Menu Ideas

Burns Night Supper

By • January 20, 2012 • 11 Comments

Unlike St. Patrick's Day (its over-hyped, beat-to-death second cousin once removed) Burns Night is a holiday that could use a little PR boost. A quick intro for the uninitiatied -- every year on poet Robert Burns' birthday (January 25th) lovers of all things poetic and Scottish come together to share a meal and toast (many times over, and make it a single-malt, please) the man himself. At least a few of his colorful poems are read aloud, preferably in a deep, rollicking Scottish brogue.

While haggis is the most traditional star of the show, we aren't always up for tracking down a sheep's stomach last minute, and as we assume you aren't either (bully for you if you are, though!). In light of that, we've lined up some crowd-and-cook-friendly ideas for your own Burns supper, inspired by Scotland's enviable bounty of salmon and shellfish. Salty nibbles of Smoked Salmon Mousse on hearty rye toasts kick things off, a lovely foil for your favorite firey whisky. Silky Bay Scallop Chowder warms and comforts, while Salmon Kedgeree brings a much-needed jolt of fresh cilantro and ginger spice. Merrill's gorgeous Black Tea Jelly ends the night on a refreshing and delicately tannic note.

Whether you're tired of winter and find yourself longing for the warm celebratory hum of the holidays, or simply want to see all of your friends in kilts, we think that hosting a Burns night is a marvelous winter tradition worth taking on. 

Smoked Salmon Mousse on Rye Toasts by merrill

toasts

 

Bay Scallop Chowder by amanda

scallop

 

Leftover Salmon Kedgeree  by deensiebat

kedegree

 

Black Tea Jelly by merrill

tea jelly

And if you're feeling particularly generous, it wouldn't be a bad idea to send guests home with a little treat for the morning after. Something oat-filled and hearty enough to pick them up from their whisky haze and make them feel burly enough to go off stomping through the Highlands! 

Mom's Flapjacks by Londonfoodieny

oats

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Comments (11)

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over 2 years ago thirschfeld

Maybe oxheart braised in red wine a some skirlie stovies. It is sorta that time of year.

Zester_003

over 2 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Oxheart Tom? Bring it man!!

Linda_cooking

over 2 years ago Beautiful, Memorable Food

So much fun! May I also suggest Welsh Rarebit. I've got a funny story involving rarebit and Robert Burns: http://beautifulmemorablefood...

Summer_2010_1048

over 2 years ago Midge

Merrill's lovely jelly looks so much more appetizing than the cranchacan (tastes like it sounds) I attempted for last year's Burns night.

Zester_003

over 2 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Honestly, I miss the haggis. I really do.

Ls

over 2 years ago gluttonforlife

Scotch eggs!

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over 2 years ago cdilaura

Christina is the Vice President of Commerce Operations for Provisions by Food52.

My take on Inside-Out Scotch Eggs: Ground Lamb + Harissa + Panko
http://8ateateight.com...

Ls

over 2 years ago gluttonforlife

I saw! Looks like it was an amazing evening!

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over 2 years ago Miranda Rake

Miranda is a contributor at Food52.

Oh Scotch eggs! A brilliant addition!

Henrykiss

over 2 years ago arielleclementine

what a fun idea! thanks for the menu!

6511779961_8816e7c315_m

over 2 years ago cdilaura

Christina is the Vice President of Commerce Operations for Provisions by Food52.

I hosted a boozy robert burns bash last year serving all bite-sized takes on Scottish fare (including Merrill's chevre devils and millionaire's shortbread). Full menu (with drink pairings) and the recipe for my Mini Wild Mushroom Shepherd’s Pie made with 12-year scotch (the crowd fav) below if you need more inspiration.
http://8ateateight.com...