In celebration of the new Outlander television show, Dining With presents a progressive dinner inspired by the clandestine, perilous, love-fueled and time-traveling adventures of the series’ dynamic paramours, Jamie and Claire. Infused with passionate flavors, soothing comfort and the deep richness of sharing a meal with someone you love, this particular menu is created not from the rations of 1940s Scotland, but rather is brought to life by a contemporary reimagining of traditional Scottish cuisine, much like the modern translation of Jamie and Claire’s epic tale from page to screen. Use it to inspire your own Outlander feast or viewing party.
FIRST COURSE: Purple Potato Crème Fraîche Salmon Bites
Setting: A candle-lit corner table in Castle Leoch
2 pounds purple fingerling potatoes, scrubbed
Grated zest of 1 lime
Juice of 1/2 lime
Pinches kosher salt
1 1/2 – 2 teaspoon mild honey, to taste
2 tablespoons minced chives, plus additional for garnish
8 tablespoons extra-virgin olive oil
8 ounces sliced smoked salmon (Scottish or Gaspe)
In a kettle, cover potatoes with cold water. Bring to a boil, cover, turn off flame and allow to sit about 45 minutes to one hour until tender. Drain and allow to cool.
In a small bowl, whisk crème fraîche, lime juice and zest, salt, honey, and chives. Slowly add olive oil, blending until emulsified. Taste and adjust seasoning.
To assemble, halve each potato and spread a bit of the dressing on top. Take a thin slice of salmon, cut it in half, twirl into a small roll and set atop the potato. Drizzle a bit of dressing on top and garnish with chives. Repeat for each potato.
SECOND COURSE: Herring with Drambuie Butter
Setting: Gathered ‘round the family table with Janet and Ian in Lallybroch
Salt and pepper
Two boneless herrings per person
4 ounces unsalted butter (one stick)
2 teaspoons lemon juice
1 tablespoon finely chopped parsley
3 tablespoons Drambuie liqueur
To make the Drambuie butter, soften the butter, but don’t melt it. Beat in the other ingredients and then roll out into a cylinder shape with a diameter of about one inch. Wrap in waxed paper and leave in the refrigerator to harden.
Sprinkle herring with salt and pepper and toss them in a plastic bag with plenty of oatmeal to coat. Fry in preferred cooking oil—skin side upwards first—until lightly brown, turn and cook the other side. It should take five to seven minutes. Drain the fish on paper towels, then plate and place two slices of butter on each fish immediately before serving. Serve garnished with lemon and parsley. Any leftover butter can be put on a tray and frozen and stored in small freezer bags for up to a week.
DESSERT: Apple and Blueberry Pie
Setting: Huddled over a hot toddy, in Saint Anne de Beaupre’s monastery in France
1 old-fashioned sweet shortcrust pastry recipe
½ cup golden caster sugar, plus extra for sprinkling
2 large Bramley apples, cored, peeled and each cut into 16 wedges
4 Cox apples, cored, peeled and each cut into 8 wedges
1 heaped tablespoon chopped stem ginger in syrup
¾ cup blackberries
1 large free-range egg, beaten
½ teaspoon ground cinnamon
First, make your pastry dough, wrap it in plastic wrap, and rest it in the fridge for at least half an hour. Then preheat the oven to 350°F. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, stem ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.
Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half, and, using a floured rolling pin, roll one of the pieces out until it’s just under ¼-inch thick. Butter a shallow pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife.
Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and cinnamon, and make a couple of slashes in the top of the pastry.
Place the pie on a baking tray and put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.
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