There’s a celebration taking place later this month honoring a great poet – Robert Burns.

Kevin Clover, president of the Delmarva Whiskey Club, stops by Historic Studio D to tell us all about the Burns Dinner on Delmarva. For the 5th year in a row, the Delmarva Whiskey Club will host the Whisky Winter Golf/Scotch Dinner on January 26, from 11:30 am-9 pm. The dinner is a paring with Scotch whiskies.

The event benefits Operation SEAs the Day – a vacation week for wounded veterans and their families at Bethany Beach.

We’re getting a preview of the Burns Dinner with Chef Tobias Adams from The Cove Bar and Grille in Selbyville. Chef Tobias is making Chicken Breast with Haggis Stuffing and Caraway Beurre Rouge.

Chicken Breast with Haggis Stuffing and Caraway Beurre Rouge

Ingredients:

• 4-6 chicken breasts trimmed and pounded
• 1# haggis
• 1# favorite mushrooms sliced and roasted
• 1 ea small fennel bulb, small dice
• 1-2 nice sized pears, small dice
• to taste S&P
• Beurre Rouge
• 4 oz red wine vinegar
• 4 oz red wine
• 1 ea shallot julienned
• 1-2 bayleaf
• 1 t caraway seed
• 1 t whole peppercorn
• 1/2 c heavy cream
• 4 oz unsalted butter, cold and cubed
• to taste S&P

Method:

1. Lay prepared breasts on work surface covered with parchment paper or plastic wrap.
2. In a medium bowl, mix haggis, mushrooms, pear, and fennel. Season to taste.
3. Spoon filling onto breasts, roll as tightly as possible into tube. Fasten with a pick if desired.
4. In a heavy bottomed sautee pan sear stuffed breasts on medium high heat until golden on all sides. Place pan directly into medium oven (350f) and continue to cook approximately 8-10 min to internal temp of 165f. remove from oven and rest 3-4 minutes. Cut breast into portions as desired serve with Beurre Rouge.
5. Sauce: in a small heavy bottomed tail pot, combine vinegar, wine, bay leaf, shallot, peppercorns, caraway. Bring to a boil and reduce heat to simmer: continue until most of liquid is cooked down. Add cream, reduce by about half. Slowly add butter a piece at a time whisking until all is incorporated.
6. It is important to keep the mixture on a slow roll while adding butter to bind sauce. Check for seasoning. Strain through fine sieve and keep warm.
7. For service, spoon sauce onto plate and add chicken or spoon over…your preference. This dish may be served as an appetizer or main course with sides. You are only limited by your imagination…