Burns Night
Celebrate Robert Burns
Who Was Robbie Burns
O my Luve’s like a red, red rose,
That’s newly sprung in June:
O my Luve’s like the melodie,
That’s sweetly play’d in tune.
As fair art thou, my bonie lass,
So deep in luve am I;
And I will luve thee still, my dear,
Till a’ the seas gang dry.
Robert Burns, known as Rabbie Burns, is considered Scotland's most famous poet. He was born into a poor farming family as the oldest of seven children. He worked many long hours helping his father farm their land and suffered from a lifelong stoop and delicate health. Burns was mostly educated by his father, but did briefly attend school before returning home to continue farming.
Later in life he gave up farming and took up the work of creating lyrics for many old Scottish folk melodies, preserving some old songs and poetry using fragments of old Scottish songs, and creating some of his own. As a song writer and poet, he enjoyed life, but was never wealthy. Shortly after having a tooth removed, he passed away, possibly from an unhealthy heart, at the age of 37.
Today, dinner parties are given in his honor on his birthday, January 25th. Among the festivities is the reading of one of his poems Ode to a Haggis as a toast to the uniquely Scottish creation.
Burn's Night Tradition
Burns' Night began when close friends celebrated the Bard's life and career a few years after his death, but has since become a time to also celebrate Scottish culture. The meal with friends and family often includes reciting some of his poetry, and enjoying a hearty meal with haggis as the centerpiece. Other tasty dishes include neeps (mashed turnips), tatties (mashed potatoes), cock-a-leekie soup (chicken and leek ), cranachan (cream and raspberry and oat dessert), shortbread, and oatcakes.
Scottish Cranachan
Make and share these for a special Burns' Night celebration.
Ingredients
- 1/3 cup plain granola
- 2 cups of fresh raspberries
- 3 tablespoons honey
- 2 teaspoons sugar
- 2 cups of heavy whipping cream
Instructions
- Mash 1 1/2 cups of raspberries gently with a fork. Sprinkle the mash with the sugar and one tablespoon of honey and mix together. Set aside.
- Whip the cream until thickened and then fold in the other two tablespoons of honey and the 1/3 cup of granola.
- Place a spoonful or two of the raspberry mash into the bottom of a glass and then add a little bit of the cream. Sprinkle with granola.
- Repeat the layers. Sprinkle the rest of the granola on top and add a few more raspberries.
- Keep chilled or serve immediately.
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