Today I’m excited to reveal our three new shades of Milarrochy Tweed.
There’s Cranachan – a vibrant raspberry red – (named for the traditional Scottish dessert made with raspberries)
. . . there’s Hare (named for the animal, with its soft dun-coloured coat)
. . . and finally Tarbet: a complex, maritime blue named for the waterside village and isthmus that divides Loch Long from Loch Lomond
I love the three shades inordinately. Tarbet and Cranachan have a fresh, summery feel, while the muted tones of Hare work fantastically well among the other naturals to create a subtle colourwork palette. I love their contrasting tweedy neps, their richness and complexity, and together they bring the shades of Milarrochy Tweedto a total of 15 (some shades are currently on back order, having sold out quickly during the West Highland Way club, but will be restocked in coming weeks)
I’ve found knitting with these new shades to be really rather addictive . . . and somehow or other over the past few weeks I’ve managed to design a few new patterns which (I hope) suggest just how tasty these tweedy colours are.
I’m looking forward to releasing the first of these new patterns (a garment) tomorrow. We did the photography while we were away in the Hebrides last week, during a few days of really stunning weather and I decided to name the design after one of the uninhabited islands visible from Berneray, views of which we really enjoyed during our many beach-side walks. Perhaps you’d like to take in some of those views as well? Tom has produced a short film:
I will tell you more about the new design tomorrow, but, as I knitted my sample in the Cranachan shade, I thought I might also share Tom’s recipe for this delicious treat (one of five originally included in our 2015 Buachaille book)
Cranachan is the famous dessert of cream, oatmeal and raspberries eaten as a harvest celebration. In many modern recipes I find the cream tends to overpower the fragrant raspberries, which for me, should be the star of the show. By replacing much of the whipped cream with crowdie, a fresher, milder dessert results, in which the raspberry flavour really shines. Your choice of whisky will have a big influence on the final dish too; I suggest avoiding anything heavily peated, as the medicinal notes and cream can sit somewhat uncomfortably together. With its heather honeyed palate and the merest whiff of smoke, I would recommend Highland Park as the ideal Scottish single malt whisky for this recipe.
80g / 3oz oatmeal (medium or coarse)
300g / 11oz fresh raspberries
150ml / 5fl oz double cream
2 tablespoons malt whisky
2 tablespoons heather honey
450g / 1lb mild and creamy crowdie
1. Lightly toast the oatmeal in a dry, hot heavy-based pan for 4-6mins over a medium-high heat. Toss frequently to avoid burning and stop when the oatmeal is brown and the kitchen is filled with the lovely toasted nutty aroma. Remove from the pan and set aside to cool.
2. Crush 200g / 7oz of the raspberries in a bowl using a fork. Reserve the plumpest, juiciest looking berries to garnish the dish.
3. Whip the double cream until it forms soft peaks, then add the whisky and honey continue to whisk until fully mixed.
4. Gently fold the crowdie into the cream, whisky and honey ensuring the crowdie keeps its structure.
5. In a large glass serving bowl, or individual dessert bowls, add alternating layers of the creamy crowdie mixture, crushed raspberries and toasted oatmeal, finishing with a final layer of the creamy mix. Add the remaining raspberries to the top with a final sprinkle of oatmeal.
6. Eat immediately, if you like the oatmeal to keep its bite, or chill until ready for serving.
Recipe originally published in Buachaille: At Home in the Highlands (2015)