Auld Alliance Potted French Blue Cheese And Scotch Whisky Pate Recipes

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TOMATO AND WHISKY SAUCE



Tomato and Whisky Sauce image

Make and share this Tomato and Whisky Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 30m

Yield 2 pounds, 16-20 serving(s)

Number Of Ingredients 4

2 lbs plum tomatoes or 2 lbs roma tomatoes
3 -4 ounces blended scotch whisky
3 -4 cloves garlic, crushed
salt and pepper

Steps:

  • Chop the tomatoes and place in a saucepan with the other ingredients.
  • Simmer for 20 minutes.
  • Store refrigerated.

AULD ALLIANCE: FRENCH ROQUEFORT CHEESE AND SCOTCH WHISKY PATE



Auld Alliance: French Roquefort Cheese and Scotch Whisky Pate image

The Auld Alliance is a series of historic friendship treaties between Scotland and France, first signed in 1295, as well as a traditional cheese and whisky pâté. This is the ORIGINAL simple cheese cream recipe, straight from the historic Overscaig B&B in Sutherland. Delicious served as a cream pâté for the first course, or at the end of a meal as a savoury. From the book "A Feast of Scotland" by Janet Warren. Prep time includes chill time.

Provided by BecR2400

Categories     Spreads

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 3

12 ounces Roquefort cheese
Scotch whisky
pepper (optional)

Steps:

  • Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream.
  • Pack into small earthenware pots or ramekins and chill in the fridge for 3 to 4 hours.
  • Serve the pâté with hot buttered toast, water crackers, or oatcakes, and seasonal fresh fruits or vegetables. Also a great appetizer filling, and a delicious topping for steak!

Nutrition Facts : Calories 313.8, Fat 26.1, SaturatedFat 16.4, Cholesterol 76.5, Sodium 1538.5, Carbohydrate 1.7, Protein 18.3

BEEF IN CLARET



Beef in Claret image

Historically, there has been a long "French Connection" between Scotland and France. As a result, there has always been a fair amount of gastronomic interplay between the two countries. In particular, French wine, especially claret, was imported and used in cooking as well as being consumed in large quantities. Here is a recipe combining home produced beef with French claret.

Provided by Millereg

Categories     Stew

Time 4h30m

Yield 8-12 serving(s)

Number Of Ingredients 12

5 ounces lean bacon
6 -8 small young onions
2 cups chopped button mushrooms
3 lbs stewing steak
4 tablespoons oil
5 cloves garlic, crushed
2 tablespoons flour
1 bottle fruity young Burgundy wine or 1 bottle beaujolais wine
salt
freshly ground black pepper
1 teaspoon sugar
1 bunch fresh herb

Steps:

  • Cook the bacon in a frying pan until it is lightly brown.
  • Add the onions and cook uncovered for roughly ten minutes.
  • Then add the mushrooms, stir, cover and cook gently for a further ten minutes.
  • Preheat the oven to 300F/150C/Gas Mark 2.
  • Cut the stewing steak into cubes roughly 1½" square.
  • Heat the oil in a frying pan and brown the cubes of meat.
  • Place in a casserole, add the garlic and sprinkle the flour over the meat.
  • Place in the oven uncovered for 15 minutes to continue the browning process.
  • Stir from time to time.
  • Add the wine, light seasoning and herbs.
  • Cover and simmer for 3 hours or until the meat is tender.
  • Remove from the oven and stir in the trimmings.
  • Heat for a further five minutes and serve with boiled potatoes sprinkled with chopped parsley.
  • If you have another bottle of Burgundy or Beaujolais to drink with the meal- so much the better!

Nutrition Facts : Calories 604.4, Fat 47.4, SaturatedFat 16.4, Cholesterol 127.7, Sodium 240.6, Carbohydrate 8.6, Fiber 1, Sugar 3.1, Protein 34.3

FRENCH GRILLED CHEESE



French Grilled Cheese image

I watched Ina Garten make a similar dish and had to try it myself. It's way beyond basic grilled cheese. Yum!

Provided by KathyP53

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk, scalded but not boiling
1/2 teaspoon salt
1/2 teaspoon garlic salt
10 ounces swiss cheese, grated
3/4 cup freshly grated parmesan cheese
1/2 lb ham, sliced thin from the deli
1/4 cup Dijon mustard
16 slices rustic white bread, sliced with crust removed

Steps:

  • Preheat oven to 400°F
  • Melt butter over low heat in small saucepan. Whisk in flour until blended. Continue to stir and cook butter and flour for 1-2 minutes. Slowly add scalded milk, whisking continually, until mixture is smooth and thickened. Remove from heat, stir in salt, garlic salt, 1/2 cup Swiss cheese and all of Parmesan cheese until cheese is melted and set aside.
  • Toast bread slices on large baking sheet on both sides under broiler until golden brown. Remove from oven.
  • Brush each bread slice with Dijon mustard. Place sliced ham on half of bread slices and top each with 1/2 of remaining Swiss cheese and remaining 1/2 of bread slices. Spread reserved cheese sauce over tops of sandwiches, sprinkle with left over Swiss cheese.
  • Bake sandwiches for 5 minutes. Place under broiler for additional 2-4 minutes, or until tops are browned and bubbly. Watch closely to avoid burning tops. Serve immediately.

Nutrition Facts : Calories 920.1, Fat 50.4, SaturatedFat 26.6, Cholesterol 148.9, Sodium 2365.2, Carbohydrate 67.3, Fiber 3, Sugar 12.3, Protein 48.4

AULD ALLIANCE: POTTED FRENCH BLUE CHEESE AND SCOTCH WHISKY PATE



Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate image

The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotland's most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and France's shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in France's armies and the pick of finest French wines! The preparation time includes the chilling time.

Provided by French Tart

Categories     Spreads

Time 2h

Yield 4 serving(s)

Number Of Ingredients 3

350 g fourme d'ambert cheese
Scotch whisky
fresh ground black pepper, to taste

Steps:

  • Add the blue cheese to a pestle and mortar or a large bowl and pound to a smooth paste.
  • Now add the whisky drop by drop, and stir into the creamed blue cheese.
  • Continue adding whisky for as long as it is still incorporated into the cheese (or as much as the blue cheese can drink!) and it makes a firm cream.
  • Season with freshly ground black pepper to taste and pack into ramekins.
  • Chill well before serving and serve either as an unusual pâté for a starter or as a savoury dish to end a meal.
  • Serve with toast, crackers, water biscuits or oatcakes, and fresh watercress.

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