"Travel with the White House Chefs" to Scotland - Cooking class, Scotch, Castles, Outlander, good food+

After several years of hosting Scottish, Irish and English dinners it became quite evident to us that folks are having a challenging and punishing time finding these foods. We've hardly seen a Scottish or English restaurant in the large cities of the world. Scottish foods have come on stronger than ever in popularity! And we've always adored them. Somehow folks comment, that, "you don't cook the scary stuff or sickening things we can't bring ourselves to eat, but we've had some meals, and all were excellent, true, and authentic.  How do you do it!"

With research and love. We make our own Haggis and, yes, we put a dram or two (a shot of whiskey) in to punch it up!

After all, who doesn't like scones? Starbucks sells them worldwide and by just adding some buttermilk or yogurt with oats - you've got a Scottish Bannock! Bannocks are featured in the Scottish television series of Outlander. You'll find them on the table in the 1700's at every meal. And we invite you to our Outlander events filled with fun, eating, cooking class, shooting, swords, scotch tastings, and more!

And who's up for Fish and Chips (fries) with Malt Vinegar? Gorton's? Captain D's? These are items known worldwide as excellent tasting food.

Everyone enjoys a warm bowl of oatmeal in the morning. Sometimes called Parritch in Scotland, they enjoy making it with milk and butter whereas most Americans just make it with water. You may also see us use McCann's Irish Oats in the metal can.

Scotch and Drambuie are drunk across the sphere and adored and loved with some bagpipe music!

We've yet to find someone who dislikes Walker's Shortbread Cookies that are sold on the planet. These are just a few simple examples of many, many dishes we focus on and love.

"OUR TRIPS TO SCOTLAND TO EAT, COOK, DINE, AND SEE!"

And if you would like to share in our Scottish Cooking Club on Facebook, or to come to one of our Outlander Weekends, click here!  This also has our link to our trips to Scotland, and the next one is coming right up! Although this goes to a Facebook page, membership is NOT required.

"OUR TRIPS TO SCOTLAND TO EAT, COOK, DINE, AND SEE!"

We have Braveheart and the 1st Outlander series on DVD for guests to enjoy for free in their room! You may also enjoy reading about Robert the Bruce or Rob Roy while here. You can buy them or stream/watch them right now on Amazon by also clicking on whichever you like above.

During our class, we explore the Roman invasion of the United Kingdom and how Greek olive oil, Modena vinegar, salt from the Himalayan Mountains, Marathon (called Fennel here) and bottles of wine are brought to the islands. We also examine fennel from the Mediterranean and the Anise seed.

Of interesting note is the building of Hadrian's and the Antonine Wall to deal with the unconquerable Scottish Picts, or Picti. You will see how they come from Ireland in the Bronze Age. You will come to know the truth about Scots eating the American tomato, Roman fennel, and brambles.

The Antonine Wall today when you are on tour.

Hadrian's Wall and some of the forts you can climb.

An interesting view of the walls across Scotland.

A Roman inscription on display in the Scottish museums today.

Our typical Scottish dinners, or to celebrate Robert Burns, often include:

  • Cock-a-leekie (Cock a Leeky or Auld Reeky) see more history and info below
  • Cullen Skink Soup (made with smoked haddock called Finnan Haddie)
  • Scottish Smoked Salmon Salad of Apple, Pear, and Watercress with an American, Southern Style Duke's Mayonnaise based Dill and Scottish Cider Dressing
  • Homemade Haggis
  • Finnan Haddie (Haddock from the region of Findon, about a few hours drive northeast of Edinburgh, by Aberdeen, where it became famous)
  • Roast saddle of Scotch lamb, black pudding and apple stuffing with a hotchpotch of winter vegetables
  • Roasted beef celebrating Beefeaters (Scots love to eat beef, not just lamb)
  • Neeps and Tatties (Neeps are made from a vegetable called a SWEDE (in America get a Rutabaga) and Tatties are potatoes)
  • Barley and Mushroom Casserole (barley is extremely famous in Scotland)
  • Grilled Asparagus drizzled with MacKinnon family Drambuie Sauce or an Innis and Gunn Beer Bearnaise Sauce (Drambuie is the famed liqueur of Scotland
  • Fish and Chips with Malt Vinegar
  • a dram of Scotch
  • Bannocks (traditionally were out for every meal) like a scone, but with oats
  • Tablet to snack on (a famous, butter-made, fudge-looking like dessert)
  • Bridies (these resemble the famed Cornish Pasty but are different as there is no concern over eating arsenic from the mines of Poldark or Cornwall)
  • Scotch Eggs (boiled egg wrapped with sausage, breaded, and then fried)
  • Laphroaig Scotch and many, many other scotches loved worldwide with or without peat being used in them
  • IRN BRU soda (a secret soda that they refuse to share all of the ingredients on)
  • Large Dubloon of Shortbread made by hand
  • Winter Berry Trifle with Homemade Honey Shortbread Cookie Crumb Crust

    Outlander themed items
  • Mrs. Buggs Cinnamon Toast for breakfast
  • Wild Mushroom, Asparagus, Cheddar and Bacon Omelettes or Breakfast casserole from the Outlander Cookbook.
  • Mr. Willoughby's Coral Knob (which is handmade Pimiento Cheese Dip) from the Outlander Cookbook.
  • Pigeon and Wild Mushroom Rolls from the Outlander Cookbook.
  • Gougeres avec Fromage, or Cheese Puffs from the Outlander Cookbook. We make the pate choux by hand in a pot on the stove with a wooden spoon, and it is difficult but well worth the fear and effort of going from 425 to 350 degrees.
  • Young Ian's Sage and Garlic Sausage from the Outlander Cookbook.
  • Yeasted Buckwheat Pancakes, which are amazing and like air!
  • Starting in late 2017 we began adding in Lobster Roll Sandwiches and Boston Cream Pie for our Annual, "A Real American Christmas," events. For those angered by this and that it is not Scottish food, PLEASE, PLEASE, first watch episode 305.

Outlander Themed Meals and Events - Join us here at The Scotch-Irish Victory Center!

When we do Outlander themed meals and events, we may do portions of the above and incorporate French cuisine from season two of Creme Brulee (7th video down), Bernaise sauce, Beef vol au Vent and other items. Another favorite thing is our Fresh Green Herb Encrusted Tenderloin Roast of Beef from the Fraser wedding of Claire and Jamie. Moving into more seasons involves American foods of the 1700's and events like the British stripping all of the wheat out of the colonies - forcing many from Boston to Augusta to use cornmeal. You'll see that in Steamed Boston Brown Bread recipes from Chef Marti's sixth book and in Corn Pone being served. Pone is often served here for breakfast.

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Why pick us, how are we different than all of the other events???

Our next mega-event will be during the first week of October always held on October 7 and the Facebook event site most recently is right here.

Several of our previous events for Outlander is here, and here on our Facebook event sites. This will give you a flavor of our schedule and fun events!  We always enjoy our massive October Battle Victory Weekends. We are right here by the National Parks of Kings Mountain and Cowpens! Many guests bring bicycles and ride to King's Mountain National Military Park. And our FUN, "A Real American Christmas" weekends were here! The thing that sets us aside from the many Scottish games, other choices of B&B's and inns all over the region is that we are RIGHT HERE by the victory sites. THIS IS ACTUALLY WHERE our fellow families and Scots destroyed the British armies, crushing them, took their cannon and horses and let the world know the most powerful military on earth could be vaporized. Culloden was put behind us forever here, not at some game site. Once we provided nine+ Scottish Presidents of the United States of America, and our new ideas about governing on earth were proven, we knew we had been right all along. The other item that makes us unique is our astounding Scottish cookery and excellent isles food.

"Here you will see the ferocity of Scottish ingenuity and war-fighting whip the British Empires arse. We put bullets through the skull with a one-shot-one-kill attack. This is where those who love Outlander come to be proud and to witness the truth, first hand." Martin CJ Mongiello, CSCS (SS/SW), 30-year retired, injured and disabled war veteran of America - a Scot-Irish, English and Prussian DNA proven family member living in Carolina in 1709.

PEARS WITH FENNEL OVER HIGHLAND GREENS and BRAMBLE SAUCE

Serves 4 - this recipe originally appeared in the Scottish Herald of Glasgow by celebrity chef, Martin Wishart, on February 12, 2016.  It used maple syrup and a few other items that we removed and replaced.

FOR THE DRESSING:

4 tbsp white vinegar
8 tbsp olive oil or more, depending on how you like it
Salt and fresh ground, colored pepper to taste
1 tbsp sugar - more or less making a sweet and sour taste
OPTIONAL: Add chopped dill

FOR THE SALAD:

1 large fennel bulb - sliced thin
Fennel leaves plucked and tossed in a bowl
2 D'anjou (or other) pears, FRESH CUT, cubed into casino dice shapes
OPTIONAL: Roast or smoke a whole salmon side and chill for 30 hours, then serve cold

Mix your dressing up and then soak the fennel in it. After an hour to a day, drain and arrange your fennel and fresh cubed pears onto wild greens (mesclun or highland forage).  Drizzle some dressing onto the salad as well and serve additional dressing for those who like more. A bannock joined with butter is traditional as bannocks were available at every meal. A wild bramble (blackberry), or bramble sauce can also be drizzled on top.

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EXCELLENT SCOTTISH COTTAGE PIE (pictured)

After the tomato comes to Europe and is eaten and planted, we detect from the 1700's forward the use of tomato paste in cottage pie to flavor the ground beef. It's a terrific inclusion! So the truth of Cottage Pie is that it changed over the years - think about it being made before having tomato paste. Depending on your authentic Scottish guest visiting you in America, you may ask about true Scottish cuisine and would they like the "pre-1770 Cottage Pie, or after the tomato comes to Europe version?" Some of the facts we present are based on knowing how to prepare authentic foods based on science and history. Here is our version served at Scottish dinners and for Outlander events:

3 1/2 lbs ground meat cooked off in the oven - set aside to cool, pour off fat into gravy pan, as it is beefy flavored and can be used for a roux (code for thickener). We have also made this recipe with non-soy crumbles, or soy crumbles, or ground turkey, bison, and ground buffalo. 

4 carrots, diced, microwaved, then sauteed to tender state- set aside to cool - or roast on pan about an hour with little olive oil and toss around once in a while with a spatula.

5 celery stalk, sliced, microwaved, then sauteed to tender state- set aside to cool- or roast on pan about an hour with little olive oil and toss around once in a while with a spatula.

1 large white or Spanish onion, diced, microwaved, then sauteed to a tender state- set aside to cool- or roast on pan about an hour with little olive oil and toss around once in a while with a spatula.

FOR THE GRAVY:
Salt and pepper to taste (or substitute with another seasoning shaker allowed by your doctor) 
A splash of wine (about 1/2 a cup) (or grape juice)
5 tbsp tomato paste
1/2 cup strong beef bullion (or you can use brown miso paste broth)
4 tbsp Worcestershire sauce,
A touch of Kitchen Bouquet liquid darkening seasoning
1/2 cup of drained off beef fat and a tad of flour to make a simple gravy (can be excluded)

Combine the beef fat (and possibly salted butter) with plain flour (or try Wondra flour in the blue cylinder) to make your paste (roux) and then add the wine, tomato paste, beef bouillon, and Worcestershire sauce. Thin, more or less, with hot water to make your enjoyable gravy and then dump in the ground beef.

Mix all together and put into a crock with 

9 strands of fresh thyme stripped and added to the final mix.

FOR THE MASHED POTATO TOPPING: Top with a simple combination of mashed potatoes (butter, milk, shredded cheddar, 1 t pumpkin pie spice (optional)).  Bake at 425 degrees for up to an hour. You can broil if you like to brown or decorate it with a small amount of cheddar cheese, or butter pats.

Facebook video LINK: https://www.facebook.com/OutlanderCookingAndSpirits/videos/831885217022593/

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COCK A LEEKIE SOUP (Auld Reeky Soup) Scotland's National Soup

COCK A LEEKIE SOUP (Auld Reeky Soup) Scotland's National Soup

It is believed that this onion and chicken soup was first made and brought from France in the 1500's. The Scots used leeks instead. And if you are watching Outlander, you remember from season two of the cast living in France with the King and Royal Court scenes. There are many variations of the soup and no shortage of those who will admonish you, put you down, or state they make the real version and whoever taught you how to make this soup is wrong. The main ingredients that never change are chicken, leeks, chicken broth, parsley, bay leaf, pepper, salt, and some type of starch (popular variations are rice, barley, or potato). Some folks add a few prunes in for special flavor or chop it up as a garnish for the top. Some enjoy a wee dram of scotch fired in ("this is how real men enjoy it, pussy boy!") (a wee dram means a shot), but it is up to you. Most importantly, when you see folks making negative, strip down comments, about others recipes try not to engage in ripping others. 

1 or 2 EA       Some leeks chopped up depending on size, one or two, wash carefully 
                       cooked off in the soup or roasted and added later
4 to 6 EA       Stalks of Celery cooked off in the soup or roasted and added later
4 to 6 EA       Carrots cooked off in the soup or roasted and added later  
1 or 2 LB       The more bacon cooked off the better so it is crispy, chop up

1                     Bay leaf, thrown into the soup pot
1 C                  Fresh parsley, rough chopped and thrown into the soup pot
1 to 8             Prunes with a few put into the soup and some possibly chopped for a garnish
1 GL or 16 C Chicken broth made fresh or purchased using powder, paste, or cubes
2 to 3 LB       Chicken, chopped, thrown into the soup pot to cook off
1 C                 Barley cooked off, or pre-made barley, or quick cooking, put into soup
        

I like to roast a lot of the items and add them to the soup later which is essentially a chicken soup with leeks, barley, and chopped chicken, cooked off. You can cut up the chicken raw and put it into the soup if you like or put the chicken in using strips, pre-cooked or deboned. In our classes, we roast the carrots, leeks, and celery in the oven first, while the bacon is being cooked off, and then add all into that big pot!

Facebook video LINK: https://www.facebook.com/OutlanderCookingAndSpirits/videos/829003007310814/

Additional information on the Scotland region:

Requirements: A passport is required for all travel outside the U.S. Before an international trip, always check the State Department's website for valuable info on the destination and its entry/exit requirements.

Your hosts are from: The Presidential Culinary Museum ™ and Presidential Service Center a DBA of The Inn of the Patriots, LLC. To review our tours all over Europe, be sure to see the dates and times and book with us as a Certified Culinary Tour Specialist (CCTS). If your group would like Chefs Marti and St

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Classic Shortbread Large Doubloon Cookies

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Chef Marti's Classic Shortbread Large Doubloon Cookies

1/2 C salted butter at room temperature (or zap for 20 seconds in the microwave)
1/3 C powdered sugar, sifted
1/4 teaspoon vanilla (optional or you can use other flavors)
1 C flour (unsifted)

Cream the butter and knead in the sugar (and optional vanilla). Work in that flour and then knead until smooth. Don't overwork the dough like a maniac.

For Ginger Shortbread add 1/4 C light brown sugar, 3/4 t ginger, and 1 T cornstarch
For Lemon Shortbread increase sugar to 1/2 C, add 2 t grated lemon peel
For Chocolate Shortbread add 1 1/2 T cocoa powder, increase sugar to 1/2 C
For Orange Spice Shortbread increase sugar to 1/2 C, add 2 t grated orange peel, 1/4 t ginger, 1/8 t cinnamon

A simple baking sheet pan: Roll balls and press down onto a sprayed pan. You can also cut shapes out of the dough with hearts and other cutters like a shamrock! Dock with a fork if you like.

A Clay baking doubloon panSpray your clay baking doubloon pan generously (if you own one) and press the shortbread into it. Dock the surface with a fork.

Bake at 325 degrees for 30 to 35 minutes or until lightly browned. Allow it to cool in its clay baking doubloon pan for ten minutes and then run a sharp knife around the edge to loosen from the clay baking doubloon pan. Put a cutting board on top of it, use a towel or hot pads to flip the whole thing over. Tap gently on the clay baking doubloon pan and don't BREAK THE THING!

References from 1753 and forward, seen and used in class, with your own hands

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Baxter, E. (1974). Ena Baxter's Scottish Cookbook: Johnston and Bacon.

Bolton-Smith, C., Woodward, M., & Tunstall-Pedoe, H. (1992). The Scottish Heart Health Study. Dietary intake by food frequency questionnaire and odds ratios for coronary heart disease risk. II. The antioxidant vitamins and fibre. European journal of clinical nutrition, 46(2), 85-93. 

Bridge, T. (2005). Classic Recipes from Scotland: Mainstream.

Brown, R. (2011). The determinants of high growth entrepreneurship in the Scottish food and drink cluster. The handbook of research on entrepreneurship in agriculture and rural development. Edward Elgar, Cheltenham, 131-146. 

Carle-Sanders, T. (2016). Outlander Kitchen: Delacorte Press. ORDER NOW, HERE, FROM AMAZON - HIGHLY RECOMMENDED.

Gow, R. (1981). Modern Ways with Traditional Scottish Recipes: Pelican Publishing Company.

Hall, C. M. (2005). Rural wine and food tourism cluster and network development. Rural tourism and sustainable business, 149-164. 

Hall, C. M., & Sharples, L. (2008). Food and wine festivals and events around the world: Development, management and markets: Routledge.

Hare, C. (2003). The food-shopping experience: a satisfaction survey of older Scottish consumers. International Journal of Retail & Distribution Management, 31(5), 244-255. 

Harris, P. (1988). A Little Scottish Cookbook: Appletree.

Haven-Tang, C., & Jones, E. (2006). Using local food and drink to differentiate tourism destinations through a sense of place: A story from Wales-dining at Monmouthshire's great table. Journal of Culinary Science & Technology, 4(4), 69-86. 

Houston, R. A., & Whyte, I. D. (2005). Scottish Society, 1500-1800: Cambridge University Press.

Hughes, G. (1995). Authenticity in tourism. Annals of tourism Research, 22(4), 781-803. 

Macdonald, C. (1997). The Claire Macdonald Cookbook: Bantam Books.

Marcella, R., & Davies, S. (2004). The use of customer language in international marketing communication in the Scottish food and drink industry. European Journal of Marketing, 38(11/12), 1382-1395. 

Maxwell, M. (1997). A Little Book of Scottish Baking: Pelican Publishing.

McIntosh, M. (2017). The Unnoficial Outlander Book of Herbs: Sassenach Press. ORDER NOW, HERE, FROM AMAZON - HIGHLY RECOMMENDED.

McVean, D. N., & Ratcliffe, D. A. (1962). Plant communities of the Scottish High-lands. A study of Scottish mountain, moorland and forest vegetation. Plant communities of the Scottish High-lands. A study of Scottish mountain, moorland and forest vegetation. 

Smith, A. (2013). The Oxford encyclopedia of food and drink in America (Vol. 2): OUP USA.

Smith, A. F. (2009). Eating History: Thirty Turning Points in the Making of American Cuisine: Columbia University Press.

Smith, E. (1753). The compleat housewife: R. Ware, S. Birt, T. Longman, C. Hitch, J. Hodges [and 4 others in London].

Smith, J. (1990). The frugal gourmet on our immigrant ancestors: Avon Books. ORDER NOW, HERE, FROM AMAZON - HIGHLY RECOMMENDED.

Smith, J., Aizen, S. M., & Aizen, N. (1984). The Frugal Gourmet: Morrow.

TURNER, D., & FLINN, J. (2014). ‘Wha’s like us?’Scottish Highland Games in America and the identity of the Scots’ diaspora. In Exploring Community Festivals and Events (pp. 113-123): Routledge.

Vyas, V. (2009). Innovation and new product development by SMEs: An investigation of Scottish food and drinks Industry: Edinburgh Napier University.

Warren, J. (1979). A feast of Scotland: Lomond Books.  ORDER NOW, HERE, FROM AMAZON - HIGHLY RECOMMENDED FOR TRADITIONAL, REAL, SCOTTISH FOOD.