February 11, 2009

Gluten Free Cranachan

What a beautiful day! I just finished walking around Swarthmore College with my friend Erika, the sun is out, it's about 62 degrees, and I'm sitting at my front-yard patio table.  I only wish I didn't have to go to work and to night class.  When I woke up the first thing on my mind was to go skateboarding at Havertown Skatepark, but although it was warm out, everything was still wet.  Now everything is drying up and I have to go to work. Booo!  However, tomorrow looks promising, so I plan on getting up and heading to the park first thing in the morning.

Weather in Philadelphia is so weird. Just a few days ago it was nasty and freezing, and now it feels like late Spring.  Not that I'm complaining though, since all the people I grew up with in Upstate New York will likely have to wait months before decent weather rolls in.

Last Friday our friends Joy and Jason came over for a dinner party.  They brought the booze and I provided the food.  I ended up making a  three course meal.  This is the desert I made. It was awesome!! The appetizer salad I made was kickin too, so I'll be sure to post what I made for my next entry, but I just had to share this recipe first.  It calls for the use of whisky or bourbon.  I'm sure you could just use apple cider/juice and honey instead of liquor, but what fun would that be?  Although it looks complicated, this desert is really easy to make, and is completely delicious! 

This is what I found out through a little bit of research: Cranachan is a traditional Scottish dessert. It's usually made from a mixture of whipped cream, whisky, honey and fresh raspberries mixed with toasted oatmeal.  Cranachan was originally a summer dish consumed around harvest-time. However, it's now likely to be served year round during special occasions like birthdays, anniversaries, and especially weddings.


Cranachan Ingredients
  • 4 tbsp. honey
  • 3 tbsp. whisky or bourbon 
  • 3/4 cup oatmeal (make sure it's certified gluten free!)
  • 1 1/4 cups heavy cream
  • 2 cups raspberries
  • 1 tbsp. sugar
  • splash of water

Cooking Directions
  1. Add the honey and whisky together in a small pan. Heat the mixture on low, stirring frequently, until warmed through. Remove from heat and set aside to cool.
  2. Preheat the broiler. Spread the oatmeal in a shallow layer in a grill pan and toast. Stir occasionally, making sure not to burn the oatmeal (which is very easy to do!). Remove from broiler once browned. Set aside to cool.
  3. Using a hand-held electric mixer, whip the heavy cream in a large bowl until soft peaks form, then gently fold in the oatmeal and the honey/whisky mixture. Mix until well combined. 
  4. Put a small handful of raspberries aside and begin layering your glasses or small bowls with alternating layers of raspberries and the cream mixture. Top with raspberries for decoration.
  5. Smash up the remaining raspberries in a small cup with a splash of water and the sugar until saucy. Dribble this raspberry sauce over the prepared Cranachan and then place in the fridge for about 15 minutes.
  6. Serve it up and enjoy every bite. You'll love it!

Serves 4

4 comments:

Simply...Gluten-free said...

This sound really lovely!

GFE--gluten free easily said...

Wow, gorgeous recipe and easy! I like that it uses honey, too. Always looking for great ways to use our bees' honey. :-)

Oh, my interest was piqued when you talked about skateboarding. My 21-year old son has been a skateboarder for years and just applies for a job in a skateboard/snowboard shop. Except for the wind, the weather here in VA is great for skateboarding today ... it will be in the 70s! But then Saturday, 40s and a wintry mix! Crazy, like you said.

Thanks!
Shirley

Mama Chicken said...

YUM! Even though we're not gluten-free, we still love your recipes. Always something good here!

Rachel said...

This inspired me to make a pomegranate-raspberry cranachan, which the hubby and I loved. Thanks for the blog post!

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The information presented in this blog is intended to educate and entertainment. However, I'm not a medical expert.  I also do not know absolutely everything about Celiac Disease.  What I do know has been learned through trial and error, research, and what has been taught to me by friends who also share my food-related affliction.  Please take the time to do your own research about Celiac Disease and gluten-related issues.  I have a list of links to useful resources along the left-side of this blog. Also, feel free to cross-check my statements. If you find contrary information, please let me know. Thanks so much for visiting Trav's Gone Gluten Free!