Auld Alliance Potted French Blue Cheese And Scotch Whisky Pate Recipes

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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



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

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.

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

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



Tomato and Whisky Sauce image

Steps:

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

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

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



Ronague Bay Cocktail (Isle of Man) image

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.

2 ounces whiskey (ManX preferred)
1/2 lime, juice of
3/4 teaspoon sugar
ice
lime wedge (to garnish)

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



Auld Alliance: French Roquefort Cheese and Scotch Whisky Pate image

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

12 ounces Roquefort cheese
Scotch whisky
pepper (optional)

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