Scotch Collops Food

SCOTCH OLD-FASHIONED

Scotch Old-Fashioned image

This classic scotch old fashioned cocktail has satisfied the Scotch drinkers for many generations-it's a real classic.-Test of Home Test Kitchen

Provided by Taste of Home

Time 5m

Yield 1 serving.

Number Of Ingredients 7

Ingredients

1 orange slice
1 maraschino cherry
1/2 teaspoon sugar
3 to 4 dashes bitters
1/2 to 2/3 cup ice cubes
2 ounces Scotch
Splash club soda

Steps:

In a rocks glass, muddle the orange, cherry, sugar and bitters. Add ice. Pour the Scotch and club soda into the glass.

Nutrition Facts : Calories 176 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

SCOTCH COLLOPS

Scotch Collops image

Posting for ZWT6. Source: http://www.rampantscotland.com/recipes/blrecipe_collop.htm according to website "The word collop comes from the French "escalope" and is dish which has been cooked in Scotland for a long time - this recipe is based on one which was published in the 18th century."

Provided by Queen Dana

Categories Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 slices veal escalopes
3 ounces butter
1/2 lemon, peel of finely grated
3 tablespoons white wine
3 tablespoons chicken or 3 tablespoons veal stock
2 tablespoons cream
1 egg yolk
1 pinch ground mace
salt and pepper
seasoned flour, enough to coat veal

Steps:

Trim off any fat and beat the escalopes, then roll them in seasoned flour.
Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides. Add the lemon rind and mace and pour the wine and stock over the escalopes and simmer gently for about 20 minutes or until the meat is tender.
Put the veal onto a warmed dish. Beat the egg yolk with the cream and stir into the pan juices. Reheat, stirring well - but do not reboil. Pour over the veal and serve.

SCOTTISH COLLOPS

Scottish Collops image

A collop is an escalope, the thick slice of meat off the bone that is cut across the grain. Collops may be of beef, lamb or venison, as well as veal and should always be flattened before use.

Provided by Millereg

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 veal escalopes, each weighing approx. 4 to 6 oz
1 1/2 ounces butter
1 small onion, chopped
6 fluid ounces dry white wine
14 fluid ounces veal stock or 14 fluid ounces chicken stock
1 medium finely minced mushroom
2 teaspoons ketchup, mixed with the mushroom
1 tablespoon lemon juice
2 teaspoons plain flour
1 pinch ground mace
crisp roll (bacon flavour, if you can find them)
fried button mushroom
lemon twist
parsley sprig

Steps:

Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet.
Melt 1 oz.
of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side.
Transfer to a serving plate and keep hot.
Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened.
Stir in the wine and boil until almost evaporated.
Stir in the stock, mushroom ketchup and lemon juice.
Bring to the boil and simmer until the liquid has been reduced by about 50%.
Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly.
Stir in the mace.
Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre.
Garnish with crisp rolls, mushrooms, lemon twists and parsley.
Serve remaining sauce separately.

SCOTCHAROOS

Scotcharoos image

Our mother made these for us as kids, and they continue to be a family favorite. A wonderful combination of peanut butter, and chocolate, and butterscotch with a crispy texture.

Provided by WALLEYE

Categories Desserts Cookies

Time 1h30m

Yield 24

Number Of Ingredients 6

Ingredients

1 cup light corn syrup
1 cup white sugar
1 ½ cups peanut butter
6 cups crisp rice cereal
½ cup semisweet chocolate chips
½ cup butterscotch chips

Steps:

Generously butter a 9x13 inch baking pan. Set aside.
In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 33.8 g, Fat 10.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 139.7 mg, Sugar 16.3 g

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