Atholl Brose Oatmeal Cookies

When you make Atholl Brose, you’ll have leftover whiskey-soaked oats. This is something worthwhile you can make with them.  These are really quite good.

 

Ingredients:

½ cup oats, soaked in whiskey, now ¾ cup in volume

3 TBSP salted butter, softened

¼ cup brown sugar, packed

2 TBSP granulated sugar

¼ teaspoon baking soda

1 egg yolk, large

¼ tsp vanilla extract (bourbon vanilla is best)

⅓ cup all purpose flour

¼ tsp cinnamon

healthy pinch of salt

Instructions:

• Pre-heat oven to 325°F (160°C).

• Mix butter and both sugars until well blended.

• Add egg yolk & vanilla. Mix well.

• Add whiskey-soaked oats. Mix it together well.

• Ideally, mix all dry ingredients together separately & add to these wet ingredients. (But I just mixed them all in, and mixed really well.)

• Spoon scoops onto a silicon baking mat on a baking sheet, or use parchment. Space about 2 inches. I got 8 medium sized cookies from this recipe.

• Bake for 6 – 8 minutes. Watch carefully; these will want to spread out a lot.

• Cool on the silicon mat for a few minutes and then on a cooling rack.

Suggestion: Serve with Athol Brose. Or vanilla ice cream.

Atholl Brose

Ingredients:

½ cups oatmeal (steel cut preferred, but not necessary)

¾ cup filtered water

¾ cup decent Scotch whiskey (I used Trader Joe's Single Malt Highland house brand, but a competent blended whiskey is just fine for this.)

1 TBSP honey

¼ cup double cream (The cream is optional.)

Instructions:

• Soak the oatmeal in the water for 24 hours.

• Add the Scotch. Soak for 36 additional hours.

• Strain the oats from the Scotch. (Use the oats for cookies.)

• Add (warmed) honey & cream

• Whisked until well mixed.

• Chill & serve.

Because of the cream, store in the refrigerator for up to a week.

Citrus Peel Bread

Ingredients:

Bread:

9 oz warm water 

1 tsp dry yeast 

2 ¾ cups plain flour

1 tsp salt 

Filling:

1 lemon, sliced very thin, dehydrated & cubed

½ orange, sliced very thin, dehydrated & cubed

1 TBSP fresh rosemary, chopped

1 TBSP monk fruit sweetener 

½ tsp salt

¼ tsp dried Scotch Bonnet pepper powder

½ cup cashews, coarsely chopped 

Olive oil for drizzling. 

Instructions:

• Mix bread ingredients together gently. 

• Prove it, warm place for an hour. 

• While the bread is proving, put all of the filling ingredients except cashews into bullet grinder, and grind to a coarse powder. Add the coarsely chopped cashews.

• When bread dough has risen, turn it out onto a flowered cutting board, and stretch into a quarter inch thick square.

• Drizzle olive oil on the dough.

• Spread filling evenly across the dough.

• Roll the dough up, with the filling inside, starting at one edge. Rotate 90° and roll the dough up again. • Rotate a second time at 90°, and roll it up again.

• Shape into a loaf.

• Put into a greased and flowered bread pan, and put it in a warm place to rise for 45 minutes to an hour.

• Bake at 325° for 35 - 45  minutes or until done. Put aluminum foil over the top if it is getting overly brown.

• Bring it out of the oven, let it rest until it's cool. Slice, toast, butter, and enjoy.

Chicken and Pumpkin Tin Foil Stew

Ingredients, per serving:

¾ cup cubed pumpkin. I used frozen.

½ cup frozen corn.

½ cup leftover chicken, cubed.

1 cup cubed carrots.

¼ cup dehydrated tomatoes, cubed.

3 cloves fresh garlic, coarsely chopped.

1 small under-ripe Scotch bonnet pepper, seeds & placenta removed, chopped finely.

1 TBSP pesto. I used frozen.

1½ tsp dried mushroom powder

½ tsp smoked salt.

1 tablespoon olive oil.

Fresh ground black pepper, to taste.

One tablespoon butter.

Instructions:

• Mix everything except the butter together till seasonings are evenly distributed.
• Place butter in the middle of a sheet of aluminum foil. Deposit the mixture on top of the butter, and wrap to a log shape, sealing the edges. Turn the resulting aluminum foil log over, and wrap again in a second layer of aluminum foil.
• Grill over medium high for 20 or 30 minutes, until you can smell things cooking. (Alternatively, roast in the toaster oven.)
• Unwrap, serve and enjoy.