Burns Night Feast

Through the magic of food I went to Scotland last night for a Burns Night Feast, without actually going to Scotland. What is Burns Night you say? Well, its actually today, January 25th, the birth date of Robert Burns (1759-1796). A feast celebrates Scotland's favorite champion of the common man, poet and balladeer. He is best known for poems like A Red, Red Rose; To A Louse; the famous Auld Lang Syne; and, of course the Address To A Haggis.

A celebration dedicated to a man who writes a poem about boiled lamb and beef innards with oatmeal? The Scots really are a fabulous bunch. Burns Night Feasts feature Scottish classics and copious amounts of whiskey.

Last night at Mudchute Kitchen's Burns Night Feast we had:

Haggis is a must for any Burns Night Feast. Rumor has it that the best haggis in all the world comes from Macsween's. The haggis was so flavorful and delicious, and of the few times I've had haggis, this was the first time I can truly say I enjoyed the flavor. Macsween's also has a vegetarian haggis that is tasty as well. The haggis was served alongside another Scottish dish, Neeps 'n' Tatties, or turnips (more likely rutabaga's in the winter) and mashed potatoes.

Before addressing the haggis, we had Cullen Skink. I first tried this smoked haddock soup last spring on the Isle of Skye, and was very excited to have another taste. The smoked haddock stands up to the potato and cream perfectly making the most scrumptious soup.

For dessert, Caledonian Cream was served. It's whipped cream cheese and heavy cream with orange marmalade and whiskey. Chunky orange peel marmalade is actual of Scottish origin, invented in Dundee in the late 1700s. 

Thinking of your own Burns Night Feast? You could also include some other Scottish favorites like Cock-a-Leekie, a Scottish chicken soup with leeks and prunes; Scottish smoked salmon; Caboc, a rich, creamy cheese rolled in oats and Scotland's oldest, dating back to the 1400s; and, Typsy Laird, a dessert made with layers of sponge cake, raspberries, custard, oats, and whiskey. If in doubt, just lace everything heavily with whiskey!

The only thing missing from last night's feast was a True Scotsman!

Comments

[Katrina]

mmm, whipped cream with marmalade with whisky - how do you make it?! sounds great for my belated attempt at Burn's night dinner!

[gastroanthropologist]

Caledonian Cream is easy to make! Just whip together some soft cream cheese with whipping cream, a touch of sugar, and whiskey. Fold in thick cut marmalade. Let it set up and then eat!

[OysterCulture]

Ah yum! I have to say that the pictures in your blog are so much more appetizing then the last one I looked at which was a "make your own haggis" sort of post. I've been seeing so many haggis versions its incredible, including:haggis wontons and haggis pakora. I think I find myself a bit of a traditionalist and I'd stick to a menu such as yours. I love the setting, looks about perfect.

Did you know that the US will now import haggis again after a 21 year ban? Had no idea.

[Daily Spud]

I just love the Burns-esque description of the haggis, neeps and tatties on the menu board! And I'm with Katrina in terms of interest in the Caledonian cream. There's an Irish cream cheese that I've been meaning to try for ages and some is coming my way soon - might just have to try Caledonian cream or something similar...

[Tangled Noodle]

Yay! I actually knew what neeps 'n' tatties were, thanks to Daily Spud's earlier post. Although the name 'Cullen Skink' might take one aback, 'smoked haddock soup' certainly drew me in - it sounds so good!

I'm game for haggis and typsy laird so a belated Burns Night Feast may be in order.

[Jamie]

OMG that dessert sounds like heaven, yet rich and sinful. Haggis on the other hand - only had it once and though I liked the flavor it was the texture that freaked me out. But your evening sounds like fun!

[Natasha - 5 Star Foodie]

A terrific celebration! I especially love the sound of the Caledonian cream, can't wait to try it!

[Lori]

What a meal! I love how everything was translated on the menu. So great how different food language can be in English in different parts of the world. My husband is working on a degree remotely from a University in Scottland. I'm counting down the days until we can go, either when he graduates or has to take a specific course on campus.

[gastroanthropologist]

OysterCulture - I had no idea there was a ban, or lift on the ban till the other day when I became a bit haggis obsessed. While I enjoyed the haggis, I think I can definitely wait till next year's Burns Night Celebration for another healthy helping. I think this is one feast celebration I might take back home with me - Who wouldn't want to be celebrated annually with a meal?!

[TheChickenlessChick]

Hmm, why would there be a ban on haggis importation? Is there some kind of health issue involved?

[gastroanthropologist]

TheChickenlessChick - Yes, I believe the ban was initiated about 20 years ago because of foot and mouth disease...

[Cajun Chef Ryan]

Looks like a wonderful event you attended!
I can remember a trip and a restaurant in Chicago that was serving haggis, and this was around 1990 or so.

Regards,
CCR
=:~)

[lisa from dandysugar]

What a great celebration! The Caledonian cream sounds superb. I've yet to have haggis, though you make it look and sound much more appealing than other writ ups I've com across!

[gastroanthropologist]

dandysugar - I think people are often turned off by the description and look of haggis. It's one of those things were you need to eat the good quality stuff and possibly blindfolded. A little bit stirred into a beef stew and people are raving over how rich and delicious the stew is!

[lisaiscooking]

Vegetarian haggis? That, I would love to try! Sounds like a fun celebration, and the dessert sounds lovely.

[deana]

Yeah... I'd leap over the haggis for that Caledonian Cream!!