O, wad some Power the giftie gie us To see oursels as others see us! It wad frae monie a blunder free us, An’ foolish notion.
Robert Burns
The birthday of Scottish poet Robert Burns is almost over, but I need to share with you how my wife, of Scots heritage, celebrated.
No, we didn’t break out the haggis for our Burns Night celebration, but we did cap off the evening with a wee bit of Glenfiddich (almost as old as I am) and a dessert of cranachan. I’m told this is a traditional Scottish recipe, and you’ll find many variations online.
She made the parfait-like treat of toasted oats, Scotch whisky, fresh raspberries, more Scotch, sugar, and heavy whipping cream. We substituted genuine Vermont maple syrup for the traditional honey in the recipe. When in Rome …
I’m sure her father would have approved. He often said that there are few dishes that can’t be improved by adding butter, cream, or maple syrup. Two out of three ain’t bad. Not bad at all.
Slàinte!
We have taken to having maple syrup and yogurt for breakfast quite often.
I’ve never tried it with yogurt! I’ll put that on the list. I find maple syrup much smoother and less cloying than honey. I’ve even used it to sweeten coffee.