Tipsy Laird Image Used Under Creative Commons License From kitchenconnaisseur.com
Citizens, your supreme Leader – the always aristocratic TFD! – is not above purchasing a title for Himself, and has in fact done so this very day! I am now – not so officially – a Laird of Chaol Ghleann, Dunans Castle, Scotland!
The purchase will help to restore the badly fire-damaged castle and gives me – amongst other rights and privileges – the ability to wear the special tartan of the clan and to have fishing rights on the river near the castle. 🙂
The Dunans Rising Tartan Pattern!
Laird is a generic name for the owner of a large, long-established Scottish estate, roughly equivalent to an esquire in England, yet ranking above the same in Scotland.
In the Scottish order of precedence, a laird ranks below a baron and above a gentleman. This rank is only held by those lairds holding official recognition in a territorial designation by the Lord Lyon King of Arms. They are usually styled [name] [surname] of [lairdship], and are traditionally entitled to place ‘The Much Honoured’ before their name.
The Lord Lyon, Scotland’s authority on titles, has produced the following guidance regarding the current use of the term laird as a courtesy title:
The word “laird” is known to have been used from the 15th century, and is a shortened form of laverd, derived from the Old English word hlafweard meaning “warden of loaves”.
The word “lord” is of the same origin, and would have formerly been interchangeable with “laird”; however, in modern usage the term “lord” is associated with a peerage title, and thus the terms have come to have separate meanings.
In the 15th and 16th centuries, the designation was used for land owners holding directly of the Crown, and therefore were entitled to attend Parliament. Lairds reigned over their estates like princes, their castles forming a small court. Originally in the 16th and 17th centuries, the designation was applied to the head chief of a highland clan and therefore was not personal property and had obligations towards the community.
A laird is said to hold a lairdship. A woman who holds a lairdship in her own right has been styled with the honorific “Lady”.
Although “laird” is sometimes translated as lord and historically signifies the same, like the English term lord of the manor “laird” is not a title of nobility. The designation is a ‘corporeal hereditament’ (an inheritable property that has an explicit tie to the physical land), i.e. the designation cannot be held in gross, and cannot be bought and sold without selling the physical land.
The designation does not entitle the owner to sit in the House of Lords and is the Scottish equivalent to an English squire, in that it is not a noble title, more a courtesy designation meaning landowner with no other rights assigned to it.
A contemporary popular view of Lairdship titles has taken a unique twist in the 21st century in millions of sales of souvenir land plots from buyers who show no interests in the opinions of the Registry of Scotland or of the Court of Lyon. They see their contract purporting to sell a plot of Scottish souvenir land as bestowing them the informal right to the title Laird.
This is despite the fact that the buyer does not acquire ownership of the plot because registration of the plot is prohibited by Land Registration (Scotland) Act 2012, s 22 (1)(b). As ownership of land in Scotland requires registration of a valid disposition under Land Registration (Scotland) Act 2012, s 50 (2) the prohibition on registration of a souvenir plot means the buyer does not acquire ownership, and accordingly has no entitlement to a descriptive title premised on landownership.
Traditionally, a laird is formally styled in the manner evident on the 1730 tombstone in a Scottish churchyard. It reads: “The Much Honoured [Forename (John)] [Surname (Grant)] Laird of [Lairdship (Glenmoriston)]”. The section titled Scottish Feudal Baronies in Debrett’s states that the use of the prefix “The Much Hon.” is “correct”, but that “most lairds prefer the unadorned name and territorial designation”.
Another acceptable style is: “The Much Honoured” The Laird of [Lairdship]”.
Currently, the most formal style for the wife of a laird remains “Lady”, as is a woman who holds a lairdship in her own right. Both women can be formally styled as “The Much Honoured [Forename] [Surname] of [Lairdship]” or, as is described in Peter Holman’s Moray-based publication Life After Death: “The Much Honoured The Lady Thunderton [of Thunderton, ie Lairdship]”.
My Citizens, to celebrate my accession, I will share the classic (and in my case, highly-appropriately named) recipe for the great Scottish dessert, the Tipsy (aka Typsy) Laird! It is a Scottish version of the classic English trifle, but made with Drambuie, Sherry and Whisky instead of Sherry alone.
My version is ferociously authentic – I hope you enjoy it! 😀
Blàr air – An Generalissimo (Scots Gaelic version of my classic sign-off!)
Ingredients
- For the entire cake:
- sponge cake, cut in 1 inch cubes (recipe below)
- 1 ½ cups strawberry sauce (recipe below)
- 1 cup ratafia biscuits, crumbled (recipe below)
- ¼ cup medium-sweet sherry
- ¼ cup Drambuie
- 2 cups custard sauce (recipe below)
- ½ cup raspberries, fresh
- ½ cup wild blueberries, fresh or frozen
- 1 cup whipping cream, unwhipped
- 1 tsp. Speyside Whisky
- ½ cup granulated sugar
- ¼ cup almonds, slivered and toasted
- ***
- For Sponge Cake:
- ¾ cup cake flour, sifted
- 1 tsp baking powder
- ¼ tsp salt
- 4 eggs, large, separated
- ¾ cup sugar, white, granulated
- 1 tsp vanilla extract
- ***
- For Ratafia Biscuits:
- 3 egg whites
- ⅛ tsp salt
- ½ tsp cream of tartar
- ¾ cup sugar, white, granulated
- 2 cups almonds, ground
- 8 drops rose water (Cortas brand preferred)
- ***
- For Custard Sauce:
- 2 cups whole milk, preferably from a Jersey cow
- 6 egg yolks
- 2 tsp cornstarch
- ¼ cup sugar, white, granulated
- 1 tsp vanilla extract
- ***
- For Strawberry Sauce:
- 1 lb. ripe strawberries, hulled
- ¼ cup granulated sugar
- 1 teaspoon cornstarch or fruit pectin
- juice of ½ lemon
Instructions
- For Sponge Cake:
- Sift the flour, baking powder and salt. In a large mixing bowl, beat the egg yolks and gradually add the sugar. Blend in the vanilla and beat some more. Gradually stir in the sifted flour mixture and mix until blended.
- In the mixer bowl, add the egg whites, add salt and mix on high speed until peaks form. Gradually add in the sugar, continuing to mix.
- Fold the egg whites into the batter.
- Preheat oven to 375˚F. Grease a baking pan and line with parchment paper. Lightly grease again and sprinkle with a light coat of flour. Shake away any excess flour.
- Spoon the batter into the prepared pan and evenly spread evenly.
- Bake for 15 – 20 minutes, or until the cake is golden and the top of the cake springs back when lightly pressed with a finger. Remove the cake from the oven and turn it onto a cooling rack. Allow to cool to room temperature. Cut into 1” pieces.
- ***
- For Ratafia Biscuits (Almond Macaroons):
- In a large mixing bowl, using a whisk or egg beater, beat the egg whites until foamy. Add the salt and cream of tartar and continue beating until stiff. Gradually beat in the sugar and rose water, until the egg whites hold in stiff peaks. Carefully fold in the ground almonds.
- Preheat the oven to 200 F. Place parchment paper on a cookie sheet and set aside.
- Spoon the batter onto the lined cookie sheet.
- Bake for 1 to 1-¼ hours or until just slightly browned. Allow to cool, then carefully peel off the paper. Repeat with the remaining batter.
- ***
- For Custard Sauce:
- Beat the egg yolks and sugar together. In a sauce pan on medium, heat the milk until it is warm, do not bring to a boil, remove from heat.
- Gradually pour warm milk over egg mixture, continue to stir continually. In a small dish dissolve the cornstarch with 2 tablespoons of water, add over the egg milk mixture.
- Transfer the mixture back to the saucepan. Cook over medium low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, add vanilla.
- Cool and place in the fridge until it is time to assemble the trifle.
- ***
- Strawberry Sauce:
- Combine ingredients in a medium saucepan over medium-low heat; stir gently until sugar dissolves and berries are soft, about 10 minutes. Remove from heat and cool.
- ***
- Assembly:
- Place ½ the diced sponge cake in the base of a glass bowl. Spread ½ the Strawberry sauce over the cake.
- Spread crumbled cookies evenly over the top. Arrange 1/2c of the raspberries and blueberries over the cookies.
- Create another layer of cake, strawberry sauce, cookies, raspberries, blueberries.
- Drizzle the Drambuie and sherry evenly over the cake mixture.
- Spoon the custard sauce evenly over the top. Cover and chill. Just before serving, whip the whipping cream in a bowl, beating until the cream holds soft peaks. Add the ½ cup of granulated sugar and 1 tsp. whisky.
- Put the whipped cream on top of the trifle.
- Garnish with toasted slivered almonds. Serve immediately.
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- The Hirshon Haggis for Burns Night
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