Join me for a live Zoom Book Launch party on August 7th at 7 p.m. (EDT).
Join the event and get information on my Facebook page.
Come celebrate the launch of my fifth book and final in the "Hundred" trilogy. I'll share photos from trip to Scotland several years ago: hikes, glens, castles, crags…and even a viking ship I toured recently. We’ll play games, do some Q&A, and of course there will be a big giveaway at the end! Check out the recipes below if you'd like to make any of the delicious treats beforehand.
Time so to share some recipes to prepare for the event. First up, Atholl Brose. According to history, the 1st Earl of Atholl (15th century) made this drink, put it in a well, and intoxicated the men in a Highland rebellion for easier capture. Yup, he got them drunk. It's a creamy whisky drink made from oats, whisky (or scotch), water, and honey. Feel free to add spices such as cloves, cinnamon, or anise. Very tasty! Note: straining oats takes a night, start preparations a day before. Historically, people would save the oats and make porridge out of it. Bonus: smooth, soft hands after straining!
Another tried and true recipe (also courtesy of Outlander Kitchen, though it's been around for hundreds of years before):Bannocks! These were actually quite tasty served with a side of butter, jams, and cheeses. This is a more modern (and tastier) version of simple medieval bannocks.
Last but not least, Another buttery snack: shortbread. Though this one did not come around to the 1700s, it did originate in Scotland. Scots were known for stews, haggis, oatcakes (see the Bannocks post), pancakes, and shortbreads, among other foods. Some history: https://www.historic-uk.com/…/Historyo…/Scottish-Shortbread/
