The Scottish celebrate hogmanay -- New Year's Eve – with passion. Some traditions have faded over time, like that of children going house to house collecting pieces of black bun (bannock), a Scottish version of fruitcake. But many are still strong, including "first footing."
It's said to be good luck if the first person to step into your house in the New Year is a dark male carrying a piece of coal. "Everyone carries their own bottle of Scotch and every house has Scotch," says transplanted Scot Vivienne Lassman, co-owner of the Troyer Fitzpatrick Lassman gallery in Washington. "Then everyone goes to a ceilidh." There an authentic menu includes haggis and neeps.
There is a great deal of controversy over the derivation of the word "hogmanay", some people preferring to give credit to religious roots, while others claim a connection with Old French. Regardless of the origins of the word, hogmanay means welcoming a young, hopefilled, and invigorated season - and to do this properly, you must clear out the vestiges of the old.
For some Scottish families, hogmanay means a day spent cleaning the home from top to bottom, inside and out, then welcoming visitors and enjoying a feast. Older traditions are many and varied: Before going to bed on Hogmanay Night, the man of the house placed a silver coin on his stoop. If it was still there in the morning good luck was forecast, but if missing poverty lay ahead. In some places the "rist," or fire, was covered with ash as the last act of the day. In the morning the ash was searched for supernatural footprints and if any pointed toward the doorway a family member was expected to die before the year was complete.
If the fire burned vigorously on the Hogmanay Day good things were prognosticated; if a live coal rolled from the hearth it was thought that a family member would go journeying. To give away fire or kindling on this day was to give away the luck of the house and this disaster could only be averted by throwing burning peat into a pail of water. Nothing was put out or taken in on Hogmanay.
Edinburgh's Hogmanay Festival, billed as the world's largest and most varied New Year's celebration, will take over that charming Scottish city from Dec. 29 to Jan. 1. Edinburgh's Hogmanay, now in its fifth year, is the biggest and most successful winter festival in Europe, if not the world. Last year the Street Party element alone attracted over 400,000 people from across the globe.
This year the event will run from 29th December 1997 to January 1st 1998 with a few events also open on the 28th and the 2nd. All the now established favorite events from previous years will be happening: the Torchlight Procession and Fire Festival, Hogmanay Carnival, Street Theatre Spectacular, Hogmanay Food Fair, Kid's Hogmanay, New Year Revels, New Year's Day Triathlon and Club 98.
There will also be the usual wealth of classical concerts, ceilidh, exhibitions and brand new, innovative events to be announced at a later date, both indoor and out, free and ticketed. The Street Party in the city center on the night of the 31st will consist of a spectacular combination of fireworks displays, live music, street theater performances and giant screens showing Edinburgh Live TV. This year, for the first time, you’ll need a free ticket to enter the Street Party 'arena'. While a bit late to make plans for this year, you may want to keep this information handy for next year.
Edinburgh's Hogmanay Box Office
21 Market Street, Edinburgh, EH1 1BW
Fax: (0131) 473 2003. Telephone Hotline: (0131) 473 1998
Edinburgh's Hogmanay
The Hogmanay Carnival: Traditional winter carnival, Princes Street, with attractions for all. Thurs 12/28 4pm to 11pm; Fri 12/29 to Tue 1/2 10am to 11pm
The Ice Rink: Open air ice rink is new this year!
Open Fri 12/29 12noon to 9pm;
Sat 1/30 12noon to 7pm; Sun/Mon 12noon to 5pm
The Torchlight Procession: A procession of music and fire will launch the hogmanay festival. Procession leaves from Edinburgh's historic Royal Mile, winds its way down the Mound and along Princes Street to Calton Hill.
Starts 8pm Fri 12/29
Elizi: The Mother of all Monsters is looking for somewhere to lay her eggs. Street theatre but not for those of a nervous disposition.
Sat 12/3 7pm Parliament Sq.
Sun 12/3 9pm Parliament Sq.
Hogmanay Night: The reel to real Ceilidh, Assembly Rooms; Gary Glitter in Princes Street gardens, The Kinks, Scottish Fiddle Orchestra; Giant TV Screens; and fireworks all round the city.
New Years Day: Triathlon, Hot Air Balloons, and Jazz Ball around the city
Whisky Galore:
Recipes for Your Hogmanay Feast
A Better "Welly"
- 2 lb fillet of beef
- Whisky bottle-cap full of whisky
- 1 oz butter, for browning
- 4 oz mushrooms, finely chopped
- 1 tbsp parsley
- Salt and black pepper
- 12 oz puff pastry
- Beaten egg, to glaze
This is easy to prepare for a dinner part if it is half-cooked ahead of time, cooled and wrapped in pastry, ready for last minute finishing off in an already hot oven.
- Trim the fillet free of any fat, brush with the whisky and let it stand for at least an hour.
- Brown the meat quickly in the butter, then roast it on a rack in a hot oven (425F) until half cooked - about 15 minutes.
- Remove from oven and allow to become quite cold.
- Gently fry the seasoned mushrooms in the pan in which the beef was browned, adding a little butter if necessary.
- Roll the pastry out on a floured surface to a thin rectangle. Set the beef on this, seasoning it lightly with salt and pepper and top with the mushrooms and parsley.
- Trim the pastry, brush the edges with beaten egg and wrap it round the beef securely, tucking in the ends.
- Brush with egg glaze, decorate with pastry trimmings and brush these with the glaze also.
- Finish baking in a hot oven for 30 minutes or so, until richly browned.
Serves 6
Scotch Salmon Dip
- ½ lb smoked or kippered salmon (best if chunk-style is used, not the slices; salmon needs to be dry)
- ¼ c Lagavulin
- 8 oz package of cream cheese, softened
- Capers
- Crackers
With a fork, flake the salmon, removing any skin or bones that may be present. Sprinkle the Lagavulin over the salmon, making an effort to spread it around as evenly as possible, then toss with the fork to spread further. Chill for at least an hour or overnight. Cut softened cream cheese into salmon then with fork mix thoroughly. If it’s too dry, add some more Lagavulin. Spoon mixture into an elegant crystal or silver bowl, garnish with a few capers, sprinkle with a little paprika, and serve with crackers of your choice.
Editor’s Note: The best kippered salmon in the world (and any other seafood delight you can think of) can be Fedexed to you by Johnny's Seafood Company, Inc., South
15th and Dock Street, Tacoma WA 98402, 253-627-2158. Prices are very reasonable.
Portabella Talisker Linguine
- large portabella mushroom
- 1 Tbsp Olive Oil
- 1 tsp oregano
- al dente linguine for two
- crumbled feta cheese
- raw snow peas
Cut one large portabella mushroom into wedges. Sauté for 5 minutes in
heavy skillet with 1 Tbsp olive oil and 1 tsp Greek oregano. Pour in one
ounce Talisker. Serve over linguine al dente, sprinkle with crumbled
feta cheese and garnish with raw snow peas. (from Rebecca’s kitchen!)
Het Pint
- 4 pints mild ale
- nutmeg
- 3 eggs
- sugar to taste
- 1/2 pint whisky
Grind nutmeg into ale and bring to the point of boiling. Mix in the sugar (already
dissolved in some cold ale) and eggs, taking care that they do not curdle. Pour
in the whisky and bring the mixture nearly to boil. Then pour it briskly from one
pot to another until the liquid becomes smooth and bright.
The Het Pint was used as a warmer for “first-footers” more than a century ago.
It was carried in a copper kettle and offered to everyone they met on
their first-footing rounds.
Chocolate Whisky Gateau
- 12 oz Plain Chocolate
- 6 oz Butter
- 6 oz Sugar
- 3 Eggs - Separated
- 2-3 drops Angostura Bitters
- 2-3 tbsp Whisky
- 12-16 Sponge Fingers
- 1 tbsp Water
- 0.5 pt Double Cream Stiffly Beaten
Line the sides of an 8" round loose-bottomed cake pan with sponge fingers.
Melt chocolate, add water. Beat butter and sugar together until creamy. Beat
in egg yolks, angostura and whisky. Add chocolate. Beat egg white stiffly and
fold into mixture. Pour into lined pan. Chill overnight. Remove from pan, fill up
center with cream, cover with a layer of grated chocolate. Serve in wedges.
Atholl Brose #1
- one bottle whisky
- whites of 6 eggs
- 1/2 pint whipping cream
- ½ cup fine ground oatmeal
- 1 lb clear honey
Soak oatmeal in whisky. Beat egg whites until stiff and fold cream into it. Add the honey and slowly blend in whisky and oatmeal mixture. Pour into bottles and store for one week, shaking occasionally.
Atholl Brose #2
- 1 cup lightly toasted oatmeal 1
- ½ cups double cream
- 2 wine glasses Highland Park
- ½ cup heather honey
(1) Beat the cream to a froth. (2) Stir in the oatmeal, followed by the honey.
(3) Just before serving, mix in the whisky.
Atholl Brose #3
- 1 cup water
- 1 cup honey
- 2-1/2 cups whisky
- 1 cup whipping cream
Boil water and add the honey and whisky. Slowly mix in a cup of cream. Serve warm to your favorite first-footers!
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October Whisky Tasting: Port Finish and 'Black Whisky'
Sunday, October 12th, was the perfect fall day to enjoy the hospitality of John and Lynn Thompson -- and savor several different single malt whiskies. Although convener Rebecca Aronson was unable to attend, she provided a varied selection of the Scottish "water of life," uisge beatha.
The six samples included an eight-year-old Blairmhor, a twelve-year Poit Dhubh, a fifteen-year Longmorn, a ten-year Loch Dhu, and two from the Glenmorangie: a ten-year and a twelve-year port wood finish. The most popular whisky was the Longmorn which has a gold color, a slightly flowery nose, a smooth body, and a slighty fruity palate.
A very close second was the twelve-year Glenmorangie port wood finish. The color is bronze, the nose is fruity and (not surprisingly) winey, the body is soft and smooth, the palate is slightly sweet and spicey, and the finish is very soothing.
Another favorite was the 12-year Poit Dhubh, which is Gaelic for "black pot." The nose is barely detectable, whereas the body is light, the palate surprisingly full, and the finish is light.
The best-selling single malt whisky in Scotland is Glenmorangie -- and the ten-year-old demonstrated the reason. It's a fine, serviceable whiskey with a pale gold color, spicy nose, medium body, malty-sweet palate, and a long finish.
The "youngest" scotch of the tasting was the 8-year-old Blairmhor with a light amber color, light body, and pleasant finish.
Without a doubt the most interesting -- and controversial -- offering was the ten-year-old "black whisky," Loch Dhu. Gaelic for "black lake," the Loch Dhu has a distinctive black color, a licorice nose, a slightly oily body, a palate that was reminiscent of anisette, and a long finish. The one taster who ranked it as her favorite admitted to a long-standing addiction to "Good and Plenty" licorice candy. However, the majority opinion was summed up by an An Comunn Uisge Beatha member who declared: "I have never met a Scotch that I didn't like -- until today!"
Check the "Calendar of Upcoming Events" for the next Whisky Tasting!
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The Scottish celebrate hogmanay -- New Year's Eve – with passion. Some traditions have faded over time, like that of children going house to house collecting pieces of black bun (bannock), a Scottish version of fruitcake. But many are still strong, including "first footing." 
Words: Robert Burns
Lang may yer lum reek!
(Long may your chimney smoke!)
The Hogmanay Companion, by Hugh Douglas, is a delightful introduction to the traditions and the spirit of the Scottish celebration of hogmanay. This paperback devotes the first section to exploring the origins and various traditions surrounding the earliest celebrations. From this historical background, Mr. Douglas explores the many different Hogmanay traditions as celebrated by the various regions of Scotland -- and generously dips “below the Border.” 