Flummery (what a wonderful word) is an ancient recipe that has featured in Scottish feasts dating right back to the 15th century. It is an easy recipe but you will have to soak the oatmeal for 48 hours prior to making the dish so plan ahead.
Apple Butter is not butter in the dairy sense of the word but is a fruit butter which is more like a very rich fruit puree and is wonderful on scones, pancakes and toast. You can also serve it with a cheese board to add a bit of sweetness and spice.
Potato Scones, or Tattie Scones as we call them here in Scotland are a firm favourite with a full Scottish breakfast. Let’s face it after all the hooch that flows over Hogmanay you need a decent fry up breakfast to soak it all up and Potato Scones are definitely the way to go.
Well it’s New Year very soon and what could be better for your Hogmanay party than my Scotch Punch Up! which is a great growd pleaser. Punch is always a good thing to serve if you have a big group of people, it keeps things simple for you, the host and everyone enjoys the tipple…
Scotch Mist Liqueur is my own personal take on the world-famous Drambuie (pronounced Dram-Boo-ee) liqueur from good old Scotland. The original is made from whisky, Scottish heather honey and a secret blend of herbs and spices. My version contains whisky (of course), honey and my own blend of herbs and spices, read on….
Creme Brulee is a traditional French dessert so adding a wee taste of Scotland by making it a porridge brulee is a nod to the famous French Scottish Auld Alliance and a great wee recipe to finish off your Scottish haggis fueled festivities on Burns Night on 25th January.
Cranachan is a traditional Scottish dessert that mixes oats, cream (traditionally the creamy Scottish cheese Crowdie was used instead of cream), raspberries and whisky. Serving this rich dessert in tiny glasses makes it the perfect little treat for your Hogmanay party.
With New Year and of course Hogmanay fast approaching I thought I’d share a couple of recipes from my book A Wee Taste Of Scotland (Scottish Party Food), so today it’s a savoury snackette, my Finnan Fingers. Sort of posh fish fingers with history!