#The Glen Grant Arboralis

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Scots Apple Crumble

Our apple tree is always generous. Always! We harvest apples from August to October, and sometimes, we're not entirely sure what to do with them! Revisting classics is always a good idea, I reckon; and thus, I baked this deliciously more-ish Scots Apple Crumble --Scots because it has Scotch Whisky and oats in it!-- which can be improved with a scoop of Whisky Ice Cream and a game of rugby! Scotland are not playing this weekend, and if they lost their opening match against reigning champions South Africa, they showed a beautiful resistance during the whole first half and will, no doubt, bounce back against Tonga. Happy Sunday!

Ingredients (serves 4 to 6):

1/2 tablespoon unsalted butter, softened

a dozen medium to large Ribston Pippin apples , rinsed (thoroughly if harvested in your garden!)

2 tablespoons good Single Malt Scotch Whisky (like The Glen Grant Arboralis)

1/4 cup whole rolled oats

1/4 cup silvered almonds

1 cup plain flour

1/2 cup demerara sugar

100 grams/3.5 ounces unsalted butter, just softened

Generously butter a large baking tin. Set aside.

Peel, core and dice Ribston Pippin apples. Add apple dices to buttered tin and drizzle with Whisky. Toss well to coat. Set aside.

Preheat oven to 200°C/395°F.

In a small frying pan over a high flame, toast oats until fragrant, about 3 minutes. Once toasted, spoon oats into a small bowl.

Add silvered almonds to the pan, and toast until just browned and fragrant. Remove from the heat, and add to the oats.

In a medium bowl, combine flour and demerara sugar. Give a good stir.

Cut butter into chunks, and rub into the flour mixture until it resembles coarse meal. Add reserved toasted oats and almonds, and gently rub them in until combined.

Cover the apples with a generous coating of flour and oat mixture, and place baking tin in the middle of the hot oven. 

Bake at 200°C/395°F, 40 minutes, until golden brown.

Let Scots Apple Crumble cool slightly before serving with double cream or a beautiful scoop or two Whisky Ice Cream!

Scotland vs. South Africa (3-18), Sunday 10th September, 2023, Marseille, France

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Ginger Shandy

If you fancy something as soothing but a tad more refreshing than my Calm Herbal Tea, then try this cooling Ginger Shandy! It it a non-too-alcoholic tipple with a little spice! Cheers!

Ingredients (serves 1):

3 ice cubes

45 millilitres/1 1/2 ounce (3 tablespoons) good Whisky (like The Glen Grant’s Arboralis)

15 millilitres/1/2 ounce (1 tablespoon) Honey Syrup

1/2 ripe, juicy lemon

250 millilitres/1 cup ginger-flavoured craft beer (like the excellent Hatherwood’s The Ginger Grizzly N°6), well-chilled*

Place ice cubes in serving glass. Add Whisky and Honey Syrup. Give a gentle stir to combine.

Cut 3 thin slices in the lemon halve and add them to the glass. Top with chilled ginger-flavoured craft beer.

*If you can’t find a ginger-flavoured beer, muddle a piece of fresh ginger (about half a thumb) in a cocktail shaker and strain into a the glass with the Whisky and Honey Syrup. It is better, I find, than using ginger beer as it won’t water down your drink.

Enjoy your Ginger Shandy immediately.

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De Rigueur

“De rigueur,” in French means something that is both expected and required, so as it is Friday and quite warm (21°C), I should think a De Rigueur is just the cocktail one needs to enjoy in the sun. It was, possibly (cocktails’ origins are often apocryphal), a Harry Craddock invention from his time at The Savoy in the 1930s. The Americans call it Brown Derby, but you will understand I like the French name and, prescription, as it were, far better! Happy Friday!

Ingredients (serves 1):

8 ice cubes

1/2 a small, ripe pink grapefruit

45 millilitres/1 1/2 fluid ounce (3 tablespoons) Single Malt Whisky (some favour bourbon, but I reckon this drink benefits from the floral and herbal notes of The Glen Grant’s Arboralis)

30 millilitres/1/2 fluid ounce (2 tablespoons) Honey Syrup

Place ice cubes in a shaker. 

With a vegetable peeler, peel a thin strip of grapefruit skin, being careful not too cut the white pith. Set aside.

Thoroughly squeeze the juice of the grapefruit and add two tablespoonfuls of it in the shaker (30 millilitres/1 fluid ounce). Add Whisky and Honey Syrup. Close shaker tightly, and shake energetically until well-chilled.

Strain into a coupe or cocktail glass, and garnish with grapefruit peel after expressing its oils over the cocktail.

Enjoy De Rigueur immediately.

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Cranachan

I may not be a Scot, but I will celebrate any country’s national feast if it’s a chance for good food, music and merriment! Thus on Burns Night, I pour myself a glass of good Scotch Whisky, read The Bard of Ayrshire’s poetry, listen to his songs, and cook a warming Scot feast -though I have yet to try haggis, I reckon I shall when I am in Scotland! Even better, is to have a lovely lassie over, to share Cranachan with. That, I know, Rabbie would approve! Have a good one!

Ingredients (serves 2):

1 cup fresh raspberries, rinsed

2 tablespoons Elderflower Sugar (or plain caster sugar)

2 heaped tablespoons whole rolled oats

1 tablespoon fragrant pure honey (like heather)

1/2 cup double cream

1 heaped tablespoon fragrant pure honey (like heather)

1 1/2 tablespoon good single malt Scotch Whisky (like The Glen Grant Arboralis)

Save a few whole raspberries. In a small bowl, mash the rest of the fresh raspberries with a fork until you have a chunky purée. Stir in Elderflower Sugar until completely dissolved. Set aside.

Toast whole rolled oats in a dry frying pan until they start colouring and smell nutty. Remove from the heat, and divide toasted oats between two small bowls. Stir heather honey into the oats in one of the bowls, keep the other plain. Set aside.

Pour double cream in a medium bowl, and whisk energetically until soft peaks form. Whisk in the honey, and continue whisking, gradually adding the Whisky. You want the cream to just hold, and remain soft. Gently fold in plain toasted oats. 

Spoon a tablespoonful Elderflower raspberry purée at the bottom of each of two glasses. Top with Whisky and honey oat whipped cream, and a few fresh raspberries. Repeat. Finish with a drizzle of the purée, a couple of fresh raspberries, and honey toasted oats. 

Chill slightly before serving.

Serve Cranachan for dessert, with a glass of good Scotch Whisky.

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Gold Rush

This beautifully refreshing and delictely fragrant Gold Rush is the best of both worlds between a Bee’s Knees and a Whisky Sour. It is a particularly delightful cocktail to enjoy in the garden, on a sunny Spring afternoon, watching bees buzzing all over the blooms! Happy Friday!

Ingredients (serves 1)

8 ice cubes

60 millilitres/2 fluid ounces (4 tablespoons) Single Malt Whisky (some favour bourbon, but I reckon this drink benefits from the floral and herbal notes of The Glen Grant’s Arboralis)

30 millilitres/1 fluid ounce (2 tablespoons) Honey Syrup

1/2 lemon

lemon twist, to garnish (optional)

Place six of the ice cubes in a shaker. Add Whisky and Honey Syrup.

Thoroughly squeeze the juice of the lemon halve, and pour into the shaker. Close tightly and shake energetically until well-chilled.

Place remaining ice cubes into a chilled rocks glass, and strain cocktail into it.

Garnish with lemon twist, if desired.

Enjoy Gold Rush immediately!

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Whisky Chocolate Mousse

On a cloudy Spring Friday, if you can’t decide between a cocktail or a dessert, why not indulge into a bit of both with this delightfully boozy Whisky Chocolate Mousse? And it’s not just the delicate aromas of the Whisky that make this mousse special, it is light as air and incredibly creamy, too! Happy Friday, indeed!

Ingredients (serves 2):

90 grams/3 ounces good quality dark chocolate (at least 65% cocoa)

3 tablespoons unsalted butter

1/2 teaspoon Homemade Vanilla Extract

30 millilitres/1 fluid ounce (2 tablespoons) good quality Single Malt Whisky (something floral like The Glen Grant’s Arboralis works wonderfully)

1/2 cup double cream

1 large egg white

a pinch of salt

2 tablespoons caster sugar

more dark chocolate, for shaving (optional)

2 freshly picked primroses, for garnish (optional)

In a medium bowl fitted over a small saucepan of simmering water -the bottom of the bowl shouldn’t touch the water, melt dark chocolate with butter, stirring until smooth and shiny.

Remove from the heat and stir in Vanilla Extract. Gradually stir in half of the Whisky as well. Allow to cool; set aside.

In a medium bowl, whip double cream with an electric mixer until soft peaks form. Continue beating, on high speed, gradually adding remaining Whisky, until just stiff. Set aside.

In another bowl, beat egg white and a pinch of salt until soft peaks just form. Continue beating, a few minutes more, gradually adding caster sugar until you have a beautifully glossy meringue.

With a rubber spatula, fold Whisky whipped cream into Whisky melted chocolate until just blended. Then, gently fold in meringue, until no white streak remains.

Spoon Whisky Chocolate Mousse into two glasses or cups. Shave a little dark chocolate on top, and garnish with primroses if desired. Place in the refrigerator and chill, at least 2 hours.

Serve Whisky Chocolate Mousse on its own, with Champagne or a glass of Whisky!

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Whisky Sour

When one has taken a day off, but has also spent a good chunk of the arvo planting (more!) fruit shrubs, in-between and sometimes under rain showers, I reckon one has deserved to cool down with a cocktail, should the sun belatedly come out! One beautifully refreshing tipple is a citrus-y Whisky Sour! Happy Friday!

Ingredients (serves 1):

60 millilitres/2 fluid ounces (4 tablespoons) Single Malt Whisky (some favour bourbon, but I reckon this drink benefits from the floral and herbal notes of The Glen Grant’s Arboralis)

1/2 small lemon

1 1/2 tablespoon egg white

1 1/2 tablespoon Simple Syrup

8 ice cubes

Angostura bitters

Pour Whisky in a shaker. squeeze lemon juice, and add to the shaker as well, along with egg white and Simple Syrup. Close tightly, and dry shake (without the ice), about 30 seconds.

Add ice cubes to the shaker, and shake energetically until well-chilled. Strain into a coupe glass, and add a few dashes Angostura bitters.

Enjoy Whisky Sour immediately!

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Whisky Skin

Today is particularly cold. A true Winter day with below-zero temperature and chilling winds. The blue skies and sunshine are enjoyable, but not really warming; so instead, I’m keeping warm with a suave Whisky Skin. Happy Wednesday!

Ingredients (serves 1):

1 lemon

1 teaspoon demerara sugar

60 millilitres/2 fluid ounces (4 tablespoons) boiling water

60 millilitres/2 fluid ounces (4 tablespoons) good quality Single Malt Scotch Whisky (like The Glen Grant’s Arboralis)

Run boiling water in a heat-proof glass or cup to warm it.

Cut a thin peel of lemon, making sure there is no white pith.

Combine demerara sugar and lemon peel in the warmed glass. Stir in half of the boiling water, until sugar is completely dissolved. 

Add Whisky, and remaining boiling water. Give a gentle stir.

Drink Whisky Skin warm.

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Pecan, Walnut and Chocolate Kings’ Cake

This Pecan, Walnut and Chocolate Kings’ Cake is my last effort before the Epiphany -Kings’ cakes and crowns- season ends and Candlemas -crêpes- season begins! I must say I was very happy with each and everyone I baked, but this one, with its lucious filling reminiscent of pecan pie, is a beauty to end with, with a glass of Champagne! Happy Sunday!

Ingredients (serves 8):

1/2 cup pecan halves

1/2 cup walnut halves

1/2 cup ground almonds

1 cup unsalted butter, softened

¼ cup caster sugar

¼ cup light muscavado sugar

3 large egg yolks

1 teaspoon Vanilla Extract

2 tablespoons good quality whisky (like The Glen Grant’s Arboralis)

60 grams/2 ounces good quality dark chocolate

620 grams/1.35 pounds Rough Puff Pastry

1 large egg yolk

1 tablespoon milk

1 porcelain fève, to hide

Lightly toast pecans and walnuts in a small skillet over a high flame. Once fragrant, remove from the heat, and transfer half of the nuts to a mortar. With the pestle, grind until mixture resembles coarse meal. Stir in ground almonds until well-blended. Set aside.

In a medium bowl, energetically cream butter and caster sugar and muscavado sugar with a wooden spoon, until pale yellow and fluffy. Whisk in the egg yolks, until well-blended. Stir in Vanilla Extract. Finally, stir in ground nuts and Whisky. Place in the refrigerator, to chill, 15 minutes.

Line a baking tray with baking paper. Set aside.

Roughly chop remaining toasted walnuts and pecans. Set aside.

Roughly chop dark chocolate. Set aside.

Divide Rough Puff Pastry  into two equal portions. On a lightly floured surface, roll each Rough Puff Pastry portions into two 30cm/11.80“ circles.

Place one Rough Puff Pastry circle onto prepared baking sheet.

Stir chilled pecan and walnut frangipane energetically, and spoon into a pastry bag fitted with a plain nozzle. Pipe frangipane filling in a spiral (starting in the centre) onto the Puff Pastry circle, leaving a centimetre and a half on the edges. HIDE THE FEVE IN THE FRANGIPANE FILLING!!! Top with chopped toasted nuts and chocolate morsels.

Lightly beat the egg yolk with milk, and brush the edges of the Pastry circle with egg wash. Gently place the second circle of Rough Puff Pastry onto the chocolate and nut frangipane filling, pressing gently but firmly on the edges to seal. Place baking tray in the refrigerator and chill, 45 minutes.

Preheat oven to 190°C/375°F.

Retrieve baking tray from the refrigerator and trim the edges -not too close to the filling-  with a sharp knife. Brush again generously with egg wash and using a knife, draw a pattern on the surface. Place in the hot oven and bake, at 190°C/375°F, 35 to 40 minutes.

Remove from heat and let Pecan, Walnut and Chocolate Kings’ Cake cool slightly, if you can, before eating, with a coupe of chilled Champagne!