Ingredients
350 g roquefort cheese
1 whisky
Directions
This deceptively simple cheese cream from Overscaig in Sutherland is
delicious served as a cream pate for the first course or at the end
of a meal as a savoury.
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 and chill in the fridge for 3 to 4
hours.
Serve with hot buttered toast or oatcakes.
From: Janet Warren, A Feast of Scotland, Lomond Books, 1993, ISBN
1-85051-112-8
Typed for you by Rene Gagnaux @ 2:301/212.19
Servings: 4 servings
Auld Alliance Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Cheese
The History of Recipes
We can track the history of `recipes` back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, early cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe in existence, according to historians are some clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in Roman times around 25BC a man called Apicius compiled some documents detailing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, main course and afters, something that is very familiar to us today. This early Roman chef informs us how the early Romans were skilled in the use of many herbs, including a few you will know for example bay, mint and parsley. For the next few years, the wealthy families of Europe competed to serve the most extravagent banquests, and as a consequence, cooks and their recipes were greatly in demand. Even so, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing the recipes of their peers. By the advent of the twentieth century, recipe books were highly popular as a result of more people being able to read, people having more free time and having more money. |
We hope you enjoy this Auld Alliance recipe.
