Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: A fantasy-worthy breakfast, for when you're not in Scotland.
Shop the Story
I have this fantasy of traveling around Scotland, visiting Scotch distilleries and tramping about the moors in a really fantastic pair of wellies. In this fantasy, I’m carrying a walking stick and a knapsack stuffed with a canister of milky tea and a tin of oatcakes. I wander to somewhere with a view, and I sit watching the sunrise while munching on oatcakes. I probably also compose a bad poem.
So far this is still just a fantasy...except the oatcakes and milky tea. Those are reality, a very happy, cozy reality. Scottish oatcakes are something like a cross between a cookie and a cracker. I’d put them near the shortbread category. They’re crumbly and gently sweet with a lovely nubbliness from the oats. They’re perfect for a light breakfast, even better for second breakfast.
I like to make mine with salted butter (usually Irish butter, which is probably blasphemous) to give an extra salty punch to highlight the sweet. The oatcakes are plenty flavorful enough to eat plain, but you can also top them with cheese or jam, or cheese and jam -- I like Jarlsberg and raspberry -- or, if nobody’s watching, a smear of Nutella. Add that mug of milky tea and it’s practically fantasy worthy right there.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.