Burns Night Dinner Recipes With a Modern Twist

Burns Night is one of the most beloved celebrations of the year in Scotland, a commemoration of poet Robert Burns whose words still ring with particular power today, 226 years after his death. Each year on January 25th, celebrations around the world mark the birthday of the man whose work has impacted people across the generations and around the world.

To make the occasion, a traditional feast of haggis, whisky, and recitations of selected verses from Burns are featured. Yet while great single malt and copies of his poetry are easy enough to find, it's a lot more challenging for home cooks to whip up haggis—a pudding traditionally made of sheep’s heart, liver, lungs, oatmeal, beef or mutton suet, and spices encased in sheep’s stomach.

To make things easier, we enlisted the help of Philadelphia’s Libertine chef and owner Derek Davis to create a delicious, easily executable menu for the big night. It’s Scottish in inspiration—note the use of salmon and cream in the pasta, and whisky in the ribeye—yet thoroughly original. And just because there's no haggis, Cullen skink, or cranachan doesn’t mean you’re not celebrating in style.

So raise a dram, tuck into the incredible meal below, and intone the immortal words of the man himself, from his great work “John Barleycorn”:

…‘Twill make a man forget his woe;‘Twill heighten all his joy;‘Twill make the widow’s heart to sing,Tho’ the tear were in her eye.

Then let us toast John Barleycorn,Each man a glass in hand;And may his great posterityNe’er fail in old Scotland!

Spinach Fettuccine and Smoked Salmon, Asparagus, and Cream

Serves 6 as an appetizer; 4 as an entreeGetty Images

• 1 pound fresh spinach fettuccine
• 1 bunch asparagus, sliced
• 2 Tbsp. sweet cream butter
• 1 large shallot, diced
• 1 cup heavy cream
• 6 oz. smoked kippered salmon

Season asparagus with salt and pepper. Over medium heat, saute asparagus in butter for 2 minutes. Add chopped shallots and cook until softened. Add cream, turn heat to medium-high, and boil until mixture is slightly reduced. Cook fettuccine in salted boiling water according to package and drain. Add chunks of bite-size pieces of salmon to cream, toss with pasta, and serve immediately

Whisky Ribeye

Serves 4

• 4 ¾ inch thick ribeye steaks
• Salt and pepper to taste
• 3 Tbsp. butter
• 2 sprigs fresh thyme
• 2 oz. of whisky
• Salt and pepper to taste

Heat a cast iron skillet on high heat for 10 minutes. Season the steaks liberally with salt and pepper and add the steaks to the dry skillet. Sear the steaks for about 4 minutes on each side. When all of the steaks have a nice crust, add butter and thyme to the pan. Once the butter is incorporated into all of the juices, turn off the burner. Deglaze the pan with the whiskey. Plate each steak with the Sicilian spinach (recipe below) and pour some of the whisky butter on each steak.

Sicilian Spinach

Serves 4

• 4 Tbsp. sultanas
• 2 oz. sweet cream butter
• 4 Tbsp. pine nuts
• 1 Tbsp. chopped garlic
• 2 8-12 oz. bags spinach leaves

Cover sultanas in warm water and soak for a few minutes. Add the butter to a pan over medium heat. Saute pine nuts in the butter to toast, then add garlic and drained raisins. Quickly wilt the spinach in the pan and season with salt and pepper.

Apple Cranberry Streusel Tart

Serves 6

Getty ImagesEasy Tart Shell Crust

• 1 cup all-purpose flour
• ¼ cup (minus 1 Tbsp.) granulated sugar
• ¼ cup (minus 1 Tbsp.) powdered sugar
• 1/3 tsp. salt
• 6 Tbsp. butter
• 1 Tbsp. water

Mix flour, granulated sugar, powdered sugar, and salt in a bowl. Set aside. Melt the butter. Make a well in the dry ingredients and pour butter in the middle. Stir together until dough forms, adding a bit of water if needed. While still warm press the dough into a 9-inch tart or pie pan. Spread evenly and work out to the edges to form a shell. Refrigerate.

Apple-Cranberry Filling

• 2 diced apples
• 1 cup fresh (or frozen) cranberries
• Juice of one lemon
• 4 Tbsp. cornstarch
• ½ cup granulated sugar
• 1 tsp. ground cinnamon
• ¼ cup water

Add all ingredients to a bowl. Stir. Set aside.

Streusel Topping

• ¼ cup instant oats
• ¼ lb. butter, cut into small cubes
• ¼ cup flour
• ¼ cup brown sugar
• Pinch of salt

Add all ingredients to a bowl. Using your hands, mix all ingredients together and work until butter is crumbly.

Preheat oven to 350° F. Remove tart shell from refrigerator and pour in filling. Evenly top with streusel. Bake for 30 to 40 minutes, or until desired color is reached. Let it cool and serve at room temperature, topped with a scoop of vanilla or salted caramel ice cream.