We Made Food From The "Outlander" Cookbook And It Was Amazing

Ready for a sasseSNACK?

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So when we heard that there was an OFFICIAL Outlander cookbook called Outlander Kitchen, we kiiiiiind of lost our cool.

Rebecca Wellman Photography / Theresa Carle-Sanders / Penguin Random House

That's right, even Diana Gabaldon wrote a foreword. That's serious.

After a brief freakout, we decided to get down to business and make three of the yummiest-looking recipes.

From the book OUTLANDER KITCHEN: The Official Outlander Companion Cookbook by Theresa Carle-Sanders Copyright © 2016 by Theresa Carle-Sanders / Via Reprinted by arrangement with Delacorte Press, an imprint of Random House, a division of Penguin Random House LLC All rights reserved

Ingredients: 2 cups whole milk, 1 cup pure maple syrup, 1/4 cup cornstarch, 2 large egg yolks, 1/2 cup whipping cream, 1/2 teaspoon salt, 1/4 cup butter, whipped cream.

1. In a saucepan, gently heat the milk and maple syrup over medium-low heat until simmering. Do not boil.

2. In a bowl, whisk together the cornstarch and egg yolks into a smooth paste. Slowly whisk in the cream and salt.

3. Remove about a cup of the heated milk and pour it into the egg mixture, whisking continuously. Pour this tempered mixture back into the pot and increase the heat to medium. Bring it to a boil, whisking regularly. Boil for 2 minutes, whisking, until the mixture thickens and coats the back of a spoon. Remove it from the heat and stir in the butter and vanilla until completely incorporated and smooth.

4. To prevent a skin from forming, pour the pudding into a bowl, lay a piece of plastic wrap directly on the surface, and refrigerate until cool. To serve, spoon into dishes and top with whipped cream.

5. Alternatively, if you would like to keep the skin, spoon the pudding directly into serving dishes and chill, unwrapped, in the refrigerator. Top with whipped cream when ready to serve.

Keely's attempt:

Macey J. Foronda / BuzzFeed

The excerpt from the book that goes along with this pudding is all about Jamie spoon-feeding Claire, so, yeah, this was the recipe for me.

Difficulty level: Actually cooking the pudding was surprisingly involved. It wasn't very difficult, it was all just very precise. I didn't have a whisk so I used a fork for all the mixing. I messed up the cornstarch-to-yolk ratio, and had to strain some of the starch out — and a couple of times I thought I overheated the simmering milk and syrup.

How'd it taste? Somehow, despite the overheating and the yolk fuck-up, this pudding came out DELICIOUS. It's a little thicker than most puddings, most likely because I used a bit too much cornstarch, but wow it tastes amazing. It isn't the most visually delighting dessert, but it really does look like something they'd serve in 1700s Scotland.

Rating on a scale of 1 to 5 Jamie Frasers:

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Five out of five James Alexander Malcolm MacKenzie Frasers. The recipe doesn't include this, but I would highly recommend that as you eat the pudding, you close your eyes and pretend Jamie is spoon-feeding you.

From the book OUTLANDER KITCHEN: The Official Outlander Companion Cookbook by Theresa Carle-Sanders Copyright © 2016 by Theresa Carle-Sanders / Via Reprinted by arrangement with Delacorte Press, an imprint of Random House, a division of Penguin Random House LLC All rights reserved

Ingredients: 1 tablespoon olive oil, 6 garlic cloves minced or grated, 2 teaspoons kosher salt, 1 teaspoon freshly ground pepper, 1 teaspoon minced fresh rosemary leaves, 3 to 4 pound top round beef roast.

1. Mix together the olive oil, garlic, salt, pepper, and rosemary in a small bowl. Smear the paste all over the roast, lightly rubbing it into the meat. Set the roast on a wire rack in a roasting pan and cover loosely with plastic. Rest on the counter for an hour to marinate and take the chill off the meat.

2. Move a rack to the middle rung and heat the oven to 350 degrees Fahrenheit.

3. Roast the meat for 28 to 31 minutes per pound for medium rare (145 degrees Fahrenheit on an instant-read thermometer), 30 to 34 minutes per pound for medium (160 degrees Fahrenheit), and 40 to 45 minutes per pound for well-done (170 degrees Fahrenheit). Rare is not recommended for this cut of meat.

4. Loosely tent the cooked roast with foil and allow it to rest for 15 minutes. use the pan juice to make gravy, or skim the surface of fat, strain, season, and serve the jus alongside the roast.

5. Slice and serve hot with your favorite sides.

Sheridan's attempt:

I'm one of those people who think chicken is for vegetarians — I. Love. Meat. So of course I had to make a nice, juicy roast to celebrate Jamie's and my — I mean, Claire's — wedding.

Difficulty level: I imagined making a roast to be some crazy elaborate process but this honestly was so easy. After whipping up the marinade, I let the meat sit. Then I popped it in the oven for a little over an hour (the author recommends 30-34 minutes per pound for medium). I did a face mask, cried over an episode of Outlander, and checked the meat once or twice to see where the temperature was. That's right, I used a meat thermometer and I feel classy AF.

How'd it taste? Um, delicious. That roast was j-u-i-c-y. Everyone at work scarfed it down and one of my coworkers, Javi, even asked to take half of it home. If that isn't success, I don't know what is.

Rating on a scale of 1 to 5 Jamies:

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The only thing better than eating this roast at my wedding with Jamie would be eating this roast on my wedding night. In bed. With a naked Jamie. Feeding me this roast.

From the book OUTLANDER KITCHEN: The Official Outlander Companion Cookbook by Theresa Carle-Sanders Copyright © 2016 by Theresa Carle-Sanders / Via Reprinted by arrangement with Delacorte Press, an imprint of Random House, a division of Penguin Random House LLC All rights reserved

Ingredients: 2 cups all-purpose flour, 1 cup rolled oats, 1/3 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, 3/4 cup cold butter, 2/3 cup light cream.

1. Move a rack to the middle rung and heat the over to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. In a large bowl, combine the flour, oats, sugar, baking powder, and salt and mix well.

3. Set aside 2 tablespoons of the butter. Grate the remaining butter into the flour mixture and stir to distribute evenly.

4. Make a well in the center of the bowl and pour in the cream, mixing with a large spoon. Use your hands to bring the dough together into a rough ball, pour onto a lightly floured counter, and knead lightly until combined.

5. Lightly flour the top and bottom of the dough and pat it into a 1-inch-thick round. Use a 3-inch cutter to cut eight circles. Evenly space the scones on the prepared baking sheet.

6. Melt the remaining 2 tablespoons butter, use it to brush the tops of the scones, and bake until golden brown on the tops and bottoms, 20 to 25 minutes. Cool on a wire rack for at least 15 minutes.

7. Serve slightly warm with clotted cream or butter and jam.

Casey's attempt:

Macey J. Foronda / BuzzFeed

Mrs. Graham is low-key one of the best characters in the show — how could you not love a woman who has so much knowledge and magic in her eyes? I knew I just had to make "her" recipe.

Difficulty level: I'm not ashamed to admit that I'm a horrible baker. I can cook, but I don't like baking. Also, there's never anything to bake because I eat all of the dough before anything gets put int he oven. So, based on my past experiences, I was INSANELY shocked when I realized how easy it was to make these scones. The directions were clear, and the process was simple. The only difficult part was finding a store that sold clotted cream in the U.S.

How'd it taste? I. AM. THE. QUEEN. OF. SCONES. That's how good they tasted. I have never baked something so wonderful in my life, and, as I'm writing this, I still can't believe that they actually came out the way they were supposed to. I can only imagine how good they would taste if someone who has a knack for baking made them themselves (send them to me when you master the recipe).

Rating on a scale of 1 to 5 Jamies:

Starz / BuzzFeed

I'm giving this five out of five sweet, sweet Jamie Fraser faces. I know that's the best score they could get, but I can't stress how delicious this recipe is. Don't believe me? Sheridan ate three of them before fighting Keely for the last one. They ended up splitting it in the spirit of Outlander.

Get lots of other Outlanderish ideas in the official book, available here.

And you can check out the author's website, outlanderkitchen.com.