Holidays with Pendleton Midnight: Apple Cranachan Recipe and Whiskey Pomegranate Cocktails

Have you ever heard of a dessert called Cranachan?
Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats

It’s a traditional Scottish dessert with whipped cream, toasted oatmeal, whiskey, honey, and raspberries. Usually, these ingredients are individually in dishes when served so each guest can mix up their dessert dish (usually a clear dessert glass) to fit their own taste preferences. As each person layers the ingredients, it’s like your own personal trifle.
Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats

The use of oats in this dessert makes it hearty and I also like adding in some toasted pecan nuts for more texture. Some might consider also folding in some chocolate, and topping with a bit more honey.
Oats to be toasted for a Apple Cranachan Recipe

This would be a great dessert to serve at the end of a holiday meal instead of a pie (or heh heh along with pie on the food buffet). I like how the layers and the build it yourself approach makes the dessert both casual but fancy because of the freshness of easy prep of the ingredients just before serving. You can toast the oats and nuts and cook the apples before hand – though doing them just before serving makes the house smell great! You can serve it in a glass, or just on a plate.
Or, layer your Apple Cranachan Recipe on a plate instead for a more rustic presentation and so you don't have to worry about perfect placement with no smears in a glass

The reason this dish is so popular to Scotland is how it celebrates ingredients Scotland produces locally. Similar to how Oregon blackberries and Hood strawberries taste unique (and better!) than other available blackberries and strawberries IMHO, so does the traditional use of Scottish steel cut pinhead oats, whiskey, honey (they use a heather honey), the specific local cream from their Scottish cows, and very seasonal Scottish raspberries.

Since I don’t have access to all of those since I’m not in Scotland, the best I can do in my version of this apple cranachan recipe is to embrace the celebration of local by using what is seasonal and local here. Since apple and whiskey are also a great combination, I decided to give it this change for colder weather to apples picked from the orchards here in the area.
Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats

This is also perfect dessert for this colder weather now that it’s here,  as a bit of whiskey in your warm dessert and perhaps a shot of this light Pendleton Midnight whiskey along side it will definitely warm you up a little.

Pendleton Midnight is a 90 proof oak barrel aged Canadian whiskey distributed by local Hood River Distillers, Inc. Founded in 1934 and headquartered in Hood River, Ore., Hood River Distillers is the Northwest’s largest and oldest importer, producer, bottler, and marketer of distilled spirits that includes Pendleton as well as several other lines, including Clear Creek Distillery products which was recently added to the Hood River Distillers family in January 2015.

Hood River Distillers also opened a 1200 feet Tasting Room this past July in a historic 1910 National Bank building in downtown Hood River. There, for $5 tasting fee you can taste samples – they rotate sample tastes from a list of 15-20 products from Hood River Distillers and Clear Creek Distillery, including limited edition products!

Pendleton Whiskey is the #1 premium selling Canadian whiskey in Oregon and a top 10 premium Canadian Whiskey in the US. The Pendleton Midnight is a mixture of corn, rye, wheat, and barley, with glacier-fed spring water from Oregon’s Mt. Hood and a portion of the whiskey blend is aged over six years in American brandy barrels.

Pendleton Midnight Whiskey

Although this is a 90 proof, the taste does not have a lot of alcoholic heat at all and is incredibly smooth. This is great for many of you who don’t think you like whiskey and are just getting started, since Pendleton Midnight is so light on the heat. Yet, it also offers great layers of flavors that include florals, toast, and grain along with some warming spices.

Because of it’s smoothness, I thought I would layer the flavors of Pendleton Midnight in this layered dessert. I used 1/3 cup of whiskey for soaking the oats, but depending on the strength of flavor of your Whiskey that you use, you might want to dial it back to 3-4 tablespoons. I personally liked how in my amounts, you can really taste the whiskey at first – I like my whiskey cake and rum cakes so that I can taste the alcohol and it’s not just in the name.

This recipe serves four.

Ingredients:

  • 1/2 cup of rolled oats
  • Pendleton Midnight whiskey – 1/3 cup for soaking the oats, 1 tablespoon for cooking the apples
  • 1/4 cup of pecans – I toasted them whole and then chopped them, but you can chop them first if you’d prefer
  • 2 tablespoons of butter
  • 2 apples, cored and diced. You don’t need to peel them unless you want to.
  • 1/4 teaspoon of cinnamon
  • 1 1/4 cup of heavy whipping cream
  • 3 tablespoons of honey – my favorite is from Bee Local

Directions:

  1. First, you will need to prepare the oats the night before. Set a pan on medium heat and add the 1/2 cup of oats to toast. Make sure you stir and keep your eye on these. Keep stirring until the oats have browned a bit and begin to smell fragrant, about 5 to 6 minutes.  In a small bowl, put only some of the oats (1/3 cup of the toasted oats in with 1/3 cup of the whiskey and cover, letting them soak overnight so all the whiskey is absorbed). Set the rest of the toasted oats aside – instead of soaking these, they will be kept dry and toasty to be used as another layer.
    Oats to be toasted for a Apple Cranachan Recipe After toasting the oats, use most (but not all) to soak up some whiskey overnight for this Apple Cranachan Recipe. Set some of the toasted oats aside for topping the dessert later After toasting the oats, use most (but not all) to soak up some whiskey overnight for this Apple Cranachan Recipe. Set some of the toasted oats aside for topping the dessert later
  2. The nuts are optional, but I like the extra texture they provide. You want to toast the pecans – before you add the pecans, turn the heat down to medium. You may want to spray a little cooking oil or smidge of butter so the nuts don’t stick. Make sure you watch them carefully so they don’t burn, and continuously stir with a wooden spoon. You’ll know you’re done when they are aromatic. I may always toast slightly more nuts than I need because I have to sample the toasting to perfection and eat like a handful just doing that… Set the rest aside for another topping layer.
    Optionally, toast some nuts (here pecans) for this Apple Cranachan Recipe Optionally, toast some nuts (here pecans) for this Apple Cranachan Recipe
  3. In your pan, heat the two tablespoons of butter over medium high heat until it melts. Add the cored and diced apples to the pan along with the 1/4 teaspoon of cinnamon and 1 teaspoon of whiskey.  Stir and cook until the apples soften. The apples should be soft enough that they can easily be cut with a spoon, but not mush on the verge of applesauce. Set aside – if you are pre-making this, you will possibly want to warm the cooked apples a bit when serving, but you don’t want to serve them hot from the pan either! Or, serve the apples cold – they taste good either way.
    Chop apples (peeling is optional depending on the apple you use) and cook in butter with a bit of cinnamon and whisky for this Apple Cranachan Recipe Chop apples (peeling is optional depending on the apple you use) and cook in butter with a bit of cinnamon and whisky for this Apple Cranachan Recipe
  4. For the cream, whisk the 1 1/4 cup of cream until it thickens, about 5 minutes in a stand mixer using medium speed – don’t go any higher speed. You should start to see trails from the whisk. Now add the 3 tablespoons of honey and whisk again for a few more minutes until peaks form. You should see the honey cream double in size into the whipped cream. Finally, fold in the 1/3 cup of whiskey soaked oats.
    When you whip your cream, add honey and whip until you get firm peaks Fold in the toasted oatmeal which has absorbed most of the whiskey overnight into your honey whipped cream for this Apple Cranachan Recipe
  5. To serve, let guests put together their own layers of the oat whiskey cream, apples, toasted oat, and have the honey handed so they can add a little more honey to suit their taste. Or, make your own layers on clear glasses beforehand a couple hours before dinner and refrigerate and serve when you are ready for a controlled pretty presentation.
    Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats
    Alternatively, layer your Apple Cranachan Recipe on a plate instead for a more rustic presentation and so you don’t have to worry about perfect placement with no smears in a glass.
    Or, layer your Apple Cranachan Recipe on a plate instead for a more rustic presentation and so you don't have to worry about perfect placement with no smears in a glass Or, layer your Apple Cranachan Recipe on a plate instead for a more rustic presentation and so you don't have to worry about perfect placement with no smears in a glass

Instead of cream, you could consider yogurt instead. And, you can ignore the nuts if you have a nut allergy – the traditional cranachan doesn’t have it anyway.

To wash this down and add a little bit more color with a whiskey pomegranate cocktail. This is a version of a julep.
A take on a julep with 2 ounces of Pendleton Midnight whiskey, 1 ounce of Pomegranate juice, 1 ounce of simple syrup, Sprig of mint
Ingredients:

  • 2 ounces of Pendleton Midnight whiskey
  • 1 ounce of Pomegranate juice
  • 1 ounce of simple syrup
  • Sprig of mint

Directions:

  1. Combine all the ingredients and shake well with ice
  2. Pour and serve with a bit of mint leaf garnish

A take on a julep with 2 ounces of Pendleton Midnight whiskey, 1 ounce of Pomegranate juice, 1 ounce of simple syrup, Sprig of mint A take on a julep with 2 ounces of Pendleton Midnight whiskey, 1 ounce of Pomegranate juice, 1 ounce of simple syrup, Sprig of mint

Alternatively, you could also choose to throw in a little spice emphasis with whiskey, pomegranate, and ginger beer or ginger soda (I like Dry Ginger soda) instead for a variation of a moscow mule.
Moscow mule pomegranate variation
Ingredients:

  • 2 ounces of Pendleton Midnight whiskey
  • 1 ounce of Pomegranate juice
  • 3 ounces of ginger beer or soda
  • 1 wedge of lime
  • 1 mint leaf garnish (optional)

Directions:

  1. Add all the ingredients into a glass with ice
  2. Serve with the slice of lime and if you’d like, a bit of mint leaf garnish

Have you ever heard or had Cranachan before?

Disclosure: I was provided a complimentary sample of Pendleton Midnight, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Happy April Fool’s Day with a Strawberry Fool Recipe

I’m too nice to play tricks. Still, I had it in my head for a while I wanted to share a recipe for April Fool’s day. After lots of recipes that try to trick you by appearing to be one thing but are actually another, I found that I couldn’t bear to do them. If I’m expecting something sweet and get something savory, or vice versa, and it’s a whole dish, it just seems like a lot of work and too much disappointment because I really thought I’d be getting the sweet frosted cupcake (but get meatloaf instead),  a cake that looks like a BLT but is white cake and gummy fruit and Tootsie Rolls, savory slider and fries basket that turns out to be a cake and cookie concoction or mini chicken pot pie that is candy and pudding. Don’t even get me started on the cakes that look like kitty litter which I even refuse to link to.

Instead, I decided to go with a Strawberry Fool recipe, which has no trick at all to it. There isn’t any cooking involved even- just cutting and you literally whip it together!
A Nice April Fool's recipe with no trick- the Strawberry Fool A Nice April Fool's recipe with no trick- the Strawberry Fool

In fact, it’s super easy and fast to do, and very classic. The sweet Hood strawberries are not at the Farmers Market yet, but there have been sales of strawberries at the grocery store and F brought some home as a surprise for me. I’m suffering from a cold with a bad sore throat and cough, so having something creamy was a very soothing prescription to myself.
April Fool's Recipe with no Trick: Strawberry Fool Recipe is blended strawberries with the cut strawberries and the fresh whipped vanilla cream (Grand Marnier optional) April Fool's Recipe with no Trick: Strawberry Fool Recipe is blended strawberries with the cut strawberries and the fresh whipped vanilla cream (Grand Marnier optional)

This simple recipe is from Mark Bittman in the New York Times and yields 4 servings supposedly but it was also enough for just the 2 of us in my household of F and myself.
April Fool's Recipe with no Trick: Strawberry Fool Recipe is blended strawberries with the cut strawberries and the fresh whipped vanilla cream (Grand Marnier optional) April Fool's Recipe with no Trick: Strawberry Fool Recipe is blended strawberries with the cut strawberries and the fresh whipped vanilla cream (Grand Marnier optional)

Strawberry Fool

Ingredients:

  • 1 pint strawberries
  • 1/2 cup sugar (or to taste), separated into 1/4 cup and 1/4 cup
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
Directions:
  1. Hull the rest of the strawberries, then wash them. Reserve a few of the best looking strawberries for garnish, and chop the rest into 1/4-inch-thick pieces. Toss with 1/4 cup of the sugar, and wait at least 10-15 minutes, stirring occasionally, until they give up their juices. Isn’t macerating so easy and magical?
    Strawberry Fool recipe- hull 1 pint of strawberries Strawberry Fool Recipe- 1/4 cup sugar with the hulled, 1/4 Strawberry Fool Recipe- 1/4 cup sugar with the hulled, 1/4
  2. Place half the strawberries and all the juice in a blender or food processor and purée, though you can also choose to just mush them however and with whatever you have. Pour purée back in bowl with other half of still chopped strawberries.
    Strawberry Fool Recipe- blended strawberries with the cut strawberries
  3. Whip the cream with remaining 1/4 cup sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and almost all the cream together, setting aside a bit of the cream aside as topping if you’d like. Cut the reserved strawberries from before in half and top. Serve immediately in small bowls or in wine glasses, or refrigerate for up to two hours and then serve if you would like it more chilled.
    Strawberry Fool Recipe- blended strawberries with the cut strawberries and the fresh whipped vanilla cream (Grand Marnier optional) April Fool's treat with no trick, a Strawberry Fool Recipe- blended strawberries with the cut strawberries and the fresh whipped vanilla cream (Grand Marnier optional)

I have tweaked this recipe sometimes- for instance, using honey instead of sugar for the maceration, or throwing in a teaspoon of Grand Marnier! If you’d like, garnish with some fresh mint. This also can work with any berry- raspberry, blueberry, marionberry, or you could try rhubarb or a lime or lemon variation, the list goes on. Instead of topping fresh whipped cream, you can go healthy and go with yogurt instead. You really can’t go wrong here.
April Fool's treat with no trick, a Strawberry Fool Recipe- blended strawberries with the cut strawberries and the fresh whipped vanilla cream (Grand Marnier optional) April Fool's treat with no trick, a Strawberry Fool Recipe- blended strawberries with the cut strawberries and the fresh whipped vanilla cream (Grand Marnier optional)

Are you doing anything for April Fool’s Day?

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Pineapple Bread Pudding Recipe

This pineapple bread pudding recipe is easy to put together. I brought it to a hot dog potluck party in which I prepared it the evening before, and then left the house to travel to Selah, Washington to judge the Saturday categories at the Tree Top Skewered Apple BBQ competition. Then, this bread pudding dish came out at 7:30pm. So I needed a dish that was going to keep! Also, I specifically picked this because I figured with all the meat going on, it would be nice to have something sweet. This dish also can be served warm, room temperature, or cold.

Pineapple Bread Pudding Recipe

I paired it with an Abacela Grenache whose peachy strawberry flavor was a compliment to my piece of pineapple bread pudding. This can probably serve 12, and I cut mine small once it cooled so once it opened everyone just could help themselves to a sample, which was 24 small “2-3 bite” sized squares.

Ingredients

  • 2 cups of white bread cut up, crusts removed. I cut them into about 1 inch sized cubes
  • 2 large cans of crushed pineapple (40 ounces all together)
  • 1 cup sugar
  • 1 cup of melted butter or margarine
  • 8 eggs
  • 1 teaspooon + to taste of cinnamon

Directions

  1. Preheat the oven to 350 degrees F. Grease a 13×9 casserole dish.
  2. In a large bowl, beat the 8 eggs, 1 cup sugar and mix together. Also combine in the melted butter/margarine and pineapple and the 1 teaspoon of cinnamon to the contents in the bowl. If you’d like to add some more texture to your bread pudding, you might consider adding in nuts here. Other options to consider- some shredded coconut, or adding some heat via diced jalapenos! I didn’t do any of these as I know my friend isn’t a coconut fan, and I didn’t want to worry about nut allergies at the potluck, and I figured after bbq fellow eaters of this dish might want a break from strong flavors like spiciness.
    Eggs, sugar, butter, bread for Pineapple Bread Pudding recipe
  3. Fold in the cut bread pieces, and then pour the pineapple bread pudding into the greased baking dish. Sprinkle the top with cinnamon. If I had been clever, I could have had a few slices of pineapple to top, although that would have made it harder to slice it into the small pieces that I did for my purposes.
    Pineapple Bread Pudding recipe, folding in the bread Pineapple Bread Pudding Recipe- about to go into the oven
  4. Bake for one hour, uncovered. A toothpick inserted should come out clean. This pineapple bread pudding can be served warm, room temperature, or cold. If you are going to serve it warm, let it cool at least for 15 minutes first- you know the difference between burning hot and warm!
    Pineapple Bread Pudding Recipe - out of the oven

easy Pineapple Bread Pudding recipe easy Pineapple Bread Pudding recipe easy Pineapple Bread Pudding recipe

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