- Amanda
Just when you thought you’d mastered the oeuvre of berries and cream -- berries and whipped cream, Eton Mess, strawberry shortcake – along comes Scottish Cranachan. With a name like Cranachan, it wisely promises nothing. But then you notice that in among the thicket of ingredients lurks whisky, and even stranger, rolled oats. Before you know it, you’re toasting your oats and whipping cream with whisky, and violently mashing raspberries, all in the name of curiosity – of expanding your horizons. And soon enough, you end up with a berries and cream that’s rough around the edges, unapologetic for it, and even a little willful. A queen would kick it out of her palace, but you can savor it spoonful by spoonful from your very own kitchen.
Adapted from River Cottage Every Day by Hugh Fearnley-Wittingstall
Serves 4
- 1/2 cup old-fashioned rolled oats
- 2 tablespoons whiskey (preferably scotch, or whatever whisky you have on hand)
- 1 cup heavy cream
- 2 cups fresh raspberries
- 2 tablespoons heather honey (or other favorite honey)
See the full recipe (and save and print it) here.
Like this post? See Amanda's post from last week: Zucchini with Basil, Mint, and Honey
Photos by William Brinson
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amanda
Before starting FOOD52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addie.
Some past articles from this author you'll love:
Amanda's Beat Up Baking Sheet
Friday Night Dinner Party I
Advice for Future Food Writers
16 Comments on Raspberry and Honey Cranachan:
This looks amazing! Almost as exciting as my first visit to a southern grocery store where I discovered you could BUY boiled custard in a bottle. Can't wait to make it!
I made this a couple of years ago for Burns Night--definitely the best part of the meal!
love. I made my oats into oat praline tuilles and crumbled those in.
Amanda is a co-founder of Food52.
added 9 months agoNice twist!
This is what I have for breakfast. minus the whiskey and whole fat yogurt for the whipped cream, but I may make some changes..
My oh my oh my. This was perfect. We used maple syrup instead of honey, Vermonters that we are. Oh, and Jameson's.
Amanda is a co-founder of Food52.
added 9 months agoLike the local touch.
I love everything River Cottage and it's great to see you make a cranachan here. Your raspberry version looks delicious.
Amanda is a co-founder of Food52.
added 9 months agoThanks.
This is generally what I have for breakfast every day (with yogurt instead of whipped cream) except of course for the whisky.
Amanda is a co-founder of Food52.
added 9 months agoI feel like this is what I should be having for breakfast every day.
LOVE!
Oh my, this sounds terrific. It's on the menu for tonight! I've been contemplating getting River Cottage Every Day...this may make my decision for me. :)
Amanda is a co-founder of Food52.
added 9 months agoHope you enjoyed it!
This sounds incredibly delicious, creamy and the added benefit of the oats gives it not only texture but the added health benefit. Can't forget the whisky either!!! Fantastic.
Amanda is a co-founder of Food52.
added 9 months agoYes, don't forget the whisky. Really does add something.
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