“Should auld acquaintance be forgot, and never brought to mind? Should auld acquaintance be forgot, and auld lang syne? For auld lang syne, my jo, for auld lang syne, we’ll tak’ a cup o’ kindness yet, for auld lang syne.”
The Presbyterian (Featured Cocktail)
I made two big pitchers of this concoction. I didn’t actually measure anything and just dumped it all in. It was delicious! If you’re not a fan of Scotch, use bourbon or rye instead.
¼ cup scotch whisky
½ cup ginger ale
½ cup club soda
Serve over ice. Serves 1.
Deconstructed Scotch Eggs with Highlander Mustard
This lighter version of a old favorite features a delicious fiery mustard.
For the mustard:
1 cup Dijon mustard
½ teaspoon dried red pepper flakes
1 tablespoon cider vinegar
1 tablespoon honey
1 tablespoon scotch whisky
½ teaspoon grated nutmeg
½ teaspoon sea salt
For the canapes:
6 large eggs
1¼ pounds (5 sausages) mild Italian sausage
Oat, multigrain or whole wheat crackers
Italian parsley, to garnish
Mix mustard ingredients together in a small bowl. Cover and refrigerate for at least 12 hours before using. In a medium saucepan, cover the eggs with about 1-inch of cold water. Place the lid on the pan and bring the eggs to a boil. Immediately turn off the heat and set the pan aside for 15 minutes. Remove the eggs from the pan and plunge into a bowl of cold water. Once cooled, remove the eggs from the shells. Slice eggs into rounds. Remove casings from sausages and divide each sausage into 6 pieces. Form into small patties and saute until brown and cooked through. To assemble the canapes, put a hearty dot of Highlander Mustard on each cracker round. Top with a slice of egg and a warm sausage patty. Garnish with a leaf of Italian sausage. Makes 30.
Balmoral Bites
A super easy party nibble with a Scottish twist.
8 chicken tenders, cut into thirds
6 large white mushrooms, quartered
12 slices bacon, halved
Grains of paradise or dried sage
Haggis sauce or redcurrant jelly
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Wrap a piece of chicken tenderloin and a slice of mushroom in a halved slice of bacon and place seam side down on prepared baking sheet. Bake for 15 minutes. Remove from oven and brush liberally with hassis sauce or jelly. Continue baking for 15 to 20 minutes more or until bacon is crispy and chicken is cooked through. Serve hot. Makes 24.
Lowcountry Haggis
The idea of eating Haggis can be a bit offputting for some folks. Officially named by Lowcountry Weekly editor, Margaret Evans, my recipe uses easier-to-find and more palatable ingredients that will please every one of your guests.
2 tablespoons butter
2 medium sweet onions, chopped
2¼ teaspoons ground corriander
2¼ teaspoons nutmeg
2¼ teaspoons allspice
1¼ teaspoons dry thyme leaves
1¼ teaspoons black pepper
¾ teaspoon ground cinnamon
1½ pounds chicken livers, roughly chopped
2 pounds ground lamb
1 pound ground beef
1 (14.5-ounce) can chicken broth
1½ cups oats
1-1½ teaspoons salt
Melt butter in a large heavy bottomed pot. Add diced onion and cook over medium heat until softened, about 5 minutes. Add the corriander, nutmeg, allspice, thyme leaves, black pepper and cinnamon; cook for 1 minute. Add the chicken livers, lamb and ground beef. Brown the meat until cooked through. Add the chicken broth and simmer, uncovered, for 20 minutes. Stir in the oatmeal, mixing well. Season with salt. Remove meat from the pan with a slotted spoon and drain well on a stack of paper towels. Preheat oven to 350 degrees. Prepare a large baking dish with cooking spray. Spread meat mixture evenly in pan. Bake, uncovered, for 30 minutes. Serves 12.
Rumbledethumps
I love the name of this Scottish dish! Serve it as a side dish or do like I did and turn it into canapes by serving small bites in little pastry shells.
5 large red potatoes, unpeeled
1 (15-ounce) can seasoned cabbage, lightly drained
1 stick butter
2 tablespoons heavy cream
1 bunch green onions, chopped
1 cup extra-sharp cheddar cheese
Chopped tomatoes, to garnish
Dice potatoes and cook until tender in boiling water. Drain and return potatoes to the pot. Add butter and heavy cream and mash. Stir in green onions. Spread evenly in a lightly greased casserole dish and top with cheddar cheese. Garnish with chopped tomatoes. Bake in a preheated 350 degree oven until warmed through and cheese is melted. Serves 6.
Selkirk Bannock Bread and Butter Pudding with Butterscotch Whisky Sauce
Selkirk Bannocks are very dense Scottish raisin breads. Challah bread with a handful of raisins would be a good substitute. This recipe can easily be halved and cooked in an 8×8-inch baking dish. Just reduce the cooking time to 50 to 60 minutes.
For the sauce:
1 (13.25-ounce) jar butterscotch sauce
2 tablespoons scotch whisky
For the bread pudding:
2 (1-pound) Selkirk Bannocks
½ stick butter, melted
6 eggs
2/3 cup sugar
2 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons vanilla extract
2 cups whole milk
2 cups heavy cream
In a small bowl, combine butterscotch sauce with scotch whisky; set aside until ready to serve. Slice bannocks into 1-inch cubes, about 12 cups. Spread bread evenly in a greased 9×13-inch baking dish. Drizzle melted butter over bread. In a large mixing bowl, mix eggs with sugar, cinnamon, allspice, vanilla, milk and heavy cream. Pour evenly over cubed bread. Let sit for 30 minutes or until bread has absorbed most of the liquid. Lightly mash the bread down with the back of a fork, if necessary. Cover with foil. Preheat oven to 350 degrees. Bake for 70-80 minutes, removing foil after 60 minutes, to allow the top to brown. The bread pudding is done when it is golden brown and springy to touch. The center of the pudding should be baked through and not at all liquid. Serve warm with Butterscotch Whisky Sauce. Serves 12 to 15.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at dbc@cateringbydebbicovington.com.