Much like Jerry MacKenzie, you’re headed into the unknown alone. But you’re not flying covert ops over the English Channel…instead, you’ve closed the door to the TV room, dimmed the lights and have a pile of tissues standing by for the happy weep fest that is about to begin as the STARZ Outlander premiere finally gets underway…or is that just me?
Actually, I know it’s not just me. I’ve spoken to more than one #Outlander fan whose plan is to watch the premiere alone, away from distractions and possible snide comments from spouses and children.
Welcome to the 4th of Outlander Kitchen’s STARZ Outlander Premiere Party Menus. To recap, we’ve had 3 menus so far this week, and there’s one more to show you tomorrow. Here’s a list of the menus in the order they appear:
First up on today’s Flying Solo menu is your choice of whisky cocktails. Who said you can’t drink alone? I’ve chosen two of my favourites: Laoghaire’s Whisky Sour – a sweet, yet tart combination of whisky, lemon and sugar. Your other choice is…
Jamie’s Rusty Nail – a blend of whisky and Drambuie, which is a sweet, lightly spiced whisky liqueur.
Both of these cocktails are generally made with a blended whisky, but you’ll see if you follow the links that I made both of them with single malts at the time, because, quite simply, that’s what we had in the cabinet. If you’re buying whisky specifically for the premiere, there is no need to go crazy. A mid-priced blended Scotch will do just fine.
The rest of the menu is quite simple fare, because while we solo artists want to bask in the moment, it’s really not a ton of fun to cook a big complicated meal for yourself.
With that in mind, I suggest a batch of Herb & Pumpkin Seed Oatcakes with cheese. I’ve taken to making my own version of Boursin (a soft, unripened cheese from France) at home for a couple of reasons. One, it’s super easy, two, I know exactly what’s in it, and three, cheese is getting expensive! Aaaagh!
Scotch Eggs are easy to make, won’t cost you an arm and a leg, and are a great handheld snack in front of the TV.
I made the ones above with a batch of Ute McGillvray’s Smoked Eggs from ABOSAA, but hardboiled will do just fine. I give instructions for frying the sausage and breading covered eggs, but I don’t bother with the hassle anymore. Baking them is just as delicious, much less messy, and healthier to boot!
And finally, we celebrate the dark side of Outlander with Black Jack Randall’s Lavender Fudge. Another quick and easy recipe, this fudge keeps well for a few days, so take the leftovers to the office so you can discuss the first episode in style.
Wherever you are, know that while you may be the only one in the room, you are not watching alone. You have a millions-strong fan base watching right alongside.
Ith gu leòir! (Eat Plenty)