HIGHLANDER COCKTAIL
Steps:
- Place the scotch, mezcal and simple syrup in a mixing glass. Fill the glass with ice and stir with a bar spoon. Strain into a bowl-shaped wine glass. Add a large square ice cube to the glass, and gently rub the edge of the glass with the rosemary, then add it to the glass as a garnish.
- For the Creme De Cacao Cloud and Rosemary Infusion: Place the water, cocoa nibs and rosemary in a pot and heat (you can also use a microwave). Once hot, strain and pour the infusion into a decanter. Add the dry ice to the decanter to make a cloud.
- Pour only a cloud of the Creme De Cacao Cloud and Rosemary Infusion into the glass (not the liquid) and serve.
HIGHLANDERS
Make and share this Highlanders recipe from Food.com.
Provided by Tulip-Fairy
Categories Dessert
Time 35m
Yield 15-20 biscuits, 15-20 serving(s)
Number Of Ingredients 6
Steps:
- Cream the caster sugar and butter until light and fluffy.
- Ad the flour and ground rice and mix well, finally using the hands to bind he mixture.
- Roll into a thick sausage.
- Brush with milk and roll in demerara sugar.
- Cut into slices.
- Bake at 190°C 375°F Gas mark 5 for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 119.1, Fat 6.3, SaturatedFat 3.9, Cholesterol 16.3, Sodium 43.8, Carbohydrate 14.4, Fiber 0.4, Sugar 3.8, Protein 1.3
PASTA-RELLA HIGHLANDER STYLE
Provided by Food Network
Categories appetizer
Time 13m
Yield 4 to 6 servings (5 sticks per person)
Number Of Ingredients 9
Steps:
- In a small bowl, mix egg yolks with 1 cup water. In a separate bowl, mix the bread crumbs and Italian seasoning. Set out the pasta sheets and brush both sides with the egg wash.
- Place the cheese sticks on the edge of the pasta sheets and roll 1 complete roll and cut, allowing enough excess, about 1/2-inch of pasta on both ends of the cheese stick. Fold the ends of the pasta like a present and brush with egg wash. Dip the entire stick into the egg wash and roll in the bread crumbs.
- In a deep fryer or pan with a couple of inches of hot vegetable oil, add the sticks and fry until golden brown, about 3 minutes,. Do not overcook or the cheese will spill out. Heat up the marinara or pizza sauce and serve on the side for dipping. Sprinkle Parmesan over the sauce and sticks.
HIGHLAND CHICKEN
This is our favorite chicken dish! There is something about the cream sherry marinade that makes this chicken absolutely fabulous. The chicken develops a very complex flavor and the sauce is wonderfully tasty. The sauce is lovely made with either the cream or the low fat milk/water option. Since we don't usually have heavy cream onhand, the lowfat option was born and I am very happy with the result. Hope you enjoy this dish as much as we do.
Provided by rsarahl
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow pan combine the following ingredients to make the marinade: sherry, garlic, oil, salt, pepper and thyme.
- Add the chicken to the marinade, cover and refridgerate for 30 minutes or more.
- When chicken has marinated for at least 30 minutes, melt butter in a frying pan over medium high heat.
- Quickly brown the chicken breasts, then lower the heat, cover and cook for 15-20 minutes until the chicken is no longer pink in the middle.
- Transfer chicken to plates.
- Add water to pan to deglaze it.
- Add remaining marinade to pan, bring to a boil (important for food safety since this marinated raw chicken) and simmer until reduced by half (at least 5 minutes).
- Add cream or low-fat milk and water alternative and heat through.
- Pour sauce over chicken.
- Serve with noodles or rice and roasted seasonal vegetables for a wonderful meal.
Nutrition Facts : Calories 611.8, Fat 42.8, SaturatedFat 18.9, Cholesterol 164.1, Sodium 481.5, Carbohydrate 9.7, Fiber 0.2, Sugar 4.7, Protein 31.2
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HIGHLANDER SHORTBREAD - BAKING WITH GRANNY
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5/5 (2)Estimated Reading Time 3 mins
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- Roll your dough into a ball before forming it into a long sausage (about 5cm in diameter). Wrap the sausage-shaped dough in some cling film and transfer to the fridge. Leave for about 30 minutes to stiffen slightly.
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