Author Notes
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 whiskey, and even stranger, rolled oats. Before you know it, you’re toasting your oats and whipping cream with whiskey, 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. This recipe was adapted from River Cottage Every Day by Hugh Fearnley-Wittingstall. —Amanda Hesser
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Ingredients
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1/2 cup
old-fashioned rolled oats
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2 tablespoons
whiskey (preferably scotch but whatever whiskey you have on hand)
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1 cup
heavy cream
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2 cups
fresh raspberries
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2 tablespoons
heather honey (or other favorite honey)
Directions
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Warm a small frying pan over medium-low heat. Add the rolled oats and stir until they are golden and toasted – keep a close eye on them, as they can burn easily. Transfer to a plate to cool.
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Stir the whiskey and cream together in a bowl and then whisk (by hand or with a hand blender) until the cream holds soft peaks. Lightly crush a few of the raspberries, so the juices run. Loosely fold the honey, oats, and raspberries into the cream, spoon into glasses, and serve right away.
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 Addison.
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