A Happy New Year to one and all, and may it be a good one for you!
This little website has been running for almost 2 years now. In the last year, we have posted 31 articles and 135 photos, and have regular readers in the US, Canada, Germany, New Zealand and Australia as well as in other parts of the UK.
The site was viewed more than 4,000 times – twice as many times as last year – and Fearnan Weather Station was the most viewed post.
The coming year looks like it will be a busy one as well, and here are some early dates for your diary:
Sat 9th Feb – FVA Pudding Night for members and their guests. It starts at 6pm, and costs £7.00 for as much as you can eat of the 20+ puddings on offer.
Sat 2nd March – FVA Annual General Meeting at 4.30pm.
Tuesday 5th March – first Coffee Morning of the year at 10.30am.
Hope to see you at one or all of these events, and don’t forget to let me know if you have any ideas for articles or have some interesting photos to share. And if you are one of our regular readers from outside the village, we love hearing from you as well!
Fearnan Village Association 
Hello Everybody,
It’s that time of year again when I’m being teased by my Canadian friends about our lovely haggis. I want to trick them by serving (without their knowledge) haggis stuffed mushroom caps with Drambie sauce. it will be a grand way to introduce the uninitiated to our traditional puddin’!
All the recipes for the sauce I find online seem a bit rich e.g. Drambuie, honey and cream. Would any of you kind folks have a more savoury Drambuie sauce recipe?
A thousand thanks if you can come up with one for me.
Kind regards
Alastair
Hi Alistair,
I think you can reduce the sweetness by leaving out the honey or maybe using creme fraiche instead of cream. Here’s another recipe I found but I haven’t tried it.
Drambuie Sauce:
2 tablespoons butter, 2 tablespoons flour, pinch of salt, 1/3 cup Drambuie, 3/4 cup milk
In a small saucepan, melt the butter over medium heat; whisk in the flour and salt, then cook for 1 minute. Slowly add the Drambuie and the milk, whisking until smooth. Cook for 5 minutes over low heat.
I’ll see if anyone else knows more. Good luck with the dish!
Best wishes
Fiona
The drambuie,cream,honey seems to be the classic – the on-line BBC recipe is as good as any ,but I agree with Fiona – reduce the honey.I would make the sauce without it and add a very small amount at the end just to lift the flavour of the drambuie – taste as you go – I would also be inclined to add a very small splash of drambuie just before serving!
The creamy richness goes very well with haggis and mushrooms like cream anyway. Happy cooking!
P.S Let us know how you get on
Hello again Sue and Fiona,
Thanks so much for your input re: the haggis. I utilized suggestions from both of you to concoct a haggis and mushroom recipe. (All in the name of spreading the word in Canada and US. about our national dish.) I’m posting a link to a few words I put together along with the haggis dish recipe — just for fun. Again, many thanks for your kind assistance. I made the dish and it was truly delicious. I loved the sauce which was I think, a perfect compliment to the spicy haggis and Portobello mushrooms. Now I’ve tested the recipe, I feel confident in presenting it to some friends on the 25th. All the best to everyone in Fearnan.
Here is the link to “our” dish: http://www.thewritingbutler.com/its-rabbie-burns-birthday-time-for-haggis