𝔽𝕦𝕒𝕣𝕒𝕘 𝕃𝕦𝕔𝕜𝕪 ℂ𝕙𝕒𝕣𝕞𝕤 𝕒𝕣𝕖 𝕄𝕒𝕘𝕚𝕔𝕒𝕝𝕝𝕪 𝔻𝕖𝕝𝕚𝕔𝕚𝕠𝕦𝕤

A Voodoo Haggis take on Fuarag a traditional Samhain dish enjoyed in Scotland & Canada's east-coast

A game involving food, fortune, a button, a thimble, a coin, and a ring...

To me, this sounds like the Fitrion family's favourite game Monopoly (you should see my dad play it ... he's ruthless!). To my partner Daniel, this reads like a bowl of lucky charms, and in some ways, we're kind of both correct.

As a tradition for Samhain (Saw-In) divination rituals, individuals made a dessert/breakfast made of toasted oats & sweet cream known as Fuarag (foo-ar-ak) in Gaelic. It's worth noting that there are many variations on how to make this decadent treat. While doing my research, I also found that this dish goes by many names depending on the region: The Lowlands call it a Cream Crowdie (some use crowdie cheese instead of cream), others a Cranachan, the Highlands and parts of Canada's east coast (Cape Breton Island & Nova Scotia) call it a Fuarag. The latter is a nod to the divination practice + the dish.

In most cases, the practice involves placing a ring (fainne), a thimble (meuran), a button (putan) and a coin (bonn airgid) in a bowl of raw oatmeal mixed with cream and sugar or honey. While eating, whatever item is uncovered reveals your fortune in the coming year:

• Ring = Marriage

• Button = Bachelorhood

• Coin = Wealth

• Thimble = Spinsterhood

Some have replaced this sweet breakfast/dessert with champit tatties (mashed potatoes) or clootie dumpling (a spicy fruit pudding boiled in cloth) but following the same principles or hiding charms or a talisman to be found.

If you are interested in making this dish, you're in luck... I've included my version of the recipe below:

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ℕ𝕠𝕥𝕖: 𝕀𝕗 𝕞𝕒𝕜𝕚𝕟𝕘 𝕒 𝕟𝕠𝕟-𝕓𝕠𝕠𝕫𝕪 𝕧𝕖𝕣𝕤𝕚𝕠𝕟 𝕤𝕥𝕒𝕣𝕥 𝕤𝕥𝕖𝕡 𝟙 + 𝟚 𝕥𝕙𝕖 𝕕𝕒𝕪 𝕪𝕠𝕦 𝕒𝕣𝕖 𝕤𝕖𝕣𝕧𝕚𝕟𝕘 & 𝕤𝕜𝕚𝕡 𝕥𝕠 𝕤𝕥𝕖𝕡 𝟜

𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤: 𝕄𝕒𝕜𝕖𝕤 𝟙-𝟚 𝕤𝕖𝕣𝕧𝕚𝕟𝕘𝕤

* 1/3 cup steel-cut oats (about 55g)

* 2 and 1/2 cups of fresh raspberries

* 3/4 cup of heavy cream

* 1/4 cup of Scotch Whisky or strong quality alcohol of your choice (I used Reunion Moonshine in French Toast )

* 1 tablespoon honey (I love Rosewood smoked honey)

* Talisman/charms: coin, button, thimble, ring

𝕃𝕖𝕥’𝕤 𝔾𝕖𝕥 𝕊𝕥𝕒𝕣𝕥𝕖𝕕

ℕ𝕠𝕥𝕖: 𝕀𝕗 𝕞𝕒𝕜𝕚𝕟𝕘 𝕒 𝕟𝕠𝕟-𝕓𝕠𝕠𝕫𝕪 𝕧𝕖𝕣𝕤𝕚𝕠𝕟 𝕤𝕥𝕒𝕣𝕥 𝕤𝕥𝕖𝕡 𝟙 + 𝟚 𝕥𝕙𝕖 𝕕𝕒𝕪 𝕪𝕠𝕦 𝕒𝕣𝕖 𝕤𝕖𝕣𝕧𝕚𝕟𝕘 & 𝕤𝕜𝕚𝕡 𝕥𝕠 𝕤𝕥𝕖𝕡 𝟜

ℕ𝕚𝕘𝕙𝕥 𝔹𝕖𝕗𝕠𝕣𝕖:

Step 1:

• Heat a large, heavy-bottom pan on medium-high

Step 2:

• Add the oats & stir until they begin to change colour/slight nutty aroma.

• Please don't leave your oats unattended, as they will burn.

• Remove from the pan immediately & place in a mason jar.

Step 3

• Take booze & add it to the mason jar.

• Leave at room temp for 1-2 hours, then place in the fridge overnight.

ℕ𝕖𝕩𝕥 𝕄𝕠𝕣𝕟𝕚𝕟𝕘:

Step 4

• Using a fork, crush 2 cups of raspberries (hold the 1/2 cup of whole raspberries for later)

• Food processor not necessary as you want a chunky purée consistency (don't over mash)

• My kids really loved getting involved with this part!

Step 5

• In a large whisk cream to form firm peaks

Step 6

• Fold in the honey, the oats mixture

Step 7

• For presentation, layer in a glass bowl or stemmed glasses trifle-style.

• Start with either a layer of the cream & finish with a layer of cream

Step 8 {optional}

• Wrap charms in plastic wrap.

• Using the handle of a fork, gently push the charms into the Fuarag

Step 9

• Cover the bowl /glass with plastic wrap & chill for 1 hour to set

Step 10

• Before serving, drizzle a little extra honey on top along with the rest of the whole raspberries.

• Eat immediately!

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Sources and Additional Readings:

In her book of Scottish Folklore The Silver Bough, Marian McNeill shares details on how this dish was in Inverness-shire on Halloween:

“Having made the deiseil (sunwise) circuit of the room, they placed the churn on a table and, singing an old Gaelic churning-lilt as they worked, proceeded to whip the cream with a rhythmic motion until it had attained the proper consistency. The implement used was the traditional fro’ing stick (frothing stick), the base of which consists of a small wooden cross with a ring of cow’s hair round it. A few handfuls of lightly toasted oatmeal were then thrown in. (This imparts an agreeable nutty flavour to the cream.) Finally, the charms were added, and every one crowded round with spoon and saucer to try his luck.”

McNeill, Hallowe’en, 1971, p53-54.