Always do sober what you said you’d do drunk. That will teach you to keep your mouth shut. ~Ernest Hemingway
As published in The Westender
photography by Gregor Reid
Earlier this summer your favorite chef packed her bags and boarded a (disgustingly early) train to meet my family and some friends in the Speyside region for the weekend. A million miles north of Glasgow, this romantic little area is known for many things, most notably its WHISKEY. Now, I’m not exactly a whiskey connoisseur, but that does not mean that I don’t appreciate the difference between a classy vintage and the jack and coke variety.
We spent most of Friday whiskey tasting (highly reminiscent of the wine tasting in France with my chef friend Serena not too long ago). There was so much to try, and I thought it was only fair to give as many proprietors as possible a shot at our business. I declined the use of the spit bucket during the tastings because I am a lady (Serena). More importantly, I do not believe in wasting good booze. This may not have been my best idea ever, but it certainly wasn’t my worst! With the exception of some minor curling iron burns sustained before dinner, I survived the day and night without incident.
My commitment to “whiskey education and discovery” made getting out of bed on Saturday morning slightly more difficult than anticipated, especially when I remembered my friend’s and my promise to make brunch for everyone. No rest for the weary, etc. etc. Thankfully, there is nothing four cups of coffee, a pair of dark glasses, and a commitment to food can’t fix. By noon, all eight of us were sitting down to a delicious feast of Raspberry Croissant French toast. So, this weekend, get your behind out of bed and whip up a decadent brunch for your friends and family.
*I do not mean any disrespect jack and coke. I do enjoy it on occasion (fine, regularly.)
Strawberries n’ Cream: (Serves 4)
- 300g Strawberries (1 carton)
- 70ml double cream (1/4 cup heavy cream)
- 4 tbs icing sugar (powdered sugar)
- 1 tsp vanilla paste
- Fresh Mint leaves
- Pinch of salt
Preparing the strawberries:
- Wash the strawberries and remove the stems. Slice them vertically into bite-size pieces.
- Add the cream, icing sugar, vanilla bean, and pinch of salt. Mix well
- Fresh mint leaves are an easy and bright way to spice up your strawberries.
Croissant French Toast (Serves 4)
- 240ml single cream (1 cup half n half)
- 5 Eggs
- ½ tsp salt
- 2 tbs sugar
- 1 tsp cinnaom
- 1 tsp vanilla
- 6 croissants
Preparing your French toast:
- Whisk all of the ingredients well in a deep dish.
- Cut the croissant lengthways and then dip both pieces into the batter, allow excess to drip back into dish.
- Melt butter in a frying pan on medium, add your croissants. Cook until golden brown on both sides. (This should take about 2 minutes per side).
- *Serve with maple syrup or powdered sugar. Or both!—I was raised on Aunt Jemima’s “comes-in-a-plastic” bottle syrup in in Miss-ur-ah
Great Brunch Extras:
HomemadeJam, BACON, Butter , Orange juice, LOTS OF FRESH COFFEE