Mealtime Magic: Scottish Party

Whether you're celebrating the new movie "Brave" or just want a Scottish flair, here are some tips and recipes you can use.

 

Décor

When thinking of Scotland, many people might initially associate it with the plaid patterns that the country is so recognized for. The plaid fabrics are called tartans and are historically used to represent clans or families. Choose a tartan pattern you like and use it as a table runner. You can then pull colors from this pattern and use it in your décor, candles, and centerpiece.  Much of Scotland is beautiful countryside, so utilize earthy, lush greens in your décor and centerpiece to create a rustic feel. Heather is a Scottish shrub and complements some of the tartan patterns. Add river stones and moss to the table décor to enhance the feel of the outdoors. 

 

Menu:

·         Scottish smoked salmon is world-renowned and a versatile appetizer. Use it when making mini quiche, canapés and tartlets. 

·         For main course choose a local fresh fish such as haddock or halibut. Use it grilled or if you are more ambitious, to make a soufflé.

·         Dessert is the most fun to have. Can you have a Scottish party without shortbread? Dip a corner in chocolate and cover with chopped nuts or sprinkles for a fun twist. And, of course, make delicious Empire Biscuits to add a traditional touch.

·         A neat trick is to add Scotch to any baked dessert for extra flavor. Keep in mind that when adding liquor you’ll need to add it before the cooking or baking process is completed so that the alcohol evaporates. 

·         Another unique dessert idea is to add Scotch to store-made caramel syrup or butterscotch. Blend well in sauce pan over medium flame and pour warm over vanilla ice cream.

 

Smoked Salmon and Goat Cheese Quiche

·         1 store-bought pie crust

·         1 Tbsp olive oil

·         4 mediium shallots

·         4 oz. smoked salmon, chopped

·         4 oz. goat cheese

·         4 eeggs

·         1 cup milk

·         ½ cup cream

·         salt and pepper

 

Preheat oven to 350 degrees. Cook shallots in olive oil until translucent. In a bowl, combine eggs, milk, cream and whisk. Add smoked salmon and goat cheese and stir all together. Pour into pie crust and bake 30-40 minutes.

 

Baked Haddock Souffles

Haddock is a firm, white fish widely eaten in Scotland and Great Britain.

 

·         4 ramekins

·         1 lb. of potatoes, peeled and boiled

·         ½ lb. Finely flaked Smoked Haddock

·         4 eggs

·         1 oz. butter

·         2 tbsp cream

·         1 tbsp. Dijon mustard

·         ½ cup Parmesan

·         pepper

·         salt

 

Preheat oven to 400 degrees. Grease ramekins. In a bowl, mash the potatoes and add fish egg yolks, butter, and cream. Mix in Dijon Mustard and Parmesan. Mix well and season with salt and pepper. In a separate bowl, beat egg whites until soft peaks form. Combine egg whites with fish mixture and pour into ramekins. Bake for 20 minutes in oven.

 

Dessert:  Empire Biscuits

Empire Biscuits are a traditional Scottish pastry made with shortbread cookies.

 

·         1 cup butter

·         ½ cup white sugar

·         2 cups all-purpose flour

·         ½ cup raspberry prserves

·         Maraschino cherries

·         4 cups confectioners’ sugar

·         ¼ cup milk

 

Preheat oven to 350 degrees. Cream together the butter and sugar. Stir in the flour to make dough.  Roll the dough out with a rolling pin to ¼ in. thickness. Use 3-4 in. round cookie cutter to cut out circles. Place rounds on baking sheet and bake 8-10 min. Allow cookies to fully cool before topping cookie with 2 teaspoons of raspberry preserves. Top with cooled cookie. Stir together milk and confectioners’ sugar to make a thick glaze. Spread on top of sandwiched cookies and top with cherry.