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This blog is now only occasionally updated with news and events. To search for or browse through Outlander Kitchen recipes, please visit the Recipe Index.

 

 

Buttery and bacony appetizers inspired by Ellen Fraser’s boar tusk bracelets, passed on to Claire by Jenny.

Yummy honey-mustard roasted chicken that the whole family will love.

A soup so hearty, you could call it a stew. Delicious and full of goodness, it’s great way to use up the last of the produce from the winter garden.

A traditional recipe straight from the 18th Century Highlands. Best served hot off the girdle with butter and/or honey.

: A creamy, wholesome treat, inspired by the past. Think rice pudding, with just a wee bit more texture.

:A three-layered sweet treat so delicious, it can set brother against brother faster than the Jacobite’s Gold.

Creamy, rich and sweet, this gluten-free maple pudding is the perfect dessert for sharing.

Crunchy on the outside, soft and savoury in the middle. A quick, hot breakfast ready in under 20 minutes.

Creamy, sweet Atholl Brose over coffee ice cubes. The perfect holiday combination.

Delicious chocolate shortbread, glazed with bittersweet chocolate and topped with whisky & vanilla infused golden sugar.

A traditional Scottish fruitcake originally from, you guessed it, Dundee. Made festive with dried fruit, marmalade and whisky, and festooned with almonds.

Outlander Kitchen's version of a Southern Thanksgiving tradition.

Delicious, rib-sticking, 21st Century Scottish comfort food rich with mushrooms and bacon.

Happy 96th Birthday, Claire Elizabeth Beauchamp Randall Fraser!

A variation of the popular Welsh Rarebit - dressed up cheese on toast - fuel for single men everywhere, including those looking for their wives, vanished without a trace in the Scottish countryside.

:A crumbly, fudge-like, super-sweet candy popular across Scotland.

A soft, unripened cheese traditionally made by Scottish crofters. Delicious on oatcakes, bannocks, scones and sandwiches.

:Sweet, creamy and delicious, Atholl Brose is a wonderful after-dinner digestif, and makes the perfect accompaniment to tales told by Gwyllyn the Bard in the Great Hall.