Addressing Haggis

Fair fa' your honest, sonsie face,
Great chieftain o' the puddin'-race!
Aboon them a' ye tak yer place,
Painch, tripe, or thairm:
Weel are ye wordy o' a grace
As lang's my airm.

Address to a Haggis - Robert Burns

I don't remember when I first heard of Haggis but I do remember when I first learned what was in it. At the time it didn't sound appetizing at all. Now, years later, I find myself much more open minded and glad of it.

So, let us address the curious dish known as Haggis. This ancient meal is traditionally made with sheep's "pluck", or the heart, lungs, and liver mixed with the trimmings from the sheep, oatmeal and spices. This makes for a rich and savory pudding that is then steamed or boiled before being served. 

My first taste of this old world dish was at a "Burns Night Supper" in "The King's Arms" in Polebrook, England. My introduction began as it should, with Burns's "Address to a Haggis" given by a Scotsman who, true to the spirit of the poem, thrust the blade into the pudding with great enthusiasm making the delicious contents spill out ready to be spooned onto the waiting plates of the diners. This, served with Neps and Tatties and Cock a Leekie Soup, completed the night's fare. It was delicious and since then I have enjoyed reproducing parts of the meal but I'd never before attempted the centerpiece. The Haggis.

This year I felt inspired. I already had my Neps (turnips) and Tatties (potatoes) for Burn's night (January 25th) when an acquaintance clued me in on where to lay my hands on some ground lamb.  True Haggis cannot be sold in the US because of the inclusion of the sheep's lung. So unless you raise it yourself or are close friends with a farmer you are unlikely to have all the "pluck" close at hand. You may be able to get the heart, liver, tongue and stomach but if not, never fear. Traditionally Haggis is cooked in the stomach but again this was not something I had access to. That said, enough of what I didn't have lets get on to what I had and how you can use it to make your own "Mock Haggis". The recipe I used as a base was a traditional Scottish recipe published by BBC Food. I tried to stay as close to the original as possible.

Mock Haggis

Ingredients:

1/2 lb (8oz) ground lamb 

1/2 lb (8oz) liver (beef or sheep)

2 oz shredded suet or vegetable shortening (suet will provide better flavor)

1 onion, finely chopped

4 oz oatmeal, toasted

1/2 tbsp salt

1/2 tsp ground black pepper

1 tsp ground dried coriander

1/2 tsp mace

1/2 tsp nutmeg

some water (approximately 1/2 - 1 cup)

Other Items You May Need:

Sausage casing or parchment paper

Tinfoil

Steaming insert

Preparation:

In a dry pan toast the oatmeal until is is lightly browned, remove from the heat. In a medium saucepan boil the liver for about 5 minutes then remove from the water and set aside to cool. Do not discard the water. Finely chop the onion and in a large bowl, combine with the ground lamb, oatmeal, spices and shredded shortening. Finely dice the liver and add to the meat mixture with some of the water used to boil it. This mixture should be moist but not wet and you should be able to easily shape it. If you have sausage casings this is where you would place the mixture in the casings and seal as directed by the package instructions. I did not have casings so I lightly greased a piece of parchment paper with shortening, placed the haggis mixture on the paper and rolled it like a candy twisting the ends tightly. Then I placed this package on a piece of tinfoil and settled it on my steaming insert in a tall stock pot. Make sure to add enough water to the pot to reach the bottom of the steamer and steam, covered, for 3 hours. Check water level periodically adding water as needed. After 3 hours remove the Haggis carefully from the steamer and serve. I stayed with the tradition of Neps and Tatties and served mine with mashed potatoes, roasted and mashed turnips and an onion gravy.

Whether you have had Haggis dozens of times or are giving it a try for the first time I think you'll find this recipe delicious and a fair representation of the dish in spite of the substitution of many of the authentic ingredients. So be brave and take a shot at it, you'll be glad you did!

The Haggis Wrapped in Parchment Paper

The Steamer

Heart Healthy Carrot Cake Muffins

There are few irresistible foods in this world, but for me Carrot Cake is in the top tier. You know the ones that really get the drool machine going, seven layers of carroty goodness with oozing cream cheese frosting between each layer and a delicious crust of nuts on the outside of the whole glorious tower of decadence...Oh YUM! Of course, as much as I love it, that same delightful dessert is also packed full of calories and fat (especially with all that glorious icing)! Just one slice of "The Joy Of Baking" version will cost you about 643 calories. So after some research, and inspiration from a fellow blogger, I have a version that not only cuts the fat, but also packs a powerful punch of flavor. So what's different?

First, it's downsized. Instead of the whole cake you have muffins and thanks to the brilliance of Christina Marsigliese over at "Form 5 Artisan", you get the icing too it's just inside instead of out! Second let's address the term muffin. General consensus seems to point to muffins being less sweet and more dense, and in my opinion the perfect candidate for some added nutrients courtesy of whole wheat flour. Couple that with the much lower oil content in Christinas' recipe from "Form 5 Artisan" blog and you have a muffin with less fat and more fiber. Using that recipe as a base I made some other changes, removing some ingredients and adding others. As good as these are though I think I can go further, but more about that after the main event. Here is a delicious, healthier version of that delectable dessert the Carrot Cake. Heck, it's healthy enough to qualify as breakfast food again!

Heart Healthy Carrot Cake Muffins

Ingredients:
(Makes 12 Servings)

1 c  all purpose flour
3/4 c  whole wheat flour
1/2 tsp  baking soda
1 tsp  baking powder
1 tsp  cinnamon
1/2 tsp  allspice
1/2 tsp  ginger
1/4 tsp  nutmeg
1/4 tsp  salt
2 c  grated carrots
2/3 c  sugar
1/3 c  brown sugar
2 eggs
1/4 c  applesauce
1/4 cup  fat free sour cream
6 tbsp  canola oil
1 tsp  vanilla

Frosting centers:

4 oz  cream cheese
2 tbsp  powdered sugar
1 tsp  vanilla
1/4 tsp  ground clove

Preparation:

Make the icing in advance. One day ahead use an electric mixer to combine the cream cheese, clove, vanilla and powdered sugar. Spoon mixture into decorative ice cube trays and freeze. (You can use any ice cube tray in a pinch but it's easier to incorporate the frosting if it's frozen).

For the muffins:

Preheat oven to 350. In large bowl combine the shredded carrots and sugars and allow to sit for a few minutes. In a medium bowl, combine the dry ingredients and mix well. In a third bowl gently whip the eggs, then incorporate the sour cream, applesauce, and oil. Add this mixture to the carrots and sugar and mix well. Gently fold in the dry ingredients making sure they are well incorporated but also being careful not to over mix the batter. Fill a cupcake pan 1/2 way. (I used a novelty shaped silicone pan but you can use a normal pan, just remember to use paper liners).

Remove the icing from the molds and press into the center of each muffin. Top the muffins off with more batter to make sure the filling is well covered. Bake for 20 minutes or until a toothpick inserted in the side comes out clean.

These are simply fantastic and only 253 calories apiece, a far cry from the traditional carrot cake and it's heavy calorie price tag.

Now earlier I said I thought I could do better, and I do. The sour cream undoubtedly accounts for some of the reduction in oil but I think the next time I make this I will cut the oil again and increase the applesauce to 1/2c. Additionally I intend to switch the flour amounts to 1c Whole Wheat flour and 3/4 c All Purpose Flour. I also intend to double the allspice and ginger. When I made the filling I found I had about 2 Tbsp too much so, if you cut back to 3 oz instead of 4oz I think you'll still have enough to be satisfying but loose some fat. Be careful when adding the applesauce that you don't choose a brand high in sugar. I actually used home made apple butter in this batch which I know was low in sugar but unless you make your own, just be sure to read your labels or you could defeat all your best efforts to reduce calories by substituting.

I hope you have fun with this and make your own adjustments, so until next time, happy baking and happy eating.

Nifty New Year's Nibbles!

A few years ago my husband and I decided to mix it up for the New Year's holiday and instead of cooking a big meal so soon after Christmas we make an array of appetizers and finger foods to munch on throughout the evening.

This year, after eating leftover ham what feels like 14 different ways, I decided go with something fun and a little different. Buffalo Turkey Sliders! These delightful little sandwiches are just the right size for a light lunch or a hearty appetizer and they're a cinch to make.

Buffalo Turkey Sliders

Ingredients:

1 package (12 count) dinner rolls
1 pound ground turkey
1 stalk celery
1 medium onion
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp cayenne pepper
1 tbsp butter
2 tbsp mayonnaise
buffalo wing sauce of your choice

Preparation:

In a medium bowl grate the celery and 1/2 the onion. Add the turkey, Worcestershire sauce, 1 tsp of cayenne pepper, the remaining spices and mix well. Preheat the oven to 375c Spray a small baking sheet or glass baking dish with non stick cooking spray and spread meat mixture evenly in the pan. Bake in oven until the juices run clear, about 20 minutes. While the meat is cooking I like to heat a griddle pan on the stove, slice the dinner rolls and toast them. Mince the remaining 1/2 onion and place in a small skillet on the stove with 1/2 tbsp of butter. Saute until the onions are soft but not browned. When the meat's juices run clear remove it from the oven and allow to rest before cutting into 12 pieces. Mix the remaining 1/2 tsp of cayenne pepper into the mayonnaise and spread a small amount on each bun before topping them with some of the sauteed onions and a slider. Top the sandwiches off with your favorite wing sauce and serve.

These little beauties will fly off the plate and you may just have to make a resolution to add this healthy and fun food to your everyday menu instead of saving it just for special occasions!

If you don't have wind sauce on hand you can whip up your own with some Tabasco or similar hot sauce and a bit of butter. Stick to the ratio of 2:1 and you'll be golden. For example, two tablespoons of hot sauce to 1 tablespoon of melted butter, mix well and voila buffalo wing sauce.

Spice up the Holidays

One of my favorite memories of Christmas is making goodies with my mother.
Cookies, Candied Citrus Peel, Hard Tack Candy, and Colorful Chocolates are just a few of the delectable treats we used to make. Then, after everything was done, we'd pile the goodies on plates and dress them up with ribbons and bows to be given to friends for the holidays.

Now that I am older I find myself nostalgic for those homespun Christmas traditions and I am keeping them alive with my own family. Friends, family, and visitors can expect tasty holiday treats made with tons of love!
 

This year I added a new treat to my repertoire, Sweet and Spicy Candied Nuts. These will add some spice to your holidays and make a delightful gift or Hors D'Oeuvres for your holiday festivities.

Sweet and Spicy Mixed Nuts

Ingredients:

2 cups Roasted Mixed Nuts
1 recipe Spice Mix
1 recipe Glaze

You can roast your own nuts or purchase pre-roasted mixed nuts. I use pre-salted nuts and omit salt from the spice mixture. If you choose to use unsalted nuts you will want to add about a teaspoon of salt to the final spice mixture.

Spice Mixture:
 
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon cayenne pepper (or less to taste)

Glaze:

1 tablespoon water
1/2 tablespoon vanilla extract
1/2 tablespoon brown sugar
1/2 tablespoon honey
1/2 tablespoon Worcestershire sauce
1 tablespoon canola or corn oil

Preparation:

1. Heat the oven to 350°. Line a cookie sheet with foil and spray with non-stick cooking spray.
   
2. In a small bowl, stir together the spice mixture.
   
3. In a saucepan, combine the glaze ingredients and bring them to a boil over medium heat, stirring constantly. Stir in the roasted nuts and continue to stir until all the nuts are well coated with glaze, about 1 to 2 minutes. Move the glazed nuts to a mixing bowl, sprinkle on most of the spice mix (reserve about 1/2 tbsp), and toss them well to coat. Spread the coated nuts on a foil lined cookie sheet and place them in the oven for about 5 minutes; checking regularly to make sure they don't burn. Remove and let cool stirring often so they do not stick to one another or the foil. Once nuts have cooled place in a clean mixing bowl and toss with remaining spice mix.  Makes 2 cups.

Dress these up prettily in decorated treat bags or quaint paper cones when giving as gifts.

Sweet Potato Cinnamon Rolls

With Thanksgiving just around the corner I have been looking for new and different ways to prepare traditional holiday foods. One of my favorite Thanksgiving dishes is the sweet potato casserole. So you can imagine my delight when, while browsing "The Fresh Loaf" one of my favorite forums, I came across a recipe for Sweet Potato Rolls. A number of the other members commented on how nice they would be as sweet cinnamon rolls so I decided to give it a try. Judging by the rate at which they disappeared, I would say these were a complete success!

 

Sweet Potato Cinnamon Rolls
makes 24 rolls (roll recipe by Floyd M of "The Fresh Loaf")

1 sweet potato, baked
1 cup milk
1/2 cup white or brown sugar
3-4 cups all-purpose flour
2 teaspoons instant yeast
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Bake the sweet potato for approximately 45 minutes at 375. Remove from the allow to cool and peel. Combine the sweet potato, sugar, and milk and stir to make a paste. Mix in 2 cups of the flour, the salt, the yeast, and the spices until thoroughly combined. Add more flour a quarter cup at a time. Mix in after each addition until you have a dough that is tacky but which you can handle with wet hands. When you hit the proper consistency, remove from the bowl and knead by hand for 5 to 10 minutes. Set the dough aside to rise in a covered bowl for 45 minutes to an hour.

Since Floyd's recipe was for dinner rolls and not the sweet Cinnamon version I had to put together my own filling and I decided to stick to the same flavors you expect to find in a sweet potato pie or casserole. My mother makes a sweet potato casserole with a coconut pecan crust which is to die for. I didn't have any coconut to hand but I found ground pecans were a perfect fit for this filling.

Cinnamon Roll Filling

1/2 teaspoon ground cinnamon  

1/4 teaspoon ground allspice

1 c brown sugar  

1/3 cup pecans

Divide dough in half and gently roll it out to about 1/4 inch thickness. Spread  1/2 of the filling evenly across the dough and tightly roll it to form a long log. Adding some butter before laying down the filling will add richness. Cut the log into a dozen pieces and place in a buttered baking dish. Repeat with the other half of the dough and filling and allow to rise for approximately another hour or until they have roughly doubled in size. Bake at 375 for approximately 20 to 25 minutes until they are beginning to turn brown.

While the buns are cooling make the caramel sauce for the topping.

Easy Caramel Sauce

1/2 c brown sugar
1/2 cup dark corn syrup
1 tbsp vanilla
4 tbsp butter


Combine ingredients in a saucepan over a medium heat stirring constantly. Once the sugar has completely dissolved remove the sauce from the heat and spoon over the rolls. Top with pecans  and a sprinkle of ground ginger.

These were so delightful I think they will find a permanent place in my holiday repertoire. In fact they may make a repeat performance as Thanksgiving day breakfast, just perfect with a cup of hot coffee while watching the Macy's Thanksgiving Day Parade!

Adventures With Food: On The Road...Boston & Salem

We weren't able to finish the whole Freedom Trail on our first day so we started day two in the Charlestown area. This is one of the most delightful neighborhoods I have ever been in but after visiting Bunker Hill and the U.S.S. Constitution we were ready for a hearty lunch. We took the ferry back across the harbor and found ourselves on the doorstep of Legal Seafood, begun in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. In 1968, the family opened its first seafood restaurant, right next to the fish market and has continued to expand. they now have restaurants in many major cities and ship fresh seafood nationwide. Whatever you're looking for you'll find it on the Legal Sea Foods menu. The atmosphere is hip and very posh but they are just as comfortable serving a family of four as they are accommodating a working business lunch.

Here we dove into a classic, a true east coast icon, the Lobster Roll. The debate of hot or cold, butter or mayo will remain ongoing for us as they only had the cold, mayo version on the menu. No matter, it was so succulent and delightful I'd be happy to go try it again "in the name of research" of course!

Not a meal but almost as good, if you get a chance, take the time to tour the Samuel Adams brewery. They let you taste a number of different brews and are a lot of fun!

After a busy day we traveled back to the North end where Italian food and culture abounds. We followed our noses to a charming out of the way spot called Antico Forno. My husband tried the Saltimbocca Di Pollo, a seared chicken breast topped with Parma prosciutto and fontina cheese in a Madeira mushroom wine sauce with sautéed garlic and spinach which was simply divine.

I had my first experience with Gnocchi. These homemade potato dumplings are baked in a brick oven and come smothered in plum tomato sauce topped with mozzarella, cheese and basil.
These Gnocchi were a little bit of heaven!

After dinner we wound our way around to a North End icon, Mike's pastry. Even on a Thursday night there was a line out the door. We suggest a Lobster Tail and a Pistachio Cannoli.

If you crave cannoli and can't get there in person or if once you've had it you can't get enough, Mike's will even ship cannoli kits anywhere in the US.

On Friday we were back out of the city and after a short train ride we arrived in the sleepy town of Salem, birthplace of Parker Brothers Games, a once bustling shipping community and of course the infamous local of the 1692 witch trials. I say sleepy but because of the last, less than 48 hours from Halloween, Salem was anything but sleepy. We took a walking tour with local Historian Jim McAllister a well known author and speaker. After a brisk walk through town and a visit to the maritime museum we were ready for some lunch which we had intended to have at a spot we found on the Food Network's "Dinners, Drive ins and Dives." Unfortunately they weren't open yet so we wandered on and stumbled across Tavern in the Square, which was quite a find indeed. This restaurant not only offered an extensive menu with a great selection of creative foods but they also offered some fantastic local brews. We partook of a seasonal special served with a rime of cinnamon and sugar called Fisherman's Pumpkin Stout.

This brew with pumpkin and coffee was dark, rich and full of character. Laced with hints of spice it was a sure winner with us. For lunch a Fig, Prosciutto and Gorgonzola pizza with balsamic reduction was a great pairing and the spicy sweet potato fries were a delightful escape from the norm.

We liked Tavern in the Square so much in fact that we went back later for dinner. We found we were still a bit full after lunch so settled for a starter of lettuce wraps and truly decadent desert, fried snickers with ice cream!

Overall our trip was wonderful and the delightful food along the way just added to the experience. So, the next time you go east I hope you will find culinary bliss at one of these delightful restaurants and share your best eats in return!

Cannoli photo from Mike's Pastry Website

Adventures with Food: On the Road... Plymouth & Boston

I have been remiss in posting the rest of October's blog entries due to being in a persistent food coma. This comes from a delightful much needed holiday my husband and I took the last week of October. We traveled to the wonderful city of Boston where culture, history and iconic food abound. So settle in for a trip through some of the best eats in the greater Boston area.

We started out journey in Plymouth Massachusetts with a trip to the Mayflower II, Plymouth Rock, Burying point, and an out of the way spot kept up by the local Antiquarian Society known as Sacrifice Rock. After working up quite an appetite we headed down to the shore for a bite to eat at the Blue Eyed Crab. This eclectic little restaurant is just off the waterfront and is a family owned establishment that puts a great deal of pride and creativity into their menu. They have an extensive list of drinks including a seasonal cocktail with cranberries, mint, Makers Mark and white cranberry juice.



We ordered a starter of Alligator Bites which was so good it was gone before I got a picture. The mains were similarly fantastic and I only just remembered to get a pic of the fantastic seafood stew.



The *Blue Eyed Crab Seafood Stew is made with chorizo, sweet potatoes and lots of seafood, including swordfish, fresh mussels, clams, scallops and shrimp, in a spicy tomato crab cilantro broth. It was delicate and robust at the same time and the scallops were the most tender I had ever had. Simply divine. My husband ordered the special, a seared Swordfish steak with mango salsa on a bed of tropical rice. Unfortunately I just wasn't quick enough to catch a shot of that tasty dish, it was so good I think he might have licked the plate clean?




After we settled in to out hotel in the Brookline neighborhood of Boston we stumbled across a great local nightspot called the Beacon Street Tavern. With inviting decor and a good drink selection it was the perfect place for a nightcap.



On our first full day in Boston we started our journey down the Freedom Trail. Not for the feint of heart this trail of 16 historic and momentous sites starts at the Massachusetts State House, just off the Boston Common. It is also the site of a well kept secret. We got there early for our scheduled tour and we directed by a helpful security guard to the fourth floor where secreted away down a long hallway of offices you will find a tiny coffee shop. Not much to look at, this was the perfect place for breakfast. The menu is short but the cook was a true gem. We asked what type of breakfast sandwiches they had and were told "Anything you want we can make!" So one sausage egg and cheese on dark rye later I am convinced they don't advertise because the legislators want to keep the place to themselves!

We stopped for lunch at the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S.,the Union Oyster House.



It was established in 1826 and many famous people have wandered it's floors including French King Louis Phillippe and President John F. Kennedy, who's favorite booth bears his name to this day.



So at an Oyster house one must have oysters. It was our first experience with them raw on the half shell and our waitress made it a great one. After learning the technique we had a great time slurping these beautiful bivalves.



We also enjoyed a great seafood sampler with Atlantic cod, fried scallops, and fried whole calamari. These scallops were even better than those from the night before which is hard to believe.



We also shared some of their lovely clam chowder (chowd-a) which was rich and creamy without loosing the light flavor of the clams.

Our lunch was so filling in fact that we were dismayed to find ourselves still full at dinner time. Instead we met up for drinks with friends and can highly recommend the Bell in Hand Tavern which was established 1795 by Boston's last known Town Crier Jimmy Wilson. Also on Union street, it has a good on draft selection and perfectly captures the ambiance of a traditional English pub.