McGregor Vineyard Recipe Archives

Editors note:

The McGregor Vineyard has a treasury of recipes that have been published over the years. We will continue to update this post with past Recipes and future ones check back often.

From 2003 In Celebration of our Rob Roy Red
Robbie Burns Treats For those of you who missed Robbie Burns Day here at McGregor Vineyard, here are two recipes for you to try at home!
Rumpledethumps
2 C. Cabbage cut into bite sized pieces
2 C. Potatoes cut into bite sized pieces
2 T. chopped chives or 1 small onion
2 T. butter
Cheddar Cheese – grated
Preheat oven to 400 degrees.
Cook cabbage and potatoes separately. Sauté chives or
onion in butter and add salt and pepper to taste. Mix
cabbage, potatoes, and chives/onions together and put in a
greased casserole dish. Top with grated cheese (make as
sinful as you want!). Place dish in oven for 20 minutes or
until heated through and the top has slightly browned.
Typsy Laird
1 yellow cake, sponge cake, or pound cake, prepared,
cooled and sliced for layering.
2 T. cream sherry
1/2 C. raspberry preserves
1/4 C. blanched slivered almonds
1-2 T. Drambuie
1 C. whipping cream, whipped with a small amount of
confectioner’s sugar
1 large package vanilla pudding or rich custard, prepared
Arrange a layer of cake in the bottom of a deep round
glass dish and drizzle with sherry. Spread raspberry
preserves on cake, pour pudding over preserves and
sprinkle with slivered almonds. Cover with other half of
cake. Sprinkle with Drambuie and cover with whipped
cream. This is another recipe that is very amenable to
variation— add more preserves if you like to the top of the
second layer; if you don’t want to be typsy, use fruit juice
rather than sherry and Drambuie, etc…