The Auld Country
Started this thread in the hopes of others sharing their favorite foods from their ancestral lands. Feel free to chip in. Returned from our group trip to Scotland for Hogmanay yesterday. Still figh...
Forum Discussion
magnusfide wrote:dedmiston wrote:
I was hoping to see some more interesting entries here. Anyone else have anything to share?
We have Burns night coming up on Wednesday. The group has grown in number and so we have more adventurous cooks to bring the victuals.
The Full Burns Night Table will be set with the traditional Chieftain of the Pudding Race (Haggis) piped in on the pipes. Other delectables for the supper table:
Soups (Cullen Skink and C-o-c-k-a-leekie)
Neeps
Tatties
Desserts (Cranachan, Shortbread and Tipsy Laird)
Oat cakes
Cheese Board
Whisky will flow of course with designated drivers having non-alcoholic beverages.
"Selkirk Grace" and "Address to a Haggis" will be recited at the beginning. Robbie Burns' poetry will be recited by the sober throughout the night. It all starts at 6 pm and usually ends a little after midnight.
I am supplying 3 Haggis (with the help of the club footing the bill, thankfully). I ordered them last Autumn from Scottish Gourmet USA. They have an excellent USA-made Haggis.
Bobby Burns' birthday was my parents anniversary. We used to celebrate at a famous L.A. restaurant called the Tam O'Shanter. They put on a great evening there.
