With the next season of Outlander out, my fashion blogger roommate, Briana Lamb of The Lady Nerd, asked me to make up a picnic dish to go along with her Claire Fraser – inspired outfit and photo shoot. Seeing that my little sister from another mister is the one responsible for my tasty blogging habit, I was more than happy to oblige. So who’s ready to go on an Outlander Picnic?
Click here to skip to the recipe for Herbed Outlander Picnic Bannocks.
Click here to skip to the recipe for Claire Fraser’s Lavender Crowdie.
Photo by Michael Rivera.
Highland Hors D’Oeuvres
So with the possibility of schlepping up Stone Mountain, menu simplicity and portability was key. You want to have varied enough options for slow snacking while keeping weight and bulk in mind. I figured Claire would grab something quick from the larder before hiking through the Highlands, so I wanted to limit cooking to an absolute minimum.
A Scottish pantry before modern refrigeration focuses on the seasonal and the preserved. Briana took the liberty of researching seasonal fruit and vegetables during October in Scotland. We also wanted to highlight a couple of items listed in the books. Carrots and celery are found in most veggie trays. You can also quickly toss the leftovers in a food processor to make a mirepoix for sauces and soups.
Apples tend to last long after they’re picked, and we know that Claire Fraser keeps dried ones in her medicine chest for the winter months. Speaking of apples, you can also pack along some mulled cider in plastic bottles to drink. I just so happen to have a period-appropriate recipe that fits the bill.
Blackberries grow in the herb gardens of Castle Leoch — and blackberry jam shows up in The Fiery Cross in Phoebe Sherston’s provisions. We also hear of Claire smelling raspberry canes on the shores of Loch Ness.
Admittedly I went little crazy in the gourmet cheese section in Kroger over British Ilse cheeses. Cotswold, the orange cheese above, is creamy, as dense as and sharp as cheddar, but flavored with chives. Wensleydale is a bit crumblier with sweet and tart notes, accented with cranberries, and pairs excellently with scones. Finally, I picked up a Cashel Blue cheese since its founders, the Grubbs, were kicked out of England 300 years ago before they settled in Ireland. I figured that would be a good fit considering Jaime Fraser’s attitude towards the British.
The Scottish Bread and Meat
The standard mid-century picnic would be lost without sandwiches. While the word “sandwich” being used for this deli-favorite post-dates Claire’s first trip into the past, the concept of eating meat and cheese between two slices of bread is nothing new. Called “bread and meat” or “bread and cheese”, this dish started as a meal reserved for late night gambling and drinking until it started entering polite society in the 19th century.
That said, the idea of Claire inadvertently introducing the sandwich to seventeenth-century Scotland is amusing to me. I picture her grabbing a few bannocks, pots of jam and crowdie, and a few slices of smoked ham and salmon and assembling them into sandwiches on the hillside with Jaime.
That’s why I developed recipes for herbed bannocks and lavender crowdie so you can make some bannock-wiches at home.
Give Us Now Our Daily Bannock-Wich
The bannocks of early Scotland were more similar to oatcakes – dense and without leavening. This recipe is closer to that of the modernized Canadian bannock in using all-purpose flour and baking powder. Where these recipes coincide is that they are both lumps of dough that are fried instead of baked, usually in a skillet with lard.
This recipe is surprisingly simple. The main flavor comes from rosemary, dried thyme, and rubbed sage. Lard or vegetable shortening is essential for this recipe, though. These ingredients are less likely to splatter as you as you fry them in a cast iron skillet as they hold a higher fat content than butter. Also, the beautiful thing about this recipe is that the fat absorbs into the bannocks while cooking — carrying the herbal flavor throughout and making them soft and easy to slice.
bannock recipe
Herbed Outlander Picnic Bannocks
Equipment: Mixing bowl, wire whisk, spatula, large skillet (preferably cast iron), 1/2-cup measuring cup, stove top, plate, and paper towels.
Ingredients
- 1 tablespoon fresh rosemary, minced
- 1 1/2 tablespoon dried thyme leaves
- 1 teaspoon rubbed sage
- 4 3/4 cups of flour
- 3 teaspoons table salt
- 3 tablespoons baking powder
- 2 1/4 cups lukewarm water
- 1/2 cup lard or vegetable shortening
Instructions:
- Crush the herbs in a mixing bowl with your fingers, then whisk in the flour, salt, and baking powder. Pour in the water all at once and stir with a spatula until it is all mixed and absorbed. Knead and fold the dough with the spatula for about 20 seconds, then allow to sit for 5 minutes.
- Heat your skillet on medium-high on your stovetop. Knead and fold the dough with a spatula again for another 30 seconds.
- When the skillet is hot add half of the lard and wait for it to melt completely. Using the 1/2 cup measuring cup, add four scoops of dough to the pan in a circle, at least an inch apart. Fry four minutes or browned on each side before transferring the bannocks to a paper towel-lined plate to cool. Repeat these steps with the remaining dough.
- Let the bannocks cool for 15 minutes before slicing with a serrated knife. Or you could wrap them in a clean cloth or paper towels and store until ready to use in a sealed container or ziplock bag.
An Italian-American Substitute for Scottish Cheese
Crowdie is a Scottish soft, cream cheese that is utterly absent in the States. You can make your own, but if you are like me and lack patience, you can whip up a similar substitute in minutes using mascarpone and ricotta cheese.
I think I may try substituting this mix instead heavy cream next time I make up my Ravenclaw Cranachan or JourneyQuest’s Stuffed Scones. I can confirm that this recipe is delicious, holds stable without separating, and carries the lavender flavor without tasting soapy.
cheese recipe
Claire Fraser's Lavender Crowdie
Equipment: Mixing bowl, small dish, and spatula.
Ingredients:
- 1 tablespoon dried lavender flowers
- 1 cup mascarpone cheese
- 3/4 cup ricotta cheese
- 3-4 pinches of kosher salt
Instructions:
Crush the lavender flowers with your fingers in a small dish until they break down to the consistency of large breadcrumbs. Blend the ricotta, salt, and mascarpone cheese in the mixing bowl with a spatula, then add the flowers to combine thoroughly. Keep chilled in a sealed container in the refrigerator before serving.
Say Could that Lass be I?
So I know it won’t feel like a real Outlander Picnic without a little bit of cosplay. Well, you’re in luck, my roommate The Lady Nerd has a fashion guide for you over on her blog. We initially were going to post these before the season premiere, but time was not our friend. However, picnic or potluck, these recipes and outfit options will certainly help you feel like you’re sailing over the sea to Skye.
Click here to see The Lady Nerd’s Outlander Picnic fashion shoot. (coming soon)
Click here to see The Lady Nerd’s Outlander Briana and Roger couple shoot. (coming soon)
Photo by Michael Rivera.
