Vintage Thanksgiving GOURMET MAGAZINE- November 1982 PART 2
November 21st, 2007 by Tink Boord-Dill
Here are the last of the Vintage Thanksgiving 1982 recipes. Many of the recipes for this menu involve work ahead of time, so think about it for next year. ;-)
For my part, the December 2007 Issue of Gourmet Magazine arrived yesterday and I plan to read and enjoy it this weekend!
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Rum-Glazed Sweet Potato, Apple, and Chestnut Au Gratin |
| If you are looking for a new way to serve sweet potatoes, this is a great alternative! |
| Ingredients |
| 3 pounds sweet potatoes, pricked with skewer 3 Golden Delicious apples 1/4 cup fresh lemon juice 1 cup halved, vacuum-packed roasted chestnuts, available from specialty food stores 1/2 cup (1 stick) unsalted butter 1/2 cup firmly packed light brown sugar 1/2 cup honey 2 T dark rum 1/2 t cinnamon 1/4 t ground ginger 1/4 t ground mace |
| Step by Step |
| Preheat oven to 400 degrees 1) Bake sweet potatoes for 45 minutes to 1 hour. Let cool 2) Peel sweet potatoes and cut diagonally into 1/4 inch slices 3) Peel apples, cut lengthwise into eighths and toss with lemon juice. 4) Arrange sweet potatoes and apples into a buttered 14 inch gratin dish and sprinkle with chestnuts. In a stainless steel or enameled saucepan: 5) Combine butter, brown sugar, honey, rum, cinnamon, ginger, and mace 6) Cook over moderate heat until sugar is dissolved. Preheat oven to 400 degrees 7) Spoon butter and sugar mixture over the sweet potatoes and apples 8 ) Bake in 400 degree oven for 30 minutes or until apples are tender. Baste occasionally. 10) Put dish under preheated broiler until edges of potatoes and apples are slightly browned. 11) Serve and Enjoy! |
| TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Green Beans and Bacon |
| Another Southern Classic! |
| Ingredients |
| 6 ounces, slab bacon, diced 1 onion, minced 2 pounds, green beans, trimmed 1 t red pepper flakes or to taste 3 T softened, unsalted butter 1 cup boiling water 3 T distilled white vinegar |
| Step by Step |
| In a large, deep skillet: 1) Cook bacon over moderate heat, stirring, until golden brown 2) Transfer bacon to plate, using slotted spoon 3) Add onion to skillet and cook until softened 4) Add green beans, red pepper flakes, and salt to taste 5) Saute over moderate heat for 2 minutes 6) Add boiling water, covering skillet with immediately 7) Steam beans, shaking occasionally, for 15 minutes or until just tender 8 ) Add butter, vinegar, slat and pepper to taste, tossing mixture to combine 9) Transfer to hated serving dish 10) Serve and Enjoy! |
| TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Cauliflower Slaw |
| A new twist on an all time favorite! |
| Ingredients |
| 1 head cauliflower, trimmed and separated into small flowerets 1/2 head cabbage, cored and shredded fine 2 stalks celery, sliced thin 1/2 cup sliced radish 1/2 cup minced scallions 2 T minced fresh parsley leaves 1/2 t celery seed 1/2 cup French Dressing (see below) |
| Step by Step |
| In a large sauce pan: 1) Blanche cauliflower in salted water for 1 minute 2)Drain in colander 3) Refresh under running COLD water In salad bowl: 4) Combine cauliflower, cabbage, celery, radishes, scallion, parsley, celery seed 5) Add French Dressing (See below for recipe) 6) Toss well 7) Serve and Emjoy! |
| French Dressing |
| Makes about 1/2 cup 2 T wine vinegar or lemon juice 1/3 to 1/2 cup olive oil or to taste Dijon style mustard or dry mustard to taste salt to taste pepper to taste |
| Step by Step |
| In a bowl: 1) Combine vinegar and salt and pepper to taste 2) Add oil in a stream, beating 3) Beat the dressing until it is emulsified NOTE: For a sharper dressing, add the mustard to the vinegar before adding the oil. 4) Serve and Enjoy! |
| TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Robert E. Lee Cake (Coconut Cake with Lemon Filling) |
| I remember my mother serving Coconut Cake, one of her favorites. This version offers a Lemon Filling! |
| Ingredients |
| For Cake Layers: 6 large egg yolks 1 cup sugar 1 T grated orange rind 2 t grated lemon rind 2 t fresh lemon juice 6 large egg whites, room temperature 1/4 t cream of tartar 1 cup multi-purpose flour 1/2 t double acting baking powder 1/4 t salt |
| For the Filling: 4 large egg yolks 1/3 cup sugar 1/2 stick unsalted butter, cut into pieces 1/2 cup fresh lemon juice 2 t grated lemon rind |
| For the Frosting: 3/4 cup sugar 1/4 cup water 4 large egg whites, room temperature a pinch of cream of tarter a pinch of salt 1 T fresh lemon juice 1 T grated orange rind 2 t grated lemon rind 1 t vanilla |
| For the Garnish: orange slices candied violets (if desired) |
| Step by Step |
| For Cake Layers: 1) Sift together flour, baking powder, and salt 2) Line 3 buttered 8 inch round pans with wax paper, butter the paper and dust the pans with flour In large bowl, with electric mixer: 3) Beat egg yolks with 1/2 cup sugar until mixture is lemon colored and ribbons when mixer is lifted 4) Stir orange rind, lemon rind, orange juice, and lemon juice into yolk and sugar mixture In a bowl: 5) Beat egg whites, cream of tarter, and pinch of salt until they hold soft peaks. 6) Add remaining sugar, a little at a time, beating 7) Beat meringue until it holds stiff peaks 8 ) Fold meringue into yolk mixture, alternating with flour mixture 9) Divide batter between pans 10) Bake 25 minutes in oven preheated to 350 degree F 11) Use cake tester to test for doneness 12) Let layers cool on pans for 5 minutes 13) Invert onto racks and cool completely |
| For the Filling: In a heavy stainless steel or enamel saucepan: 1) Combine egg yolks, sugar, butter, and lemon juice 2) Cook mixture over moderate heat, whisking vigorously, until it thickens — do not let it boil 3) Stir in lemon rind 4) Transfer the mixture to a bowl and let it cool 5) Chill the filling, covered with buttered waxed paper for at least an hour |
| For the Frosting: In a small, heavy saucepan: 1) Combine sugar with 1/4 cup water 2) Bring mixture to a boil 3) Boil over moderate heat, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water 4) Boil until it reaches the soft ball stage or 234 degrees F on a candy thermometer In a bowl with an electric mixer: 5) Beat the egg whites with the cream of tarter and pinch of salt until they hold soft peaks 6) With the mixer running, add the hot syrup in a stream and beat the meringue until it is completely cool 7) Beat in the lemon juice, the orange rind, lemon rind, and vanilla |
| Cake Assembly |
| 1) Arrange one cake layer on plate 2) Spread it with half of the filling 3) Top it with second layer 4) Spread second layer with rest of filling 5) Top with third cake layer 6) Spread frosting over sides and top of cake 7) Coat with grated coconut 8) Garnish cake plate with orange slices and candied violets 9) Serve and Enjoy! |
| TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Damson Plum Tarts |
| This is an alternate treat, if by some chance you have guests who don’t appreciate the Robert E. Lee Cake! My Dad was a rabid Damson Plum fan, btw! |
| Ingredients |
| For Tarts Dough - 1 1/2 recipes pate brisee (See below) 1 1/2 sticks unsalted butter, softened 1/3 cup sugar 3 large egg yolks 3/4 cup damson plum preserves 1 T fresh lemon juice 3 large egg whites pinch of cream of tarter pinch of salt For Garnish: confectioner’s sugar additional damson plum preserves |
| Step by Step |
| 1) Roll the dough on a floured surface into a rectangle 1/8 thick 2) Arrange eight 3 3/4 inch tart pans close together in two rows 3) Drape the dough over the rolling pin and drape it loosely over the tart pans 4) Press the dough into the tins 5) Roll the lightly floured rolling pin over the rims of the tart pans to trim the dough 6) Chill the shells for at least 30 minutes Preheat oven to 350 degrees F In a bowl, using an electric mixer: 7) Cream the butter with the sugar 8 ) Add egg yolks, one at a time, beating lightly after each addition 9) Add the preserves and lemon juice and beat until all is just combined In another bowl: 10) Beat the egg whites with cream of tarter and a pinch of salt until they barely hold soft peaks 11) Fold the whites into the preserves mixture 12) Spoon combined mixture into shells, filling them two thirds full 13) Bake on a baking sheet on lower third of preheated oven (350 degrees) for 30-40 minutes or until golden brown and inserted knife comes out clean 14) Cool tarts on rack 15 minutes 15) Loosen shells from pans with tip of sharp knife 16) Transfer to baking rack 17) Sift confectioners sugar over tarts and add a dollop of additional preserves to center of each tart 18 ) Serve and Enjoy! |
| Pate Brisee Ingredients - Single Recipe Amount |
| 1 1/4 cups All Purpose flour 3/4 stick (6 T) cold, unsalted butter, cut into bits 2 T vegetable shortening 1/4 t salt 3 T ice water |
| Pate Brisee Step by Step |
| In a large bowl: 1) Blend flour, vegetable shortening, and salt until the mixture resembles meal 2) Add 3 T ice water and toss mixture until water is incorporated 3) Form dough into a ball 4) Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute fat evenly 5) Reform into ball 6) Dust dough with flour, wrap in waxed paper and chill for 1 hour |