Wasn’t that a party! Another holiday season for the books. But it’s January and it’s cold and we all need some comforting foods to get us through the next few weeks. According to Foodland Ontario, when it comes to braving winter’s chill, the Scots have a few thousand years and hundreds of warming recipes on us. Scotland also gives us a delicious excuse for a mid-winter party as they celebrate the life and poetry of Robbie Burns on January 25.

Don’t let January winds get you down – the following recipes will certainly pick you up! Courtesy Foodland Ontario (Foodlandontario.ca.)

Beef Barley Scotch Broth

Chase your winter chills away with this simple and flavour-packed soup.

1 Tbsp. (15mL) vegetable oil
1/2 lb. (250g beef sirloin steak, cut into cubes
1/2 tsp. (2mL) pepper
1/4 tsp. (1mL) salt
3 cloves garlic, minced
3 fresh thyme sprigs
1-1/2 cup (375mL) diced onions
1 cup (250mL) diced celery
1 cup (250mL) diced carrots
4 cups (1L) sodium-reduced beef broth
2 cups (500mL) water
1/2 cup (125mL) pearl barley
2 cups (500mL) lightly packed, thinly chopped cabbage
1-1/2 cup (375mL) diced parsnips
Fresh thyme leaves

In large pot, heat oil over medium-high heat. Pat beef dry with paper towel and sprinkle with pepper and salt. Add to pot and cook, stirring occasionally, until browned, 3 to 5 minutes.

Add garlic, thyme, onions, celery and carrots; cook, stirring occasionally until carrots and celery are lightly softened, about 5 minutes. Add broth, water and barley; bring to boil. Reduce heat and simmer, covered for 15 minutes.

Stir in cabbage and parsnips. Simmer, covered, until barley is tender, about 15 minutes. Discard thyme sprigs. Garnish with fresh thyme leaves.

Serves 6.

Tip: Change it up and try this recipe using quinoa. Omit barley and add 1/2 cup (125mL) rinsed quinoa in last 15 minutes of cooking.

Cock-a-Leekie Pie

A delicious pie version of the popular chicken and leek soup, this savoury pie is sure to please. For a shortcut use prepared pie crusts.

1 prepared pie crust (purchase with base and top)
Filling:
1 lb. (500g) boneless skinless chicken thighs or breasts, cut into 1/2-inch (1 cm) pieces
1/2 tsp. (2mL) each salt and pepper
1 Tbsp. (15mL) vegetable oil
4 cups (1L) halved and thinly sliced leeks, (white and light green parts)
1 pkg. (227g) crimini mushrooms, thinly sliced
3 Tbsp. (45mL) butter
2 tsp. (10mL) minced fresh rosemary
3 cloves garlic, minced
3 Tbsp. (45mL) all-purpose flour
1 cup (250mL) sodium-reduced chicken broth
1/2 cup (125mL) milk (approx.)

Filling: Season chicken with 1/4 tsp. (1mL) each salt and pepper. In large nonstick skillet, over medium-high heat, heat half of vegetable oil. Add half of chicken to skillet and cook until no longer pink and browned on all sides, about 5 to 6 minutes; transfer to bowl. Repeat with remaining oil and chicken. Add leeks and mushrooms to skillet; cook until mushrooms begin to brown, 6 to 8 minutes. Add to chicken; set aside.

In same skillet, melt butter over medium heat. Add rosemary and garlic; cook until softened, about 1 minute. Sprinkle with flour and remaining salt and pepper; cook 1 minute. Gradually whisk in broth and 1/2 cup (125 mL) of milk; bring to boil and cook until thickened, about 2 minutes. Stir in reserved chicken mixture; toss to coat. Set aside to cool.

Spoon cooled filling into pie shell; brush edges with milk (about 1 tsp./5mL). Roll dough top and place over filling, press edges together. Trim off overhang and crimp edges. Brush top with milk (about 1 tsp/5 mL); cut vent in centre of pie.

Bake in 425F (220C) oven for 15 minutes. Reduce heat to 350F (180C) and bake for 45 minutes or until pastry is golden and filling is bubbling. Let stand 15 minutes before cutting to serve.

Serves 8.

Cheesy Scalloped Rutabaga

If you love scalloped potatoes, this recipe is sure to be a hit!

1 tsp. (5mL) caraway seeds
3 Tbsp. (45mL) butter
1 Tbsp. (15mL) minced fresh thyme Leaves
3 Tbsp. (45mL) all-purpose flour
1/2 tsp. (2mL) salt
1/4 tsp. (1mL) pepper
1-1/2 cup (375mL) milk
1-1/2 cup (375mL) shredded aged Cheddar cheese
1 onion, thinly sliced
1 rutabaga, peeled and thinly sliced (about 5 cups/1.25L)

Heat medium skillet over medium heat. Add caraway seeds and toast until fragrant, about 2 minutes. Add butter and thyme and cook until butter melts and thyme is fragrant, about 2 minutes. Add flour, salt and pepper, stirring constantly for 1 minute. Gradually whisk in milk; bring to boil and cook until thickened, 2 to 3 minutes. Stir in 1 cup (250 mL) of the cheese until melted. Remove from heat.

Arrange half of onion evenly on bottom of greased 8-inch (2L) square casserole dish. Top with half of rutabaga and half of sauce. Repeat layers and sprinkle with remaining cheese.

Bake uncovered in 350F (180C) until rutabaga is tender, about 1 hour. Let stand 10 minutes before cutting to serve.

Serves 12.

Tip: For super thin and even slices, use a mandolin for slicing the onion and rutabaga.

Sticky Toffee and Apple Pudding

Grated apple makes these sticky toffee puddings moist and sweet, a perfect pairing with homemade toffee sauce.

1 cup (250mL) chopped dates
3/4 cup (175mL) water
1-1/3 cup (325mL) all-purpose flour
1-1/2 tsp. (7mL) baking powder
1/2 tsp. (2mL) each baking soda and salt
1/4 cup (60mL) butter, at room temperature
2/3 cup (150mL) packed dark brown sugar
2 eggs
1 tsp. (5mL) vanilla
1 cup (250mL) peeled and grated apple (such as Cortland or Empire)
Toffee Sauce:
2/3 cup (150mL) 35% whipping cream
1/2 cup (125mL) packed dark brown sugar
1/3 cup (75mL) butter
1 tsp. (5mL) vanilla

Spray muffin cups with cooking spray; set aside.

In small saucepan, over medium-high heat combine dates and water. Bring to boil, reduce heat and simmer, uncovered until dates are soft, about 7 minutes, stirring occasionally. Cool 5 minutes. Place in food processor and process until smooth.

In medium bowl, whisk together flour, baking powder, baking soda and salt.

In large bowl, using electric mixer, on high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, scraping bowl between additions. Stir in vanilla. Add flour mixture in 2 additions until well combined. Stir in date mixture; fold in apple. Spoon batter evenly into muffin cups.

Bake in 350F (180C) oven until cake tester inserted in centre comes out clean, about 18 to 20 minutes. Cool pan on wire rack for 5 minutes. Remove puddings to wire rack to cool.

Toffee Sauce: Meanwhile, in small saucepan, over medium heat, combine cream, sugar and butter. Bring to boil and boil gently, stirring occasionally until sauce is slightly darkened and thickened, about 3 minutes. Remove from heat and stir in vanilla. Cool 5 minutes. Spoon sauce over puddings. Serve warm.

Serves 12.

Tip: Both the sauce and puddings can be made a day ahead. Just before serving, reheat toffee sauce and puddings separately in microwave on High for 20 second intervals until warm.