Tag Archives: Scottish

Mary Queen of Scots is a Better Restaurant than Lady

Mary Queen of Scots

 

Mary Queen of Scots is one Jenny Jones-worthy episode of a lady. Crowned at nine months old; married to her first cousin then promptly strangled him to death; forced to abdicate to her one-year old son; fled to England to seek protection from Queen Elizabeth, then attempted to claim the throne as her own; and finally was tried and executed for treason after 19 years in custody. That’s what happens when you are raised without good parents.

All of that sounds like a perfect recipe for an exciting restaurant muse. It’s no secret that Highlands is one of my favorite restaurants in NYC {it made my Favor8 list}, so when they took over the old Allen & Delancey space to open a new restaurant and bar, Mary Queen of Scots, it became a must try.

The menu alludes to both Scottish and French cuisine with items such as the rataouille vegetable tart or house smoked scottish salmon. I had a fantastic salad of pickled beets, caramelized yogurt and toasted hazelnuts that I would highly recommend to anyone. The wild striped bass with potato bacon terrine, mustard greens and white wine cream came highly recommended and certainly sounded like a winner, but was sadly not warm by the time it reached my table and was underseasoned. I did have food envy with the MQS burger though. Served with house cut chips and spicy pickles, this is a sure thing {is that french or scottish?}

MQS Burger

 

The Skim: Overall, Mary Queen of Scots was a good meal out, but it did not dethrone Highlands, which in my opinion serves up far superior fare. Both have great bars and an inventive cocktail menu though, so if you’re looking for a cool place to lose your head, MQS is a fantastic hideout.

Map: 115 Allen Street {N of Delancey}
Reservations: Taken!
Phone: 212.460.0915

Good Tartan Times:
Highlands Highlights: Scottish Plaids, Pub Fare and Hand
8.ate@eight’s Boozy Robert Burns Bash w/ The Tippling Bros. & Highland Park
Water of Life Whisky Wednesday With The Macallan

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recipe goodness :: inside-out scotch eggs w/ ground lamb, harissa yolk & panko gremolata

Inside-out Scotch Egg

What is an inside-out scotch egg you ask? If you want to be a traditionalist, the scotch egg usually involves enrobing a hard boiled egg with ground meat, breading it and deep frying that sucker. As I prepared for 8.ate@eight’s Robert Burn’s night with the Tippling Bros., I knew I didn’t want to be deep frying, nor serving something that ends up being the size of your fist, so I took inspiration from these flavors, flipped them inside out and created an appetizer that is creamy, spicy and somewhat devilish — the perfect drinking companion. Serve this at your Superbowl party and you will be legendary!

Inside Out Scotch Egg With Ground Lamb, Harissa Yolk & Panko Gremolata
Makes 12 | Total Time: 1 hour, 30 minutes

6 Eggs, two-weeks old

Lamb:
¼ lb ground lamb
1 teaspoon harissa paste
salt

Harissa Yolk:
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon chives, chopped very fine
1 teaspoon harissa paste {add more for spicier kick}
1/8 teaspoon salt
¼ teaspoon ground black pepper

Panko Gremolata:
¼ cup panko breadcrumbs
1 tablespoon olive oil
1 garlic clove, minced
zest of 1 lemon
2 tablespoons of fresh parsley, chopped

For the eggs and lamb:

  1. Use two-week old eggs to allow hard boiled egg to separate from the shell more easily. The night before you plan to make, rest each egg horizontally in the carton with the lid open. This will help center the yolk for better presentation.
  2. Bring eggs to room temperature for 30 minutes {still resting on their sides}.
  3. Add eggs to a large pot and fill with water, covering the eggs by at least an inch. Salt the water and bring to a boil.
  4. When water is boiling, remove from heat and cover with a lid for 30 minutes.
  5. While eggs rest, sauté ground lamb, harissa paste and salt until no longer pink. Remove from heat and drain any excess oil.
  6. After 30 minutes, cool eggs in ice bath immediately and rest for 20 minutes.
  7. While eggs cool, make gremolata.
  8. Once cooled, roll each egg along the counter to crack shells and place back in cold water for 5 minutes to allow for easy separation between egg and shell.
  9. Remove the shell, cutting each egg in half and remove the yolk into a separate bowl.
  10. Mash the egg yolk till powdery and then add remaining ingredients. Taste mixture and add additional harissa if you prefer spicier flavor.
  11. When ready to assemble, use a small spoon to scoop lamb into the cavity of each egg half.
  12. Using a pastry bag and tip with a large opening, pipe the egg mixture on top of the lamb in each cavity.
  13. Right before serving, sprinkle the gremolata on top of the yolk and enjoy!

For the Gremolata:

  1. In a small sauté pan heat olive oil on medium heat and add panko breadcrumbs. Continue stirring until panko breadcrumbs are light brown in color.
  2. Add minced garlic and lemon zest and stir to release the flavors, about 2 minutes.
  3. Remove from heat and add to chopped parsley.
  4. Set aside until ready to serve {may get soggy if added to eggs to early}

You Might Also Like These:
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
Mini Wild Mushroom Shepherd’s Pie w/ Scotch! {bottom of post}

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8.ate@eight’s Boozy Robert Burns Bash w/ The Tippling Bros. & Highland Park

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What do you get when you put 30 lassies and laddies in a room with an abundance of top notch Scotch and Tippling masters who know how to shake up a mean cocktail menu? A boozy bash celebrating Robert Burns with uninhibited poetry recitation and a memorable gathering of new friends.

Who is Robert Burns you ask and why are you throwing a party in his honor? In addition to writing many well-known poems, Robert Burns can be thanked for contributing Auld Lang Syne to our annual celebration of the New Year. In his honor, Scots {and non-Scots alike} gather each January for an evening of uproariously informal drinking, noshing and a little poetry recitation to pay tribute to the Scottish Bard.

So many splendid things from the evening to recap, so without further ado…

8.ate@eight + The Tippling Bros. + Highland Park & The Famous Grouse =
A Grand Robert Burns Menu:

The Menus

Scottish Inspired Bites

Inside-Out Scotch Egg
w/ lamb sausage & harissa yolk,
topped with panko gremolata breadcrumbs

Scottish Smoked Salmon
w/ sweet red onion crème fraiche

Chevre Devils
w/ thyme-spiked chevre & spiced pecans

Lamb Sausage Roll
w/ harissa aioli

Mini Wild Mushroom Shepherd’s Pie
Sautéed in Highland Park Single Malt 12 Year Old

Millionaire’s Scottish Shortbread
w/ Maldon salted caramel & semi-sweet chocolate

Food Prepared by: Christina DiLaura


Scottish Inspired Handcrafted Libations

Mother Club Punch
Hendrick’s Gin, blood orange, heather honey,
cranberry and ginger beer

Roberto Roy
Famous Grouse blended scotch whisky, vermouth,
Galliano Autentico, Averna Amaro, orange bitters

Hudson Highland Cup
Highland Park 12 year old malt whisky, NY State apple butter
and maple syrup, lemon juice, sparkling dry cider

Smoke in the Hills
Beefeater dry gin, Islay malt whisky, Yellow Chartreuse,
honey, lemon, smoked salt

Tam O’ Jerry
A Scottish take on the classic Tom and Jerry, made with Highland Park 12 yr., Drambuie liqueur, fresh organic eggs & exotic spices

Cocktails Prepared by: The Tippling Bros.
Sponsored by: Highland Park and The Famous Grouse

Behind the Food and Drink

The Famous Grouse and Highland Park Contribute to A Great Robert Burns Night

Departing from both a traditional haggis-centric Robert Burns menu and my typical 8.ate@eight four-course dinner, I wanted to create a bite-sized menu inspired by a range of Scottish flavors that would be easy to enjoy while moving about the room with cocktails in hand. One very obliging guest with an authentic Scottish accent blessed the bites, reading the traditional Selkirk Grace.

Some hae meat and canna eat,
and some wad eat that want it,
but we hae meat and we can eat,
and sae the Lord be thankit.

Scottish Smoked Salmon w/ Sweet Red Onion Creme Fraiche

Inside Out Harissa and Lamb Scotch Eggs

 

As guests arrived, The Tippling Bros. packed a mean punch that quickly warmed the crowd, fresh from the wintry 15º wind chill. And they continued to pour one outstanding whisky cocktail after the next, heralding a new appreciation for an otherwise standalone spirit, each with unexpected flavor combinations that went down like water. Whisky, after all, means water of life. As each new drink was distributed, this dynamic duo provided an explanation as to what inspired the creative concoction, while also sharing some useful Tippling trivia.

  • Did you know Burns wrote a song about barley? An ingredient so important to Whisky making {and the Scots}, it warranted personification as the character John Barleycorn.
  • ‘Blended’ Scotch Whisky – is Scotch Whisky distilled at more than one distillery from a combination of malted barley and other cereals.
  • Single’ Malt Scotch Whisky — is Scotch Whisky distilled at a single distillery entirely from malted barley.

Tippling Bros. Making the Mother Club Punch

One Beautiful Block of Ice

Smoke in the Hills

Derek, our consummate venue host and true Scotsman, also regaled us with some previously unknown facts about Burns. Good ‘ole Rabbie apparently was a man about town, fathering twelve children by four different women, seven of which were illegitimate. That aside, his literary contributions were also abundant, warranting this day of national celebration and his depiction on the £5 banknote. Well I’ll drink to that!

Derek Shares His Robert Burns Knowledge

Tippling Bros. Trivia

After consuming this useful trivia and half the Tippling menu, we had arrived at the pinnacle of our Robert Burns night agenda: make guests read indecipherable Scottish poetry in their best Scottish accent. The prize for the best channeling of Robert Burns was a highly sought after bottle of Highland Park Single Malt Scotch Whisky, aged 18 years and a roaring round of applause. It’s amazing how the competitive spirit will inspire sensational Scottish brogue. With everyone in good spirits {literally}, the collective participation in reciting verses from Tam O’Shanter, To a Louse, and two non-Burns toasts To the Lassies and Reply from the Lassies, ended the evening with much laughter and also a very passionate rendition of Auld Lang Syne.

 

Easier to Watch

Poetry Recitation Begins! {4 Cocktails In}

Colette Made An Impressive Run for the Highland Park Prize

Nervous Poetry Readers -- Get Them Another Drink!

In an effort to warm my guests before they headed back out into the dark and cold night, we opened up more Highland Park Single Malt 12-Year and 18-year, as well as the blended Famous Grouse for sampling neat. After enjoying several standout cocktails, it was also a treat to taste the complexity that exists even in a single pour of Scotch. The 12-year exhibiting a more gentle, lighter sip to the smokier, almost caramel-like 18-year. Not a bad way to end a full-on Scottish evening. To top it all off, the winners of the best poetry recitation and most impressive tartan garb also took home a bottle of Scotch to share the spirit of Robert Burns with friends.

 

Aaron Was Determined to Win the Highland Park 18 Year {and did!}

More Party Gifts -- Menus, Recipes and Stickers!

 

Tapadh Leibh {thank you}!

Thanks, as always, to my guests for participating in the 8.ate@eight evening {some traveling from as far as Chicago!} Thanks to Sarah and Derek for letting me takeover your apartment for two days and for all your help in seamlessly orchestrating a memorable Robert Burns night. To the Tippling Bros. teamTad, Paul, Gianfranco and Amanda for contributing the necessary liquid courage to a room of 30 people asked to recite poetry {!} – with your artful handcrafted cocktails and mixology genius, I’m certain we made Robert Burns proud. To Highland Park and The Famous Grouse, for so generously supplying that liquid courage and introducing a fine range of Scotch to the 8.ate@eight crowd. And to Kristin and Karen for capturing the whole evening on camera.

Full Album of Photos: http://www.facebook.com/album.php?aid=42802&id=128649143836083&saved

Stay tuned for news of the next 8.ate@eight event. If you aren’t on the invite list, email me at 8ateATeight@gmail.com to be added. Hope to see you at the table!

Recap of past 8.ate@eight dinners:
A+ 8.ate@eight Back to School Nite
8.ate@eight Went Whole Hog and Hog Wild @ the Big Southern BBQ
Who Cut the Cheese Didn’t Stink!
Silencing of the Spring Lambs was Lambtastic

 

Wild Mushroom Shepherd's Pie w/ Highland Park 12-Year Old

Recipe Goodness ::

 

Mini Wild Mushroom Shepherd’s Pie w/ Highland Park 12-Year
Serves 8 | Cook Time: 45-60 Minutes | Preheat Oven 400º

Mashed potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk

Mushroom filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1/2 pound cremini mushrooms
1/2 pound shitake mushrooms
1/2 pound white button mushrooms
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1/2 cup Highland Park 12-Year Scotch
1/2 cup vegetable broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen English peas
45 mini phyllo pastry cups

  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
  2. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  3. Move oven rack to top position and preheat the oven to 400º F.
  4. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine.
  5. Add the mushrooms, salt and pepper and cook until browned and tender.
  6. Sprinkle the mushrooms with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, Scotch, vegetable broth, Worcestershire, rosemary, thyme, and stir to combine.
  7. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  8. Add the peas to the mushroom mixture and remove from heat.
  9. Line up phyllo cups on a baking sheet and fill using a teaspoon with mushroom mixture.  Top with the mashed potatoes, using a pastry bag and large tip or a plastic baggie with the corner cut off.
  10. Place on the top rack of the oven and bake for 20 minutes or just until the potatoes begin to brown.

Final Thoughts:

The horse and cow live thirty years,
And nothing know of wines and beers,
The goat and sheep at twenty die,
And never taste of Scotch or Rye,
The sow drinks water by the ton,
And at eighteen is nearly done,
The dog at fifteen cashes in,
Without the aid of rum or gin,
The cat in milk and water soaks,
And then at twelve short years it croaks,
The modest, sober bone dry hen,
Lays eggs for years then dies at ten.
All animals are strictly dry;
They sinless live and quickly die.
But sinful, ginful, rum-soaked men
Survive for three score years and ten;
And some of us, the mighty few,
Stay pickled till we’re ninety-two!

 

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8.ate@eight Presents: A Robert Burns Night With The Tippling Bros. | @1.22.11.8pm

The Tippling Bros. Introduce Mixology 101

8.ate@eight Presents: Robert Burns Night with The Tippling Bros.
Saturday, January 22nd, 2011, 8:00pm
Handcrafted Cocktails, Scottish-Inspired Noshing and Scottish Lore

Location to be revealed just prior to event

What is Robert Burns Night with the Tippling Bros. you ask? First off, it’s an event NOT to be missed. It’s unlike any past 8.ate@eight — I’m opening up the evening to triple the fun with 24 spots and I’m switching up the itinerary. It’s an evening that will involve celebratory contributions of a traditional Robert Burns Supper (though it’s not a sit down dinner) mixed with a healthy dose of superb cocktails handcrafted by the Tippling Bros., renowned mixologists and perpetuators of libational enjoyment!

What’s a Robert Burns Supper? You may think you haven’t heard of the great Scottish poet before, but think again when the clock strikes midnight on 12.31. In addition to writing many great poems, Robert Burns can be thanked for contributing auld lang syne to our annual celebration of the New Year. In his honor, Scots (and non-scots alike) gather each January for an evening of uproariously informal drinking, noshing and maybe a little poetry recitation to pay tribute to the Scottish Bard.

Tell me more about the Tippling Bros.? I met the Tippling Bros. at the New York Wine & Food Festival and since then we’ve been brainstorming a great evening to do together. The Tippling Bros. are world renowed mixologists who specialize in the art of the drink. They are planning 5 handcrafted, scottish-inspired cocktails for the evening, and will be slinging spirits in the midst of the other Scottish fun — they will not only teach you about the history of the cocktail, but will make this a hands on event so YOU too can become a master Tippler.

Getting Tipsy with the Tippling Bros. @NYCWFF Mixology 101

See here for a recap of past 8.ate@eight events:
A+ 8.ate@eight Back to School Nite
Big Southern BBQ Meets Small Northern Rooftop
Who Cut the Cheese Didn’t Stink
Silencing of the Spring Lambs was Lambtastic

Reservation policy is first come, first serve. When I reach 24 guests, the list is closed for the evening. Please feel free to invite guests or forward to friends. A mixed crowd is encouraged!

RSVP HERE!: 8ateATeight@gmail.com

Hope to see you in your finest plaids!
Christina

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Water of Life Whisky Wednesday With The Macallan

The Macallan Whisky Wednesday

Admittedly I’m not much of a Scotch drinker. I have previously thought of it as the kind of thing that puts hair on your chest — and well, as a woman that’s not so attractive. But on Wednesday night I went to The Macallan Single Malt Scotch tasting and may have discovered a new love.

The evening opened with a welcome reception, some passed appetizers and The Macallan Fine Oak 10 Year Old, the lightest and easiest to drink of the line-up. If you’re new to the Scotch drinking world and want to ease your way in, this is the perfect starting point — it’s extremely smooth and delicate and makes for a simple sipping companion.

The Macallan 10 Year Old Fine Oak Scotch

As our glasses were drained, we headed to a seated set-up for a schooling on Scotch tasting and Scotland 101. With The Macallan Sherry Oak 12 Year Old pour in hand, a lovely smooth selection with a hint vanilla that Macallan is known for, we learned that this mahogany hued Scotch is exclusively aged in Sherry-seasoned Spanish oak casks for a minimum of 12 years.

We also learned what makes a Scotch Whisky and the difference between “blended” and “single” malts — interesting trivia facts to keep in the back pocket:

  • ‘Scotch Whisky’— In order to be classed as a ‘Scotch’ Whisky, the spirit, must have been matured in an oak cask in Scotland for a minimum of three years. It must also be bottled at a minimum strength of 40% alcohol.
  • ‘Blended’ Scotch Whisky — is Scotch Whisky distilled at more than one distillery from a combination of malted barley and other cereals.
  • Blended ‘Malt’ Scotch Whisky — is Scotch Whisky distilled at more than one distillery entirely from malted barley.
  • Single’ Malt Scotch Whisky — is Scotch Whisky distilled at a single distillery entirely from malted barley.
  • You will also notice that Irish and American Whiskeys have an “e”, whereas Scotch Whisky does not.
  • Whisky or Whiskey means “water of life” — of course it does!

If only every class we took involved note taking and spirits, we might all be better students. After The Macallan Fine Oak 15 Year Old Scotch arrived we started to enter the zone of more viscous and impactful flavors. 60-70% of the flavor in a Whisky comes from the wood, so it’s not surprising to learn The Macallan spends $20M each year to create their casks, which amounts to ~$1,400 per cask. Now here’s an interesting fact — the 70+ other distilleries only spend $10-15M collectively and the bourbon industry only spends an average of $200 per barrel.

Given those kind of numbers, it’s not surprising to also learn that The Macallan’s premium quality spirits just broke a record, selling a rare 64 year old whisky at auction for $460,000 {read more HERE}. The good news is, all proceeds go to charity: water, an organization that provides access to clean, safe drinking water to people in developing nations. And so “the water of life” comes full circle.

Kick off 2011 in Good Spirits…

And so I am a convert. I thoroughly enjoyed each of the tastings and could see how all that investment in the casks pays off in the bottle. I’ve been inspired so much by our Scottish friends, that I may just have some news to share about an upcoming winter 8.ate@eight event. I won’t reveal anymore now, but it will be an event not to be missed and will kick off 2011 in good spirits. Stay tuned…

More Good 8.ate@eight Drinking :
Getting Tipsy with the Tippling Bros. @NYCWFF Mixology 101
Highlands Highlights: Scottish Plaids, Pub Fare and Hand Crafted Cocktails
8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ
NY Craft Beer Week, Get Your Goggles On

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