SCOTTISH DINNER MENU

January 27, 2012

APPETIZERS

Baked Brie

Smoked Salmon

SOUP

Cock-a-Leekie Soup, a traditional winter warming soup that dates from the 16^th century

ENTRÉE

Forfar Bridies, originally made by travelling food seller, Maggie Bridie of Glamis, Forfarshire, Angus County

Cauliflower with Cheese & Whisky Sauce

Rustic rolls

SALAD

Bibb Lettuce with Radish & Spinach & Tarragon dressing

CHEESE PLATTER

DESSERT

Chocolate Cranachan, a traditional harvest-time pudding, with Whisky Cream

Here are the links, should you ever have the urge to “cook Scottish”.  My favorites were the “bridies” and the soup, although the whisky-flavored whipped cream was a real treat.

I’ll post the Best Scotch Award Winners after the secretary compiles the results.

We tasted 14 different whiskies.

And a good time was had by all.

Smoked Salmon Appetizer

Cock-A-Leekie Soup

Cauliflower with Cheese & Whisky Sauce

Forfar Bridies (steak and leek pies)

Forfar Bridie

 Chocolate Cranachan

Chocolate cranachan parfait