It’s hot enough to sizzle an egg on the roof of my car at the moment. Summer … time for a cool dip in the springs, swaying with the waves in the ocean and consuming all things chilled. I think this quote says it best …
“Ah, summer, what power you have to make us suffer and like it.” ~Russel Baker
It’s the time of year where as much as I love a hot breakfast, sometimes I just want something refreshing and cool to the tongue. Tom & Wendy Lynde from the Braeside Inn Bed & Breakfast sent me this recipe for a Cranachan Smoothie. It’s a Scottish recipe, which I think is appropriate since I’ll be working on a video for Scottish themed book by Karen Hawkins next week. Only, after doing some research, I have to ask Tom & Wendy, “where’s the whiskey?”
The Braeside Inn is located near Gatlenburg, Tennessee, in the town of Sevierville. It’s an area known for the great outdoors with hiking and white water rafting in the Great Smokey Mountains. If you have some time to doodle on the the web, their site is pretty fun … just a friggin huge url … but still fun …
Named a Best of BedandBreakfast.com Award Winner for Best Food, 2009-2010, I was thankful this recipe was simple enough that I could make it at 4:30 am for one of my morning marathon training runs if I needed to. Here’s the scoop …
You only need four ingredients. Add them to a blender. You’re done. Easy peasy, huh? To demonstrate … here is a “before” and “after” picture …
Now, to be truly authentic Cranchan … it should have raspberries … and whiskey.
This is a breakfast-ized version (i.e. no alcohol) with berries that were in season at my local grocer.
From the Braeside Inn, Sevierville, TN
This traditional Scottish dish makes a wonderful alternative for a first course breakfast fruit. Just a spoonful or so of rolled oats gives substance to this tangy, invigorating starter.
Makes 4 medium glasses:
1 ½ tbsp medium rolled oats
1-cup raspberries or frozen mixed berries
1-2 tsp honey
3 tbsp plain low fat yogurt
1) Place the rolled oats in a heatproof glass cup measure. Add ½ cup boiling water and leave to stand for about 10 minutes.
2) Put the soaked oats in a food processor or blender and add the berries. If using the raspberries reserve several berries per glass for garnish. A slice of Kiwi fruit or sprig of fresh mint can be substituted for the berries.
3) Add the honey and about 2 tbsp of the yogurt to the food processor or blender. Purée the ingredients until smooth, scraping down the side processor or blender midway through if necessary.
4) Pour the smoothie into glasses, swirl in the remaining yogurt and top with garnish.