(Serves 4) 2 NS Sweet Tango apples cut in sticks 1 tbsp butter ¼ tsp cinnamon 2 oz Fortress or Iron Works Rum 2 oz quark or mascarpone cheese 8 oz salted caramel In a med size pan melt the butter add the apples sticks sauté for 2 minutes. Deglaze the pan with the Iron...read more
(Serves 12) 1.5 lbs Lobster mea ½ bag of rice or monk bean vermicelli noodles 12 round rice paper 6 or 7 inch’s ½ Blueberry Pickled Onions 24 leafs of sweet basil fresh 12 dash Sriracha sauce 12 Green onion tails Rehydrate each rice paper one at a time and ensemble...read more
(Serves 6 to 8) 2 tbsp. butter 2 lb. yellow flesh potatoes skin on, diced 2 Shallots diced ½ cup celery diced ½ cup diced double smoked bacon 3 tbsp. fresh basil, chopped 6 ears of corn (niblets only) 2 bays leafs 1 tbsp. Dijon mustard 5 lb. mussel meat ½ cup dry...read more
Chef Alain Bosse is known internationally as “The Kilted Chef” but it wasn’t the kilt or the “chef’s whites” that was his first cooking uniform. ”When I was younger I joined the Boy Scouts,” Alain explains. “I wasn’t as athletic as the other kids so I would often stay...read more
Now that you’ve caber-tossed the Christmas tree to the curb, it’s time to think about the new year and maybe reach some of those health goals you’ve been talking about every year for the last … oh, well, we won’t talk about that. While the assortment of fine Scotch...read more
Four 8oz (250g) fillets of Aberdeen Angus steak. 4 tablespoons Scotch whisky 13 fluid ounces (350g) double cream 4 oz (125g or one stick) grated smoked cheese 1 oz (25g or ¼ stick) butter Salt and pepper to taste Pan fry the steaks according to preference (rare,...read more
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