Celebrating Robbie Burns Day

This year I celebrated Robbie Burns Day at home with friends, haggis and of course whisky.  It was more of a celebration of Scotland than Robbie himself.  Not too long ago I toured around Scotland while tasting my way through as many distilleries as possible.  I quickly fell in love with the country.  The hospitable people, the beautiful country side and of course, the delicious food and drink made my trip unforgettable.

Exploring the town of Oban, Scotland in 2008.

So in celebration of Scotland my party and I started off the evening with a couple bottles of Innis & Gunn while I prepared dinner.  In proper tradition we ate haggis, purchased from a Toronto butcher Sausage Partners, with mashed rutabaga and braised brussel sprouts.

Haggis from the butcher.

After dinner I made something less traditional but delicious, oat bread puddings with peaches and cream.  I paired dessert with Auchentoshan 12 year old single malt whisky from the low lands.  Auchentoshan is triple distilled (Scotch whisky is usually only distilled twice).  This process gives the whisky a very clean and fruity taste.  The whisky exhibits malty aromas with orange rind, nectarine and a touch of honey.  It was the perfect pairing.

12 year old Auchentoshan, home made canned Niagara peaches in vanilla syrup, Oat bread puddings.

Oat Bread Puddings with Vanilla Peaches and Cream

1 stale baguette
1 egg
1 cup of oats
1 cup of milk
1/4 cup of brown sugar
pinch of cinnamon
pinch of salt
1/2 cup of whipping cream
1 jar of peaches preserved in vanilla syrup

1. Cut the baguette into bite sized pieces.
2. In a large mixing bowl mix the baguette, oats, sugar, salt, cinnamon, egg and milk.
3. Allow the bread to soak up the wet ingredients.  If the bread is still dry, add more milk until the bread is wet, but there is no excess liquid in the mixing bowl.
4. Generously butter ramekins  (a muffin tin will work too).
5. Fill each ramekins with the bread mixture leaving 1/3 inch space at the top of the ramekins.
6. Bake in the oven at 350°C for approxiametly 20 minutes or until the bread puddings have risen and are golden on top.
7. Remove the puddings from the ramekins and plate.  Pour cream on the plate.  Top puddings with peaches.
8. Enjoy!

Serves 5.


About allisonvidug

Allison has been professionally passionate about wine and food for eight years. In that short time, Allison has traveled across Canada to work at some of the finest establishments focussed on premium wine, food and service. Her travels and education has allowed Allison the pleasure to live in some of Canada’s most beautiful locations such as the Okanagan Valley, Niagara Peninsula, the Southern Gulf Islands, Toronto, Lake Louise and Muskoka. Some of Allison's favourite things include; wine, gin, whisky, cheese, mushrooms, cooking, hosting, growing vegetables, cottaging and dogs. Allison has seriously invested in her education of food and drink. She is a graduate of the Food and Beverage Management Diploma Program at George Brown College. She also holds a Diploma in Viticulture and Winery Management from Niagara College. Allison has fine tuned her wine and spirit sensory skills by completing certificates with the International Sommelier Guild and the Wine and Spirits Education Trust. Allison is currently completing here WSET Diploma, one of the highest levels of wine education.
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