Running out-door events, at any time of the year, is a risky business in
Scotland. Even in the height of summer abject weather can force the
cancellation of say a village Gala Day or a Highland Games. So it should
come as no surprise that stormy weather on Hogmanay (31 December) led to
the cancellation of out-door New Year celebrations in Aberdeen and
Edinburgh. Perhaps what is a little more surprising is that there was no
fall-back position - a mistake that Edinburgh, in particular, will not
make for Hogmanay 2004.
Weather should be less of a problem for Celtic Connections 2004, Glasgow's
international festival of traditional music, as most items are held
indoors. However this column hopes that the 11th festival's opening
Torchlight Procession on Wednesday 14 January 2004 (4.30 - 6pm) is blessed
with favourable weather. The procession, from George Square to the hub of
the festival's activities The Glasgow Royal Concert Hall, will be led by
Pipe Bands and the Lord Provost of Glasgow.
As always venues all over the city will be taking part in the festival
including the legendary Barrowlands and Glasgow's newest venue Carling
Academy. The festival brings together favourite acts and the best new
talent on the scene in a fusion of concerts, ceilidhs, workshops,
club-nights and talks. Scotland is well represented at the festval by
stars such as Aly Bain, Dick Gaughan, Dougie MacLean and Michael Marra.
International contributors include the renowned Breton performer Alan
Stivell, from Ireland the one-and-only folk group The Dubliners, and from
America the legendary folk icon Joan Baez. The festival will include new
projects involving top Scottish writers and a special theatre production
of Red Clydeside which charts the story of a radical period in Scottish
for full deails of the exciting programme of
events which constitute Celtic Connections 2004 which runs from Wednesday
14 January to Sunday 1 February 2004.
Our first recipe for 2004 matches the richness and tang of Celtic
Connections - you will find Caledonian Cream to be the perfect finale for
any meal. The recipe provides for 4 servings.
Ingredients : 2 large sweet Spanish navel oranges; 10 fl oz (300 ml)
whipping cream; 2 heaped tablespoons Selville marmalade; 2-3 tablespoons
brandy; lemon juice to taste; sugar to taste
Strip the zest from the oranges with a zester into the bowl of a food
processor. Cut off all the white pith and remove each segment of the
orange with a sharp knife avoiding the white pith. Squeeze out any
remaining juice from the leftover pith. Put in the base of glass serving
dish. Put the marmalade and brandy into processor with the orange zest and
blend until smooth. Add all but two teaspoonfuls to cream. Mix and add
sugar and lemon juice. Pour on top of oranges. Sprinkle the remaining
teaspoonfuls on top and swirl with a knife. Serve chilled.