By the Fire: Hogmanay Canape Recipes from Cranachan & Crowdie

Following our recent Open Night at Cranachan & Crowdie, our fine hosts proudly present a few recipes to make your Hogmanay sparkle…

Savoury Scottish Festive Canapé recipes by Ann Scott

And the best part? You can get all the ingredients marked with a * at the Royal Mile shop!

Great Glen Game Venison Squares (main image)

Ingredients

You will need equal quantities of:

• Katy Rodgers Knockraich Crowdie*
• Crème fraichê
• 1 teaspoon Henshelwood’s Horseradish Cream Sauce*
• Mustard options: Isabella’s Mustard Relish; Isle of Arran Original Mustard; Galloway Lodge Mustard; Henshelwood’s Deli Mustard; Trotter’s Honey Mustard*
• Great Glen Game venison*
• Hebridean Sea Salt* to taste
• Black pepper to taste
• Perthshire Cocktail Oatcakes

Method:

Make a paste from equal quantities of Katy Rodgers Crowdie Cheese and crème fraichê.

Flavour with Henshelwood’s Horseradish Cream Sauce or a mustard of your choice to taste.

Pipe or spread on to Perthshire Cocktail Oatcakes and garnish with crumbled slices of Great Glen Game venison.

Garnish with relish and herbs of your choice.

**Ingredients available at C&C: Katy Rodgers Knockraich Crowdie; Henshelwood’s Horseradish Cream Sauce; Isabella’s Mustard Relish; Isle of Arran Original Mustard; Galloway Lodge Mustard; Henshelwood’s Deli Mustard; Trotter’s Honey Mustard; Great Glen Game venison (choose from Bresaola, Smoked, Salami with Green Peppercorns, Salami with White Peppers and Mustard Seeds, Venison and Pork): Hebridean Sea Salt

Smoked Salmon Mousse Highland Canapés

Ingredients

You will need:

• 75g Katy Rodgers Knockraich Crowdie*
• 200g Loch Duart Oak Roasted Flaky Salmon*
• 130g Uig Lodge Smoked Salmon*
• 100g crème fraiche
• Maclean’s Highland Bakery Traditional Oatcake Canapés*
• Hebridean Sea Salt*
• Pepper to taste
• Pinch of cayenne pepper
• Juice of half a lemon
• Dill to garnish

Method

Blend all ingredients together until smooth and place in fridge for a few hours to chill and “set”.

Pipe in to Oatcake canapés and garnish with stripes of Uig Lodge smoked salmon and a green of your choice such as dill/parsley/mustard leaves.

*Ingredients available at C&C: Katy Rodgers Knockraich Crowdie; Loch Duart Oak Roasted Flaky Salmon; Uig Lodge Smoked Salmon; Maclean’s Highland Bakery Traditional Oatcake Canapés; Hebridean Sea Salt

Scottish Cheese Sables

Ingredients

You will need equal quantities of the following (200g of each is a workable amount):

• Plain flour
• Unsalted butter
• Grated Isle of Mull Cheddar* (the harder the cheese, the crumblier the biscuits)
• Pinch of cayenne pepper
• Pinch of mustard powder
• Pinch of black pepper
• Bod Ayre Seaweed*

Method

Put all ingredients into a food processor and mix until a dough ball is formed. This can also be done by hand but it does take time! Once formed into dough, wrap in cling film and place in the fridge for at least an hour or so to chill.

Remove from the fridge and cut the pastry into manageable pieces and roll into 5mm thick sausages – depending on the size of the biscuit you require. At this stage you can also roll the ‘sausage’ in sesame seeds, poppy seeds, Bod Ayre seaweed flakes, oats or any other chosen ‘coating’.

Then slice the dough into a biscuit size and lay on a baking tray or roll out the whole cheese pastry and cut out ‘shapes’.

Cook in oven at 180º for about 12-15 minutes (or until golden).

Leave to cool and place in airtight container to store.

*Ingredients available at C&C: Isle of Mull cheddar; Bod Ayre Seaweed flakes

Black Pudding Potato Cakes

Mulled Scottish Wine

Ingredients & Method

Combine to your taste for each bottle of Cairn O’Mohr Elderflower wine:
• ½ cup of rum or brandy
• 2 cups of Crabbies Ginger Wine
• 1 carton of apple juice
• 1 small bottle of ginger ale
• sugar to taste
• 1 orange cut in to slices
• 2 cinnamon sticks
• 4 cloves

Warm and leave to infuse – do NOT boil

Let us know how you get on! If you have any Scottish canapé recipes of your own then let us know or tweet the lovely Cranachan & Crowdie at @CranachanCrowd with the TFGE hashtag!

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