For the last four years, I have hosted a Dickens Dinner to raise money for the high school choir department. This year I chose to serve some of my favorite Scottish dishes along with some fusion dishes. Below is the menu I served along with the recipes. A six course Highland Fling for your taste buds. Enjoy!
Amuse Bouche: Smoked Salmon Cream Cheese, Caviar, and Dill/Chive
Appetizer: Traditional Scotch Egg with Coleman’s Mustard
Soup: Cock-a-Leekie – A soup of Leeks, Vegetables, and Chicken
Salad: King Henry’s – Walnuts, Dried Cranberries, Apples, Pears, Bacon, and Feta served over a bed of Fresh Romaine Lettuce drizzled with a Poppy Seed Balsamic
Intermezzo: Lemon Sorbet
Main Course: Bangers and Mash with Peas
Dessert: Scottish Cream Cake – Chocolate Fudge Cake infused with Scotch Cream Liquor, Butter Cream Frosting, Drizzled with Chocolate Ganache and Shortbread Garnish
Recipe 1: Smoked Salmon Cream Cheese with Caviar and chive garnish
Embarrassingly easy and quite elegant. I took a tub of Philadelphia Smoked Salmon Cream Cheese and whipped it in my mixer. Next, I placed it into my decorating tube and piped it onto a water cracker (Carr’s). I topped it with a small amount of caviar and made an “x” with two strands of chive. Yum!
Recipe 2: Scotch Egg
One of my favorite traditional foods! I sliced each egg in half and served it with Colemans mustard.
The basic recipe below makes four eggs:
- 1 1/4 pounds bulk country-style or herbed sausage
- 4 hard-boiled large eggs
- 1/2 cup all-purpose flour
- 2 raw large eggs, beaten lightly
- 1 cup fresh bread crumbs
Divide the sausage into 4 equal portions, and flatten each portion into a thin round shape. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them in the bread crumbs. Place on baking sheet and bake in a 350 degree oven until pork is cooked (30 min. approx.)
Recipe 3: Cock-a-Leekie Soup
- 1 tbsp vegetable oil
- 1 Rotisserie Chicken (yep, I cheated)
- two large cans chicken stock
- one cup of pancetta
- two cups Trader Joe’s Parisian Carrots
- 2 celery sticks, chopped
- one bag frozen chopped Trader Joe’s leeks
- splash of white wine
- 2 bay leaves
- ½ bunch thyme sprigs
- 15-20 petite dried prunes
- Heat the oil in a large stockpot until hot. Fry bacon, carrots, celery and leeks, for approximately 5 minutes.
- Splash in the wine and boil rapidly, scraping the bottom of the pan. Add meat from the chicken with the herbs. Add in stock. Slowly bring to the boil, then simmer for 30 mins.
Recipe 4: Bangers and Mash with Peas
Well, the only trick here is the good onion gravy. I bought the bangers from a local Scottish restaurant called, The Royal Mile. They do a lovely job with bangers. With the bangers I served a typical mashed potato and a side of peas. Below is the onion gravy that is poured over the bangers and mash:
Melt 1 tablespoon butter in a skillet over medium-high heat; Take two large onions, cut in half and slice thin. I used 1/8 on a mandolin. Cook the onions in the butter until translucent and just starting to brown, about 8 minutes. Pour in 6 cups of beef broth and 2 cups of red wine; boil the mixture down to about half its volume, about 15 minutes. Season with salt and black pepper. To serve, place two sausages onto a serving plate with about 1 cup of mashed potatoes and 2/3 cup of peas. Pour the onion gravy over the sausage and potatoes.
Recipe 5: Scottish Cream Cupcakes
For these beauties I use the basic recipe for the Lee and substituted Scottish Cream for the Baileys. Below is my recipe for Scottish Cream.
- 1 cup light cream (heavy will separate so no heavy cream)
- 1 14 oz can of sweetened condensed milk
- 1 2/3 cups single malt Scotch whisky
- 1 teaspoon instant coffee
- 2 tablespoons chocolate syrup (we use Hershey’s)
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- Put all ingredients in a blender and blend for about 30 seconds.Bottle in a tightly sealed container and keep in the fridge. Shake well before serving/using. This will keep for about two months in the fridge.