Burn’s Night, Wandering, and Classes

Burn's Night

January 25, 2022 is this year’s Burn’s Night.

Burns Night is a commemoration of the life and legacy of famous poet Robert Burns. First celebrated by Burns’ own friends and family as a memorial to the writer, it has since become an annual celebration in Scotland – and is now popular with nations across the world. 

One of the traditional ways to celebrate Burn’s Night is with a Burn’s Supper. These dinners can be formal or informal and may include only friends or friends and family. During this supper, ‘Selkirk Grace’ is recited as well as the ‘Address to a Haggis’. Whiskey and food are also main components of this supper.

My husband and I love to do murder mysteries with friends.  We recently did one that was themed in Scotland.  So I developed a Burn’s Supper menu.  I am sharing some recipes from it at the bottom of this post in case you want to hold a Burn’s Night Supper with friends.

The Menu:
  • Cock-a-leekie Soup
  • Haggis, Neeps, and Tatties
  • Cranachan

Upcoming Classes

This week I taught all of the ways to use a Dutch oven.  If you are only going to have one pan, that is what you should have.  We made bread, fried chicken, slow roasted pork, and baked a big cookie.

Then yesterday, a hearty soup class.

Next week’s Ravioli making, and Pierogi Paradise classes are full.  Please make sure to watch our calendar to see all of the upcoming classes so you don’t miss out on one you are interested in because it was already booked out.  Click here to go to the calendar.

Just tonight I added another of both of those classes for the following week or so because I received a lot of feedback that people missed registering in time.

The next available classes are:
  • Quiche – 1/31 at 5 pm $25
  • Ravioli – 2/1 at 12 noon $25
  • Lasagna – 2/3 at 5:15 pm $38
  • Pierogi Paradise – 2/8 at 5 pm $30

Email ICan@artcookery.com to book offline.  Use the link above to book online through the calendar.  OR call/text 231-740-4065 to register via phone.

Winter Wanderland

I am one of the founders of, and am the president of, White Lake Wanderland.  This is a group of volunteers who formed a 501C3 to bring residents out of their homes to enjoy all of the great activities this area has to be proud of.  

February 4, 5, and 6 is the next weekend long event.  Called Winter Wanderland 2022.  There’s activities for all interests and ages.  Sledding, skating, snowshoeing, hot toddy touring, bonfires and more.  Click here to go the the Facebook Wanderland page for more information.  Just click on the EVENTS and check all of the activities out.

Click a photo below to see which menu item it is.

Current Menu for Pick-up Orders

Burn's Supper Recipes

Cock-a-leekie Soup

Serves 8 (1 c servings)

 Ingredients Needed:

  • 2 T butter
  • 1/3 c rice, rinsed
  • 1 lg clove garlic, minced
  • 12 oz leeks (1 to 2 leeks) with outer leaves removed, leeks washed well and sliced into ½” discs
  • 5 c chicken stock
  • 1/2 c chopped cooked chicken, packed
  • ½ t season salt
  • ¼ t black pepper
  • 4 T heavy cream, divided

Preparation:

  1. Place butter in saucepan over medium-high heat.
  2. When melted, add rice and garlic and sauté 1 – 2 minutes.
  3. Add leeks and stock. Bring to simmer.
  4. Simmer gently for 10 minutes, until rice has cooked through.
  5. Taste and season with the salt and pepper. The amounts of these will vary based on the salt content of the stock.
  6. Be sure chicken is hot. Add the same amount of chicken to each bowl.
  7. Ladle 1 c broth into bowls and swirl ½ T heavy cream over each bowl.

Haggis Neeps and Tatties

Americanized Haggis

Requires an electric pressure cooker.

Makes 4 ½ c 

Ingredients Needed:

  • 2 T unsalted butter
  • 1 large or 2 medium onions, chopped
  • 1 t salt
  • 1 t allspice
  • 1 t dried thyme
  • ¾ t gr coriander
  • ¾ t nutmeg
  • ½ t black pepper
  • ¼ t cinnamon
  • 1 lb ground turkey
  • ½ lb beef or chicken liver, finely diced
  • 13 oz stock
  • 5 oz steel cut oats

Steps

  • Prepare all ingredients.
  • Press sauté on pressure cooker and add butter.
  • Once melted, add the onion. Cook and stir for 2 minutes.
  • Add the turkey. Cook and stir until nearly all pink gone.  Add liver and spices/herb.
  • Cook until liver is no longer red. Add stock and oats.  Bring to simmer and press cancel.
  • Place lid on and lock, making sure vent is closed.
  • Pressure cook on high for 15 minutes. Let vent naturally for 5.  Then release.
  • Open pressure cooker.

Serve with mashed potatoes and mashed turnips or rutabaga.   

Neeps

Ingredients:

  • 1 c water
  • 2 pounds of turnips or rutabaga, peeled and diced into 1” cubes (neeps)
  • ¼ t salt
  • ¼ t nutmeg
  • ¼ c half and half
  • 3 T butter
  • 1 Tchicken bouillon powder
  • ¼ t pepper
  • ¼ t garlic powder
  • ¼ t turmeric

Steps:

  1. Pour water into pressure cooker and place steamer basket of turnip/’baga in basket.
  2. Sprinkle with ¼ t salt and nutmeg. Place lid on and lock.  Check that vent is closed.
  3. Using high pressure, cook for 10 minutes, then quick release.
  4. Set out bowl (or food processer) and place remaining ingredients in.
  5. Open lid and remove basket of neeps. Place in a bowl with remain ingredients and mash.  If smooth is desired place all in food processor and blend to smooth.

Tatties

Ingredients:

  • Water that steamed the neeps, plus more to cover potatoes
  • 2 pounds of potatoes, washed, and cut into 1” dice
  • 1 t salt
  • 2 garlic cloves, peeled and smashed
  • 2 bay leaves
  • ¼ c sour cream
  • 3 T butter
  • 3 T milk
  • 1 t salt
  • ½ t pepper
  • ½ t garlic powder

Steps:

  1. Add potatoes to the neep water in the pressure cooker and add 1 t salt, garlic, and bay leaves
  2. Place lid on and lock. Check that vent is closed.
  3. Using high pressure, cook for 9 minutes, then quick release.
  4. Set out bowl and place remaining ingredients in.
  5. Once finished cooking, drain the potatoes, and add to the bowl of ingredients.
  6. Mash to smooth.

Whiskey Sauce

Ingredients:

  • 3 T butter
  • 1 shallot, finely diced
  • 4 t whiskey
  • 2 c heavy cream
  • 5 t mustard (whole grain or Dijon or mix of both)
  • Salt & pepper to taste (½ & ¼)
  • 1 T lemon juice
  • Parsley for garnish

Steps:

  1. In saucepan, heat butter and add shallots. Cook over med-high heat for 2 minutes.
  2. Add whiskey and carefully light to burn off alcohol.
  3. Add cream and mustard, and when it starts to simmer add salt/pepper to taste.
  4. Remove from heat and whisk in lemon juice.

To serve, place ½ c of haggis in a 14.5 oz tin cans with both ends removed, greased, and placed on a greased baking sheet.  Add ½ c tatties, and then ½ c neeps.  Refrigerate or bake immediately.

Bake at 350 for 25 minutes, until the interior reaches 165°F.  Set on plate.  Run a sharp knife around inside to loosen.  Carefully pull up tin.  Serve with whiskey sauce and parsley.

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Cranachan

Serves 8 (1/2 c servings) 

Ingredients Needed:

  • ¼ c steel cut oats
  • 4 T whisky
  • 11/2 c raspberries
  • 1 c heavy cream
  • 1 T whisky
  • 3 T honey
  • Mint for garnish 

Preparation:

  1. The day before needing the dessert, lightly toast the oats in skillet for a few minutes.   Mix the toasted oats with 4 T whisky to soak overnight.
  2. Remove 8 raspberries. Mash the rest with a fork.  Place in refrigerator.
  3. As close to serving as possible, whip the cream to soft peaks.
  4. Add 1 T whisky and the honey. Whip to standing peaks.
  5. Add the soaked oats. Whip again.
  6. Add a scoop to each bowl.
  7. Place 1/8th of the mashed berries to the top.
  8. Place another scoop on top of the mashed berries.
  9. Top with a berry and a pinch of minced mint.

Stay Warm and Healthy Friends!


Rock Your Pot! Electric Pressure Cooking

How To Series – Show Me How To….

Rock Your POT!  Electric Pressure Cooker Cooking

Learn to ROCK your POT!  Interested in getting an electric pressure cooker but curious if it is for you?  Have one but are a bit afraid of it?  Just want to enjoy cooking a meal your family will love easily? 

Come for this session and cook an entire meal using the pressure cooker.  Bring friends/family…make friends and good food! 

Together, participants will make a family friendly meal with a Moroccan flair.  Make: Sweet and Sour Cabbage, Moroccan Mac and Cheese, Meatballs with Cilantro Pesto, and Chai Rice Pudding.   Sign up as a couple and you have a fun and interesting date, complete with dinner!

This meal also can be entirely gluten free (swapping out the regular macaroni for GF) and nutritious. 

You will learn how to make all of these dishes in about an hour AND learn different functions of your pot.  After making the dishes, sit down and enjoy the meal!  Feel free to bring a beverage of choice to enjoy.

Onsite:  $39 per person or $74 for a couple