Hogmanay is how the Scots celebrate the end of the old year and the beginning of the New. They take to the streets and stretch the celebration over a couple of days, which may only be for the most hardy. There are outdoor concerts, fireworks, bonfires, street parties and lots of traditional food and drink. A Winter Festival sounds like a lot of good old-fashioned pagan fun. https://www.hogmanay.net/history/faq#hogmanay
Traditional Hogmanay foods include haggis (of course), shortbread and Tipsy Laird Trifle made with Scotch Whisky instead of the usual sherry. I like a holiday that isn’t shy about its sweets. On Christmas Eve, Miss Morning Glory made some Sticky Toffee Pudding for us. I cannot believe that I have gone through life without tasting Sticky Toffee Pudding before! What a delight!
I am reading Nigel Slater’s book “Eating for England” right now. It is a frothy little book of short essays that describe some fascinating English food eccentricities. Slater dwells with some affection over desserts and sweets. It must be the time of the year – I am longing for sweets. Read it when you want to blow your diet (or your New Year’s resolutions): https://www.nigelslater.com/books_view.asp?nBook_ID={A69E1743-399C-48E2-AA16-848E724D9A77}
We love Scottish shortbread any time of the year. Luckily we made a plethora of it for Christmas, so should have a good supply of it left if you want to stop by and wish us a “Guid New Year” on your way during the Torchlight Processional. We’ll all be dressed up and daring one another to dive into the River Forth during the Queensferry Loony Dook. (Actually, I will probably be in my jimjams and ready for bed around 10:00, but I wish you all the best!)
Shortbread
3/4 pound unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Preheat the oven to 350° F.
Mix the butter and 1 cup of sugar together until they are just combined. Add the vanilla. In another bowl, sift together the flour and salt, then add to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Roll the dough out on a surface dusted with flour, and shape into a flat disk. Cool in the fridge for about half an hour.
Roll the dough 1/2-inch thick and cut with a pizza cutter or a knife. Prick the dough with a fork to make lovely little pointillistic designs. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow them to cool before gobbling.
I am sticking to the traditional Champagne this New Year’s Eve. I did have to do some research to see what Ilsa was drinking with Victor Laszlo in “Casablanca.” And this is it; the Champagne Cocktail. Hmmm. I don’t think I am sophisticated enough to try bitters in my Moet.
Champagne Cocktail
4 ounces chilled Champagne
2 drops bitters
1 sugar cube
1 ounce Cognac
Drop the bitters onto sugar cube. Drop sugar cube in a Champagne flute. Add Cognac, and top with Champagne. Listen for the Lone Piper and have yourself a Happy New Year!
Here is the recipe for Tipsy Laid Trifle. Yumsters!
https://britishfood.about.com/od/dessert/r/tipsylaird.htm
https://www.scotland.org/celebrate-scotland/hogmanay
Auld Lang Syne
Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne!
For auld lang syne, my dear,
For auld lang syne.
We’ll take a cup o’ kindness yet,
For auld lang syne.
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