Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $9.99/month after trial. Cancel anytime.

    The Art of Scottish-American Cooking
    The Art of Scottish-American Cooking
    The Art of Scottish-American Cooking
    Ebook277 pages2 hours

    The Art of Scottish-American Cooking

    By Kay Shaw Nelson

    4/5

    ()

    Read preview

    About this ebook

    This history, travelogue and cookbook contains over two hundred recipes celebrating four centuries of Scottish cultural and culinary legacy in America.

    In this comprehensive cookbook, learn about the glories of shortbread, or Scotch cake, a unique Scottish creation, as well as marvelous rock buns and Dundee cake. Find out how the Scots introduced fried chicken to America and enjoy recipes for happit hen, wet devil, and Scotch grouse. Digest the histories of the Campbell Soup company, Old Crow Bourbon whiskey, and the graham cracker, invented by the eccentric clergyman Sylvester Graham. Try your hand at innovative egg dishes, fish pies, Scottish hot dogs, oatcakes, scones, griddle breads, and crumpets. Finally, make an ale toast at Hogmanay (New Year’s Eve) and ring in the New Year celebrating the many Scottish American contributions to our daily lives.

    Scottish-American author Kay Shaw Nelson has combined her ancestral pride, her travel experiences and love of gastronomy to create The Art of Scottish-American Cooking, an homage to four hundred years of Scottish food and drink in the United States and Canada. The cookbook includes more than two hundred recipes as well as a wealth of information about Scottish holidays, heroes, traditions, and notable culinary and other cultural achievements by Scottish Americans.

    “A book that we can keep at hand to keep Scottish and American dishes vibrantly alive . . . for generations to come.” —Valerie Kearny, editor, The Scottish Banner

     “Salutes Scottish-Americans who have a natural respect for fine fare and traditional hospitality.” —Anne Robertson Kennedy, founder-president, The Living Legacy of Scotland, Inc.

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateMar 31, 2007
    ISBN9781455600410
    The Art of Scottish-American Cooking

    Related to The Art of Scottish-American Cooking

    Related ebooks

    Regional & Ethnic Food For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Jeff Carter

      Aug 16, 2022

      Jeff Carter
      4 min read

    • Article

      Cooking Up The Past

      Oct 29, 2019

      Cooking Up The Past
      2 min read

    • Article

      Create Unique Pickling Brines

      Jul 12, 2019

      Create Unique Pickling Brines
      8 min read

    • Article

      Holiday Teatime

      Nov 1, 2022

      Holiday Teatime
      11 min read

    • Article

      Peach Cobbler

      May 23, 2023

      Peach Cobbler
      6 min read

    • Article

      Granddaddy’s Mexican Beans

      Jul 12, 2022

      Granddaddy’s Mexican Beans
      2 min read

    • Article

      AR: Arkansas Fried Dill Pickles

      Mar 19, 2024

      AR: Arkansas Fried Dill Pickles
      1 min read

    • Article

      Offal — Far From Awful

      Dec 23, 2022

      Offal — Far From Awful
      5 min read

    • Article

      Playing With Fire

      Nov 13, 2021

      Playing With Fire
      9 min read

    • Article

      Strawberry Rhubarb Pie

      Sep 28, 2018

      ¾ pound strawberries½ pound rhubarb1 tablespoon vanilla paste1 teaspoon sea salt1 ½ cup cane sugar½ cup cornstarch2 pie crusts (homemade or store-bought) 1 egg3 tablespoons water Preheat oven to 375 degrees. Rinse the strawberries and rhubarb, and

      1 min read

    • Article

      Homemade Spice Blends

      Aug 31, 2018

      IF THERE’S ONE THING we know about food, it’s that homegrown, homemade dishes are healthier than store-bought varieties — and the satisfaction behind their creation makes them taste better, too. Why not extend that healthfulness as far as you can? Th

      7 min read

    • Article

      How To Be A Better Cook

      Jun 25, 2021

      How To Be A Better Cook
      4 min read

    • Article

      Woodland Whimsy

      Aug 13, 2024

      Woodland Whimsy
      8 min read

    • Article

      All About CHICKEN EGG

      Apr 21, 2023

      All About CHICKEN EGG
      7 min read

    • Article

      Sweet Southern Salad

      Jan 25, 2022

      Sweet Southern Salad
      2 min read

    • Article

      TAMALES & TRADITION

      Sep 30, 2022

      TAMALES & TRADITION
      8 min read

    • Article

      Product Spotlight

      May 30, 2023

      Product Spotlight
      1 min read

    • Article

      Cream Of The Crop

      Jul 12, 2022

      Cream Of The Crop
      1 min read

    • Article

      Made In Malaysia

      May 25, 2022

      Made In Malaysia
      7 min read

    • Article

      Think Inside the Box

      Mar 21, 2023

      Think Inside the Box
      5 min read

    • Article

      Brunswick Stew

      Nov 23, 2021

      Brunswick Stew
      2 min read

    • Article

      Southern Spirits

      Aug 24, 2021

      Southern Spirits
      4 min read

    • Article

      Recipes

      Dec 7, 2021

      Recipes
      4 min read

    Related categories

    Reviews for The Art of Scottish-American Cooking

    4/5

    4 ratings2 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

    • 4/5
      It is always important to have a cookbook with recipes for such delights as Scotch Eggs and Cranachan. This is a delightful cookbook filled with old favorites and new discoveries. I enjoy the short historical vignettes at the beginning of each section. The cooking is what you would expect--simple and delicious. It combines traditional Scots cooking with the ingenuity of Scots dealing with new things in a new world--from Canada to Hawaii! Yes, there were lots of Scots who settled in Hawaii (especially those "washed overboard" on the way to the penal colony in Australia). One word of caution--before you use this cookbook, make sure your pantry is stocked with lots of oatmeal!
    • 4/5
      Did you know that a Scot invented the Whoopie Pie? Bloody brilliant we are. This is a lovely historican compilation of Scottish-American recipes ("American" seeming to include Canada), drawn from the traditions of Scots-heavy regions of the country such as Appalachia and Nova Scotia's Cape Breton and historical recipes from the Scottish Founding Fathers and past presidents. The recipe names are a delight in of themselves (All-Night Meat Feast, Tuppeny Struggles). Although based in tradition, the recipes are well suited for the modern American palate, cooking practices, and kitchens. Some delicious stuff here--I'll be coming back to this book in winter for some of the soups, meat pies, and certainly the Cape Breton oatcakes.

    Book preview

    The Art of Scottish-American Cooking - Kay Shaw Nelson

    Starters

    [graphic]

    Initially it was nostalgic visits to Pres. Thomas Jefferson's beloved home, Monticello, and Ash-Lawn Highland, an estate once owned by Pres. James Monroe, that drew me to Charlottesville, Virginia, in the foothills of the Blue Ridge Mountains. As it is my custom to take time to enjoy local culinary specialties when I travel, I dined at the Historic Michie Tavern Museum, one of the oldest homesteads in the state. Rich in folklore and history, it was established in the 1700s by Scotsman John Michie, known as Scotch John, who left an enduring legacy of hospitality while prospering as a businessman.

    Born in Scotland and arriving on Virginia's Eastern Shore as an indentured servant with his friend James Watson, John was able to purchase his freedom and have sufficient funds to acquire land in Hanover County by July 1730. Here he toiled as a farmer. A few years later Michie purchased over a thousand acres of land from another Scot, Maj. John Henry, father of the notable orator and patriot, Patrick Henry, and moved his wife, Mary, and three small sons into a modest but commodious dwelling.

    Residing along a stagecoach route with few other settlers in the area, the Michie family began welcoming travelers seeking food and shelter. Along with running an inn, or ordinary, Scotch John added a tavern that became a popular meeting place where Virginia statesmen and patriots gathered for political talk and to hear the news.

    In later years a man by the name of Booze began selling fine liquor in bottles that he had designed. Michie Tavern folklore states, With the outside bar being readily accessible to those in wagons seeking to refresh body and spirit, it became quite common to hear a booming voice demand, 'Aye, lass! Give ta me a bottle of ye booze!' The word booze has been carried down by generations and is often still used to refer to an intoxicant.

    In 1927 the historic tavern was moved to its present site, 683 Thomas Jefferson Parkway, where hospitality continues and little has changed in the converted log cabin that offers a historical journey through 18th-century life. The Bill of Fare in the dining room or Ordinary features dishes of the colonial period, including those of Scottish origin, served by waitresses in colonial attire. There is also a gristmill, a general store, and an upstairs museum tracing the history of Virginia's wine production from Jefferson's time to the present.

    Tasty and appealing starters, or appetizers, are enjoyed with drinks before a luncheon or dinner or at parties. They are tempting to the eye, pleasing to the palate, and stimulating to the appetite. Some of the varied selection can also be served as snacks, for outdoor meals, and at Scottish Games and Gatherings.

    Sassy Pecans from Monticello

    The sweet, oily, honey-colored pecan, a native American nut belonging to the hickory family, is a symbol of hospitality and a cherished food whether eaten by itself or used as an ingredient in cookery. A friend gave Thomas Jefferson some wild pecans, which he planted at Monticello. Legend says the president liked them so much that he gave pecan seedlings to George Washington, who grew the trees at his home, Mount Vernon, Virginia, to ensure a constant supply of the nuts, one of his favorite snacks.

    2 cups shelled pecan halves

    1 tbsp. Worcestershire sauce

    1 tbsp. vegetable oil

    Salt, to taste

    Put pecans in a shallow baking dish. In a small dish combine the Worcestershire sauce and oil. Sprinkle over pecans. Stir to coat all pecans. In a preheated 250-degree oven, bake, stirring occasionally, for 20 minutes. Remove from oven. Sprinkle with salt. Cool. Makes 2 cups.

    Peppered Pecans from Louisiana

    Ever since the Scotsman Edmund Mcllhenny introduced his soon-to-be-famous Tabasco in 1868, tempting recipes have been flavored with the hot sauce. Peppered Pecans, a Louisiana tradition, is one of the classics. This recipe is adapted from The Tabasco Brand Cookbook. The pecans may be served as starters or taken on picnics.

    3 tbsp. unsalted butter

    3 cloves garlic, minced

    Th tsp. Tabasco sauce

    V2 tsp. salt

    3 cups shelled pecan halves

    In a small skillet, melt butter over medium-low heat. Add garlic, Tabasco, and salt. Cook 1 minute. Toss pecans with the butter mixture. Spread in a single layer on a baking sheet. In a preheated 250-degree oven, bake, stirring occasionally, for 1 hour, or until pecans are crisp. Makes 3 cups.

    Benjamin Harrison's Sausage Rolls

    Our twenty-third president, Benjamin Harrison, was a grandson of William Henry Harrison, our ninth president, and both claimed Scottish roots. Benjamin and his wife, Caroline Lavina Scott, entertained frequently at the White House, where they served a variety of nourishing fare for official and family meals. A favorite appetizer was sausage rolls. Mrs. Harrison's recipe for them was printed in an 1890 collection entitled Statesmen's Dishes. This is one of my favorite versions of the appetizer, whether hot or cold.

    24 link pork sausages

    Vh cups all-purpose flour

    % tsp. salt

    V2 cup vegetable shortening, cut in small pieces

    About 4 tbsp. cold water

    1 large egg, beaten

    In a large skillet, partially cook sausages over medium-high heat to release almost all of the fat. Drain on paper towels; cool.

    Into a medium bowl, sift flour and salt. With a pastry blender, cut in shortening until mixture is uniformly crumbly. Gradually add water, enough to make a firm dough. Turn out on a lightly floured surface; roll into a thin rectangle. Cut into 24 strips, each about T/2 x 3 inches. Place a sausage link in center of each strip; roll up, leaving ends of sausage out. Seal pastry edges with a little cold water. Cut 2 small slashes across top of each roll. Brush tops with egg. Place 1 inch apart on a lightly greased baking sheet. In a preheated 425-degree oven, bake for 20 minutes, until crisp. Makes 24.

    Scotch Eggs

    Following his exploration of Chesapeake Bay, Virginia, in 1631, William Claiborne set up a trading post on Kent Island, the largest of the bay's islands. A colony developed and in 1638 the island became part of Maryland. Claiborne's Landing at the entrance to Stevensville is named after the explorer. One of the best-known American Claiborne descendants is the late notable food writer and cookbook author, Craig Claiborne, who stated that one of his favorite snacks was Scotch Eggs, fried sausage-covered hard-cooked eggs. He described them as being one of the most basic concepts of cooking. They are favorite pub and picnic fare, enjoyed particularly at Scottish Gatherings, and are also good starters.

    6 hard-cooked eggs

    All-purpose flour

    1 lb. bulk pork sausage

    2 tbsp. minced yellow or white onions 2 tbsp. minced fresh parsley

    Salt and freshly ground black pepper, to taste

    2 eggs, beaten

    About 1 cup fine dry breadcrumbs

    Peanut or vegetable oil for deep-frying

    Shell eggs; wipe dry with paper towels. Roll each in flour to coat lightly. Set aside. In a large bowl combine sausage, onions, and parsley. Season with salt and pepper; mix thoroughly. Divide mixture into 6 equal portions; flatten into thin rounds. Place 1 floured egg in the center of each round; cover completely with sausage, patting it well. Dip in eggs; coat evenly with breadcrumbs. Place on a large plate. Refrigerate, covered with plastic wrap, up to 12 hours.

    To cook, heat 3 inches oil in a deep-fat fryer. Fry eggs, 1 or 2 at a time, turning them, in hot oil (325 degrees) until crisp and golden, about 7 minutes. With a slotted spoon, transfer eggs as they are cooked to drain on paper towels. Serve hot or at room temperature, plain or with mustard. Makes 6 whole or 12 halves.

    Stuffed Smoked Salmon Eggs

    Scots are very fond of smoked fish, especially salmon, the most luxurious and highly prized. The quality of the North Atlantic fish and the cold smoking technique result in a distinguished flesh. Genuine Scotch smoked salmon is rich and succulent with a distinctly pleasing smoky flavor.

    Many Scottish Americans prefer the salmon au naturel, without accompaniments. Serve each person a few cold, thin slices (cut diagonally as close to serving time as possible), with a wedge of lemon, a grind or two of black pepper, and thinly sliced buttered or plain brown bread. Or serve thin salmon slices on oatcakes with a garnish of sour cream and chopped fresh dill. These eggs are attractive as well as delicious.

    6 hard-cooked eggs, shelled and cut in half lengthwise

    6 oz. smoked salmon, minced

    2 tbsp. fresh lemon juice

    1 tbsp. grated onion

    3 tbsp. sour cream or mayonnaise

    Freshly ground black pepper, to taste

    Fresh dill sprigs, for garnish

    Remove yolks from eggs; mash yolks in a small bowl. Add salmon, lemon juice, onion, and sour cream or mayonnaise. Season with pepper. Mix well. With a small spoon put salmon mixture into egg-white halves, dividing equally and mounding mixture into the shape of an egg. Garnish with dill. Refrigerate, covered, until ready to serve. Makes 12.

    Etta MacKay's Salmon Dip

    Etta MacKay, a resident of Olney, Maryland, is proud of her thriving business selling imported Scottish smoked salmon and trout that are raised and cured at a family fishery in her hometown of Tobermory, on the island of Mull in Scotland. Silky and succulent, with a unique tang of spices and wood smoke, the salmon blends well with a few ingredients to make this flavorful dip.

    8 oz. cream cheese, softened

    V2 cup sour cream

    1 tbsp. fresh lemon juice

    % cup minced smoked salmon

    2 tbsp. snipped fresh chives

    Salt and freshly ground white pepper, to taste

    In a medium bowl combine cheese, sour cream, and lemon juice; blend well. Add salmon and chives. Season with salt and pepper. Blend well. Refrigerate, covered, until ready to serve as a dip for raw vegetables or with oatcakes. Makes about 2 cups.

    Ozark Smoked Trout Spread

    Many Scottish immigrants moving across the country were captivated by the intense natural beauty of the Ozark Mountains in northwestern Arkansas, where they settled, farmed, and fished. Lyon College, founded in 1872, has celebrated its Scottish connection in many ways, including an Arkansas (Ozark) Scottish Festival. It is one of the premier Scottish events in the south-central United States, held on the last full weekend in April, and its food booths offer a variety of treats from Scotland and the Ozarks. This starter is made with a favorite local food, smoked trout.

    1 lb. smoked trout

    V2 cup sour cream

    2 tbsp. fresh lemon juice

    3 tbsp. minced chives

    Vs tsp. cayenne pepper

    Freshly ground black pepper, to taste

    Remove the skin from trout. In a medium bowl mash trout with a fork until smooth (should be about 1/ cups trout). Add sour cream, lemon juice, chives, and peppers. Blend well. Spoon mixture into a 2-cup bowl or crock. Refrigerate, covered with plastic wrap, for 2 to 6 hours. Serve with brown-bread triangles or crackers. Makes about 2

    Enjoying the preview?
    Page 1 of 1