[Outlander 01] • Outlander Kitchen by Carle-Sanders, Theresa -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Foreword Introduction My Outlander Kitchen

Pantry Equipment Glossary and Techniques Conversion Tables

Basic Recipes

Hot Broth at Castle Leoch (Brown Chicken Stock) Murphy’s Beef Broth (White Beef Stock) Vegetable Stock Short Crust Pastry Blitz Puff Pastry Crowdie Cheese Basic Salad Dressing

Breakfast

Mrs. FitzGibbons’s Overnight Parritch Potato Fritters A Coddled Egg for Duncan Bacon, Asparagus, and Wild Mushroom Omelette Mrs. Bug’s Cinnamon Toast Yeasted Buckwheat Pancakes Young Ian’s Sage and Garlic Sausage

Soups

Geillis’s Cullen Skink Cock-a-Leekie Drunken Mock-Turtle Soup Kale Brose with Bacon Marsali’s Beef (Buffalo) Tea Cream of Nontoxic Mushroom Soup

Appetizers

Goat Cheese and Bacon Tarts Murtagh’s Gift to Ellen (Puff Pastry Boar Tusks) Cheese Savories (Gougères) Rolls with Pigeon and Truffles Mr. Willoughby’s Coral Knob Beer-Battered Corn Fritters Mushroom Pasties

Beef

Roast Beef for a Wedding Feast Gypsy Stew Veal Patties in Wine Sauce Brianna’s Bridies

Poultry

Claire’s Roast Chicken Pheasant and Greens at Ardsmuir Sweet Tea–Brined Fried Chicken Slow-Cooked Chicken Fricassee

Pork

Rosamund’s Pulled Pork with Devil’s Apple BBQ Sauce Conspirators’ Cassoulet Ragoo’d Pork Scotch Eggs Bangers and Mash with Slow-Cooked Onion Gravy

Lamb

Buttermilk Lamb Chops with Rosewater Mint Sauce Shepherd’s Pie Sarah Woolam’s Scotch Pies

Game

Venison Stew with Tomatoe-Fruits Jenny’s Hare Pie

Fish and Seafood

Fish Pie at the Lillingtons’ Steamed Mussels with Butter Fish Fillets Poached in Wine Peppery Oyster Stew Baja Fish Tacos at the Celtic Festival Trout Fried in Cornmeal

Vegetarian

Vegetable Stew Jenny’s Onion Tart Manioc and Red Beans with Fried Plantain Stovie Potatoes Diana Gabaldon’s Cheese Enchiladas

Pizza and Pasta

Roger and Bree’s Pizza Tortellini Portofino Spaghetti and Meatballs with the Randalls

Side Dishes

Dumplings in Cross Creek Auld Ian’s Buttered Leeks Oxford Baked Beans Fergus’s Roasted Tatties Matchstick Cold-Oil Fries Broccoli Salad Honey-Roasted Butternut Squash

Breads and Baking

Mrs. Graham’s Oatmeal Scones with Clotted Cream Pumpkin Seed and Herb Oatcakes Nettle Rolls Brown Buns at Beauly Fiona’s Cinnamon Scones Bannocks at Carfax Close Honey-Buttermilk Oat Bread Spoon Bread Jocasta’s Auld Country Bannocks Raisin Muffins Corn Muffins Mrs. Bug’s Buttermilk Drop Biscuits

Sweets and Desserts

Governor Tryon’s Humble Crumble Apple Pie The MacKenzies’ Millionaire’s Shortbread Warm Almond Pastry with Father Anselm Black Jack Randall’s Dark Chocolate Lavender Fudge Jam Tarts Sweet Potato Pie Chocolate Biscuits Lord John’s Upside-Down Plum Cake Almond Squirts Ginger-Nut Biscuits Banoffee Trifle at River Run Apple Fritters Ulysses’s Syllabub Gingerbread and Fresh Crud Jem’s Bread Pudding with Maple Butterscotch Sauce Stephen Bonnet’s Salted Chocolate Pretzel Balls Maple Pudding

Drinks and Cocktails

The Comte St. Germain’s Poison Frank’s Sherry Tipple Atholl Brose for the Bonnie Prince Hot Chocolate with La Dame Blanche Laoghaire’s Whiskey Sour Mamacita’s Sangria Cherry Bounce Jamie’s Rusty Nail

Preserves and Condiments

Quick Pickles for a Hasty Escape Pickled Mushrooms Fraser Strawberry Jam Tomato Pickle in the Manger Strawberry–White Balsamic Shrub

Acknowledgments About the Author About the Photographer