If you’re looking for a Scottish dish to make for Burns night other than haggis*, these are very good – nothing like the English item of the same name and containing the somewhat surprising ingredient of potato (undetectable, is lovely fondant).
Basically you boil a small peeled potato, mash it and mix in as much icing sugar as it can take, which will be a lot. Roll out the fondant, cut into rectangles and leave to dry out for a few hours. Coat in melted chocolate, dip in dessicated coconut, toasted or not, and let set. There is a more detailed write up by Cat over on Modern Housewife
*note: do not serve the macaroons with neeps and tatties 😉
Based on a Jamie Oliver recipe this, we just veganised! Extra pictures of the various steps below.
1 vegan sponge cake, thinly sliced up (see cake page if you need a recipe)
some jam to spread on the cake
1 or 2 tubs of vegan ice cream – we used Swedish Glace Vanilla
a small bag of unsalted, shelled pistachio nuts
a handful of glace cherries
some dairy-free white chocolate buttons or chocolate drops
a bar of good dark chocolate
Line a round pudding bowl with cake slices (leave some for the base) and spread a layer of jam over them. Get your other ingredients ready before taking the ice cream out of the freezer, then layer it up. A layer of ice cream, a sprinkling of nuts, ice cream, cherries, ice cream, buttons, ice cream then the last slices of cake on the base. Cling film the whole bowl really well and use a plate to press down and squash all the layers together well. Bung it in the freezer until you want to eat it (can be made weeks in advance). Place in the fridge for about an hour before removing from bowl (may have to run outside of bowl under hot tap, being careful not to wet the pudding!) and pouring the melted chocolate over the top (it sets fast on the cold bombe). Slice up and enjoy
Triple Chocolate Variant: use chocolate cake, and chocolate ice cream and maybe even chocolate spread though cherry or apricot jam would be good too
Line bowl with cake:
freeze until needed!
out of its bowl:
Recipe on the Yule page. They go very well with A Muppet Christmas Carol, lots of snow outside and a roaring fire 😀
Celebrated by lying in the sun, on the grass all afternoon… blissful.
Chocolate mint nut mylk:
Handful cacao nibs, few brazil nuts, a few springs of mint, a little agave, water… very nice, though very rich. Next time will try hemp seeds instead of nuts and vanilla instead of agave 🙂
We do actually eat blue stars Based on recipe here
studying sonnets here just now. Apparently in the 1590’s May did extend into what is now our June so not too inappropriate:
Shall I compare thee to a summer’s day?
Thou art more lovely and more temperate:
Rough winds do shake the darling buds of May,
And summer’s lease hath all too short a date…
A Yule recipe:
Cranberry, Orange and Ginger Sauce
3/4 cup/150g/5oz sugar
1/2 cup/150ml/quarter pint of orange juice
zest of 1 lemon
1 teaspoon of fresh grated ginger (or half a teaspoon of dried ginger)
2 cups of fresh cranberries
pinch of salt
Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes. Give the berries a mash and add the sugar, zest and salt. Cook gently until all the sugar is completely dissolved. The sauce will thicken up as it cools slightly. Nice served hot or warm with nut roast or mushroom puff and parcel (on Yule page).