Be 'Brave' and Throw a Scottish-Themed Party
Today on The Daily Meal
There’s a new princess on the rise. No, Kate Middleton hasn’t gotten the boot — what a terrible thought. We’re talking Disney’s newest it-girl in 'Brave.' The film is a Scottish tale that tells the story of how Princess Merida defies the odds with her ferocious and sincere sprit.
To kick off the excitement of the release of the new movie, Ricky Eisen, one of New York City’s best event planners and owner of Between the Bread, has concocted a menu fit for a Scottish fete. How fitting, right?
How to Throw a Scottish-Themed Party in Celebration of Disney Pixar’s New Movie 'Brave'
When thinking of Scotland, many people might initially associate it with the plaid patterns that the country is so recognized for. The plaid fabrics are actually called tartans and are historically used to represent clans or families. Choose a tartan pattern you like and use it as a table runner. You can then pull colors from this pattern and use it in your décor, candles, and centerpiece. Much of Scotland is beautiful countryside, so utilize earthy, lush greens in your décor and centerpiece to create a rustic feel. Heather is a Scottish shrub and complements some of the tartan patterns. Add river stones and moss to the table décor to enhance the feel of the outdoors.
• Scottish smoked salmon is world-renowned and a versatile appetizer. Use it when making mini quiche, canapés, and tartlets.
• For main course choose a local fresh fish such as haddock or halibut. Use it grilled or if you are more ambitious, to make a soufflé.
• Dessert is the most fun to have. Can you have a Scottish party without shortbread? Dip a corner in chocolate and cover with chopped nuts or sprinkles for a fun twist. And, of course, make delicious Empire Biscuits to add a traditional touch.
• A neat trick is to add Scotch to any baked dessert for extra flavor. Keep in mind that when adding liquor, you’ll need to add it before the cooking or baking process is completed so that the alcohol evaporates.
• Another unique dessert idea is to add Scotch to store-made caramel syrup or butterscotch. Blend well in a sauce pan over medium heat and pour warm over vanilla ice cream.
Smoked Salmon and Goat Cheese Quiche
• 1 store-bought pie crust
• 1 tablespoon olive oil
• 4 medium shallots
• 4 ounces smoked salmon, chopped
• 4 ounces goat cheese
• 4 eggs
• 1 cup milk
• ½ cup cream
• Salt and pepper
Preheat oven to 350 degrees.
Cook shallots in olive oil until translucent.
In a bowl, combine eggs, milk, and cream and whisk. Add smoked salmon and goat cheese and stir all together.
Pour into pie crust and bake 30-40 minutes.
Baked Haddock Soufflés
Haddock is a firm, white fish widely eaten in Scotland and Great Britain. Throughout the movie, we see Princess Merida and her royal family feasting on this traditional meal. Between the Bread put a twist on the traditional haddock and made it into a personal-sized soufflé.
• 4 ramekins
• 1 pound of potatoes, peeled and boiled
• ½ pound finely flaked smoked haddock
• 4 eggs
• 1 ounce butter
• 2 tablespoon cream
• 1 tablespoon Dijon mustard
• ½ cup Parmesan
Preheat oven to 400 degrees.
Grease ramekins. In a bowl, mash the potatoes and add fish egg yolks, butter, and cream.
Mix in Dijon mustard and Parmesan. Mix well and season with salt and pepper.
In a separate bowl, beat egg whites until soft peaks form. Combine egg whites with fish mixture and pour into ramekins.
Bake for 20 minutes in oven.
Dessert: Empire Biscuits
Empire Biscuits are a traditional Scottish pastry made with shortbread cookies. They are just like the pastries that Merida and her brothers are seen sneaking throughout the film.
• 1 cup butter
• ½ cup white sugar
• 2 cups all-purpose flour
• ½ cup raspberry preserves
• Maraschino cherries
• 4 cups confectioners’ sugar
• ¼ cup milk
Preheat oven to 350 degrees.
Cream together the butter and sugar. Stir in the flour to make dough. Roll the dough out with a rolling pin to ¼-inch thickness. Use a 3- to 4-inch round cookie cutter to cut out circles.
Place rounds on baking sheet and bake for 8-10 min. Allow cookies to fully cool before topping cookie with 2 teaspoons of raspberry preserves. Top with cooled cookie.
Stir together milk and confectioners’ sugar to make a thick glaze. Spread on top of sandwiched cookies and top with cherry.
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