Raise a Pint to the Bard of Ayrshire
In our continuing saga of celebrating beer throughout the year, one cannot neglect some of the heaviest drinkers in the world: The Scots. Maybe it’s the peat, or the moors, or just the god awful conditions in the country. Or, the incessant drone of the bagpipes. Quit steppin’ on the furkin Cat, Will ya? So, to that end, no calendar would be accurate without celebrating Robert Burns night. Today marks the birthday of the man who penned the New Year’s classic Auld Lang syne. But, his legacy goes far beyond a catchy little ditty. He wrote prodigiously before succumbing to rheumatic heart disease at the tender age of 37. Of course, in 18th century Scotland, that would make him an olde man. Wouldn’t it? So, tonight, Let’s Raise a Pint to the Bard of Ayrshire: Robert Burns.
Table of Contents
“Strong ale was ablution,
Small beer persecution,
A dram was memento mori;
But a full-flowing bowl
Was the saving his soul,
And port was celestial glory.”
This is an excerpt from “Epitaph On John Dove, Innkeeper,” 1785. To the average American eye, these poems may seem confusing. Burns wrote in Old Scottish, with occasional forays into Modern English. Often, his writing would be a hybrid of the 2. Either way, there is a musicality to his poetry. And, Auld Lang Syne proves the universality of his turn of phrase. Although he died relatively young, his words spoke of wisdom beyond his years. He is known as the Voice of the Scots. Can you name any other famous Scottish authors (beside Walter Scott and Robert Lewis Stevenson, most people, mistakenly, think of them as English)? While there are plenty of dreamers, poets, and troubadours throughout Scottish history. None have captured the essence, pride, and music of the highlands quite like Burns.
He has been awarded many honours and titles. Today, we Raise a Pint to the Bard of Ayrshire. But we could also toast Rabbie Burns, the National Bard, or the Ploughman Poet. The important thing is the drink.
How shall we Raise a Pint to the Bard of Ayrshire?
Burns night is an international celebration. There are groups dedicated to the man and his words. The Burns society has chapters all across the world. Even the Masons (between secret handshakes) celebrate Burns night. A typical celebration consists of eating Scottish food, Drinking Whisky, and reading his poetry and prose.
Of course, Haggas is the most common dish. But, if that isn’t appealing, we are with you. There are plenty of Scottish dishes we can make. Check out our Post for Tartan day for some ideas, or scroll to the end of this page for more recipes. Some have silly names. But, they really can be quite tasty.
And, as far as drink goes, while scotch whisky is the Burns drink of choice, beer is universally accepted. We suggest a nice ale or beer, if you don’t want to end up ‘Ooot yer tree’, ‘Steamboated’, or ‘Mad wae it’. Remember, scotch and Beer are both made from fermented grains. So, beer is definitely an acceptable drink. In fact, I found out about this day from a calendar of beer holidays. But, if you are going to drink Ale, don’t make it a cheap Penny-wabble. Drink a real ale, something bitter and strong like Scotland itself. Think: Newcastle or a hearty stout, perhaps a porter or, at a minimum, a full bodied lager. No sex in a canoe beer. For a more hearty ale, Check out a homebrew recipe here.
Scotch, Beer, haggas, or whatever
“Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.”
These are more of Burns’s words. In these days of gratitude diaries, these words ring true (And a little drunk). Let us be thankful for the food and comforts we have. And, remember that a lot of food available to Burns and his cohorts in the day was: CRAP!
So, let’s share a cup o’ comfort and thank the powers that be for Food, drink, and poetry. And, bless the soul of Robert Burns. For, “If there’s another world, he lives in bliss; if there is none, he made the best of this.”
Scottish Bubbles and Squeak
Ingredients
- 1 Lb Peeled and cubed Yukon Gold Potatoes
- 1 Cup Fine diced cabbage
- 1 Cup Fine Diced Carrot
- 1/2 Cup Chopped Scallion, plus extra for garnish (green and white parts)
- 1 tsp Chopped Fresh Thyme
- 1/2 Tbsp Dijon Mustard
- 2 Tbsp Unsalted Butter (May substitute vegan butter if desired)
- 1 Tbsp Flour (optional)
- salt and pepper to taste
- Oil foir cooking
- Sour cream for garnish (or vegan substitute if desired)
Instructions
- Boil the potatoes in salted water. When they are soft enough to mash, drain really well. You don't want much residual water or the end result will be too mushy.
- While the potatoes are boiling, Saute the cabbage and carrots in a little oil over medium high heat. Turn off the heat. Stir in the butter, scallions, and thyme.
- Mash the potatoes until smooth. If you have a food mill, you can push them through to make super smooth. The smoother the better.
- Fold the remaining ingredients in. Mix well. If the mix is too loose, add a little flour. Season to taste.
- Heat a little oil in a saute pan over medium high heat. Scoop the potato in a ball into the pan, Then flatten it down like a pancake. Cook about 2 minutes per side until golden brown.
- Top each with a dollop of sour cream and scallion garnish. Serve hot as a breakfast item or a side dish.
Notes
Scottish Oatmeal Rolls
Ingredients
- 1 1/2 Cups Boiling Water
- 1 1/2 Cup Old fashioned Oats
- 1/2 Tbsp Sea Salt or Kosher Salt
- 1/2 Cup Brown Sugar
- 1 Tbsp Dry Active Yeast
- 1/4 Cup Lukewarm water
- 1 tsp Sugar
- 3 Cups Bread Flour
- 1 Ounce Unsalted Butter
Instructions
- Bring the water to a boil. Fold in the Brown sugar, salt, and oatmeal. Remove from the heat. Let the oats absorb the water.
- In a stand mixer with a dough hook attachment, mix the second set of water, yeast, and sugar. Let this bloom for 5 to 10 minutes.
- After the oatmeal has cooled to body temperature, add it to the yeast mixture. Add Half the flour and knead with the machine until incorporated. Add more flour until the dough is dry enough to manipulate by hand without sticking too much. It will still be a bit sticky, but you want a bread dough consistency.
- Lightly oil the dough and return it to the mixing bowl or another mixing bowl. Cover with plastic. Place it in a warm area. And, let it rise for about 30 minutes.
- Once it has risen. Punch the dough down. Roll it out onto a floured surface and cut it into balls. You should get about 24 rolls out of this dough. You could go smaller or larger depending on how you will use them when done. Put the rolls on sheet pans lined with parchment or a non stick pad. Set aside to rise for another 20 to 30 minutes
- preheat the oven to 350
- Bake for 20 to 25 minutes until golden brown.