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Whisky Mac Cream

We start this week with what is really a footnote to last week’s item on the rise of Gretna FC over the past four years in the Scottish Football League. Last Saturday (13 May 2006) the Second Division Champions pushed the Premier League runners-up, Heart of Midlothian, all the way in the Scottish Cup Final. With the game tied at 1-1, after 120 minutes, the minnows only lost their first-ever Scottish cup Final 4-2 on penalties. The Cup, as was always the case on paper, went to Tynecastle for the seventh time but it was the tiny team from Reydale Park who won all the plaudits.

The long 2005/06 football season from July to May might be over but outdoor activity continues apace. This Saturday, 20 May 2006, sees the first major competition in the Pipeband world, as the Scottish Pipeband Championships take place at Levengrove Park, Dumbarton. All grades will be contested with a Drum Majors Competition thrown in for good measure.  The 2006 British Pipeband Championsip will be held on 24 June in Pitlochry and the European Championship in Greenock on 29 July. The highlight of the pipeband year, the World Championship, will take place on 12 August 2006, on Glasgow Green, Glasgow. Countless other competitions will be held over the summer month, often in association with Highland Games such as Markinch Games on Sunday 4 June 2006 in the John Dixon Park (commences 12.30pm).

Another tradition in Scotland over the summer months is local and county agricultural shows such as the Fife Show this Saturday at Kinloss and Kilmaron, near Cupar (off A913) from 9-5pm. A traditional agricultural show, it features the Scottish Tractor Pulling Championship as well as the usual livestock classes, cookery demonstrations, show-jumping, vintage parade, children’s fun fair, and much , much more. Indeed the Fife Show organisers promise that 2006 will be the biggest and best ever and promise a great day out for all the family.

Whether it is a pipeband championship, Highland Games or agricultural show, a popular meeting place is the refreshment tent and a crack with friends, old and new, over a dram. Whisky is also the inspiration for this week’s recipe – Whisky Mac Cream – which is a very decadent, rich, smooth, creamy dessert.

Whisky Mac Cream

The warming tipple whisky mac is a combination of whisky and ginger wine.  This recipe turns the drink into   rich, smooth, creamy dessert - very decadent.

Ingredients:  4 egg yolks;  15ml/1 tbsp caster sugar, plus 50g/2oz;  600ml/1 pint double cream;  15ml/1 tbsp whisky;  green ringer wine, to serve

Method:  Whisk the egg yolks thoroughly with the first, smaller amount of sugar.  whisk briskly until they are light and pale.  Pour the cream into a pan with the whisky and the rest of the sugar.  Bring to scalding point but do not boil, then pour onto the egg yolks, whisking continually.  Return to the pan and, over a low heat, stir until the custard thickens slightly.  Pour into individual ramekin dishes, cover each with cling film and leave overnight to set.  To serve, pour just enough green ginger wine over the top of each ramekin to cover the cream.
                                                                                                                                        Serves 4


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