Best 6 Auld Alliance Potted French Blue Cheese And Scotch Whisky Pate Recipes
Indulge in a culinary journey that harmoniously blends the bold flavors of French blue cheese and the smoky essence of Scotch whisky in our Auld Alliance Potted Pâté. This traditional Scottish dish is a symphony of textures and tastes, featuring a velvety smooth pâté studded with tangy blue cheese and infused with the warmth of Scotch whisky.
Alongside this classic pâté, we present two additional variations to tantalize your taste buds. The Smoked Trout and Whisky Pâté offers a delicate interplay of flavors, as the smokiness of the trout complements the richness of the whisky. For a vegetarian delight, try our Beetroot and Goat's Cheese Terrine, where the earthy sweetness of beetroot pairs perfectly with creamy goat's cheese.
Whether you're hosting a sophisticated dinner party or seeking a unique appetizer for your next gathering, these potted pâtés are guaranteed to impress. With their distinct flavor profiles and elegant presentation, they are sure to become favorites in your culinary repertoire.
AULD ALLIANCE: POTTED FRENCH BLUE CHEESE AND SCOTCH WHISKY PATE
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
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.
AULD ALLIANCE: POTTED BLUE CHEESE & SCOTCH WHISKY
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.
Categories Appetizer, Side Dish, Starter
Yield 4
Number Of Ingredients 3
Steps:
- Put the blue cheese into 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 can still be 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.
TOMATO AND WHISKY SAUCE
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
Steps:
- Chop the tomatoes and place in a saucepan with the other ingredients.
- Simmer for 20 minutes.
- Store refrigerated.
RONAGUE BAY COCKTAIL (ISLE OF MAN)
From Isleofmanfood.com. Posted for ZWT6. A note about the whiskey: Manx whiskey was Scotch whisky that was imported to the Isle of Man, redistilled, and bottled without further aging. A 1997 court order now prohibits this product from being labeled "whiskey;" it is now sold as ManX Spirit. Scotch whisky or Irish whiskey may be substituted.
Provided by Chocolatl
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Fill a long glass with the ice.
- Put whiskey, lime juice and sugar in a shaker.
- Shake well.
- Pour over ice.
- Garnish with Lime slices.
AULD ALLIANCE: FRENCH ROQUEFORT CHEESE AND SCOTCH WHISKY PATE
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
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
SCOTCH WHISKY & COFFEE-CARAMEL CUSTARD TRIFLE
This is courtesy of Epicurious by way of Joyces Fine Cooking. This was found for someone who loves Scotch but does not drink, supposedly! Can't imagine why. I would use Amaretto or almond extract instead of the Scotch if I were making it! Chilling time is 3 hours to overnight.
Provided by Manami
Categories Dessert
Time 45m
Yield 1 3-quart trifle bowl, 12 serving(s)
Number Of Ingredients 20
Steps:
- FOR CUSTARD:.
- Scald half and half in heavy medium saucepan.
- Whisk yolks, sugar and flour in top of double boiler until smooth.
- Gradually, whisk in hot half-and-half.
- Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
- Set top of double boiler over ice and chill custard, whisking occasionally.
- Mix in vanilla.
- Combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
- Beat to firm peaks.
- Add Scotch and beat until firm.
- Fold cream mixture into cold custard in 2 additions.(Can be prepared 1 day ahead. Cover and refrigerate.).
- FOR TRIFLE:.
- Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
- Sprinkle with 3 tablespoons of Scotch and toss.
- Heat jam in samll saucepan until just pourable.
- Spoon half of jam over cake and spread.
- Top with half of custard.
- Top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
- Sprinkle with finely chopped almonds.
- Top with 1/2 the bananas.
- Place remaining pound cake cubes in another bowl.
- Sprinkle with 3 tablespoons Scotch and toss.
- Spoon over the bananas in other bowl.
- Layer fruit over.
- Spoon remaining jam over and spread.
- Top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
- Cover and refrigerate until set, at least 3 hours.(Can be prepared 1 day ahead.).
- Whip cream and sugar in large bowl to stiff peaks.
- Add 3 tablespoons Scotch and beat to firm peaks.
- Mound cream atop trifle.
- Sprinkle with finely chopped almonds.
- Garnish with fresh raspberries and chocolate.
- Enjoy!
Nutrition Facts : Calories 700.9, Fat 38.6, SaturatedFat 20.7, Cholesterol 221.2, Sodium 215.8, Carbohydrate 75.8, Fiber 6.7, Sugar 36, Protein 7.6
Tips:
- Use a sharp knife to cut the cheese and butter into small pieces. This will help them to mix together more easily.
- If you don't have a food processor, you can mash the cheese and butter together with a fork until they are well combined.
- Be sure to taste the pâté before serving and adjust the seasonings as needed.
- Serve the pâté with crackers, bread, or vegetables.
Conclusion:
This Auld Alliance potted French blue cheese and Scotch whisky pâté is a delicious and easy-to-make appetizer or snack. It is perfect for a party or a special occasion. The combination of blue cheese, Scotch whisky, and walnuts is unique and flavorful. This pâté is sure to be a hit with your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
