Cream Crowdie Food

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CRANACHAN



Cranachan image

This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie. Toasted oats are folded into lightly sweetened whipped cream and topped off with berries and a splash of dark rum or whisky. Surprisingly tasty!

Provided by LYNN1979

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 20m

Yield 4

Number Of Ingredients 7

½ cup rolled oats
1 cup heavy cream
¼ cup confectioners' sugar
½ teaspoon vanilla extract
1 cup fresh berries
1 tablespoon dark rum
4 fresh mint leaves for garnish

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread oats out in a thin layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool. Remove them from the pan for faster cooling.
  • In a medium bowl, whip the cream to firm peaks, but not grainy. Gently fold in the confectioners' sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle a bit of dark rum over each serving. Garnish with a mint leaf.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 20.1 g, Cholesterol 81.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 13.8 g, Sodium 23.4 mg, Sugar 9.4 g

RASPBERRY CREAM CROWDIE



Raspberry Cream Crowdie image

Crowdies are traditional Scottish desserts, first served to celebrate the autumn harvest. Naturally, they include whisky among their ingredients, but that can be omitted! To keep your dessert course purely Scottish, serve this Raspberry Cream Crowdie with rich Scottish shortbreads. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour. Vary the berries to suit taste preferences. Crowdies may be largely prepared ahead, but are best assembled just before being served: that way the oats stay crisp. The preparation and cooking times below do not include the several hours cooling time required after you have made the crowdies.

Provided by bluemoon downunder

Categories     Dessert

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

75 g oatmeal or 75 g oats
200 ml double cream, reduced fat is fine
4 tablespoons clear honey
2 -3 tablespoons whiskey (optional)
350 g fresh raspberries

Steps:

  • Put the oatmeal or oats in a heavy-based, preferably non-stick, pan and cook over a low heat, stirring constantly until they are toasted and golden. Allow to cool before use.
  • Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form, then gradually whisk in the honey and whisky (if you are including this). Set aside.
  • After you have removed the stems, washed and carefully dry the raspberries, place a few raspberries in the base of 4 dessert glasses, top with a little cream mixture and sprinkle with some oatmeal or oats. Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal. Chill until required.
  • Notes: To prevent the oats from becoming soggy, chill the cream mixture at the end of step 2, and assemble the desserts just before serving.
  • Alternative: For slightly larger serves, with more of the creamy mixture, use 150ml of double cream and 150ml of yoghurt, mixed together, with honey and whisky then whisked into the blended cream/yogurt. The yogurt I always buy is a very creamy, slightly sweet Greek yogurt which I get at a local delicatessen. When I make this recipe I intend using this instead of cream.

Nutrition Facts : Calories 357.3, Fat 20.6, SaturatedFat 12, Cholesterol 69.9, Sodium 21.9, Carbohydrate 41.7, Fiber 7.6, Sugar 21.4, Protein 5.2

SCOTTISH CREAM CROWDIE WITH RASPBERRIES



Scottish Cream Crowdie With Raspberries image

This is a name that isn't really known on these shores, although there may be a small group or two of people of Scottish descent who use it. It is an Anglicized version of an old Gaelic (Scottish) word for curd. A crowdie was a porridge (or pudding) and was usually eaten for breakfast. This version is one that was used on special occasions at harvest time. Although a crowdie doesn't traditionally include fruit, it, like any breakfast cereal, is certainly lifted to another level when it is included. Adapted from King Arthur flour.

Provided by Sharon123

Categories     Breakfast

Time 20m

Yield 1-2

Number Of Ingredients 5

1/3 cup rolled oats
1 cup heavy cream
1/3 cup confectioners' sugar
1 teaspoon vanilla
1 cup raspberries (other berries would work fine here)

Steps:

  • Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
  • Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
  • Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!

Nutrition Facts : Calories 1156.2, Fat 90.6, SaturatedFat 55.1, Cholesterol 326.1, Sodium 93.5, Carbohydrate 79.7, Fiber 10.6, Sugar 45.8, Protein 10.7

SCOTTISH CROWDIE



Scottish Crowdie image

The true origins of, and recipe(s) for crowdie somehow got lost over the centuries. Even the origin of the word "crowdie" is a subject of debate. Today, it is generally accepted that crowdie is a semi-cooked soft cheese without rennet. It has a unique taste and most folks either love it or hate it. Please note that the cooking time will vary greatly because one cannot predict how long it will take for the milk to curdle and for the whey to drain.

Provided by Millereg

Categories     Breakfast

Time 6h

Yield 1 batch of Crowdie

Number Of Ingredients 3

20 fluid ounces whole milk (that has just become sour within the last day or two)
heavy cream
salt

Steps:

  • Pour the milk into a pan and heat it slowly and carefully over very low heat.
  • You must watch it constantly until it curdles.
  • DO NOT allow the milk to boil or even to simmer, or the curds will harden.
  • When the curd has set, allow it to cool before you attempt to drain the whey.
  • Line a colander with a clean muslin cloth (double-layered or triple-layered cheesecloth makes a fair substitute if you don't have muslin), and transfer the curds into it.
  • Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand.
  • Mix the crowdie with a little salt until it has attained a smooth texture.
  • Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator.

Nutrition Facts : Calories 366, Fat 19.8, SaturatedFat 11.4, Cholesterol 61, Sodium 244, Carbohydrate 27.6, Sugar 32.1, Protein 19.6

CREAM CROWDIE



Cream Crowdie image

Make and share this Cream Crowdie recipe from Food.com.

Provided by darthlaurie

Categories     Dessert

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

3 cups raspberry pie filling or 3 cups raspberry preserves
1 quart heavy whipping cream
1/2 cup honey
1/2 cup toasted oats

Steps:

  • Place oatmeal in a small pan. Stir over low heat five minutes or until lightly toasted. Remove from heat; cool completely.
  • Whip cream in a small mixing bowl until soft peaks form.
  • Add honey and beat just until combined. Fold cooled toasted oats into the cream mixture using a metal spoon.
  • Layer the cream and raspberry in a dessert glasses, ending with the cream.
  • Refrigerate for 2 hours. Serve sprinkled with toasted oats.

Nutrition Facts : Calories 1025.8, Fat 89.4, SaturatedFat 55, Cholesterol 326.1, Sodium 92.5, Carbohydrate 54.5, Fiber 2.1, Sugar 35.1, Protein 8.3

CREAM CROWDIE (CRANACHAN)



CREAM CROWDIE (CRANACHAN) image

Categories     Dessert

Number Of Ingredients 7

4 tbsp oatmeal
50g light brown sugar
1 tbsp clear honey (use heather honey for a traditional Scottish dish)
wee dram of whisky (use your judgment, although a few tbsp will suffice, or substitute a few drops of vanilla essence for a 'virgin' cranachan)
300ml double cream, chilled
200g fresh raspberries
mint leaves to garnish

Steps:

  • Scatter the oatmeal and sugar evenly over a roasting tin and toast under the grill. Turn occasionally to brown evenly. Allow to cool completely. Add the honey and whisky to the double cream and whisk until thick. Fold in most of the toasted oatmeal, reserving a handful for garnish. Spoon a layer of the mixture into glass serving dishes. Add a layer of raspberries (reserve some for decoration) and top with a further layer of cream. Decorate with the reserved raspberries and oatmeal and a sprig of mint. Variation: In Scotland, the traditional way to eat cranachan is to place all the individual ingredients on the table and allow the guests to build their own pudding to taste. For a richer texture, whip 150ml double cream to stiff peaks then fold in 150ml mascarpone or crowdie cheese. Feel free to drizzle over another shot of whisky, Glayva or Drambuie.

More about "cream crowdie food"

CRANACHAN: A TRADITIONAL SCOTTISH DESSERT - SCOTTISH SCRAN
However, you can definitely do a mixture of Crowdie and cream, or even creme fraiche or mascarpone, although the latter is a bit of a different taste. We think the lightness of …
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  • Firstly, toast the oats. You can do this in a pan on the stovetop or in the oven. Put the oats in a dry pan or spread them out on a tray to go under the grill. There will be a nutty sort of smell when they’re ready. Keep checking them continuously so they don’t burn! Put in a bowl and set aside to cool.
  • Whip the cream to stiff peaks. Add the whisky and the honey. Start with a smaller amount and you can always add more to taste.


SCOTTISH RASPBERRY CRANACHAN (CREAM CROWDIE) | SCOTTISH MUM
Toast the oatmeal in a frying pan until it reaches a nutty consistency. Leave to cool. Whip cream until it reaches soft peaks, but it still pliable. Fold the oatmeal, half the …
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  • Fold the oatmeal, half the raspberries, honey and whisky into the cream. If you whip it in, the consistency will not be light and fluffy.
  • Fill serving dishes and finish with some fruit on top. Serve immediately. If it is left too long, the oats will go soft.


CROWDIES RECIPES ALL YOU NEED IS FOOD
Crowdies are traditional Scottish desserts, first served to celebrate the autumn harvest. Naturally, they include whisky among their ingredients, but that can be omitted! To keep your dessert course purely Scottish, serve this Raspberry Cream Crowdie with rich Scottish shortbreads. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' …
From stevehacks.com
5/5
Total Time 13 mins
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Calories 357 per serving


CROWDIE - WIKIPEDIA
Crowdie is a type of soft, fresh cheese made from cows' milk, traditionally from Scotland.. The cheese was traditionally made for domestic use by crofters and smallholders in the Scottish Highlands and Islands, using milk from the family cow.Its origins date as far back as the Viking era and possibly even earlier to the time of the Picts.
From en.wikipedia.org
Country of origin United Kingdom
Source of milk cow's milk[*]


CRANACHAN - GASTRO OBSCURA
In centuries past, Scots ate “cream crowdie” for breakfast. The meal consisted of oats and heather honey—a fragrant, woody product harvested from …
From atlasobscura.com
Author Rachel Rummel
Estimated Reading Time 2 mins


SCOTS CREAM CROWDIE (CRANACHAN) - THE BIG CHEESE MAKING …
In a small bowl beat the Crowdie Cheese into a soft cream, add the cool oatmeal and sugar and beat in. In a mixing bowl beat the cream to a thick froth, stir in the Whisky, Fruit (keep a few nice raspberries or blackberries in reserve for decoration) and toasted, sugar coated Oatmeal and Crowdie Cheese. Once fully mixed serve at once in small bowls with some of the whole fruit …
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Estimated Reading Time 2 mins


TRADITIONAL SCOTTISH CRANACHAN RECIPE - THE SPRUCE EATS
Cover the bowl or glasses with plastic wrap and chill for a minimum of 1 hour. To serve the cranachan, drizzle over a little extra honey, if desired, top with the reserved whole raspberries, and if you fancy, add a piece or two of Scottish shortbread . …
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Total Time 1 hr 15 mins
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Calories 340 per serving


EATING LIKE AN ANCIENT: 5 SURPRISING FOODS YOU CAN STILL ...
Cream crowdie – adding oats and honey to crowdie to eat it at breakfast – inspired a dessert called Gruth is Uachdar , more commonly known as cranachan. This is a dieter’s nightmare and a foodie’s dream. It is made with cream, honey, crowdie, oats, raspberries, honey – and let’s not forget the dram of Scotch whisky for a little extra flavor!
From ancient-origins.net


CROWDIE - ELECTRICSCOTLAND.COM
Mix the crowdie with a little salt until it has a smooth texture. Now blend the crowdie with a little cream and place the mixture in a dish and allow to rest in a refrigerator. Return to Recipe Index Page : This comment system requires you to be logged in through either a Disqus account or an account you already have with Google, Twitter, Facebook or Yahoo. In the event you don't …
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CREAM CROWDIE | DESSERTS, FOODIE, PUDDING
Apr 22, 2020 - cream crowdie. Apr 22, 2020 - cream crowdie. Apr 22, 2020 - cream crowdie. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Special Diet . Clean Eating Recipes ...
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CREAM CROWDIE- TFRECIPES
The true origins of, and recipe(s) for crowdie somehow got lost over the centuries. Even the origin of the word "crowdie" is a subject of debate. Today, it is generally accepted that crowdie is a semi-cooked soft cheese without rennet. It has a unique taste and most folks either love it or hate it. Please note that the cooking time will vary greatly because one cannot predict how …
From tfrecipes.com


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Apr 22, 2020 - cream crowdie. When autocomplete results are available use up and down arrows to review and enter to select.
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RASPBERRY CREAM CROWDIE RECIPES
Make and share this Cream Crowdie recipe from Food.com. Provided by darthlaurie. Categories Dessert. Time 2h10m. Yield 4-6 serving(s) Number Of Ingredients 4. Ingredients; 3 cups raspberry pie filling or 3 cups raspberry preserves: 1 quart heavy whipping cream : 1/2 cup honey: 1/2 cup toasted oats: Steps: Place oatmeal in a small pan. Stir over low heat five minutes or …
From tfrecipes.com


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