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Description
Another tavern-sign painting: "The Hatted Kit", done in acrylic, completed in 2009. The name was meant to be a play on words regarding an old Scottish dish, where a cow was milked directly into a bowl of buttermilk and rennet. The resulting curd on top of the liquid was the "hat" which would then be mixed with whipped cream, sugar, and nutmeg.
Since few of us have a milk cow waiting in the back yard, here's a variant I came up with. It's actually quite good with shortbread!
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Hatted Kit
8 oz. large curd cottage cheese
4 oz. (1/2 cup) whipping cream
1/4 cup brown sugar
1/2 teaspoon nutmeg
Extra nutmeg for garnish
Rinse and drain the cottage cheese, gently pressing out excess moisture in a colander with paper towels.
In a bowl, whip the cream with the sugar and nutmeg until stiff. Fold in the cottage cheese curds. Place in a serving dish and sprinkle with extra nutmeg.
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Description
Another tavern-sign painting: "The Hatted Kit", done in acrylic, completed in 2009. The name was meant to be a play on words regarding an old Scottish dish, where a cow was milked directly into a bowl of buttermilk and rennet. The resulting curd on top of the liquid was the "hat" which would then be mixed with whipped cream, sugar, and nutmeg.
Since few of us have a milk cow waiting in the back yard, here's a variant I came up with. It's actually quite good with shortbread!
===
Hatted Kit
8 oz. large curd cottage cheese
4 oz. (1/2 cup) whipping cream
1/4 cup brown sugar
1/2 teaspoon nutmeg
Extra nutmeg for garnish
Rinse and drain the cottage cheese, gently pressing out excess moisture in a colander with paper towels.
In a bowl, whip the cream with the sugar and nutmeg until stiff. Fold in the cottage cheese curds. Place in a serving dish and sprinkle with extra nutmeg.
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