Auld Alliance French Roquefort Cheese And Scotch Whisky Pate Food
AULD ALLIANCE: POTTED FRENCH BLUE CHEESE AND SCOTCH WHISKY PATE
The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotland's most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and France's shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in France's armies and the pick of finest French wines! The preparation time includes the chilling time.
Provided by French Tart
Categories Spreads
Time 2h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Add the blue cheese to a pestle and mortar or a large bowl and pound to a smooth paste.
- Now add the whisky drop by drop, and stir into the creamed blue cheese.
- Continue adding whisky for as long as it is still incorporated into the cheese (or as much as the blue cheese can drink!) and it makes a firm cream.
- Season with freshly ground black pepper to taste and pack into ramekins.
- Chill well before serving and serve either as an unusual pâté for a starter or as a savoury dish to end a meal.
- Serve with toast, crackers, water biscuits or oatcakes, and fresh watercress.
AULD ALLIANCE: POTTED BLUE CHEESE & SCOTCH WHISKY
The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotland's most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and France's shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in France's armies and the pick of finest French wines! The preparation time includes the chilling time.
Categories Appetizer, Side Dish, Starter
Yield 4
Number Of Ingredients 3
Steps:
- Put the blue cheese into a large bowl and pound to a smooth paste.
- Now add the whisky drop by drop, and stir into the creamed blue cheese. Continue adding whisky for as long as it can still be incorporated into the cheese (or as much as the blue cheese can drink!) and it makes a firm cream.
- Season with freshly ground black pepper to taste and pack into ramekins. Chill well before serving and serve either as an unusual pâté for a starter or as a savoury dish to end a meal.
- Serve with toast, crackers, water biscuits or oatcakes, and fresh watercress.
AULD ALLIANCE: FRENCH ROQUEFORT CHEESE AND SCOTCH WHISKY PATE
The Auld Alliance is a series of historic friendship treaties between Scotland and France, first signed in 1295, as well as a traditional cheese and whisky pâté. This is the ORIGINAL simple cheese cream recipe, straight from the historic Overscaig B&B in Sutherland. Delicious served as a cream pâté for the first course, or at the end of a meal as a savoury. From the book "A Feast of Scotland" by Janet Warren. Prep time includes chill time.
Provided by BecR2400
Categories Spreads
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream.
- Pack into small earthenware pots or ramekins and chill in the fridge for 3 to 4 hours.
- Serve the pâté with hot buttered toast, water crackers, or oatcakes, and seasonal fresh fruits or vegetables. Also a great appetizer filling, and a delicious topping for steak!
Nutrition Facts : Calories 313.8, Fat 26.1, SaturatedFat 16.4, Cholesterol 76.5, Sodium 1538.5, Carbohydrate 1.7, Protein 18.3
RONAGUE BAY COCKTAIL (ISLE OF MAN)
From Isleofmanfood.com. Posted for ZWT6. A note about the whiskey: Manx whiskey was Scotch whisky that was imported to the Isle of Man, redistilled, and bottled without further aging. A 1997 court order now prohibits this product from being labeled "whiskey;" it is now sold as ManX Spirit. Scotch whisky or Irish whiskey may be substituted.
Provided by Chocolatl
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Fill a long glass with the ice.
- Put whiskey, lime juice and sugar in a shaker.
- Shake well.
- Pour over ice.
- Garnish with Lime slices.
FRENCH ROQUEFORT FLAN
This is an ideal recipe, typically French because of the Roquefort and so easy and quick ! Hope you enjoy! From the French Food and Cook Website
Provided by Leslie
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring the milk to a boil.
- Preheat the oven to 375°F.
- Meanwhile, in a salad bowl, crush the Roquefort cheese with a fork.
- Add an egg and mix, then add the flour and keep crushing with the fork in order to obtain the smoothest mixture that you can. Add the last 3 eggs, one by one, while beating like an omelette.
- Add a little salt (Careful! Roquefort cheese can be very salty) and generous pepper.
- Pour the milk slowly in the mixture while mixing.
- Pour the preparation in a non-stick pan and bake in oven for 35 minutes.
- Serve warm or at room temperature on a bed of lettuce.
Nutrition Facts : Calories 118.5, Fat 4.8, SaturatedFat 2.2, Cholesterol 114.3, Sodium 65.1, Carbohydrate 12, Fiber 0.3, Sugar 0.2, Protein 6.4
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