I am trying to do catch-up on my 1980 Cuisines before I begin the 1981 issues next month. You’ll be seeing a few more 1980’s coming up.
This issue is filled with Christmas traditions including dishes from England’s countryside. Christmas dinner is roast goose with a fruit and nut stuffing; English country ham, drop scones with cracklings, cinnamon carrots, browned potatoes, and Cheshire and Stilton cheeses. Desserts of Lemon Curd Tartlets, Pippins and Port, Yorkshire Parkin, are served alongside mugs of mulled cider and tea. As if your stomach isn’t full from dinner, when everyone rises on Christmas morning a trio of breakfast dishes await with Kedgeree, Savory Sausage Bake, and Fried Bread.
An article titled “Grown-Up Cookies” does not mean ones with liqueurs, but giant Lebkuchen (Gingerbread Cookies) that are packed in a gift box. A pattern for giant angels is even included. They look like it would take a few days to eat!
A make-ahead party menu for a Twelfth Night Supper to bid farewell to the holiday season have canapés of smoked turkey and hazelnut butter; an entreé of cold spiced beef, potato salad with a horseradish dressing; a watercress, beet, and orange salad; and desserts of candied orange peels, chocolates, and Jordan almonds; and always ending with tea and coffee.
I’m not sure what I will be preparing for Christmas Eve dinner yet, but I wanted to make the Cinnamon Carrots from the English countryside menu. I haven’t made carrots with cinnamon before and love trying new side dishes.
They were delicious! The cinnamon is a very subtle and pleasant flavor along with dry sherry. So easy and pretty.
How pretty and colorful are these? I will definitely make them again for Christmas. I had some leftover so I saved them to slice into small cubes for a turkey soup made with homemade broth from Thanksgiving. It was our dinner last night. (I still have turkey, gravy, and mashed potatoes leftover too!)
More Cuisine recipes to follow soon!
- 8 large carrots (about 1-1/2 pounds) cut into 3 X ¼ X ¼-inch pieces
- ¼ cup unsalted butter
- 2 Tablespoons minced fresh parsley
- 2 Tablespoons dry sherry
- ¼ to ½ teaspoon ground cinnamon (I did the ½ teaspoon)
- ¼ teaspoon salt (or more if needed)
- ⅛ teaspoon freshly ground black pepper
- Garnish- additional minced parsley, if desired
- Heat a large saucepan of water to boiling. Add carrots and cook until crisp-tender, about 8 minutes. Drain well.
- Melt butter in a large skillet over medium heat. When foam subsides add cooked carrots and parsley; toss to mix well. Cook until heated through. Sprinkle with sherry, cinnamon, salt, and pepper, stirring gently for a minute. Place in serving dish and sprinkle with additional minced parsley. Serves 6-8.
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