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Show '- ' -- .11 ! -i- ...... " i i- Local Scots look forward to Utah Sco ttish Festival It L7 jnrn - 1 1 H M ii m ) ; If j I f'Hn'y V, v 1 -r- -4 U I Heidi Garrard of Centerville is president of the Utah Scottish Association. She will prepare a variety of traditional Scottish Foods for the upcoming Utah Scottish Festival and Highland Games. Her family, husband John, daughter Joanna and son Michael, recently enjoyed indulging in a preview of the coming com-ing Scottish attractions. Stirring bagpipes, thundering drums, and mouth-watering aromas will fill the air as Scots from around Utah and the Western states gather at the 17th annual Utah Scottish Festival and Highland Games. The festival celebrates Scottish heritage with traditional music, dancing, athletic contests, clan gatherings, and some of Scotland's favorite foods. Slated for Saturday, June 15, the festival begins at 8 a.m. at the Jordan River State Parkway, 300 North Redwood Road. 'What we try to do is give people peo-ple an authentic taste of Scottish culture,' ' said Heidi Garrard, Centerville, president of the Utah Scottish Association, the organization organiza-tion sponsoring the event. "But most important, we provide what people enjoy most, a fun day in the sun. If you Like sports, food, music, or dancing, then you're guaranteed to enjoy the day." The Scottish Highland Games began- nearly 1,000 years old; however, the games known today reflect a more modem tradition. Laden with history and symbolism, the games span a broad cross-section cross-section of Scottish tradition. For example, dancers at the festival fes-tival will perform the Highland Fling, Fl-ing, one of the best known Scottish dances. The Highland Fling was supposedly performed by victorious Scottish warriors who danced on their shields. Dancing on a shield limited the dancer's motions and required meticulous footwork. The Highland Fling is also said to depict the antics of a stag on a mountainside, mountain-side, with the dancer's raised arms portraying the stag's antlers. Perhaps the most evident tradition tra-dition at the games is the customary Highland dress. Colorful tartans, each one representing a different Scottish clan, are wrapped around the waists as kilts and draped ovei the shoulder as capes. In 18th century cen-tury Scotland, tartans signified rank and status. Servants wore tartans of only one color. Rent-paying farmers wore two colors, chieftain; wore five, and kings wore seven. Another enduring tradition is the Scottish athletic events. Participating Par-ticipating athletes will compete in tournaments reminiscent of the an-" an-" cient games where chieftains of the clans would hold contests of strength and skill to select the best men to defend the clan in battle. Events such as the caber toss, the sheaf toss and the hammer throw require a precise blend of speed and timing, much like the field events in the summer Olympic Games. Other highlights include a bagpipe and drumming competition that will feature bands from around Utah, Nevada and Colorado, Scottish Country Dancers, a variety of authentic Scottish dishes and pastries, genealogy information, clan gatherings, and special version of the Highland Games for children. In addition, many vendors will be on hand selling an array of Scottish imports. "You really don't have to be Scottish to enjoy the day, said Garrard. "The fun comes in keeping keep-ing the tradition alive and learning about the culture. Everyone who attends at-tends will enjoy themselves." Heidi and husband John Garrard both share Scottish ancestry. For this reason she has become involved in-volved in the Utah Scottish Association. In Scotland, the main meal is eaten at mid-day with a tea, consisting con-sisting of pastries and cakes, with lots of jam and marmalade, and sometimes cold salmon, served later in the evening. The following recipes for Rich Man's Shortbread, Tea Cakes with Marmalade Cream Filling, a rich chocolate cake, blueberry tarts and crumpets could , be served at tea. I RICH MAN'S SHORTBREAD 12 cup unsalted butter, softened - 4 12 tablespoons superfine sugar 1 13 cups all-purpose flour ; Preheat oven to 350 degrees. In i small mbter bowl, cream butter and sugar at medium speed of electric mixer until light and fluffy. Stir in flour with wooden spoon. Press into 10x6x1-12 inch baking dish. Bake at 350 degrees for 20 to 25 minutes until golden brown. Cool in pan set on rack. To make toffee topping: In heavy medium saucepan, combine 12 cup unsalted butter, 4 12 tablespoons superfine sugar, 2 tablespoons corn syrup, and 23 cup sweetened condensed con-densed milk (do no use evaporated milk). Bring to boiling over medium-high heat, stirring constantly. con-stantly. Boil for 5 minutes, stirring constantly. Stir in 14 teaspoon vanilla. Quickly pour over cooled shortbread, spreading evenly. Cool on rack at least one hour. To make chocolate glaze, in top of double boiler, melt 7 ounces semisweet chocolate. Pour over cooled toffee topping, spreading evenly. Cool on rack several hours until set. Cut in bars to serve. Yield: 24 bars. TEA CAKES WITH MARMALADE CREAM FILLING Cake: 2 cups self-rising flour 1 12 cups granulated sugar 1 teaspoon baking powder 12 cup very soft unsalted butter 3 eggs 1 cup milk 2 teaspoons vanilla extract 14 cup orange marmalade Preheat oven to 375 degrees. Butter and flour 28 to 30 (2-12-inch) muffin cups or line with paper bake cups. In large mixer bowl, stir together flour, granulated sugar, and baking powder. Mix well. Add very soft butter, eggs, milk, and vanilla. Beat at low speed of electric mixer one minute to blend, scraping sides of bowl often. Beat three minutes at high speed until smooth. Stir marmalade into the batter. . ' . " r Mix well. Spoon batter into muffin cups, filling cups half fulL Bake at 375 degrees for 18 to 20 minutes until skewer inserted in center comes out clean. Cool in pan set on rack 10 minutes. Remove from pan. Cool on rack. Prepare marmalade cream filling. MARMALADE CREAM FILLING 12 cup granulated sugar . 14 cup water 14 cup lemon juice 2 cups heavy cream 1 teaspoon vanilla extract 12 cup orange marmalade - In small saucepan, bring granulated sugar and water to full rolling boil, stirring constantly. Stir in lemon juice. Refrigerate until cold. In large mixer bowl, gradually whisk chilled lemon syrup into heavy cream. Stir in vanilla. Beat at medium-high medium-high speed until stiff. Fold in marmalade. To serve: use a serrated knife to gently cut a small circle in top of each cupcake, leaving 38-inch wide rim and cutting only halfway down. Cut this circular piece in half. Using tip of knife, gently lift out each semi-circle of cake from center, being careful to keep pieces intact. Mound about 2 tablespoons Marmalade Cream Filling into center of each cake. Replace cake tops. Add a small spoonful of filling between pieces of cake tops. Dust with confectioners sugar and garnish with candied cherries. Yield: 28 to 30. CHOCOLATE CAKE WITH CHOCOLATE BUTTER ICING 1 cup self-rising flour 34 cup 2 tablespoons superfine sugar 12 cup dry cocoa powder 1 teaspoon baking powder 34 cup unsalted butter, softened 3 eggs 3 tablespoons boiling water Preheat oven to 350 degrees F. Butter and flour 2 8-inch round layer cake pans. Sift flour, superfine sugar, cocoa, and baking powder into large mixer bowl. Stir until blended. Add butter, eggs, and boiling water. Beat at medium speed of electric mixer to blend, scraping . sides of bowl often. Beat at high speed for 5 minutes. Spread evenly in cake pans. Bake at 350 degrees for 25 to 28 minutes until cake pulls away from sides of pan and top springs back when lightly touched. Cook in pans 1 0 minutes. Remove from pans. Cool on rack. CHOCOLATE BUTTER ICING 12 cup unsalted butter, softened 2 cups confectioners sugar 1 tablespoon dry cocoa powder 2 tablespoons boiling water Walnut pieces to garnish In small mixer bowl, combine butter, confectioners' sugar, cocoa, and boiling water. Beat at low speed to blend. Beat at medium speed until smooth. Spread some icing between layers. Spread top of cake with remaining re-maining icing. Garnish with walnuts. Yield: 8 to 10 servings. T BLUEBERRY TARTS 1 cup sugar I lb. package frozen blueberries 12 cup water 3 tablespoons cornstarch 6 baked puffed pastry shells Mix cornstarch with sugar and water and heat until boiling. Stir blueberries and boil for 10 minutes. Let cool for 20 minutes. Spoon in pastry shells and refrigerate for two hours. Can be topped with whipped cream. ! : . i ' l ' t i , - ' " i , , - The Bountiful-based Utah ; Pipe Band will be competing ; along with other bands from : around the West in the 17th Annual Utah Scottish Festival ; and Hioghland Games. The festival will feature authentic , Highland Games for area j children. It will also be a ! gathering place for members of many Scottish clans, f i ! |