Posts Tagged ‘Rabbie Burns’

“Bring Joy” Drambuie Cream Sauce

Posted on: February 17th, 2013 by Carla Johnson No Comments

“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.” – Craig Claiborne

What exactly is a “foodie?” The word gets used a lot and was even spoofed in a recent TV ad for Boston Pizza. So, I googled it and found this:

“Noun 1. foodie – a person devoted to refined sensuous enjoyment (especially good food and drink)”

That’s pretty much what Diane Smith Stewart said too. Recently I met Diane through mutual friends and when I asked her about food and cooking she said, “I love to bring joy to others using food!” She loves everything about food. She loves trying new pairings, new cooking techniques and presentations and she is always looking for a new food or recipe from a part of the world she hasn’t yet experienced.

I like Diane because she also really enjoys *sin.* She loves great wine and the finest of spirits. Her favourite drink is the Rusty Nail, a mix of Drambuie and Scotch. It’s possible the name Drambuie came from the Gaelic phrase dram buidheach which means “the drink that satisfies” and I think that suits Diane perfectly.

Carla Johnson Cooking with Sin

Diane & Dwayne - photo credit Diane Smith Stewart

Diane has been married to Dwayne for 20 years and they are not looking back. They are busy parents supporting all the activities of their two teenagers, 18 year old Sarah and 15 year old Cam. They do all that while running two Vancouver businesses, one of which provided the official snow removal services for the Vancouver Olympics in 2010.  Yes, their lives and full and gratifying.

Diane and her daughter. Photo by photoart by Simpson

When she celebrated Robbie Burns Day with friends a couple weeks ago, she whipped up a Drambuie cream sauce for the haggis. Diane is an organic food person. She grows some of her own vegetables and supports local producers, so she made sure she served her sauce with the most delicious, savoury haggis she could find.

Diane also said her sauce is wonderful on ice cream and you might want to eat it straight from a spoon. “But,” she says, “try not to drink it all before supper!!”

“Bring Joy” Drambuie Cream Sauce

½ cup Drambuie
¾ cup heavy cream

1. Place Drambuie in saucepan, bring to boil and reduce by half (about 10 minutes).

2. Remove from heat and stir in cream. Heat to warm, do not boil. Serve.


How to Make a Rusty Nail

Slange Var!

Carla Johnson Cooking With Sin

One of the Diane's gorgeous cakes

You might enjoy more Cooking With Sin recipes for Robbie Burns Day on “Ode to the Haggis” Burns Nicht.

“Ode to the Haggis” Burns Nicht

Posted on: January 27th, 2011 by Carla Johnson 1 Comment

Fair fa’ your honest, sonsie face,
Great chieftain o the puddin’-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:

But, if ye wish her grateful prayer,
Gie her a Haggis!

~ Robert Burns (1759-1796)

This “Cooking With Sin” blog was inspired by my maternal grandmother (Elizabeth Voth Nickel Dyck) who was Mennonite, but my fraternal grandmother (Dorothy Williams Johnson) was Scottish, so with Robbie Burns’ birthday approaching, I thought it would be fun to give her heritage a nod too.

On January 25th, every year, the Scottish community celebrates the birthday of their Ploughman’s Poet, Rabbie Burns. Knowing the night is infused with wee drams of scotch, it seemed a great fit for this venture. So, I called up a bunch of friends and invited them over.

The traditional structure to a Robbie Burns Supper goes like this:

1. Welcome and announcements
2. Selkirk Grace
3. Piping in and cutting of the haggis
4. Reading Robbie Burns’ “Address to the Haggis”
5. The “Immortal Memory” reviews his life and accomplishments.
6. Feasting and partying.
7. The evening ends with everyone singing “Auld Lang Syne.”

Our evening followed the order somewhat loosely. We started with wee drams all around and then one of our friends read the Selkirk Grace.

The Selkirk Grace

Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae let the Lord be thankit.

I had started planning this evening with the noble intention of making my own haggis. Then I found out what was involved and decided instead to follow the wise advice of my dear Scottish friend Jill Fraser Yang. I bought myself a haggis ball at the local Scottish bakery where I also picked up a good bunch of their bakery shortbread, too.

To pipe the haggis in we resorted to modern technology. One of our friends played bagpipe music on his iPod. Some were hesitant to taste it, but I can assure you that haggis is very mild. It’s like a crumbly sausage. And my scotch whisky cream sauce on it made it go down even better.We would have served neeps, but I’m not good to watch the clock and we ran out of time to cook them, so we had tatties without the neeps.

The desserts were wonderful. I made Cranachan with raspberries. The raspberries were soaked in scotch and the double cream was whipped with honey and scotch, too! Our friend Kim Stenhouse brought orange slices soaked in Drambuie which we served on vanilla ice cream. I’m feeling a little soaked just thinking about it. :)

There were more wee drams to follow along with shots of Drambuie, Cointreau and Triple Sec. I think we did Mr. Burns right. He would have approved.

Scotch Whisky Cream Sauce

1/4 cup scotch whisky
170g double cream
dash of salt

1. Warm the whisky in a sauce pan then light with a long handled lighter. Flambé the whisky for a few moments to burn off the bitter taste of the alcohol. Be careful of the flames. They can reach quite high! Douse the flames with the lid.

2. Stir in the double cream and salt. Reduce the heat and let the mixture cook until the liquid reduces to a thicker sauce.

3. Serve over the haggis.


Serves 8

2 cups fresh raspberries
1/2 cup scotch whisky
1/4 cup steel cut oats
2 teaspoons brown sugar
340g (12 oz.) double cream
3 tablespoons scotch whisky
4 tablespoons liquid honey

1. Soak the raspberries ahead in the 1/2 cup scotch whisky for 2 hours. Stir them occasionally.

2. Toast the oats in a non-stick frying pan on medium-high heat. Watch them closely and sprinkle on the brown sugar and stir so the oats become candied. Let cool.3. Whip the double cream until it forms stiff peaks. *Note: The double cream is much more substantial than our North American whipping cream.

4. Mix the whisky and honey into the whipped cream.

5. Layer a glass bowl or individual serving dishes with the cream and the raspberries and sprinkle the toasted candied oats on top. Serve.

“We’ll take a cup o’ kindness yet,

For auld lang syne.”

Another great Cooking With Sin Robbie Burns Day recipe is on “Bring Joy” Drambuie Cream Sauce.

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