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SMOTJ Vol 1 Issue 2

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SMOTJ Vol 1 Issue 2 the Victor Balgonie Castle, Scotland http://www.grandprioryofthescots.org/ Newsletter April 2013 Vol. 1 Issue 2. The Supreme Military Order of the Temple of Jerusalem News from the Bailiwick By H.E. Dame Patricia Tennyson, Bell , GCTJ, GMTJ, Executive Officer – Grand Bailiwick The Privy Council is very pleased with all the charity The price remains the same except they are offering events that our members have initiated and/or participated chicken instead of beef. Wine will be available and will be in for those who are less fortunate and need such purchased as needed and paid for by each individual. help. This is our mission and we strive to continue with Stuart and Kelly are getting married on April 20th and I this goal in mind. will be attending the wedding. I will look into the caterer The Priory of St. Columba had an investiture in Spring- situation when I am in Markinch at that time. field on March 9th and the Grand Bailiff was in atten- There are five postulants scheduled to be invested on dance. It was a pleasure to renew old friendships August 5 and so far I have 28 reservations. and create new ones. The Bailiwick has received a new bolt The plans for the investiture in Scotland of our tartan. It has gone up in price on August 5th are coming along and is now selling at $63 a yard and this nicely. We will have the investiture at 6:00 includes postage. Please get in touch p.m. and the dinner at 7:30 pm. Please with me if you like to purchase this ma- come to Balgonie Castle no later than 5:00 terial. Please view on page 12. p.m. This is a formal affair so don't forget your mantle and large cross. Do let me SMOTJ Members can take their obla- know if you would like to renew your wed- tion and any charity contribution ding vows as I need to make a list for our amounts such as food for Ronald Mac- Grand Prior. We would have this cere- Donald House dinners etc. off their in- mony between the investiture and the din- come tax. ner. It does not take very long and Balgo- We wish to thank each member for all nie hands out a wonderful certificate after their support and participation in the wards. This is just renewing your Order. vows, not getting married all over In this issue: again. The cost is $25. Executive Officer There is a problem with the caterer as I have e-mailed and also left phone mes- H. E. Dame Patricia Tennyson Bell, Gastro-Indulgence sages and did not hear back from CGTJ, GMTJ, Executive Officer them until last week. As I was quite con- Balgonie Marriage cerned, I looked into other venues and I have another menu to chose from which: Privy Council, etc. Sincerely, Canapés and drinks Patricia Tennyson Bell Drambuie + Soup with roll Executive Officer Investiture Balmoral Chicken with Whisky Sauce and vegetables Convent Cranachan Coffee with oatcakes and cheese Odds and Ends The Victor The Supreme Military Order of the Temple of Jerusalem Page 2 Gastro-Indulgence at the Balgonie Castle: Canapé A canapé (a type of hors d’œuvre, "outside work") is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite. Please wash your hands first! Balmoral Chicken Ingredients: 2 large skinless chicken breasts (pref. organic) 85g (approx) haggis 6 rashers back bacon, smoked or unsmoked 10g melted butter salt & pepper Wrap in tin foil and bake in the oven at 200C for 30 mins. After 20 mins open the tin foil parcel so the bacon can go crispy. Serves two This may be or not be the exact recipe stated page 1… http://programmes.stv.tv/food-recipes/scottish-recipes/79176-scottish- recipe-balmoral-chicken/ Clapshot Ingredients: 250g potatoes, preferably a dry and floury variety e.g. Kerrs Pink 250g turnip, peeled and diced 50g butter 1 tablespoon of fresh chives, finely chopped Cranachan This traditional Scottish dessert of oats, cream, whisky and raspberries is a delicious alternative to trifle. BALMORAL CHICKEN WITH CLAPSHOT AND CREAMY WHISKY SAUCE - alternate recipe Method: Mix the chicken stock and whisky together in a pan and bring to the boil, reducing the volume of liquid by half. Add the mustard and cream stirring all the time. Then add the butter so that it melts completely and thickens the sauce. Serve over the chicken. Page 3 The Victor The Supreme Military Order of the Temple of Jerusalem Balgonie Castle - Marriage April 20 2013 Congratulations to Stuart and Kelly who were mar- ried today [April 20 2013 in the chapel of Stuart's family home of Balgonie Castle. Stuart and Kelly Morris Congratulations from USA Kelly D Morris: “Stuart and I want to thank everyone who attended our wedding and to all our friends and family who could not attend but sent best wishes. It was a beautiful and busy day. Will post more pic- tures when they are available.” http://www.balgoniecastle.co.uk/ Page 4 The Victor The Supreme Military Order of the Temple of Jeru- The Grand Bailiwick of the Scots - Privy Council Chev. J. Connall Bell, GCTJ, GMTJ Chev. Charles William Graham, Jr, GOTJ, GMTJ Grand Bailiff - Grand Bailiwick Deputy Grand Bailiff - Grand Bailiwick 2984 Siskiyou Blvd. 2792 Redwing Circle Medford, OR 97504 Costa Mesa, CA 92626 Home: 541-690-1817 / Cell: 626-664-3912 Home: 714-610-8368 Scot-Templar@sbcglobal.net thegrahams4@ca.rr.com Dame Patricia Tennyson Bell, GCTJ, GMTJ Chev. Del Wiese, KTJ, BMTJ Executive Officer - Grand Bailiwick Treasurer - Grand Bailiwick 2984 Siskiyou Blvd. 3033-B South Manly Avenue Medford, OR 97504 Springfield, MO 65807 Home: 541-690-1817 / 626-664-3830 Cell: 417-848-7857 DublinCollen@sbcglobal.net burnsans@att.net Dame Nellie G. Lowry, DTJ Dame Michele D. Graham, DCTJ Supply Officer - Grand Bailiwick 2792 Redwing Circle 9654 Kessler Avenue Costa Messa, CA 92626 Chatsworth, CA 91311 Home: 714-610-8368 Home: 818-886-4968 thegrahams4@ca.rr.com LowryLines@aol.com Chev. C. Robert Ferguson, GOTJ, BMTJ Knight Avocat - Grand Bailiwick 4237 La Junta Claremont, CA 91711 Home: 909-596-2829 crflawyer@earthlink.net The Grand Bailiwick of the Scots - Priories Chev. W. James Nethery, GCTJ, SMTJ Chev. Mark C. O’Dell, GCTJ, BMTJ Prior - Priory of Robert the Bruce Prior - Priory of St. Columba 4325 E. Terra Vista Lane Hardecke House, 3235 N. Pickwick Anaheim, CA 92057 Springfield, MO 65803 Home: 714-637-4330 Cell: 417-425-6873 jimnethery@sbcglobal.net Perfectelu14@yahoo.com Chev. Robert Ernest Ryder, KTJ Policies and Procedures Manual Editor - the Victor Secretary of the Priory of St. Columba Updating your SMOTJ Manual only takes a few min- 2858 Grasshill Rd #222 utes, if you would do so! Updates are our responsibility. A Brookline Station, MO 65619 three hole puncher contraption is nice! Home: 417-987-3837 / Cell: 417- 496-8610 Be up to date! Also, please send any address changes. skyeryder@mchsi.com Please feel free to contact the Editor of errors or additions? The Victor The Supreme Military Order of the Temple of Jerusalem Page 5 Drambuie Submitted By Anonymous Knight Considering the impact Prince Charles Edward Stuart -- & Sons and word soon spread about the commercial avail- or as we know him: Bonnie Prince Charlie -- has had on ability of Drambuie. In 1916 it was the first liqueur to be Scotland’s history since the 18th century, it should come as introduced to the House of Lords and a year later it be- no surprise that his legacy includes an elixir, Drambuie, as came a fixture at Buckingham Palace. ubiquitous to Scotland as the malt whisky from which it is This memorial of Scotland’s Jacobite past can be con- derived. sumed neat, on the rocks or mixed into a cocktail such as The Royal Apothecary created this liqueur for the Prince a Rusty Nail. It is also excellent added to food dishes such who was said to drink a few as the traditional Scottish recipe below: drops daily for strength and vitality. A secret recipe then, Chicken Bonnie Prince Charlie: a classic dish of chicken the recipe continues to be a breasts with Drambuie Sauce. 4 boneless skinless chicken closely guarded secret to breasts this day to all but those few who concoct it. 3 tablespoons Drambuie Drambuie is a combina- 1/2 cup chicken stock tion of aged scotch whiskies, 1 cup whipping cream heather honey and a combi- 3/8 cup butter, divided nation of secret ingredients 1 ounce sliced toasted almonds which include heather 4 apples cored, peeled and sliced thickly salt and pepper, honey, cloves and saffron to taste which gives the drink it’s rich, gold color. These Directions: herbs, spices and Scottish Flour and season the chicken breasts and sauté in hot heather honey are carefully butter on both sides. When they are well browned, sprinkle measured and blended by with Drambuie, add the chicken stock then cover and sim- hand, then married to the whisky base created by the mer for ten minutes. Remove to the chicken to a platter Chief Blender who uses a blend of grain and a selection of and keep it warm. While the chicken is cooking, peel and the finest Speyside and Highland malt whiskies renowned core the apples, cut them into thick slices and cook them for their softness and smoothness, many of them aged up gently in the butter until tender, stirring gently to avoid to 15 years adding real depth to the whisky base.
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