Uechi-Ryu.com

Discussion Area
It is currently Sun Apr 20, 2014 3:47 am

All times are UTC




Post new topic Reply to topic  [ 4 posts ] 
Author Message
 Post subject: Cranachan
PostPosted: Sun Dec 17, 2006 6:02 am 
Image

http://www.undiscoveredscotland.co.uk/u ... index.html


Top
  
 
 Post subject:
PostPosted: Sun Dec 17, 2006 6:02 am 
ATHOLL BROSE
The Original one and only recipe.
Quantities
a. The standard measure for quantities of various liquids used in the making of Atholl Brose is the whisky bottle.
b. One whisky bottle full of Atholl Brose holds sufficient (sic) for 6 persons i.e. one large wine glass or two port glasses per person.
c. Ratio of whisky to cream is 4 to 1. Therefore 4 bottles whisky and 1 bottle cream will make 6 bottles Atholl Brose sufficient for 30 people.

Basic Ingredients

4 bottles Whisky
1 bottle Cream ,
1 lb Oatmeal (medium coarse)
1 lb liquid clear heather honey (or whatever is selected on tasting)
1 tablespoonful brandy

Procedure

a. Place the oatmeal in a large shallow container. Pour all the whisky into it. Let it remain in a cool place, covered with a clean linen cloth, totally undisturbed for at least 48 hours, preferably 72 hours. (The idea of soaking the oatmeal with whisky is to 'impart purity', flavour to, and extract rawness from the latter).
b. After the period of soaking, the whisky should be drained, and strained, off the oatmeal into a large Jug or container, preferably the one from which it will be finally served. Great Care should be taken that only clear liquid enters the jug, i.e. strain through clean linen. The last drop of Whisky should be extracted from the oatmeal, by placing small quantities of the latter in the linen strainer and squeezing it by twisting. The oatmeal now becomes a by-product and can be used to make porridge the following day.
c. The cream should now be placed in a separate jug which has a good spout on it, to ensure glow steady pouring. Add the tablespoonful of brandy to the cream. (This is to prevent the cream from curdling when it hits the whisky). Pour the cream very, very slowly into the Whisky stirring continuously and evenly with a wooden spoon,

d. Add the honey, pouring even more slowly than the cream and –stirring continually and evenly - about a pound of clear liquid honey is sufficient, certainly. not more. If it is an over sweet variety about 1/4 lb will do. The honey can be slightly warmed (by putting the honey jar in hot water) to facilitate steady pouring and mixing.

Good Atholl Brose requires time and trouble
and its making may be summarized as requiring:
Long Soaking
Slow and careful mixing
Plenty of tasting!

Or you can purchase the store bought version but your porridge will suffer

Image


Top
  
 
 Post subject:
PostPosted: Sun Dec 17, 2006 7:13 am 
Mate , seriously have to try that porridge !!!!

og not to mention the Atholl Brose


Top
  
 
 Post subject:
PostPosted: Sun Dec 17, 2006 1:11 pm 
Offline
User avatar

Joined: Wed May 15, 2002 6:01 am
Posts: 1445
Location: Jeddore
Drool! I can almost taste it...Good sign.

_________________
Léo


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 4 posts ] 

All times are UTC


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Group