Family Theme Nights: Scotland

Next is the Menu

The menu is mine and my husband’s job. We usually each look at some different lists of “authentic” foods served in the area (I quote it because I realize it is the internet and there may be some inaccuracy), we share the recipes and narrow down to a few ideas, then I create a menu that sounds like it would all work together. Once I have that I go over it with him for one final run down (this seriously sounds like a restaurant, hahaha, but I swear this is how meal planning how in our house).

If you want more details on how I plan for meals and grocery shopping. Check out my Blog Post Called Free Printable: Grocery List & Menu I keep this one as up-to-date as possible on what I use, and even share free printables to help with food planning and grocery shopping.

The Menu Breakdown (and Recipes)

I wanted to break down a little on how and what I did for these recipes, If you’re here just to get the Recipe Cards, feel free to Jump to the Recipe Cards.

Side (Rumbledethumb):

Jump to the Rumbledethumbs Recipe

I’ve made this recipe before and it was wildly surprising how much everyone loved it! This is officially a family favorite. The cabbage really threw me off when I first read the recipe, but when we tried it, it was actually delicious! The first time I made it, I followed the recipe I got on The Spruce Eats. However, I have tweaked the ingredients a little since then. First of all, there is only 1 ounce of cheese (ONE ONCE), I mean I’m a Wisconsin girl, one ounce is unacceptable. So I up’d that. I also added cream cheese and cut back the cabbage a little (the flavor was too much for my 6-year-old when I followed the recipe to a T).

Main (Cock-a-Leekie pan bake):

Grab the cock-a-leekie tray bake Recipe

So Cock-a-leekie is traditionally a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. Initially, the recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes to this day.

In my process of research and trying to find a good recipe, I stumbled upon this, recipe by, Delicious Magazine UK

I followed this recipe exactly, which you can check out on their website. You can click on the picture above as well. It’s free and you don’t need a subscription

Dessert (Tipsy Laird Trifle):

Jump to the “Not So Tipsy, Laird Trifle” Recipe

So, traditionally, TIPSY LAIRD TRIFLE is made for Hogmanay (Scottish term for New Year’s Eve) and Burns Night, a Scottish dinner celebration used to honor Robert Burns, or Rabbie Burns, Scotland’s most famous poet who lived and wrote during the 18th Century. Celebrations usually fall on or around January 25th, the anniversary of his 1759 birth.

It is also traditionally made with whiskey. But I have 5 kids and was not about to soak cake and berries in whiskey. So this is my adaption of the recipe I found on The Spruce Eats. It uses homemade custard instead of store-bought, and I make a simple syrup with clementine & lemon juice, water, and sugar to replace the whiskey.

Everyone in the family loved this and it has been chosen as one of our new Christmas desserts! I mean just look at it! Add some strategically placed mint leaves and it would look just like holly!

OK, Grab the Recipe and Get to Cooking!

ENJOY and Share!

I hope I inspired you to start something new and fun with your family!

I love hearing how my recipes/ideas went! So make sure to tag me on Instagram and Facebook @alwaysjennsmith!

All The Recipe Cards

Rumbledethumbs Recipe Card

This is my version of this Scottish classic with some Wisconsin adaptations!

Rumbledethumbs

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Rumbledethumbs is a beloved Scottish dish, commonly enjoyed in the Scottish border regions. It is an excellent way to utilize leftover mashed potatoes and root vegetables from your fridge. This dish pairs perfectly with any roast or can be enjoyed as a meal on its own.

• Total Time: 1 hour 15 minutes
• Yield: 8 people 1x

Ingredients

Units USM Scale 1x2x3x

• 21 ounces potatoes (peeled and chopped (see notes 1 for alternatives))
• 14 ounces rutabaga ((see notes 2 for alternatives))
• 3 ounces unsalted butter (softened, divided into thin tabs)
• 2 oz cream cheese
• 2 Tablespoons heavy cream
• 3 ounces shredded cabbage ((see notes 3 for alternatives))
• kosher salt (to taste)
• pepper (to taste)
• 16 oz marble jack cheese (shredded and dived (12 oz and 4 oz piles))

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Instructions

1. Boil Potatoes & Rutabagas *See note 4 if you're using leftover mashed potatoes
2. Toss in butter, cream cheese, and cabbage (or coleslaw mix, you know the pre-shredded stuff, in a pinch) and let sit for a few minutes to melt. Soften up the butter and cream cheese *see note 5 if using leftover mashed potatoes
3. Mash together until well “mixed” and fairly smooth.
4. Add 12 oz of cheese and stir/fold until combined well.
5. Transfer to a baking dish, top with the rest of the cheese, and bake covered for about 20-30 minutes. Remove the cover and continue to bake until the cheese is beautifully melty and starting to brown.
6. Remove and let sit for 5 minutes. Serve with your favorite roast.

Notes

Substitutes For Ingredients

1. 21 ounces of leftover mashed potatoes
2. 14 oz of Parsnips or Turnips.
3. 3 oz of Bagged Coleslaw Mix.

Notes when using mashed potatoes.

4. If you’re using leftover mashed potatoes you only need to boil and cook the rutabaga, or omit and just use the mashed potatoes
5. Because there is already cream and butter in the mashed potatoes, you can omit this part and on just to the cheese and cream cheese. If you want to go ahead and add the butter, just note that it will make it make it more liquid, and possibly a little greasy.

 

Nutritional Facts:

These numbers are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dinner, Side Dish, Sides
• Cuisine: Scottish

Nutrition

• Calories: 415
• Sugar: 4
• Sodium: 379
• Fat: 31
• Saturated Fat: 19
• Carbohydrates: 20
• Fiber: 3
• Protein: 16
• Cholesterol: 88

Cock-a-Leekie Recipe link:

This is available on the Delicious Magazine website, and since I did absolutely no adaptations, I’m sharing the link to the recipe.

(Not So) Tipsy Laird Trifle Recipe Card:

This is my non-alcoholic version of this recipe. It has become a favorite dessert in my house and maybe it will be one for your house as well!

Not so Tipsy Laird Trifle

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Tipsy is a Scottish dessert traditionally made for Hogmanay (Scottish term for New Year's Eve) and Burns Night, a Scottish dinner celebration used to honor Robert Burns, or Rabbie Burns, Scotland’s most famous poet who lived and wrote during the 18th Century. Celebrations usually fall on or around January 25th, the anniversary of his 1759 birth.

This recipe is my adaptation of The Spruce Eats Recipe.

• Total Time: 4 hours 35 minutes
• Yield: 6 people 1x

Ingredients

Units USM Scale 1x2x3x

Trifle Itself (Before you get started see note 1)

• 10 ounces sponge cake (see recipe below OR you could buy a 10 oz pound cake as well.)
• 12 ounces fresh raspberries
• 6 tablespoons Clementine and Cinnamon Simple Syrup (plus more for brushing the cake. See recipe below)
• 2 cups Almond Custard (see recipe below or ready-made thick custard sauce)
• 2 cups double cream (heavy cream, or whipping cream, softly whipped (If you’ve never made whipped cream before, check out How to Make Whipped Cream from Scratch. I go over every detail of how to make whipped cream and the 3 different stages your whipped cream can look like).)
• 1 handful thinly sliced almonds (about 1/4–1/2 of a cup)

Airy Genoise Sponge Cake (Courtesy of The Spruce Eats)

• Baking spray
• 1 1/2 cups cake flour (more for pans)
• 5 large eggs
• 3/4 granulated sugar
• 1 teaspoon vanilla extract
• 1/2 stick unsalted butter (or ghee, melted)

Almond Custard

• 1 cup whole milk
• 1 cup heaving cream
• 4 egg yolks
• 1/2 Tablespoons vanilla
• 1/2 Tablespoon almond extract
• 1/3 cup powdered sugar

Clementine and Cinnamon Simple Syrup

• 3 Tablespoons Lemon Juice (This is the juice from about 1 fresh lemon)
• 2 Tablespoons Clementine Juice (This is the juice from about 1 fresh clementine)
• 3 Tablespoons Water (or however much you need to equal 1/2 cup of liquid)
• 1/2 cup sugar
• 1 teaspoon ground cinnamon

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Instructions

Trifle Itself

1. Line the bottom of a large glass dish or individual glasses with the already cut thick cake slices. If you are using one large bowl use all the cake in one layer (this is what I was able to do).
2. Brush simple syrup onto the cake.
3. Reserve a few of the fresh raspberries for decoration, then layer the remainder evenly over the cake slices. Again, in the large trifle, one thick layer is good.
4. pour the 6 Tablespoons of simple syrup all over the raspberry layer.
5. Pour the almond (Or the ready-made) custard, in another nice thick layer over the raspberries.
6. Finish with a thick layer of whipped cream, either spooned over or piped using a piping bag (if you wanted to get fancy, I dumped and spread). If you’ve never made whipped cream before, check out How to Make Whipped Cream from Scratch. I go over every detail of how to make whipped cream and the 3 different stages your whipped cream can look like.
7. Finish the tipsy laird by decorating with the reserved raspberries and a few toasted, flaked, almonds.

Airy Genoise Sponge Cake (Courtesy of The Spruce Eats)

1. Preheat the oven to 350°F. Spray one or two 9-inch cake pans with baking spray and dust the bottom and sides with flour, tapping out any excess. Line the bottom(s) with a circle of parchment paper cut to fit the pan. Bring a saucepan of water to a boil on the stovetop, then lower it to a simmer.
2. In the bowl of a stand mixer, beat the eggs and stir in the sugar and vanilla until blended.
3. Set the bowl over the saucepan to form a double boiler so that the bottom of the bowl is inside the pan but not touching the water. Stir the egg and sugar mixture over the pot until the mixture is warm, or about 3 to 4 minutes.
4. Place the warm mixture into a stand mixer bowl and beat with the whip attachment for 10 to 15 minutes or until the mixture is thick and light. If using a hand mixer, beat for 2 to 3 additional minutes. The eggs will triple in volume and change from yellow to nearly white in color. When you lift the whisk from the mixture, the batter should fall from it in a ribbon-like line and stay on top of the batter for a few seconds before sinking into it.
5. Carefully fold in the flour, then fold in the melted butter. Don’t over-mix.
6. Pour the batter into the prepared pan or pans immediately and transfer them to the oven. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. Test after 20 minutes.
7. Cool the cakes for 10 minutes in the pans on a wire rack. Loosen the edges by running a knife along the sides, turn the cakes out onto the racks, and cool for at least another 45 minutes.

Almond Custard

1. Have egg yolks ready in a bowl, and set aside where it will be within reach.
2. Using a whisk, combine milk, sugar, almond and vanilla extract in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
3. Remove milk mixture from heat, preferably to a burner that’s turned off.
4. Mix about 2 tablespoons of scalded milk mixture into the yolks eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
5. Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil.
6. Remove pan from heat and stir in vanilla
7. Pass it through a fine-mesh sieve into a different bowl to remove any egg white strands or lumps in the custard.
8. Once done, cover with plastic wrap (make sure the plastic wrap is touching the custard to ensure that no skin is formed onto the custard (Let sit for at least 2 hrs, but longer is better).

Clementine and Cinnamon Simple Syrup

1. In a small saucepan, whisk the sugar and water over medium heat.
2. Continue whisking until sugar is dissolved and the liquid comes to a simmer.
3. Take off the heat, and let it cool.
4. Pour into a glass jar and seal tightly with a lid, *See note 2 for Storage details.

Notes

1. A tipsy laird doesn’t keep well and takes some time to make. So plan ahead for this one so you can prepare and serve fresh for the best results.
2. Simple syrup will keep, refrigerated, for about one month.

3. The time required for the recipe was determined by the duration of each item’s cooking process. I simultaneously baked the cake, prepared the custard, and made the simple syrup to save time. After completion, I allowed everything to cool before assembling it after dinner. Following this approach, it should only take approximately 30 minutes to complete the cooking process. The process is explained below.

   1. The Cake needs time to cool, so make that first. While the cake is baking…

      1. Make the custard. The custard also needs to cool, so this is a great one to get done while the cake bakes.
      2. I make the simple syrup as I make the custard. Once the simple syrup and the custard are done, I place them in the fridge. This way all of this is ready to go and can cool at the same time.

   2. When you’re ready to layer the cake, rinse your berries and follow the below steps

   Trifle Layer

   1. Line the bottom of a large glass dish or individual glasses with the already cut thick cake slices. If you are using one large bowl use all the cake in one layer (this is what I was able to do).
   2. Brush simple syrup onto the cake.
   3. Reserve a few of the fresh raspberries for decoration, then layer the remainder evenly over the cake slices. Again, in the large trifle, one thick layer is good.
   4. pour the 6 Tablespoons of simple syrup all over the raspberry layer.
   5. Pour the almond (Or the ready-made) custard, in another nice thick layer over the raspberries.
   6. Finish with a thick layer of whipped cream, either spooned over or piped using a piping bag (if you wanted to get fancy, I dumped and spread). If you’ve never made whipped cream before, check out How to Make Whipped Cream from Scratch. I go over every detail of how to make whipped cream and the 3 different stages your whipped cream can look like.
   7. Finish the tipsy laird by decorating with reserved raspberries and a few toasted almond slivers.

• Prep Time: 55 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Cuisine: Scottish

Nutrition

• Calories: 417
• Sugar: 27
• Sodium: 86
• Fat: 30
• Saturated Fat: 17
• Carbohydrates: 28
• Fiber: 0.2
• Protein: 9
• Cholesterol: 336

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©Photo, Prop Styling, and Food Styling by Jenn Smith

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