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Outlander Kitchen: The Official Outlander Companion Cookbook

Outlander Kitchen: The Official Outlander Companion Cookbook


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Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from Outlander Kitchen founder Theresa Carle-Sanders!

“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly

Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.

Now professional chef and founder of Outlander Kitchen Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht:

• Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette
• Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters
• Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup
• Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet
• Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash
• Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks
• Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run

With full-color photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!

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Product Details

ISBN-13: 9781101967577
Publisher: Random House Publishing Group
Publication date: 06/14/2016
Pages: 352
Sales rank: 69,198
Product dimensions: 7.70(w) x 9.20(h) x 1.10(d)

About the Author

Theresa Carle-Sanders is a professional chef, food writer, and unabashed fan of Diana Gabaldon’s Outlander series. She lives on a small island in the Salish Sea between Vancouver and Victoria in Canada with her husband, Howard, and their dog, Koda.

Read an Excerpt

My Outlander Kitchen

Excerpted from "Outlander Kitchen"
by .
Copyright © 2016 Theresa Carle-Sanders.
Excerpted by permission of Random House Publishing Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Foreword Diana Gabaldon xi

Introduction xiii

My Outlander Kitchen 3

Pantry 3

Equipment 6

Glossary and Techniques 9

Conversion Tables 13

Chapter 1 Basic Recipes 17

Hot Broth at Castle Leoch (Brown Chicken Stock) 20

Murphy's Beef Broth (White Beef Stock) 22

Vegetable Stock 24

Short Crust Pastry 27

Blitz Puff Pastry 29

Crowdie Cheese 31

Basic Salad Dressing 33

Chapter 2 Breakfast 35

Mrs. FitzGibbons's Overnight Parritch 36

Potato Fritters 38

A Coddled Egg for Duncan 41

Bacon, Asparagus, and Wild Mushroom Omelette 45

Mrs. Bug's Cinnamon Toast 47

Yeasted Buckwheat Pancakes 49

Young Ian's Sage and Garlic Sausage 52

Chapter 3 Soups 55

Geillis's Cullen Skink 56

Cock-a-Leekie 58

Drunken Mock-Turtle Soup 61

Kale Brose with Bacon 65

Marsali's Beef (Buffalo) Tea 67

Cream of Nontoxic Mushroom Soup 69

Chapter 4 Appetizers 73

Goat Cheese and Bacon Tarts 74

Murtagh's Gift to Ellen (Puff Pastry Boar Tusks) 76

Cheese Savories (Gougères) 79

Rolls with Pigeon and Truffles 82

Mr. Willoughby's Coral Knob 85

Beer-Battered Corn Fritters 88

Mushroom Pasties 90

Chapter 5 Beef 93

Roast Beef for a Wedding Feast 94

Gypsy Stew 96

Veal Patties in Wine Sauce 99

Brianna's Bridies 101

Chapter 6 Poultry 105

Claire's Roast Chicken 106

Pheasant and Greens at Ardsmuir 109

Sweet Tea-Brined Fried Chicken 112

Slow-Cooked Chicken Fricassee 115

Chapter 7 Pork 119

Rosamund's Pulled Pork with Devil's Apple BBQ Sauce 120

Conspirators' Cassaulet 122

Ragoo'd Pork 126

Scotch Eggs 129

Bangers and Mash with Slow-Cooked Onion Gravy 132

Chapter 8 Lamb 135

Buttermilk Lamb Chops with Rosewater Mint Sauce 136

Shepherd's Pie 139

Sarah Woolam's Scotch Pies 142

Chapter 9 Game 147

Venison Stew with Tomatoe-Fruits 148

Jenny's Hare Pie 151

Chapter 10 Fish and Seafood 155

Fish Pie at the Lillingtons' 156

Steamed Mussels with Butter 159

Fish Fillets Poached in Wine 162

Peppery Oyster Stew 164

Baja Fish Tacos at the Celtic Festival 167

Trout Fried in Cornmeal 170

Chapter 11 Vegetarian 173

Vegetable Stew 174

Jenny's Onion Tart 176

Manioc and Red Beans with Fried Plantain 179

Stovie Potatoes 182

Diana Gabaldon's Cheese Enchiladas 184

Chapter 12 Pizza and Pasta 187

Roger and Bree's Pizza 188

Tortellini Portofino 190

Spaghetti and Meatballs with the Randalls 195

Chapter 13 Side Dishes 199

Dumplings in Cross Creek 200

Auld Ian's Buttered Leeks 202

Oxford Baked Beans 204

Fergus's Roasted Tatties 206

Matchstick Cold-Oil Fries 208

Broccoli Salad 210

Honey-Roasted Butternut Squash 212

Chapter 14 Breads and Baking 215

Mrs. Graham's Oatmeal Scones with Clotted Cream 216

Pumpkin Seed and Herb Oatcakes 219

Nettle Rolls 221

Brown Buns at Beauly 224

Fiona's Cinnamon Scones 227

Bannocks at Carfax Close 230

Honey-Buttermilk Oat Bread 232

Spoon Bread 236

Jocasta's Auld Country Bannocks 238

Raisin Muffins 241

Corn Muffins 244

Mrs. Bug's Buttermilk Drop Biscuits 246

Chapter 15 Sweets and Desserts 249

Governor Tryon's Humble Crumble

Apple Pie 250

The MacKenzies' Millionaire's Shortbread 252

Warm Almond Pastry with Father Anselm 255

Black Jack Randall's Dark Chocolate Lavender Fudge 258

Jam Tarts 261

Sweet Potato Pie 263

Chocolate Biscuits 267

Lord John's Upside-Down Plum Cake 269

Almond Squirts 272

Ginger-Nut Biscuits 274

Banoffee Trifle at River Run 277

Apple Fritters 279

Ulysses's Syllabub 281

Gingerbread and Fresh Crud 283

Jem's Bread Pudding with Maple Butterscotch Sauce 286

Stephen Bonnet's Salted Chocolate Pretzel Balls 289

Maple Pudding 292

Chapter 16 Drinks and Cocktails 295

The Comte St. Germain's Poison 296

Frank's Sherry Tipple 298

Atholl Brose for the Bonnie Prince 299

Hot Chocolate with La Dame Blanche 302

Laoghaire's Whiskey Sour 304

Mamacita's Sangria 306

Cherry Bounce 308

Jamie's Rusty Nail 310

Chapter 17 Preserves and Condiments 313

Quick Pickles for a Hasty Escape 314

Pickled Mushrooms 316

Fraser Strawberry Jam 318

Tomato Pickle in the Manger 321

Strawberry-White Balsamic Shrub 323

Acknowledgments 325

Recipe Index 327

About the Author 335

About the Photographer 336

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