Blog posts

Preparing the Cherry Bounce

Preparing the Cherry Bounce

A Breath of Snow and Ashes

“Have you been drinking it?”  She eyed him narrowly, but his lips appeared to be their usual color.

Of course not.  He leaned over and kissed her, to prove it.  “Surely ye dinna think a Scotsman like Ronnie would deal wi’ disappointment by drinking Cherry Bounce?  When there’s decent whisky to hand?”

Diana Gabaldon, A Breath of Snow and Ashes (Chapter 6 – Ambush)

It’s time to strain the Bounce!  Are you excited?  Many of you have checked in with me in the last couple of months with your tasting notes.  Some added a little sugar, and at least one of you added A LOT.  (Can’t wait to hear how that turns out!)

You may remember that I made 2 batches.  The glass on the left contains the final product of the first, hoochier of the two:  Alberta Rye and a jar of sour cherries in light syrup.  The one on the right is made from Grant’s Whisky, fresh sweet cherries, and the zest of a lemon to add a little sour.

Neither of mine are cough syrup.  I’ve mentioned before that George Washington was known for his love of an extra-sweet Cherry Bounce, but I have to say that I’m pretty certain I prefer my version.  The cherry flavour is pronounced and sweetness fills the mouth, but the lingering flavour is that of the base…the booze…whatever it may be.

Both are very similar in colour – a deep, rich red – but the little bit of extra money spent on the Grant’s whisky was worth it.  It’s much smoother, and a little bit sweeter, than it’s rye counterpart. (I used exactly the same amount of sugar, but the cherries were different.)

Roger doesn’t know what he’s missing.

Annika Åstradsson
photo by Annika Åstradsson, Outlander & OK fan

Most of you have also been very positive about the results, which always makes me feel a little relieved.  After all, no matter how hoochy your hooch was, you spent money on it.  Waste isn’t looked upon kindly in my Outlander Kitchen.  In fact, it makes me itch.

But now that we know, next year, for me at least, will hold no hesitation.  I will go forth, buy a bottle of Grant’s (or maybe even one better), a pound of fresh cherries, and infuse to my heart’s delight.  Heck, I may even add a little more sugar right at the start.


As a short aside, I should tell you that I realized very soon into our experiment that mashing the cherries was an unnecessary, very messy step and also a mistake.  Not a big one, but one that added extra sediment to the mixture.

Sediment that we now have to strain.  Oh well, live and learn, right? (And we would have had to strain it anyway, it just takes a little longer to drip through when there’s more pulp in the basket.)

To strain your Bounce, you’ll need a metal strainer and either a few layers of cheesecloth, a very clean linen tea towel that you don’t mind permanently staining, or a basket type coffee filter.

Pour the liquid through the lined strainer, keeping as many of the solids as you can in the original container.  Pour the strained Bounce into a clear glass container with a lid and store it in a cool dark place when you’re not drinking it.

I picked all of the stones out of the strained cherries and threw the fruit in the freezer.  I just can’t resist the idea of a little Cherry Bounce ice-cream for Valentines…you?


Which brings us to the communal Hogmanay sharing of the Bounce that we dreamed up so many months ago…I’ve been thinking about it, and what the best way is for us to gather together or multiple time zones.

I think we should throw a virtual party with everyone sharing pictures of them enjoying a wee dram or two.  I took this quick pic on my web-cam as an example, but you can do whatever you want…the more the merrier!  Group shots would be fantastic…or set up your glasses of Bounce and photograph those if you’re a little shy!

Share them on your favourite social media outlet.  OK has strong and growing communities on Facebook, Twitter, and, most recently, Google+ — share your photos on one of those platforms, or if you prefer, email it to me at outlanderkitchen (at) — we’ll put faces to names, toast each other with a Slàinté! or two, and if things get really out of hand, who knows?  Maybe someone will pull out the pipes and we can all join in a rendition of Auld Lang Syne.

Post your photos anytime between Monday, December 31 and Wednesday, January 2. (*Note that if you want the 3rd entry in the contest below, your picture must be posted on or before 6pm, PST (GMT-8), Tuesday, January 1st, 2013.)


Which brings us to the giveaway part of the post!  We can’t have December go by here in Outlander Kitchen without acknowledging the holidays.  And while my chef’s temperament leans more towards Festivus on some days, (there’s a lot of emotional angst this time of year — I think feats of strength could help all of us work off some of that extra energy), I do enjoy giving a really good gift.

I had a few things signed by Herself in October.  The last one left is maybe even bigger than the signed OK apron.  That’s right – you guessed it – up for grabs is an Anniversary Edition of Outlander, signed by Diana Gabaldon.



  1. Mary Lou
    December 17, 2012 at 7:23 am

    Oh now I am sorry I did not make any. But there is a slight chance I may have some home grown organic cherries from my young trees. Some of them will be in the 6-7 year old bracket this coming season and I may have a small harvest. I have only been getting a handfull here and there. But surely I can get a pound between them all. Then I will make a batch. I am so impatient waiting for an infant mini orchard to start producing. See more influence of Claire. stocking my larder. Now where am I going to plant those grape vines. LOL

    • Patty Loftus
      December 21, 2012 at 11:23 am

      I would really enjoy wild game and Buffalo recipes. Claire would have utilized the whole animal she killed, right. My husband drew a buffalo tag this year so I figure I better start planning on how to prepare it.

  2. Ms. Aaron Brown
    December 17, 2012 at 7:39 am

    I looked at mine last week!! I was thinking about New Years and how well it will go with black eyed peas!!

  3. Ms. Aaron Brown
    December 17, 2012 at 7:43 am

    ohh, forgot my recipe… I was just reading the part in TFC where Roger, Claire, Jamie and Wylie are in the barn with the crumb cake—it made my mouth water!!!

  4. Rosemary Hopkins
    December 17, 2012 at 8:23 am

    I suggest sausage rolls. I had them in Edinburgh, and they are mentioned in Breath of Snow and Ashes. Rosemary

  5. Aly Fields
    December 17, 2012 at 8:35 am

    I would love a good recipe to cook a juicy mouth watering standing-rib roast and a different side dish. No green bean casserole this year for me.

  6. Michelle Bennetts Heumann
    December 17, 2012 at 8:58 am

    The thing that struck me about Jocasta’s wedding was that everyone did quite a lot of drinking, and there wasn’t much mention of the food. Perhaps a recipe for rum punch would be appropriate? 🙂

  7. Mana
    December 17, 2012 at 9:04 am

    This kind of makes me sad that I can’t drink anymore lol cherries are my favourite thing ever when it comes to fruits…or even food in general. I would rather enjoy a recipe of the cookies Claire and Jem were making in A Breath of Snow and Ashes right before they had to shave off all Jem’s beautiful hair.

  8. Marlen Toch-Marquardt
    December 17, 2012 at 9:17 am

    Can’t wait to see the bounce photos 🙂

    I would really love to see your interpretation of the bread loafs filled with Claire’s homemade goat cheese and tomatoes (maybe going along with some home made cider 🙂 ) which Brianna and Jamie had for lunch on their first hunting trip in DOA. I am thinking about making those myself already since I first read the book, but never got around making the cheese 🙂

    Keep up the good work, I really enjoyed following your blogs this year 🙂

  9. Jeanne
    December 17, 2012 at 9:59 am

    Unfortunately, I joined the O.K. after you started the Cherry Bounce, however, my outlandish friends and I will be making ours in February for our gathering in Fergus this August. My cherries are frozen but I hope they still work.

    Peace to all of our Children.

  10. Denise Twist
    December 17, 2012 at 10:44 am

    I’ll be posting a Cherry Bounce photo – I test tasted it in early November with a fellow Outlander friend and we added a wee bit of sugar and declared it practically perfect!

    As for a recipe – Didn’t Fiona make Cocoa at some point? Perhaps you could do an adult version with peppermint schnapps? Or what about the the thick stew that was practically the only thing Claire could make? Or the World’s End oysters? Mmmmm. Glad I just had a hearty breakfast or I would be starving just thinking about all these choices!

  11. Debbie McLean
    December 17, 2012 at 10:49 am

    The recipe for bounce would be great! I’d also like to know how they made the ever present breakfast fare oatmeal. I have a great recipe of my own for steel cut oats, but would really like the recipe for the historical porridge!

    • Theresa
      December 17, 2012 at 10:58 am

      I think you need to check out the Recipe Index, Debbie! The link is at the top of every page on — the Cherry Bounce recipe is on the site, as are at least 2 porridge recipes. 🙂

  12. susan
    December 17, 2012 at 10:56 am

    Hmm.. I would like to try oatcakes. But the pidgeon pie might be good. It could be made with chicken instead. Syllabub sounded interesting too.

    • Theresa
      December 17, 2012 at 10:59 am

      Susan — check out the OK Recipe Index — oatcakes have been made. They’re delicious! 🙂

  13. Kristina Klis
    December 17, 2012 at 3:39 pm

    Lizzy’s Beer from a Breath of Snow and Ashes.

    • Theresa
      December 17, 2012 at 6:48 pm

      I am in LOVE with that idea. 🙂

  14. Robin D
    December 17, 2012 at 5:16 pm

    Having trouble coming up with an original request but I do so love sausage rolls. I would love the recipe.

  15. outlanderherbal
    December 17, 2012 at 5:50 pm

    Wonderful post! I can’t wait to strain my Cherry bounce and strike a pose! Do you have a recipe for Brose or Gooseberry tart, both of those make me think of Lallybroch. Look forward to more OK recipes in 2013, you are such an inspiration!

  16. Nancy Z
    December 17, 2012 at 6:35 pm

    Scotch Eggs. If only I understood how to make them.

    • Theresa
      December 17, 2012 at 6:47 pm

      What can I help you with, Nancy? Have you tried my recipe here on OK?

  17. Kelly
    December 17, 2012 at 9:12 pm

    What about the molasses candy? I started reading here earlier this year, but don’t remember if I saw it in the archives. More cheee, jam or bread, yum! I would like a cookie recipe, too- although I’m not sure how many would exist from that time. Maybe a Brianna recipe from when she and the family return to current time (er, for them, at least)?

    • Theresa
      December 17, 2012 at 9:44 pm

      Great to have you back, Kelly! Molasses Candy is done! And there are a couple of cookie recipes, aka biscuits in the UK…Fiona’s Ginger-Nut Biscuits, as well as Mrs. Grahams Chocolate Biscuits.

      You’ll find all 3 recipes in the Recipe Index at the top of any page

  18. Bridget
    December 17, 2012 at 9:33 pm

    I honestly can’t think of an original recipe or really ever even took much notice of the food in the books, because I really can’t cook but following your recipe’s makes me a rock star in my family, except for Brianna’s Bridies (which totally rock, Thank ye). Since I found Outlander Kitchen I have been paying more attention to the food but seriously don’t think I am qualified to attempt any food creations….at all lol. So until I get a copy of your big beautiful scrumptious cookbook(fingers crossed) I will be stalking OK and making my family’s tummies happy and leave all the amazing creations up to you 🙂

    • Theresa
      December 18, 2012 at 11:51 pm

      I know for a fact that you can cook several recipes from this blog, Bridget! I’ve seen the evidence in pictures. 😉

  19. Elaine Bondra
    December 17, 2012 at 10:49 pm

    I discovered you too late to try the Cherry Bounce but I’m planning to try it next Summer. Please excuse my ignorance, but what is Grant’s? I would love to see a recipé for bread pudding. Aren’t the raisins or currents soaked in booze? If not, I think they should be!

  20. KRhodig
    December 18, 2012 at 10:14 am

    How about another fish recipe or 2…..Jamie goes fishing with Willie when he visits the Ridge and they fish for trout, and didnt they eat the fish that Jamie fought the bear with?

    • Theresa
      December 18, 2012 at 11:48 pm

      Cornmeal crusted trout over an open fire…you’re right, Katie, it’s time for more fish!

  21. Alyson
    December 18, 2012 at 12:46 pm

    This is probably too simple to consider, but I always liked the passage in Drums of Autumn where Roger steals some biscuits and honey from the kitchen of the Big House and shares them with Jamie and Jemmy. I’ll bet the biscuits tasted a lot better than the Bisquick kind I’m used to. I would much rather make some Outlander-style biscuits and drizzle some local honey on them, and I’ll bet if anyone can come up with a cool recipe for them, you can!

    I’m going to use up some bad whiskey in the house on the Cherry Bounce Experiment this coming June.

    Can I still join the party if I’ve only got wine? Cheers!

    • Theresa
      December 18, 2012 at 11:45 pm

      Too simple? Never! The perfect biscuit is a wonderful idea. Yum.

  22. Hannah S.
    December 19, 2012 at 3:24 pm

    I would like to see an eel pie. I wonder what that would taste like every time I read it. “The eels don’t like smoke.”
    It sounds just exotic enough to be yummy!

  23. Diane
    December 19, 2012 at 3:58 pm

    I didn’t make Cherry Bounce (yet), but I did join the Google + group. I’d love to see you experiment with some of the food the Native Americans eat and share with the Frasers. It’s something totally different, I know, but could be amazing.

    P.S. I did make some raspberry liqueur for holiday gifts – vodka, raspberries from the garden, and sugar. I saved the boozy berries and am planning to toss them in a batch of homemade vanilla ice cream. I recently tried some boozy cherries from a friend’s cherry bourbon experiment. We used them for chocolate fondue and they were to die for!

    • Elaine Bondra
      December 20, 2012 at 7:44 am

      Oh wow! I wish I could be there when those boozy raspberries hit the vanilla ice cream. I’m definitely going to try that one too.

  24. Kelly
    December 20, 2012 at 11:27 am

    I wonder how different scones and cream were back then..from An Echo in the Bone..Jamie ladaed up cream on his scone.

  25. Gisela
    December 21, 2012 at 7:34 am

    Id say any fish recipe (since the only one I use is making my family tired of eating it over and over, lol). Didnt somebody in one of the books cooked a fish that was sort of wrapped in mud? Am I crazy or did I really read that? Happy Holidays! And keep up the good work! Hopefully we will have your book in our hands! Slainte!

  26. Lynn Meyer
    December 21, 2012 at 7:39 am

    Since the men of Fraser’s Ridge do a lot of hunting and fishing, I would like to see some wild game and fish recipes. My husband does a lot of fishing and a wee bit of hunting. He has his favorite recipes, but it is always nice to change things up a bit.

    • Theresa
      December 21, 2012 at 11:26 am

      Great suggestion, Lynn!

  27. Linda Shea
    December 21, 2012 at 7:43 am

    I’d love a good scone recipe – I haven’t made them in years because I’m one lousy cook….but in my defense, I can follow a recipe well 🙂 And I would just love an autographed copy of Outlander as my copy is getting pretty ratty from so many re-readings!

  28. Kris Holtan
    December 21, 2012 at 7:44 am

    Merry Christmas.. I would like reciped for Cock-a-Leekie Soup, please 😉

  29. Danielle Mattern
    December 21, 2012 at 7:52 am

    I like the idea of a recipe for wedding rum punch!

    • Theresa
      December 21, 2012 at 11:21 am

      And I like it too! 🙂

  30. susan yale
    December 21, 2012 at 8:08 am

    Honey and biscuits. mine always turn out like lead. or even some of Claire’s home remedies for illnesses and such.

    • Theresa
      December 21, 2012 at 8:50 am

      That’s 2 votes for biscuits!

  31. scandiababe
    December 21, 2012 at 8:19 am

    I’d like to see some variations of Brianna’s bridies. Different ingredients & dough. I’d especially like to see a store bought version. Ready made dough for example cause I suck at making dough!!!!

  32. April
    December 21, 2012 at 8:51 am

    Please some hunting recipes! I’d love to see some of the manly recipes that Jamie knows 🙂

  33. Debbie Peterson
    December 21, 2012 at 9:26 am

    I think biscuits would be fabulous, I too am stuck in the bisquick rut, my husband loves them I hate them but I haven’t an alternative as of yet.
    I’m excited to get my bounce strained, if you would also like to share recipes for what to make with the boozie cherries that would be great. I would hate for them to go to waste.

  34. Maria Gordon
    December 21, 2012 at 12:10 pm

    Biscuits, or goat cheese. Although I’ve always been curious about the soused hog’s face in Voyager, I don’t really think I want the recipe. 🙂

  35. Debbie
    December 21, 2012 at 4:02 pm

    I am waiting until Hogmanny to crack mine open, I can’t post photo’s my son lost the little memory thingy and lastly, so far my Cherry Bounce is a rich deep red, I used congnac for mine

  36. Annika
    December 22, 2012 at 1:12 pm


    And once again thank you for your wonderful blog and recipe index. And THANK YOU for using my photo in your blog! I’m so proud you considered it good enough! Now, about your request for an idea… the book I’ve been re-reading the most is “Outlander” and (I blush) the scene is the first night of their marriage… So, do you think you could re-create the food Jamie went down to get after… ye ken:-) I’m dead curious about what you would make, and sometimes that part of the book has made me fantasize more than the actual reason for their hunger… Priorities, right? About the photo, well, do you think the one I submitted is ok, or should I try for another one? I don’t have any good background indoors so if the one outside is good enough… If you insist I’ll try for one indoors.


  37. denizb33
    December 22, 2012 at 3:51 pm

    The bounce looks amazing! I didn’t have the nerve to make some myself, but hope to try next year!

  38. Shelley
    December 24, 2012 at 9:26 pm

    Mrs. Fitz always had something good cooking and was always ready to feed any hungry person that came around. Those biscuits drizzled with honey that Roger and Jem enjoyed so much would be nice. My biscuit are kind of boring.

  39. Bri
    December 26, 2012 at 5:57 pm

    Now that we’re home after the crazy holiday travel, we’ll be straining the Cherry Bounce and prepping for the big celebration! We’ve already tried it a few times (and I love it!), so I know it’s going to be a hit 🙂
    I am going to try to re-read the whole series between now and May (when I go to Scotland *squeeeeeeeeee!!*) and I’ll definitely take notes on recipes that I would love to see from OK.

  40. Suzanne Grecke
    December 27, 2012 at 4:22 am

    My Bounce is being strained today. Part is being gifted to my neighbor, part is staying home with me. 🙂 the color is amazing! I would love a recipe for the strained cherries. I skipped the mashing so I am thinking of drying them and adding them to chocolate…maybe to share at Valentine time…if they make it that long…after all, that is two months away! Happy 2013 all!

  41. bullrem
    December 27, 2012 at 7:20 pm

    My friend and I started ours in September. I live in Arkansas we did all the discussion etc by phone. On my visit to her in Atlanta we started our Bounce. She had started one a month before I arrived with Johnnie Walker and it was much too strong for my taste. The one we started together was with a cheaper and milder America Whisky (sorry)… It was pretty good when I left after a couple weeks. My friend says they are both good, but she prefers the J Walker. It also has less sugar. I wanted mine sweeter – I added a wee bit more sugar – not too sweet. . I do not go back to Atlanta for another month, so I will miss the contest with the photo and all. But it is always good fun doing your recipes. Thanks and Happy New Year. Helen in Ark.

  42. bullrem
    December 27, 2012 at 7:40 pm

    When the Frasers’ were in the Caribbean they had to have had run cake. I would love to have a good recipe for that. A friend gave me one, but it was soggy with rum. I want one with all the rum favor, but not that wet. How about a recipe for Rum cake with the brown sugar, nuts and rum like the Tortuga Rum cakes we purchased years ago on the island. Helen in Ark.

    • Tracy
      January 2, 2013 at 10:04 am

      I have a great, easy rum cake recipe!

      1 yellow cake mix
      4 eggs
      1/2 cup water… 1/2 cup dark/gold rum
      1/4 cup oil

      Bake in a bunt pan for the prescribed box instructions-

      Let cool. Mix 1 stick of butter, 1 cup sugar, 1/2 cup water… Bring to a boil for 1 min. Turn off heat, add 3/4 cup dark/gold rum.

      Spoon liquid over rum cake. It will absorb, but typically only the bottom of the cake will be “soggy”… Actually is a nice moist cake, without being too soggy- verra rummy!!!

    • Tracy
      January 2, 2013 at 10:06 am

      I forgot!!! Add walnuts or pecans to the bottom of the bunt pan before you pour in the cake batter!!

  43. shannon austin
    December 28, 2012 at 10:51 am

    Hello! I am a HUGE fan of these books, can’t wait for the next one! I don’t have a particular recipe in mind, but coming from a family of hunters I would like to see venison recipes.

    • Shannon Pike
      January 1, 2013 at 1:01 pm

      Hi Shannon, I also am married to a hunter and will tell you that the rub/marinade for the wedding roast that Theresa posted is absolutely delicious on a venison roast or for chops. And it makes for a fabulous gravy. I use a little mushroom stock in the gravy too. 🙂

  44. Charm Hattersley
    December 28, 2012 at 12:00 pm

    I would love the recipe for apple scones, that Mrs. Bug makes when the ladies of the Ridge get together for the quilt making at the end of The Fiery Cross. They sound as if they would be delicious with cream in the summer time!

  45. Victoria
    December 28, 2012 at 12:41 pm

    Would love some fish recipes! I don’t eat mammals (they’re family!) but do enjoy fish on occasion. Might the Scots have a recipe for cod on the off-chance?

    Have been saving the second half of my cherry bounce for Jan 24th when it has reached the 6 months mark. I shared half with colleagues at 3 months and promised them a tasting at 6. Not sure I can get a photo in before then, but will try.

  46. sattvahealthlior
    December 28, 2012 at 2:22 pm

    IDK if i commented yet…but I would love to see more of the unique and creative recipes you came up with for some of the side characters (and main characters too). I loved the creativity that went into bonnet’s balls and mr. willoughby’s recipe. more of that would be great!

  47. Charlotte
    December 28, 2012 at 5:02 pm

    I would love the recipe for any kind of soup !!!

  48. Susanne
    December 29, 2012 at 10:08 am

    Oh, I’d love those honey-dripping bisquits, too. But my favourite might be the Oyster Stew from Mowbray’s (Voyager), that sounds delicious!

  49. Karin Thomas
    December 30, 2012 at 10:39 am

    I am wildly excited about how my version of Cherry Bounce came out! It is quite delectible – however I did not use whisky, I used vodka, since that was the only hooch I had hanging around, and in reading more about the Bounce, I saw that the raw, early spirits they generally used were pretty close to grain alcohol, which is nasty stuff, so I used the vodka. Anyway, we sampled it last night, and it was delicious! Then, we got creative. We received a bottle of Chocolate Espresso martini mix for Christmas, and when the Bounce was shaken with crushed ice and the chocolate mix – we discovered Chocolate Espresso Cherry Bouncing Mudslides! And were they DELICOUS!! I am also planning to mix the Bounce with some sparkling water for a lighter drink, sort of a Bouncing Cherry Fizz! As for the recipe I’d like to see in OK, I’ve always been interested in Jamie’s parritch, I’m sure it’s vastly different than our oatmeal, even good Scottish oatmeal. And the foods Jamie and Claire ate when they were traveling – the breads, cheeses and beer, aways strike me as simple and satisfying. Happiest of New Years to you!

  50. Daleana Lamont Taylor
    January 1, 2013 at 12:33 pm

    Claire’s molasses cookies! I love the chapter in ABoSAS where she is making them…

  51. Kim Stringfellow Long
    January 1, 2013 at 12:37 pm

    Oh the honey biscuits would be fabulous! But I love seeing all the wonderful recipes you post! 🙂

  52. cavelizard
    January 1, 2013 at 12:37 pm

    Has Claire’s PB&J been requested or posted? The one she carried with her back through the stones to Jamie? If not, surely there’s a recipe for a rustic PB&J that will tickle our fancy, even if the one Claire made was most likely Wonder Bread, Welch’s Grape and Jif. ♥

  53. Amanda Bakay
    January 1, 2013 at 12:38 pm

    Ok, I’m doing the Cherry Bounce next year for sure! I received a shortbread pan for Christmas and would love an Outlander themed shortbread recipe in the new year.

    Keep up the amazing work!

  54. maerakoz
    January 1, 2013 at 12:49 pm

    I would love to see a recipe for hard tack. All sailors then knew it and I’ m sure Roger had it while on ship.

  55. Jacque Watkins
    January 1, 2013 at 12:51 pm

    white chocolate raspberry scones..or any flavor

    • Theresa
      January 1, 2013 at 1:24 pm

      I don’t remember seeing those in the Outlander series, Jacque.

  56. Trisha
    January 1, 2013 at 12:51 pm

    Shelley completely hit the nail on the head. The biscuits!! I would love to see that. And try it.

  57. Megan Johnston-Trans
    January 1, 2013 at 12:51 pm

    The Honey Drizzled Bisquit Recipe would be amazing!

  58. Sharon
    January 1, 2013 at 12:54 pm

    Sorry I didn’t make the cherry bounce! Last year I made a cranberry infused vodka for Christmas. It was good, but needed some sugar! I will have to try the cherry bounce for next year. Would love to have more fish recipes! I had some great fish on my visit to Scotland.

  59. Elaine Boyle
    January 1, 2013 at 12:59 pm

    My son gave me a wonderful bottle of whiskey flavored with honey for Christmas, so I’ll be looking for something to make with that!

  60. Tanya nareau
    January 1, 2013 at 1:00 pm

    well….right about now i would love to have the recipe for the cherry bounce….a wee dram might be awesome at this moment (taking down christmas decorations!) thanks for all your posts OK….I ALWAYS LOOK FORWARD TO THEM.

  61. Victoria Snelling
    January 1, 2013 at 1:14 pm

    I’d love to see a recipe for neeps and tatties!

  62. Stefanie
    January 1, 2013 at 1:16 pm

    I would love to see some more breakfast recipes! I love a yummy historical breakfast 😀

  63. Pamela McMahan
    January 1, 2013 at 1:20 pm

    Some friendlier version of pigeon and truffles….but not with pigeon!

  64. Misty Page
    January 1, 2013 at 1:22 pm

    I’d love to see a recipe for the pigeon stuffed pastries Jamie and Claire enjoyed so much! Claire mentioned how delicious they were!

  65. Shari
    January 1, 2013 at 1:29 pm

    Didn’t make the bounce since no one in this house drinks and I’m trying to think of a recipe you haven’t done yet….have you done Claire’s bangers and mash? Am I imagining that she made that? I just like easy recipes I can feed me family for dinner!

  66. Carla Oliver Radhouani (aka Lady Oliver)
    January 1, 2013 at 1:33 pm

    The recipe I would like to see in 2013 is a Salmagundi, just because I have no idea what it is or what it looks like 🙂

  67. Suzanne Torrey
    January 1, 2013 at 1:39 pm

    Some creative recipes that incorporate rolled oats. We have enough oatmeal in our house to last for years ( my daughter seemed to have had a massive supply that she turned over to me- and I can’t eat it as cereal due to being lactose intolerant). Van you recommend other uses, please?

  68. Debbie Galloway
    January 1, 2013 at 1:56 pm

    Everyone has wonderful ideas for what they would like to see more of in the way of recipes this coming year. All I can say is YES to all of them! As for me, I really need to practice making the dough, because like someone else mentioned, I suck at it. Would love to make some nice fluffy biscuits to enjoy with a bit of butter and honey. Mrs. Bugg’s recipe in hand to create those mouthwatering delights would be very lovely!

  69. Gwen in WY
    January 1, 2013 at 2:33 pm

    It seems like Claire and Jamie are forever ducking into pubs throughout all the books, I would love to see some traditional “pub food” of those times!

  70. Kim Lamping
    January 1, 2013 at 2:35 pm

    The Oatmeal Cakes & The Biscuits.

  71. Kara Valentine
    January 1, 2013 at 2:35 pm

    Cock-a-leekie soup! It’s soup season.

  72. Jeanie Oliver
    January 1, 2013 at 2:56 pm

    I would like squirrel stew or hare pie. Growing up, my father taught me to hunt squirrels and rabbits, clean them, and my mom made squirrel stew, squirrel and dumplings, and fried rabbit…living off the land!

  73. Alylene Fields
    January 1, 2013 at 3:09 pm

    I would love a recipe for pork chops, something that would be tender and juicy and tender, something that would make even that old white sow taste good.

  74. Lisa (Book Blab)
    January 1, 2013 at 4:27 pm

    I would love any bread recipe that Claire would have made. LOVE. Thanks for the giveaway!!

  75. maile
    January 1, 2013 at 4:43 pm

    Would love to hear what they made with some of those piglets from the White Sow. Any good ham recipes?

  76. Stephanie Hill Wilson
    January 1, 2013 at 4:51 pm

    Barbecue sauce from Fiery Cross. I’m new to the site, do I don’t know if you’ve done that one yet.

  77. Janice Hall
    January 1, 2013 at 5:58 pm

    How about a moose stew with biscuits?

    • Theresa
      January 1, 2013 at 8:09 pm

      Just have to find myself a moose! 🙂

  78. kingjata
    January 1, 2013 at 6:43 pm

    Corn doggers. Claire talks about eating them when they travel. I thought it would be fun to make when we go camping!

  79. Tracy Leonard
    January 1, 2013 at 7:22 pm

    I always thought it would interesting to have a slice of Young Ian’s squash pie! I think a little sugar would have helped. We all know it is hard to get your veggies in the middle of winter, snowed in, in a cabin…

  80. Anne Nichols
    January 1, 2013 at 7:41 pm

    I would love to hear a deeper explanation of “Beef tea” – If I recall correctly, Marsali recommended it to Jamie after his snake bite…

  81. Loraine Hanscom
    January 1, 2013 at 7:59 pm

    I would like the recipe for oat cakes!!

Comments are closed.