Showing posts with label pork. Show all posts

4 Weeks of Yuletide: Recipe Round-up



The blogs I have listed on my sidebar to the right have some great holiday recipes. I've saved you the hassle by going through and compiling them all here in one post. Some of my upcoming yuletide recipe posts will also be from this list.

Hey, My Mom Used to Make That!
For a Perfect Egg Nog (1936)
Old Time Fruit Cake (Undated)
No-Baking Festive Fruit Cake (1957)
JELL-O Gelatin Jigglers (1980s)
Butterscotch Rolled Cookies (Undated)
Holiday Chocolate Butter Cookies (1992)
Butterscotch Yule Log (1967)
Irresistible Peanut Butter Cookies (1992)
Hot Dr Pepper (1964)
Campbelled Eggs (Undated)
Midori Melon Liqueur Cocktails (1979)
Jellied Cranberry Salad/Cranberry Noel Dessert/Cranberry Orange Relish (Undated)
Bacardi Rum Cake (1992)
Domino Gingerbread Men (1992)
Le Punch (1979)

Vintage Ads (You may need to join the group to see some entries)
Fruit Cocktail Eggnog Pie (1956?)
Trim-a-Tree Dip (1967)
"Philly" Pate (Undated)
Borden's Egg Nog (1951)
Atora's Tough Guy Christmas Pudding (1961)

Dinner Is Served 1972
Holiday Glogg (1973)

Historic Cookery
New Year's Cake (1796)
Twelfth Cakes (1801)

The Old Foodie
Vintage Christmas Recipes (1553 - 1944)
Christmas Charlotte Russe/Bethlehems (1912)
The Christmas Pudding (1852)
A Chilly Christmas Dinner/Potato Hash (1866)
Christmas Bread (1891/1897)
A Bill of Fare for Christmas Day (1674)
Christmas Guests: Menus for Three Days (1930)/Watercress and Celery Stuffing (1956)
Mince Pies (1868)/Roast Goose (1887)
Plum Pudding (1931)
Creole Coffee Pudding (1944)
Christmas Jelly (1904)
Christmas Ice-Cream Pudding (1951)/Christmas Trees on Ice Cream (1952)
Plum Pudding Glace (1879)
Christmas Cakes for Good Children (1870)
Christmas Ham Recipes (1882 - 1953)
Egg Nogg (1862)

Four Pounds Flour
Another Christmas Cookey (1796)
Charles Dicken's Punch (1847)
A Dollar Christmas Dinner (1878)

Gram's Recipe Box
Vintage Holiday Recipes

The Mid-Century Menu
Snowman Cut-up Cake (1975)
Party Cheese Ball (1971)
Dear Santa Cake (1956)
Pork Cake (1950s)
Chill-and-Bake Cranberry Cake (1961)
Cheezy Beans and Onions/Creamy Pumpkin Pie/Jiffy Quick Dressing/Snappy Sweet Potatoes (1967)
Chocolate Marshmallow Punch (1971)

Researching Food History - Cooking and Dining
Black Cake (1823)/Fruit Cake (1840)/Christmas cake (1919)/Black Cake (1845)

Vintage Recipe Cards
Crispy Gingerbread Cookies (1984)
Candy Cane Cookies (1971)
White Fruitcake (1973)
Quick Holiday Fruitcake (1971)
Christmas Confections (1971)
Country Christmas Bread (1984)
Christmas Cake Cookies (1973)
Steamed Holiday Pudding (1971)
Party Cheese Ball (1973)
Shrimp Christmas Tree/Eggnog/Eggnog Cooler (1977)
Outback Ice Christmas Pudding(1972)
Sleigh Cake (1967)
Santas Whiskers (1979)
Christmas Candle Salad (1958)
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Pork Kabob (1875) ★★★★★

I realize I'm a few days late here, but I thought that in celebration of the London 2012 Summer Olympics, I would try and feature some British fare this week. I tend to focus mainly on North American recipes, just because they're prolific. In the future I'm going to try and contribute some more international recipes as well.
By the way, I'm not sure what a "dumpling apple" means in this context, but I discovered that there is a (are?) species which originated in the United Kingdom. I found both a Norfolk Dumpling and a Scotch Dumpling. The Norfolk Dumpling apparently went extinct sometime around 1920, but an old tree was recently found growing in the garden of a former rectory in north Norfolk.
And did you know that since 1903, approximately 93 percent of the varieties of crops we had have become extinct? For example, in 1903 there were 497 varieties of lettuce; by 1983 there were just 36.


Original Recipe:
2. Pork Kabob. - Select 4 pork chops, not too fat; peel 2 dumpling apples, and cut 2 slices from the centre of each, avoiding the core; a Spanish onion into slices, select 4 of the largest; attach small skewers to each chop a slice of apple and a slice of onion; fasten them together with twine, and roast before a bright fire for half an hour, basting well. Serve them quite hot, with some fresh mustard, soluble cayenne, salt, and mashed potatoes.

The Verdict:
Mr. Man said this was really delicious. He even ate the slice of apple on top, and this was right after I asked him to eat the leftover fresh apple and he stuck up his nose at it! He loved the sauce too, but that's no surprise because he loves mustard and cayenne. I thought it was delicious as well, although we slightly overcooked it.


Modernized Recipe:
(Adapted from Things a Lady Would Like to Know)

4 PORK CHOPS
2 APPLES
1 SPANISH ONION
MUSTARD
CAYENNE
SALT

1. Peel the apples (I didn't, just because it looked prettier). Standing the apple upright on its bottom, slice off the smaller end pieces. Then cut thin slices from each side, making sure to avoid the core. Do the same with the onion, being careful to keep the rings intact.
2. Use toothpicks to skewer 1 slice of onion and 1 slice of apple to each pork chop. Tie each bundle up with butcher's twine to hold everything together.
3. Grill over medium to medium-high heat for 30 to 40 minutes, or until the internal temperature reaches at least 170F (Note: I didn't baste these, but if you want to, using the mustard might be good). Alternately, You could try doing this in the oven. Serve with mashed potatoes and mustard in which cayenne and salt have been mixed to taste.
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Baked Tenderloins and Baked Sweet Potatoes (1886) ★★★★★

This cookbook included the recipes for a whole meal here - tenderloin, sweet potatoes, and sausage-stuffed apples. I decided not to make the stuffed apples, because I don't like apples with savory food, but I know lots of other people do, so the recipe for those can be found by clicking on the cookbook link and then clicking to the next page.


Original Recipe:

 The Verdict:
It was good! I was worried that I might have wasted an expensive chunk of meat, but this turned out really lovely. The potatoes were delicious as well, and I'm kind of iffy with sweet potatoes, so that's saying a lot. They took on the pork drippings and were very flavourful. The only thing is that they were well done after 40 minutes, while the pork took about 80, so by the end we had mashed potatoes really. Which was okay, but next time I think I would remove the potatoes after 40 minutes to keep them intact. I think I will actually save this recipe and make it again, because it was really simple with great taste.

Modernized Recipe:
(Adapted from Miss Corson's Practical American Cookery)

1 PORK LOIN*
1 large SWEET POTATO, cut in chunks
2 teaspoons DRIED POWDERED SAGE
1 teaspoon SALT
1 teaspoon PEPPER
1 tablespoon OIL

1. Preheat the oven to 450F. Use a baking dish or a cast iron skillet and coat the bottom with a little bit of oil. Add in the cut sweet potato. Place the loin on top of the potatoes. Brown in the oven for about 10 - 12 minutes.
2. Remove the dish from the oven and lower the temperature to 425F. In a small bowl, mix together the sage, salt, and pepper. Rub it all over both sides of the meat and sprinkle some on the potatoes, making sure to coat them evenly (perhaps temporarily removing the pork to a plate would make this easier). When you return the pork to the dish, turn it upside-down so that the underside gets browned as well.
3. Return the dish to the oven and bake for 40 minutes. If you want potato chunks, remove them after the first 40 minutes and bake the loin another 40 minutes. If you want more of a mashed-style potato, leave them in.

* I used a large pork loin, but you could also you other pork loin/tenderloin cuts (or even pork chops). In that case, the baking time should probably be reduced. I imagine that the originally given 40 minutes would work well with smaller cuts of meat.
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Chinese "Spare-Ribs" (1982) ★★★★



The recipe calls for cooking this in a "large saucepan or deep fryer", but I decided to break out my wok in favour of authenticity.


The Verdict:
Soooo, this is basically a review of V-H's medium garlic rib cooking sauce, but I was curious to see how frying the ribs would make them taste. In the end, they were pretty good. I liked the V-H sauce a lot. They were a bit tough to rip off the bone, though, because they weren't cooked as long as barbeque or oven ribs. I probably wouldn't use this as my go-to rib recipe, but it's nice when you want to whip up some ribs real quick.

Modernized Recipe:
(Adapted from V-H Chinese Recipes)
2 - 3 pounds SPARE RIBS, cut into pieces
1 jar V-H MEDIUM GARLIC RIB COOKING SAUCE
OIL

 1. In a large saucepan, wok, or pot, heat enough oil to cover 2 - 3 pounds of ribs.
2. When the oil is 365F (about medium-high), cook the raw ribs for 5 - 7 minutes, in batches so as not to crowd the pan. As the ribs cook, remove them to a plate lined with paper towels to drain.
3. When all the ribs are cooked, discard the oil (or save it for more frying) and use the same pan to heat the V-H sauce. Boil the sauce for 3 minutes.
4. Add the cooked ribs to the sauce and boil for another 3 - 5 minutes, stirring to coat. It will be saucy.
5. Serve hot.
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Macaroni Italian Style (c. 1923) ★★★★★


This recipe calls for macaroni, but the term actually refers to the ingredients in the dough rather than the shape itself. So any kind of pasta made with durum wheat works fine here, regardless of shape. The fact that the recipe calls for breaking the pasta into pieces makes me think perhaps the pasta used was something like Bucatini.
(The painting to the left is Boy with Spaghetti by Julius Moser, c. 1808. It depicts the original way of eating pasta - plain and by hand.)

Original Recipe:
If small quantities of fried or boiled ham remain after a meal, they can be used with macaroni to make a very tasty dish known as macaroni Italian style. As ham is a highly seasoned meat, it improves the flavor of the macaroni and at the same time adds nutrition to the dish.


Sufficient to serve six.


1 cupful macaroni
2 quarts boiling water
2 teaspoonfuls salt
2 tablespoonfuls butter
2 tablespoonfuls flour
1 1/2 cupfuls scalded milk
2/3 cupful grated cheese
1 teaspoonful salt
1/2 teaspoonful paprika
1/2 cupful finely chopped, cold boiled ham
1/4 cupful crumbs


Break the macaroni into inch lengths and cook it in the boiling water to which has been added 2 teaspoonfuls of salt. Drain, and then reheat it in a white sauce made of the butter, flour, and milk. Add the cheese and season with salt and paprika.


Arrange in layers in a baking dish, placing the cold ham between each two layers of macaroni and having the top layer of macaroni, sprinkle the crumbs on top of the upper layer, and bake the food until the crumbs are brown. Garnish with parsley and serve.


The Verdict:
I think I like this better than the other macaroni and cheese on this blog! It was sooo good and had the perfect amount of creamy sauce. There aren't a lot of herbs or spices, but it doesn't taste plain at all. It was rich and tasty, but not so much that I didn't take another scoop ;)
The ham was a nice touch too, and I'm not going to complain about bumping up the protein. The only thing I'm going to mention is that the bread crumbs were not really crusty, so if you like a baked macaroni and cheese with that thick, crispy crust on top, this is not the one. Also, it doesn't make very much. Definitely a side dish. Nevertheless, an amazing recipe! Definitely remembering this one. It didn't take very long to make either!

Modernized Recipe:
(Adapted from Woman's Institute Library of Cookery, Volume 1)

The original recipe is easy to follow. When making the white sauce, just set the cooked pasta aside and use the same pot. Melt the butter and whisk in the flour. Whisk in the milk and cheese. Cook until thickened, whisking constantly. When the sauce is thickened and thoroughly mixed, add the pasta back in to coat.
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