An Ancient Samhain Recipe

I got this delightful recipe from my friend, Cliff. He's the owner of Twa Corbies' Mythic Hollow Earth Centre, just outside Antigonish, NS. I'm going to be making this over the weekend to try it out. I think it sounds yummy!!

Fuarag (pronounced "for*ak") is a drink of the fall, of the richness of the season of the harvest. It is a last moment of decadence before the fledgling year descends into a season of cold and dark. Fuarag was traditionally served on Samhain. It was once a rich beverage of oats and water, probably with honey and spices, drunk in North Scotland. It is rarely drunk in Scotland anymore, but it remains popular for Samhain here in Nova Scotia around Cape Breton and the northeast of the lower province where the Gaelic culture is still living, strong and very traditional.

A divination game is often played with Fuarag when served at Samhain. Throw in a coin, button and a wishbone. Whoever finds the coin shall come into wealth. Whoever finds the wishbone shall attain his hopes. Whoever finds the button, alas, shall come into poverty.

Fuarag has become more of a custard than a drink over time. There are many recipes for this ancient, traditional recipe. The one below is Cliff's favourite:

1/2 cup Fine Oatmeal
1 1/4 cups fresh heavy cream
3 tbsp Honey
3tbsp Scotch Whiskey

1. Roast the oatmeal in a skillet or under a broiler 'til it is golden brown.
2. Whip the cream until very stiff.
3. Stir in the honey, whiskey and charms.
4. Place layers of cream and toasted oatmeal in a large glass bowl and set in a fridge to cool for an hour.
5. To serve traditionally, give everyone a large wooden spoon and let them dip out a heap for themselves.