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Caledonian Cream

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 history.
Visit 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.
Caledonian Cream
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.

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