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!