2015 is around the corner, which means it’s time for me to dig out the holiday cookbooks. I thought about a post full of candy, but it’s important to remember this time of year isn’t ALL about sweets. That being said, our feature item this week still has its fair share of holiday dessert classics. Let’s take a look at The Holiday Cookbook from the Culinary Arts Institute. It was issued and re-issued repeatedly, but ours is from 1957.
This title actually covers nine different holidays, but I don’t want to spoil some of others just yet. This title could reappear in 2015. 🙂 We’re focused on Christmas, full of classics like roast goose and fruitcake, and New Year’s, with its savory canapes, rich main dishes, and holiday-ingredient-inspired pies. There’s a mix here of the expected for Christmas: a “light” fruitcake that looks anything but light (plus, you can make them in a range of sizes!); roast goose; candied yams; and candies and hard sauces. But you’ll also find 5 dishes with persimmons in the 6 pages of Christmas recipes and a creamy, yet chunky looking “Creamed Oysters with Turkey.”
The New Year’s recipes include a lot of seafood canapes (“Crab Nippies,” herring in sour cream, and shrimp cocktail), as well as heavy meat dishes like Yorkshire Pudding and rib roast. There’s stuffed or curried birds (“Curried Chicken with Broiled Bananas?”), an Eggnogg Pie, and three different eggnogg recipes, for those of you who can never get enough of the ‘nog. Apparently, one should ring in the new year with a rich diet!
No matter what holiday you’re celebrating this time of year, who you’re with, and on what you’re dining, Special Collections wishes you the best! We’re looking forward to our holidays full of goodies (we’ve all been busy making our usual–and not so usual–treats for each other around here) and we hope you are, too!
Happy Holidays and we’ll meet you back here in 2015!