I love the setting of Brave. It is such a cute movie. I was excited to make some good Scottish food. So get your haggis ready, here’s the food for Brave!
- Roast fish
- spell cake – strawberry filled, powdered sugar
- Quail/roast bird and carrots
- Round cake or bread with glaze and cherry
- Meats sausage, drumstick
The Triplet’s Scottish Sweet Buns
These buns appear quite a bit, and boy to the triplets love them.
I tried to find a historically accurate recipe for these, but I don’t think these buns are historically accurate. They didn’t have glaze like that back then. I ended up using a modified recipe for Hot Cross Buns, which existed in England at least, around that time.
- 3/4 cup warm water (110 degrees F/45 degrees C)
- 3 tablespoons butter
- 1/4 cup honey
- 3/8 teaspoon salt
- 1 egg
- 1 egg white (save the yolk)
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 egg yolk
- 2 tablespoons water
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2tbs milk
- Maraschino Cherries
- Put warm water, a bit of honey or sugar and yeast in a bowl. Let proof for 10 mins.
- Add butter, 1/4 cup honey, salt, egg, egg white (save the yolk for the wash), cinnamon, nutmeg and flour.
- Mix when and then knead for 5 minutes.
- Set aside and let rise until doubled.
- Punch down on floured surface, cover, and let rest 10 minutes.
- Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
- Mix egg yolk and 2 tablespoons water. Brush on balls.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
- Mix together confectioners' sugar, vanilla, and milk. Top the buns with icing and add a half of a cherry on each
The Witch’s Spell Cake
This is the cake that turns Merida’s mom and brothers into bears.
I was a little more flexible with this recipe, because the witch has magic. I made a sponge cake, and sponge cakes weren’t created for another few hundred years. But It seems to fit. The cake is supposed to be tarte and gummy….but sadly, I messed up and added too much sugar, but the recipe provided should remedy that.
- 250g Sugar
- 250g Butter
- 250g Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp vanilla
- 4 Eggs
- 1 lb pitted cherries
- 1 tbs lemon juice
- 2 tbs corn starch
- 1/4 cup sugar
- Mix sugar and butter together in a mixer or a bowl until smooth.
- Add in the eggs and vanilla. Mix until smooth.
- The final step is simply to fold in the flour until fully mixed through and you've added air with the folding.
- Cook in a moderate oven around 325F.
- Add the mixture to greased small cake pans or cupcake tin.
- Cook for 20 minutes or until toothpick comes out clean
- Over a low heat add the cherries and sugar
- Cook until the cherries become soft enough to mush into powder
- Mix together corn starch and lemon juice
- Add that mixture to the cherries.
- Bring to a boil, then reduce again to a simmer
- Simmer until thickened
- Use a small spoon to scoop out the middle of the cakes. Fill the hole with the cherry mixture.
- Remember to patch things up with your family before you become a bear.
When the family is sitting down to eat, the triplets have haggis.
I’ve always wanted to try haggis, but sadly, I found out that the USDA doesn’t approve most of the ingredients that you need for haggis. I found a mock-haggis recipe that uses ingredients found in the USA. But I’ll have to try real haggis sometime.
- 1 beef bung (or sausage skins)
- 1/2 lb "old fashioned" oats
- 4 tbsp butter
- 1 large onion, chopped
- 3 lbs lamb meat, in chunks
- 1 lb beef liver, in large chunks
- 1 tbsp allspice
- 2.5 tbsp salt
- 1 tbsp pepper
- 1 tbsp mustard powder
- 1 lb lard (suet would be better, if available)
- 1 cup beer
- Rinse the beef bung thoroughly, inside and out. Soak in lukewarm water for at least 1 hour.
- Toast the oats on a cookie sheet in a 350F oven for about 20 minutes, stirring occasionally.
- Saute the onion in the butter until translucent, and allow to cool.
- Mix the spices, onion, lamb, liver, oats and lard in a large ziplock bag. Put in the freezer until quite cold (even stiff) but not frozen.
- Grind the meat mixture using a large die. If you don’t have a grinder, chopping everything up into very small pieces might do the trick. Use less beer in the next stage if you go this route.
- Put the meat mixture in a Kitchen Aid on low setting for one minute. Add the beer, and mix on medium for one minute, until everything gets sticky.
- Cut the bung into three equal pieces. One will be closed at one end, open at the other, while the other two will be open at both ends. Sew one end of the two-ended pieces shut with a needle and (strong) thread.
- Stuff each bung bag with the meat mixture. Squeeze out all the air, but leave some slack in the bag so that the contents can expand. Sew each bag shut.
- Unless you have a big Burns Supper planned, you should probably put two of the haggises in the freezer at this point.
- Bring a large pot of water to a simmer, and add the haggis. Simmer gently for at least three hours.
The Scottish Sweet Buns were definitely the biggest hit. They were delicious.
Sweet Buns – 9/10
Spell Cake – 7.5/10
Haggis – 6/10