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CLAN CHATTAN RECIPES

If you wish to submit a recipe, especially traditional Scottish recipes, we'd love to have it! Please send submissions to The WebMomCat. Thank you!

CLAN CHATTAN RECIPES: Chapter 1
  • Cake: Sasha's Ultimate Carrot Cake with Cream Cheese Frosting
  • Clapshot
  • Clootie Dumpling
  • Clootie Dumpling Soft Custard Sauce
  • Cock-A-Leekie Soup
  • Kugel: Sasha's Scottish Kosher Kugel
  • Rumbled Thumps
  • Scones: Basic Scones by Joan
  • Scones: Atwood Inn Breakfast Scones
  • Scotch Broth 1
  • Scotch Broth 2
  • Scottish Shortbread 1

    CLAN CHATTAN RECIPES: Chapter 2



    Sasha's Ultimate Carrot Cake

    Recipe courtesy of WebMomCat Sasha Sokolnikov


    This is simply the best carrot cake you will ever eat. KD with frosting, Pareve without.

    2 C flour
    2 C sugar
    2 tsp baking soda
    2 tsp cinnamon
    1 tsp salt
    1-1/2 C vegetable oil
    4 eggs, beaten
    6 large carrots, grated finely (apx. 1-1/2 Cups)
    1 C nuts (pecans, walnuts, etc.--optional)

    Preheat oven to 350F. Sift all dry ingredients together. Beat the eggs until well mixed but not frothy. Because I hate spending hours grating carrots, I run the carrots through a cuisineart-type machine using the shredding blade. Cut them finely but not to the point they become carrot soup. Do not pack the carrots tightly in the measuring cup. Add the oil, eggs and carrots to the dry ingredients. Mix well. Add nuts (if desired) and mix again. Pour into 1 9x9-inch well-buttered square pan. (Alternate: divide into 2 9-inch round pans to make a layered cake). Bake at 350F for 30-35 minutes or until toothpick inserted in middle comes out clean. Frost with cream cheese frosting (below). If you are frosting, be sure to let the cake cool completely or the cream cheese frosting will melt and make a fabulous mess on top the cake.


    Cream Cheese Frosting (KD)

    Recipe courtesy of WebMomCat Sasha Sokolnikov


    1 8-oz package cream cheese, room temperature
    1 stick butter (or magarine), room temperature
    1 box confectioners sugar (powdered sugar)
    2 tsp good vanilla 1 C nuts (pecans, walnuts--optional)

    Take the cream cheese and butter, which should be very soft and at room temperature, and cream them together until they are smooth. Add the sugar, vanilla and nuts (if nuts are used). Mix until smooth and creamy. Frost the cooled carrot cake.

    Note: If you are out of powdered sugar, you can substitute 2 cups regular sugar. You will need to mix it a bit longer to make it smoother, to allow the regular sugar to dissolve into the cream cheese, is all.

    Decorating: You can also set aside a few spoonfuls of the frosting for decorating. Divide the set-aside portion in half. Using food coloring, color half of the set-aside frosting orange, color the other half green. Spoon each color into a small baggie and squeeze it down into a corner of the baggie. Snip off the tip of the baggie with scissors. You now have a decorator pastry bag. Frost the cooled cake with the remaining white frosting. Then using the colored frosting, squeeze a thick, fat line of orange onto the top of the white frosting, trying to make it look like a carrot, thick at one end, thinner at the other. Then take the green frosting and add that to the thick end of the orange frosting line. It should look like a carrot with creens on top of it. Put these all over the top the cake until you have use up all the frosting. If you have any frosting leftover, eat it.


    Clapshot

    Recipe courtesy of Julia


    450g (1 lb) potatoes
    450g (1 lb) Swede
    1 Onion, finely chopped
    1 tbsp chives, chopped
    Butter
    Milk
    Salt
    Pepper

    Peel the potatoes and swede. Cut both into the same size pieces. Place into a large saucepan with the onions. Add enough boiling water to cover and simmer gently until just soft. Drain off the cooking liquid. Mash thoroughly, adding chives and enough milk and butter to produce a light consistency. Season well with salt and pepper. Serve with cheese as meal or as an accompaniment with stews or fried meats.


    Clootie Dumpling (microwave)

    Recipe courtesy of Julia


    1/2 Pint Water
    1/4 teaspoon Baking Soda
    1/2 Pound Butter
    1 Cup Plain Flour
    1 Tablespoon Mixed Spice
    2 Eggs (well beaten)
    1 Tablespoon Cinnamon
    1/2 Pound Sultanas
    1/4 Pound Currents
    1/4 Pound Raisins
    1/4 Cup Dark Country Syrup (molasses & corn syrup mix)
    1/2 Cup Sugar

    Line a 3-pint microwave-safe bowl with clingwrap, overlapping sides. Place water, sugar, spices, butter and fruit in saucepan and boil for 1 minute. Add sifted flour and soda -- mix well. Add eggs and mix well. Pour mix into prepared (lined with clingwrap) bowl. Do not cover. Place in microwave on full power for nine (9) minutes. Allow to cool in bowl. When cool, turn out of bowl, remove clingwrap, and slice cake-style. May be served with sauce of choice -- recommended Clootie Dumpling Soft Custard Sauce recipe is below.


    Clootie Dumpling Soft Custard Sauce

    Recipe courtesy of Julia


    1 C Milk
    1 C Cream
    4 Egg Yolks
    1/4 t flour
    Vanilla Extract to Taste
    Cordial or liqueur (optional)

    Whip egg yolks with sugar and flour until mix is very light. Heat milk and cream in top of a double boiler. Add hot milk and cream to egg mix, slowly stirring, and return to top of double boiler. Cook until thick enough to cover back of a spoon. Then remove from heat and allow to cool, stirring from time to time. Flavor with any cordial or liqueur, if desired. Serve over Clootie Dumplings. May be kept in icebox for 2-3 days.

    Cock-A-Leekie Soup

    Recipe courtesy of Julia


    3 pound boiling chicken (remove giblets)
    3 slices streaky bacon
    1 pound flank beef
    2 pound leeks
    1 large onion
    1 teaspoon brown sugar
    5 oz Scotch Whisky
    2 cups light cream
    8 cups of water -- or -- 4 each of water & chicken broth
    3/4 cup pearl barley
    1/2 cup celery
    1/2 cup carrot, medium chopped
    4 cloves
    1 bay leaf
    1 teaspoon dried tarragon
    8-10 pre-soaked prunes
    Salt & Pepper to taste

    Mix whisky, tarragon and sugar in the water/broth mix to make a marinade. Chop bacon and place with chicken and beef in a large bowl. Pour the whisky marinade over. Leave to soak overnight. Place the chicken, etc. in large soup pot. Chop the leeks, (reserving one leek), onion, celery and carrot & add to pot. Add barley, salt and pepper. Bring to boil. Cover and simmer for 2 hours, removing any scum as required. Remove chicken & beef from pot, remove skin and bones. Cut up. Add the cream, prunes and the last chopped leek. Simmer for 10-20 minutes, then serve.


    Scottish Kosher Kugel

    Recipe courtesy of Sasha Sokolnikov aka Clan Chattan's WebMomCat

    Sasha's Kugel like her Jewish Babushka who married a Scotman used to make it.

    This recipe was brought to Scotland by my Russian-Jewish family. It is one of the most delicious things you will ever put in your mouth. Can be served hot or cold, as a side dish, as a dessert, as as a main dish. With a glass of milk, of course. And because like all Scottish Babushkas, I can't resist telling you more, as if I were in your kitchen babbling while you cook... and since I'm the WebMomCat and create all the webpages...

    A Brief History of Kugel for the Curious: Wondering what "Kugel" means? Kugel is Yiddish for "square." In this case, it refers to the square pan kugel is traditionally baked in. Somewhere along the line, everyone just began calling the actual food inside the pan the kugel. There are many kinds of kugel that have come about over the years... noodle kugel, potato, matzoh, bread, and such. But the name means "noodle kugel" by default, unless you specify otherwise. So if you tell someone you are making them a potato kugel, then they know what you're fixing, but if you say just "I made for ye a kugel!" the assumption is you made a noodle kugel. It is possible to make kugel in something other than a square dish, but I think it just doesn't taste as good. As Scots and Jews both recommend, stay with The Tradition.

    1 8-ounce package of egg noodles, cooked (225g)
    1/2 cup sour cream (125g)
    1/2 cup (4 ounces) softened cream cheese (110g)
    1/2 stick softened butter (50g)
    1 cup sugar (250g)
    3 eggs, beaten
    3 teaspoons vanilla
    1 teaspoon cinnamon (for cinnamon nuts, you can increase to 3 teaspoons cinnamon)

    Preheat oven to 350 F (190 C). Butter a 9-inch square baking dish. (If you are using a glass baking dish, decrease oven temperature to 325 F (175 C).

    Let butter and cream cheese come to room temperature so they are soft. Cook the egg noodles until done. Drain noodles and set aside.

    In a large mixing bowl, blend the softened cream cheese and sugar together until smooth (you will need to add each of the following ingredients one at a time to get the right consistency). Add the eggs, mix well. Add the softened butter, mix well. Add the sour cream, mix well. Add the vanilla and cinnamon, and yes, mix well. There should be no lumps, your mix should be smooth and a lovely brown and have a scent like paradise. Add your cooked, drained noodles to this mix.

    Stir gently until all the noodles are mixed evenly in the sauce. (I like to use a spatula to keep from cutting the noodles up). When everything is mixed together well, pour the contents into your buttered baking dish. Don't worry if it looks runny. It will "custardise" as it bakes. And sometimes the sauce will bubble over the edges a bit, so you might want to put a piece foil on the bottom of the oven to catch any drips.

    Cover the baking pan tightly with foil. Bake at 350 F (190 C) for 1 hour. While it bakes, your family will go crazy smelling it. When finished inform your drooling worshippers who've been hanging out anxiously at the stove that "It's Kugel!" and everyone eat some now, warm with milk. Store any leftover covered and refrigerated.

    Variations and Hints:
    -- Passover Version -- Use Passover Egg Noodles.
    -- Leftover or Stale Bread: Tear the bread up and use it instead of the noodles. It'll make the best bread pudding you ever had, although it'll really be Bread Kugel, not Bread Pudding.

    Eggs: If you're low on eggs, or just watching cholesterol (and why should you bother, when it's all dairy) you can use 2 eggs or even 1 egg, and it will still work and taste good. But your first time should be used all 3 the eggs, for reference.

    The Burning Question of Cinnamon: The cinnamon kooks in my family like me to use 3 teaspoons of cinnamon. I prefer one, but you can increase it if you like.

    Hint 1: Do not use substitutes. Don't use oleo or margarine instead of butter. Don't use lite cream cheese or lite sour cream (feh to both!) It just won't taste right.

    Hint 2: Use an electric mixer for the sauce. It's much less work that way.

    Health Info: My husband eats a lot of kugel. When we first married, he ate kugel every single day for the first six months. During that time, amazingly, his cholesterol went DOWN 40 points. I think the healthiness of the noodles had a lot to do with this because kugel is mostly Cholesterol In A Pan.

    Calorie Info: I haven't the foggiest, bubeleh, and since when should you worry anyway? Your kilt will still look great on you!


    Rumbled Thumps

    Recipe courtesy of Julia

    The name for this dish means "mixed together" -- rumbled and "bashed together" -- thumped. This is a meatless main course, but can also be served as a vegetable dish along with meat.

    1 pound potatoes
    1 pound white cabbage, spring cabbage, or kale
    1 medium onion or the white part of two leeks, finely chopped
    3 ounces butter
    A little single cream
    2 ounces mature cheddar cheese
    Chopped fresh chives
    Salt and pepper to taste

    Slice the potatoes thickly and boil in a little salted water. Once cooked, drain and mash. Slice the cabbage and boil gently in salted water -- do not over cook! Melt the butter in a heavy-bottomed pan. Cook the onions or leeks in the melted butter. Once soft right through, add the cooked potatoes and cabbage. Add a little cream, season to taste with salt and pepper, and beat together. Place the mixture in an oven-safe dish, cover with grated cheaddar cheese, and place under a hot grill or oven to brown. Garnish with fresh chives. Serves 4.


    Basic Scones by Joan

    Recipe provided by Julia


    2 Cup Flour
    1 Tablespoon Baking Powder
    1/2 Teaspoon Salt
    2 Tablespoon Sugar
    5 Tablespoon Butter
    1/4 Cup Shortening
    1/3 Cup Milk
    1 egg

    Preheat oven to 450. Sift together twice the flour, baking powder, salt and sugar. Using pastry blender, blend the butter and shortening into the sifted ingredients. Mix egg into milk. Make a "well" in center of ingredients. Stir in milk and egg mixture. Mix with fork to make a soft dough. Knead lightly on floured board. Break into two pieces. Flatten each out into 3/4-inch-thick circle. Cut into 8 pie-wedge shapes (like pizza), repeat on other circle. Preheat a cookie sheat in oven for 5 minutes. Bake at 450 for 10-15 minutes until lightly brown.


    Scones: Atwood Inn Breakfast Scones

    Recipe courtesy of Julia
    Voted to be Atwood Inn's guests favorite recipe


    2 cups flour
    1/2 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup buttermilk
    1/2 cup butter-flavored Crisco shortening
    1 egg
    1 teaspoon flavoring (vanilla, orange, or maple)
    1/2 cup nuts of choice (walnuts, pecans, or hazelnuts)
    1/2 cup fruit of choice (blueberry, cranberry, dates or raisins
    (if using only nuts or fruit alone should total one cup)

    The night before, mix dry ingredients together in a medium size bowl. The next morning, add buttermilk, Crisco, egg, flavoring, and nuts and/or fruit. Stir together, gently kneading to complete mixing ingredients. Shape into a large ball and flatten into a circle on a cookie sheet or baking stone. Score into 8 pieces with serrated knife. Bake at 400 degrees for 18 to 22 minutes until lightly browned and toothpick comes out clean. Serve warm with butter, honey, jam, or flavored cream cheese. Enjoy.


    Scotch Broth 1

    Recipe courtesy of Julia

    This is surely one of the world's greatest soups! Interchange the vegetables and meat at will, but do not leave barley off your list of ingredients. Scotch Broth has been called "the porridge of the evening" in so far as saying that it is good, rib-sticking stuff that can be a great meal on its own.


    1/4 lb pearl barley
    1/4lb dried peas
    1/2lb mutton or braising beef steak
    water
    2 tablespoons salt
    3 leeks
    3 carrots
    1 turnip (swede)
    1 small white cabbage or 5-6 leaves of kale
    1 onion
    1 oz parsley
    A little black pepper

    Before going to bed, soak the barley and dried peas in water overnight. It doesn't really matter what the temperature of the water is, but I prefer to set the barley and peas going in boiling water. The next day, place the beef in a saucepan, cover with cold water. Add the salt and bring to the boil. Simmer gently for about an hour. Whilst the meat is cooking, chop up the carrots and turnip into small cubes. Also chop the onion, leeks and cabbage (or kale) finely. Add the soaked barley and peas to the boiling mutton or beef, and then add the prepared vegetables, and allow the mixture to simmer for a further hour. If the level of the liquid should fall too low, add extra boiling water. Fifteen minutes before the end of the second hour, add the chopped fresh parsley together with a little freshly ground black pepper. The broth can be served straight away, but tastes even better upon re-heating the next day, so never make small quantities of Scotch broth -- always plan on two days worth. It is said that in some households the broth pot is constantly on the stove and is merely added to as required. Personally, I prefer my broth during the winter months only, but that is perhaps just a modern taste.


    Scotch Broth 2

    Recipe courtesy of Julia


    3 pounds of Lamb or Lamb/Beef mix
    8 Cups water
    4 Beef Boullion Cubes
    1/2 cup pearl barley
    2 Tablespoons butter
    2 Medium Carrots, diced
    1 Medium Turnip, diced
    2 Celery Ribs, diced
    1 Medium Onion, diced
    2 Garlic Cloves, crushed

    Cover meat with water and bring to boil. Add barley, then simmer about 1-1/2 hours. Add water as required, skim as necessary. Remove and bone the meat, cutting into bite-size pieces. Return meat to broth. In a skillet, melt the butter and lightly brown the diced carrots, turnip, celery, onion and garlic (about 10 minutes). Add to soup. Simmer until all veggies are done (20 minutes +/-). Adjust salt, pepper and seasoning.


    Scottish Shortbread

    Recipe courtesy of Julia


    4 ounces sugar
    8 ounces butter
    8 ounces flour
    4 ounces rice flour

    Preheat oven to 375. Cream butter and sugar together until fluffy. Gradually work in flour. Dough should be smooth not sticky. Form the dough into a ball and press out into a circle about 3/4 inch thick on a baking sheet lined with parchment paper. Crimp the edge like a pie crust. Prick the surface all over with a fork. Chill the dough on the baking sheet for 30 minutes in refrigerator. Place the baking sheet in the preheated oven and bake for 15 minutes. Then reduce temperature to 350 and bake for another 15-20 min. Watch to make sure it doesn't get too brown. It should be light golden color all over. Remove from oven and score into wedges. Sprinkle with granulated sugar. After about 10-15 minutes, transfer to cooling rack.


    Home | News | Paw Prints Newsletter | About Us | Join Clan Chattan USA
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    Clan Chattan of the United States is a non-profit corporation
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    Website © 2007 Clan Chattan/USA
    Website sponsored, designed and maintained by WebMomCat Sasha Sokolnikov
    Last Update 9 September 2007