Be 'Brave' and Throw a Scottish-Themed Party

Recipes

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
• Pepper
• Salt

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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