The Burns Supper

Last week, I blogged about a Scottish tradition that has become a world-wide trend- The Burns Supper. Last weekend I attended a wonderful Burns Supper with family friends. Go below the fold for a few snapshots of the evening and some scrumptious recipes to try!



Our starter course was absolutely delicious and paired two things I never thought would go together. Whiskey and shrimp.

Shrimp in Whisky Cream

What you'll need: 

• 12 oz. shrimp, shelled
• 2/3 cup heavy cream2 Tablespoons scotch whisky
• 1 small onion finely chopped2 ounces cheddar cheese shredded
• 1 ounce of butterSalt and pepper to taste
• Parsley, chopped to garnish

The Plan:
1. Butter six ramekin dishes.Melt the butter in a pan and fry the chopped onions until soft, then add the prawns and heat through. Add the whisky and cook for another two minutes. Stir in the
cream, heat, but remove before it reaches boiling point. Season to taste and pour into the ramekin dishes. Sprinkle grated cheese on top and brown under a hot broiler. Serve Immediately, garnished with chopped parsley.

The soup course was a traditional Cockaleekie soup, a meal that is rumored to have been around as early as the 16th century.

Cock-A-Leekie Soup


What you'll need:

• 6 Leeks (cut away the roots and dark green parts) slice the white parts
• into half moons
• 8 cups chicken stock
• 4 Tablespoons of butter
• 1 cup of whipping cream
• Pepper (to taste)
• Thyme (to taste)
• Bay Leaves (to taste)

The Plan:
Bring the stock to a boil, add leeks, then reduce heat and simmer for 5-10 minutes. Whisk in butter and seasoning, then stir in the cream.Ladle into bowls and serve.


Here's a glimpse of the evening:

 {Neeps, Tatties and Haggis}

 

 {a flaky and delicious meat pie from Ackroyd's Scottish Bakery in MI}

 {Haggis from MacNivens's}

{Drambuie, a Scottish liqueur}

{Scotch, of course}

{Our lovely host and bag piper, Hope, reading the Immortal Memory.}

{Poems were read,}

{& merriment was had.}

Honoring Mr. Burns, The Bard of Ayr

If you think we're talking about Mr. Burns from The Simpsons, this is not the case. I'm talking about the original Mr. Robert Burns, Scotland's most beloved bard (officially the National Poet of Scotland). If this is your first time hearing about Robert Burns, you might be surprised to know that there is a huge following of fans who have a special way of celebrating his birthday every January.

Rober Burns 1759-1796

In honor of Burns, people across the world host gatherings called Burns Suppers. The Burns Supper can be as lavish or low-key as a host sees fit but has a few key elements that are part of every event. It is a gathering of food, lots of drink, and memorializing the poet through poems, songs and lots of wit.

My very first Burns Supper was three years ago with my parents and their friends. The most I knew was that I was to sing probably the most familiar Burns classic- Auld Lang Syne and would be trying Haggis for the first time. It was a wonderful evening and I'm thrilled to have been invited again this year. Next week, I'll be sure to have photos and a follow-up about our Burns Supper.

Until then, here are a few links for more information on this somewhat underground yet massive society:

The Robert Burns Association of North America
A Burns Dinner Itinerary
Gerard Butler to play Robert Burns (yes, really)

Note: The tartan featured above is our family tartan of Clan Hamilton. For those wondering how this works into my Spanish background, my dad's side is of Scottish decent and the Hamilton line runs through his mother's side.