In Haggis Heaven

Last night the second annual Robbie Burns night at the Rhinecliff Hotel was a unique treat. For me it was all about the haggis, which I’d never tried and was longing to sink my teeth into. But there was also some magnificent bagpipe playing from Jeremy Freeman, entertaining story-telling and recitations of poetry by Jonathan Kruk and others, and wonderful food. Not to mention great company (thanks, Elizabeth, Gregory, Kerri!).

First, the heaping pile of steaming haggis was paraded in with much fanfare.

Enter the haggis

Don't believe the cat-food-like appearance. This is truly scrumptious stuff.

Haggis, in a word, is a sheep’s pluck (heart, liver, and lungs), boiled at length, then minced or grated and mixed with toasted oats, chopped onion, often garlic and/or beef suet, lots of pepper and assertive herbs and stuffed into a sheep stomach or ox bung.  Although the very idea makes many gag, this was really wonderful: zesty, hearty, nutty, seasoned like a good stuffing and reminiscent of a great country pate. I loved it.

The rest of the menu was great too, a rich soul-satisfying cock-a-leekie soup of generous chicken chunks in a leeky broth, a savory beef stew with turnips and mashed potato (“neeps and tatties”), and to end, a perfectly sweet shortbread smothered with lemon curd. Included were generous lashings of Tuthilltown Spirits’ brown liquors (Baby Bourbon was my favorite but all were good) and an assortment of Scottish ales from Bitter and Twisted to The Skullsplitter.

I can’t wait until next year!

Cock-a-leekie soup