Okay, one of my office co-workers is a Keith, and a fair bit proud of her Scottish heritage. Her birthday's coming up, and I've gotten into trying new things out on my co-workers. So how's this: A warmly spiced oatmeal cake with a clotted cream frosting. Maybe with strawberries on top. It sounds perfect.
One problem, nobody has suggestions for clotted cream frosting. I think that using a blender to pulverize sugar, then whipping it into some devonshire cream until it's airy should be an adequete sufficiency. Don't know what that'll do to the texture of the cream, though. I'll have to experiment with some.
This sounds more Irish than scottish. On the other hand, it seems like a good concept.
One problem, nobody has suggestions for clotted cream frosting. I think that using a blender to pulverize sugar, then whipping it into some devonshire cream until it's airy should be an adequete sufficiency. Don't know what that'll do to the texture of the cream, though. I'll have to experiment with some.
This sounds more Irish than scottish. On the other hand, it seems like a good concept.
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If you can't find a good way to do a clotted cream frosting, I would go for a butterscoth of some sort. It'll go well with the oatmeal flavour, and I've seen a lot of butterscoth used in various Scottish desserts.
I've never done the piped icing thing to decorate yet. Let me look at the Keith tartan and see what it looks like...
By the way, could I getyou to email me that pineapple flambe recipe you were talking about the other day? I'd really like to take a look at it - I'm cooking for gamers on Saturday, so I get to go all out :)
1 ripe pineapple
3 Tablespoons butter
4 Tablespoons granulated sugar
3 oz grand marnier (I'd imagine a good rum wouldn't be a bad option, and more tropical)
1 pint vanilla ice cream (or much more--I like 1905 Vanilla by HEB)
Sit the pineapple on its side, slice it vertically in half (so you also divide the green leafy part in half, it's decorative.
Chisel out the core of each half and discard. Then cut around the fleshy portions with a knife to make it easier to remove, and remove flesh with a spoon, cutting into small chunks. Set aside flesh and rinds (you'll use the rinds for serving).
Melt butter in a saute pan over medium-high heat. Add pineapple chunks, but none of the juice, stir occasionally for five minutes. Add 11 T of sugar and stir for one minute, until dissolved. Repeat with the rest of sugar.
Let simmer until there's only two or three tablespoons of liquid remaining--more will dilute the alcohol.
Here's the hard part:
1) get an audience. This is important.
2) Pour grand marnier in, let heat up for TEN SECONDS, then ignite.
Once flames have burned out, place a scoop or two of ice cream into the hollowed-out pineapples, pour goop over them, and serve the dishes with two spoons per couple.
I'm also a HUGE fan of his "blazing bananas" recipe, which doubles well and keeps well, too:
4 T sugar, 3 T butter, 4 ripe bananas (sliced as if for a bowl of cereal), 3 oz dark rum, vanilla ice cream.
Add sugar to dry saute pan over medium heat. Stir for five muntes until liquid and golden. Remove from heat, stir in butter until it's melted and blended with bananas. Return pan to heat, add bananas. Stir five minutes until lightly browned. Add rum. 10 seconds, ignite, serve hot as per pineapples.