Archive for January 25th, 2013


Great Scot! It’s Rabbie Burns Day again. By way of honouring the bard, we had cranachan for dessert. Cranachan is a traditional Scottish dish, usually served in the summer, but in modern times also enjoyed on special occasions such as Burns Day. Recipes vary, but all are very simple.

Toast oats, fine or flaked according to personal preference, in a frying pan or on a baking sheet, until lightly browned.

Whip half a cup or so of whipping cream until stiff. Then whip in a couple of tablespoons each of Scottish malt whiskey and runny honey.

In glasses or parfait dishes, swirl together or layer the oats and the cream along with a half pint of fresh raspberries.

There should be enough Scotch left to raise a glass in a toast to one of Scotland’s favorite sons.

For more on Robert Burns, and an interpretation of his poem To a Mouse, follow this link to last year’s Burns post.

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