ve done all week.Wet Burritos | Dad Whats 4 Dinner

If you are lucky enough to send your kids to a good summer camp, it is well worth it. Our kids have attended Springhill christian camps for years. They have a location in Seymour, IN and Evart, MI. It is your typical summer camp with horseback riding, lake activities, and zip lines. My summer camps never had zip lines! They have a blast, in a very loving environment. They get back in a couple of days so maybe I will get my enthusiasm back for cooking. We miss them very much, but happy they can have this time away to grow and learn.

A few weeks back I made one of my kids favorites. Wet Burritos. If you have never had wet burritos you and your family are in for a treat. I cooked this for the blog and made a double batch to freeze the second batch. They freeze great.. Since I am not cooking this week, I grabbed the second batch from the freezer for dinner. Always great to have extra meals frozen and ready to go..Wet Burritos | Dad Whats 4 Dinner

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Baked Spanish Rice

There are many ways to cook rice. Steam, boil, saute or fry. In fact, WikiHow has a great article on 12 ways to cook rice. But one of my favorite ways to cook rice is to bake it. This might be a new technique to you, but it is a very simple way to cook rice with consistent results.

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Philly Cheese Steak Stuffed Burgers

Fathers Day is coming up this weekend and I wanted to get this awesome burger recipe posted so you can make them for your father or husband. It’s a great twist on two favorites; Philly Cheese Steaks and Burgers.

My father passed away two years ago after battling heart disease, for over 30 years. He lived a long time with a disease that killed most of his brothers at a much earlier age. My dad was a good christian man, who would help anyone and was always there for my mother, who is blind. I think he lived as long as he did because he felt the need to take care of her.

I’m also lucky enough to have a great father-n-law, John. John has always been very supportive and a great help on projects around the house. As I was once a builder and re-modeler, we usually make a pretty good team with projects my wife wants us to complete.

.Philly Cheese Steak Stuffed Burger

John has a gift for building furniture, which I do not possess. He has made many of the pieces in our home. For Christmas, this year, he made us a built-in entertainment center for our great room. Last week Continue reading Philly Cheese Steak Stuffed Burgers

Cherry Habanero BBQ Sauce

I’m sure everyone has had one of those weeks. I’ve had one of those weeks, maybe too. Can’t seem to get anything accomplished and cooking sounds like work. Not good when you are a food blogger. Then our refrigerator goes out on Tuesday. In truth, it has been dying a slow death since February. I am just to cheap to buy a new one until it is completely broke. Well there was no doubt that it flat-lined on Tuesday. “Hey (No Name Company) should a compressor die after 8 years?”  When you open up the freezer at 6:00 am and the ice cream is soft and when you touch the fridge, it is hot: you have a problem. I don’t make big decision easily, so trying to find the best appliances and price became a full-time job the past few days. But of course the new toys can’t be delivered until next Tuesday. Lucky I have a second fridge in the garage and a full size freezer in the basement.
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Bacon and Egg Bake with Sausage Gravy

Okay so the kids have been out of school for over a week now. I am trying to figure out a schedule that works for me and them because it usually takes me a few weeks to get used to a new routine. Of course they are already bored and letting me know there is nothing to eat in the house or all the food is the “same old same old”. I was tired of hearing them complaining the other morning, so I came up with this quick breakfast bake using ingredients I had on hand. There are many versions of this recipe on the web, but none topped with sausage gravy. Yum!!

Bacon and Egg Bake with Sausage Gravy

The great part about this recipe is you can add any ingredients your kids like. They could even make this themselves. Quick and easy and maybe the kids will not complain for a couple of days.

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Bacon Mushroom Mini Pies

A few weeks ago I posted my recipe for Mini Strawberry Pies. It has been my most succesful post since I started dadwhats4dinner.com. In the post I mentioned my inspiration, for the pie shells, was a technique I used to make Bacon Mushroom Mini Pies for our monthly gourmet dinner group. Our theme for the past year has been celebrity chefs. This month was Anne Burrell from The Food Network.  In her recipe she used mini muffin tins. I could not get this to work and used regular sized muffin tins with great results.

Bacon Mushroom Mini Pies

This is a fairly simple recipe and could be made ahead of time. Make the crusts and filling and assemble just before ready to serve. Reheat for a few minutes in a 350°F just before serving if desired.

I will be starting a monthly series on how to host your own monthly gourmet dinner group soon.

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Prep Time: 20 min.    Cook Time: 40 min.      Total Time: 1 hr.

Servings: 16-18

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