Though Julie Jensen McDonald is of pure Danish lineage, she is married to a Scot, and therefore well qualified to compile this stocking-stuffer format cookbook.
Internationally respected for much of its fare, Scotland is famous for its smoked salmon, herring, Dundee cake, Keiller marmalades, and heather honey. Recipes include Prince Charlie’s Pancakes, Dunlop Rarebit, Cock-A-Leekie Soup, Drop Scones, Dundee Marmalade, Scottish Shortbread, Haggis, Newhaven Cream, Game Pie, Scots Triffle, Dundee Cake, and Edinburgh Rock Candy. A fresh look at the excellence of Scottish cuisine.
A Wee Glossary (to help make your cooking experience more enjoyable, easier, and educational), quick facts about poet Robert Burns’ country, and a touch of Celtic history are also included.
Whim-Wham p. 113
1/8 pound flaky pastry
red currant jelly
3 3/4 cups whipping cream
powdered sugar
1/2 cup white wine
grated peel of 1 lemon
candied orange and lemon slices
Divide the pastry in half, roll out, and cut into circles slightly smaller than the diameter of a deep, glass dessert dish. Baker at 450 degrees on baking sheet until done. Cool and spread with currant jelly. Sweeten the cream with sugar and beat to a froth. Fold in wine and lemon peel. Pour 1/3 into the dessert dish. Cover with a layer of pastry. Repeat the layers, ending with the cream, and garnish with candied fruit slices. (Serves 4).
Internationally respected for much of its fare, Scotland is famous for its smoked salmon, herring, Dundee cake, Keiller marmalades, and heather honey. Recipes include Prince Charlie’s Pancakes, Dunlop Rarebit, Cock-A-Leekie Soup, Drop Scones, Dundee Marmalade, Scottish Shortbread, Haggis, Newhaven Cream, Game Pie, Scots Triffle, Dundee Cake, and Edinburgh Rock Candy. A fresh look at the excellence of Scottish cuisine.
A Wee Glossary (to help make your cooking experience more enjoyable, easier, and educational), quick facts about poet Robert Burns’ country, and a touch of Celtic history are also included.
Whim-Wham p. 113
1/8 pound flaky pastry
red currant jelly
3 3/4 cups whipping cream
powdered sugar
1/2 cup white wine
grated peel of 1 lemon
candied orange and lemon slices
Divide the pastry in half, roll out, and cut into circles slightly smaller than the diameter of a deep, glass dessert dish. Baker at 450 degrees on baking sheet until done. Cool and spread with currant jelly. Sweeten the cream with sugar and beat to a froth. Fold in wine and lemon peel. Pour 1/3 into the dessert dish. Cover with a layer of pastry. Repeat the layers, ending with the cream, and garnish with candied fruit slices. (Serves 4).
