Burns supper “It’s a Scottish thing.”

A Burns supper is a celebration of the life and poetry of the poet Robert Burns, the author of many Scots poems. The suppers are normally held on or near the poet’s birthday, 25 January, known as Burns Night. However, in principle, celebrations may be held at any other time of the year. 

• Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables, and dried pulses. Traditionally Scotch Broth would be made from whatever vegetables were in season but these would typically include rutabagas, carrots, turnips, cabbage, and leek.
• Cullen skink is a thick Scottish soup made of smoked haddock (Finnan haddie), potatoes, and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local specialty, from the town of Cullen in Moray, on the northeast coast of Scotland. 
• Cullen is a small town in Northeast of Scotland and home of one of Scotland’s most famous dishes, Cullen Skink. This creamy and hearty soup is traditionally made with Finnan haddock (smoked haddock), potatoes, and onions. Cullen Skink is also known as Smoked Haddock Chowder in other parts of Britain. In my recipe, I have used smoked whiting, which is cheaper than smoked haddock, with wonderful results, and I also added some smoked salmon and some chopped chives for a different twist.
• Kedgeree is a dish consisting of cooked, flaked fish, boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, though these are not traditional.  kedgeree has a complicated history. Originally hailing from South Asia, Appearing in a Scottish recipe book as far back as 1790, the dish usually features smoked fish, rice, curry powder, eggs and cream.
• According to “Larousse Gastronomique”, what we call kedgeree originated from a concoction of spiced lentils, rice, fried onions and ginger known as khichiri dating back to the 14th century and eaten across India. The early colonists developed a taste for it, as it reminded them of nursery food.D

Love it or loathe it, haggis is the dish at the heart of Burns Night. “I not a fan”

Haggis is a savoury pudding containing sheep’s pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal’s stomach though now often in an artificial casing instead.

Tipsy Laird Trifle The delightfully sounding Scottish trifle dessert of tipsy laird truly is, without a doubt, a thing of beauty. The light dessert is traditionally is served on Burns Night or at Hogmanay, but, having said that, this dessert is so delicious and so very easy to make, why save it for just one night a year? It is far too good for that. The beauty of the dessert is not just the flavor, tipsy laird is pretty to look at too and unbelievably easy to make. What is not to like? A tipsy laird is essentially the same as a classic English Trifle, the pudding that has graced British tables for centuries, but this Scottish one uses whisky, not sherry, and (where possible but not essential) uses Scottish raspberries. Scottish raspberries are renowned worldwide for being the best, so if you are lucky enough to be able to use them, then great. However, any good, fresh raspberries will do the job. Do not, however, ever use frozen: they do not work.

Burns Night, a holiday of sorts in honor of the iconic Scottish poet Robert Burns. A typical Burns Night supper consists of haggis, whisky, witty toasts and poetry recitations. It often culminates with a unique dessert: Tipsy Laird, a trifle made with whisky (or the whisky-based liqueur Drambuie), custard and raspberries. Adjust quantities of the individual components based on your trifle dish and personal tastes, but making the custard from scratch is key, and it’s easier than you may think.

Cranachan is a traditional Scottish dessert. It was originally a celebration of harvest, made following the raspberry harvest in June. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. It has been called ‘the uncontested king of Scottish dessert’.

Cranachan is a traditional Scottish dessert. It was originally a celebration of harvest, made following the raspberry harvest in June. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. It has been called ‘the uncontested king of Scottish dessert’.

Clootie Dumpling This sweet and rich pudding is a staple of traditional Hogmanay and Burns Night gatherings. And birthday celebrations! The name comes from the “cloot” or cloth used in preparing this treat. Made with sultanas, raisins, citrus peel, treacle, marmalade and spices, this is a festive and flavorful favorite.

A traditional pudding called clootie dumpling is made with flour, breadcrumbs, dried fruit (sultanas and currants), suet, sugar and spice with some milk to bind it, and sometimes golden syrup. Ingredients are mixed well into a dough, then wrapped up in a floured cloth, placed in a large pan of boiling water and simmered for a couple of hours before being lifted out and dried near the fire or in an oven.[7] Recipes vary from region to region.

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The deil cam fiddlin’ thro’ the town,
And danc’d awa wi’ th’ Exciseman,
And ilka wife cries, “Auld Mahoun,
I wish you luck o’ the prize, man.”
Chorus-The deil’s awa, the deil’s awa,
The deil’s awa wi’ the Exciseman,
He’s danc’d awa, he’s danc’d awa,
He’s danc’d awa wi’ the Exciseman.

We’ll mak our maut, and we’ll brew our drink,
We’ll laugh, sing, and rejoice, man,
And mony braw thanks to the meikle black deil,
That danc’d awa wi’ th’ Exciseman.
The deil’s awa, &c.

There’s threesome reels, there’s foursome reels,
There’s hornpipes and strathspeys, man,
But the ae best dance ere came to the land
Was-the deil’s awa wi’ the Exciseman.
The deil’s awa, &c.

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