Vintage Thanksgiving GOURMET MAGAZINE- November 1982 PART 1
November 19th, 2007 by Tink Boord-Dill
I was lucky enough to score a nest of past issued from Gourmet Magazine featuring the Thanksgiving Issue. Ya GOTTA love eBay! LOL
If you want to check out Gourmet Magazine now, here is the link. It is hard to find just Googling since the powers that be haven’t given it its own domain… go figure!
Here is the first part of the Gourmet Magazine Thanksgiving Menu from November 1982.
| TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Creamed Smoked Oysters on Corn Sticks |
| This unusual appetizer is the start of a wonderful vintage, Southern Thanksgiving, from the pages of Gourmet Magazine. |
| Ingredients |
| Corn Sticks 1 cup white cornmeal (preferable stone-ground) 1 cup all purpose flour 2 t baking powder (double acting) 1 t salt 1 cup milk 2 large eggs, lightly beaten 1/4 cup unsalted butter, melted and cooled Shortening to grease molds |
| Creamed Smoked Oysters 3 T minced shallot 2/3 cup dry white wine 2 T cold water 2 cups heavy cream two 3 3/4 ounces tins of smoked oysters, drained and rinsed fresh lemon juice to taste 2 T minced fresh parsley leaves white pepper to taste |
| Step by Step |
| Corn Sticks Preheat oven to 400 degrees 1) Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl 2) Combine milk, eggs, and bitter in another mixing bowl 3) Add the milk mixture to the cornmeal mixture and stir just enough to combine 4)Grease two 5-stick corn stick molds and heat in oven preheated oven for 5 minutes 5) Spoon the batter into the molds, filling almost to the top 6) Bake in preheated oven for 15 minutes or until golden. 7) Invert and cool on rack |
| Creamed Smoked Oysters In a stainless steel or enameled saucepan: 1) Combine shallot and wine 2) Heat over moderate high heat until wine is reduced to about 1 T. 3) Add 2 T cold water and the heavy cream 4) Bring the liquids to a boil and reduce it until it is thick enough to coat a spoon 5) Add the oysters and simmer, stirring occasionally, for 5 minutes or until oysters are heated thru 6) Stir in lemon juice, parsley, white pepper, and salt to taste. |
| Presentation |
| Individual servings are 1 corn stick, halved lengthwise 1) Place one half corn stick on each plate 2) Spoon on oyster mixture 3) Top with other half of corn stick 4) Serve and Enjoy! |
| TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Spiced Pears |
| A Southern Classic, presented here by Gourmet Magazine, circa 1982.This is recipe requires planning and effort, but is well worth it! |
| Ingredients |
| 3 cups sugar 1 cup distilled white vinegar 1/4 cup water three 3-inch cinnamon sticks 2 teaspoons whole cloves 6 whole allspice 3 pounds Bartlett pears |
| Step by Step |
| Prepare and sterilize mason jars (See detailed instructions below) 1) Peel pears, halve if small, quarter if large In a heavy stainless steel or enameled saucepan: 2) Combine sugar, vinegar, water, Cinnamon sticks, cloves, and allspice. 3) Bring the mixture to a boil, stirring, and boil syrup for 5 minutes 4) Add pears and simmer, covered with wax paper, for 10-15 minutes or until tender. 5) Spoon ears into sterilized Mason jars. 6) Pour the syrup over them up to 1/2 inch from the top of the jar. 7) Seal with lids immediately. 8 ) Put the jars in a water bath canner or on a rack in a deep kettle and add enough hot water to cover the jars by 2 inches. 9) Bring water to a boil and process the jars, covered, for 10 minutes. 10) Transfer the jars with canning tongs to a folded tea towel and let them cool. 11) Store pear filled jars in a cool, dry place. 12) When ready to serve, transfer to a serving dish. 13) Serve and Enjoy! |
| How to Sterilize Jars for Pickling and Preserving |
| 1) Wash jars in hot suds and rinse in scalding water. 2) Put the jars in a kettle and cover fully with hot water. 3) Bring jars to a boil, covered, and boil for 15 minutes - measured from the time that steam emerges from the kettle. 4) Turn off the heat and let jars stand in hot water. 5) Just before they are ready to be filed, invert jars onto a tea towel to dry. 6) Fill jars while they are still hot. 7) Sterilize the lids for 5 minutes or according to the manufacturer’s instructions. |
| TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Pickled Okra |
| Another Southern Classic |
| Ingredients |
| 1 pound okra, untrimmed two 2 1/2 inch fresh hot chili peppers, halved lengthwise and seeded (wear rubber gloves to do this!) OR 1/2 t red pepper flakes 4 garlic cloves 2 cups cider vinegar 1/2 cup water 1 T dill seed 1 T salt 2 t mustard seed |
| Step by Step |
| 1) Arrange the okra, stems up in sterilized Mason jars. 2) Divide chili peppers and garlic among the jars. In stainless steel or enameled saucepan: 3) Combine vinegar, 1/2 cup water, dill seed, salt, and mustard seed and bring to rolling boil. 4) Pour the vinegar mixture over the okra to within 1/2 inch of the top of the jars and seal with lids. 5) Put the jars in a water bath canner or on a rack in a deep kettle and add enough hot water to cover the jars by 2 inches. 6) Bring water to a boil and process the jars, covered, for 10 minutes. 7) Transfer the jars with canning tongs to a folded tea towel and let them cool. 8 ) Store okra filled jars in a cool, dry place. 9) When ready to serve, transfer to a serving dish. 10) Serve and Enjoy! |
| How to Sterilize Jars for Pickling and Preserving |
| 1) Wash jars in hot suds and rinse in scalding water. 2) Put the jars in a kettle and cover fully with hot water. 3) Bring jars to a boil, covered, and boil for 15 minutes - measured from the time that steam emerges from the kettle. 4) Turn off the heat and let jars stand in hot water. 5) Just before they are ready to be filed, invert jars onto a tea towel to dry. 6) Fill jars while they are still hot. 7) Sterilize the lids for 5 minutes or according to the manufacturer’s instructions. |
| TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Red Pepper Jelly |
| Add a bright spot of color to the table with this delight! |
| Ingredients |
| 3 red peppers (about 1 pound) chopped coarse 1 onion, chopped coarse four 2 21/2 inch fresh red hot chili peppers, chopped coarse wearing rubber gloves OR 1 t red pepper flakes 1 T salt 4 1/2 cups sugar 1 1/4 cups distilled vinegar 1/2 cup fresh lemon juice 6 whole cloves 6 ounce bottle liquid pectin |
| Step by Step |
| In a food processor fitted with the steel blade: 1) Coarse grind in batches: red peppers, onion, chili peppers 2) Transfer mixture to colander as it is ground 3) Toss vegetables with 1 1/2 t of salt 4) Let drain for 3 hours and squeeze dry In heavy stainless steel or enameled saucepan: 5) Combine vegetables with sugar, vinegar, lemon juice, cloves, and remaining 1 1/2 t salt. 6) Bring liquid to a boil, stirring and boil for 10 minutes 7) Add the pectin and boil mixture, stirring, for 1 minute 8 ) Pour jelly into sterilized jelly glasses and seal the glasses with paraffin (See below) 9) Store jelly filled jars in a cool, dry place. 10) When ready to serve, transfer to a serving dish. 11) Serve and Enjoy! |
| How to Sterilize Jars for Pickling and Preserving |
| 1) Wash jars in hot suds and rinse in scalding water. 2) Put the jars in a kettle and cover fully with hot water. 3) Bring jars to a boil, covered, and boil for 15 minutes - measured from the time that steam emerges from the kettle. 4) Turn off the heat and let jars stand in hot water. 5) Just before they are ready to be filed, invert jars onto a tea towel to dry. 6) Fill jars while they are still hot. 7) Sterilize the lids for 5 minutes or according to the manufacturer’s instructions. |
| How to Seal Jelly Glasses or Jars with Paraffin |
| Jelly glasses or jars should be filled to within 1/4 inch of the top of the glass with jelly or jam. The remaining space should be filled with a DOUBLE layer of melted paraffin. To prepare Paraffin: 1) Shave bar of paraffin into top of a double boiler aet over simmering water and melt it. 2) When ready to seal the jars, wipe off any jelly along the rim. 3) Pour a 1/8 inch layer of melted paraffin over the jelly, swirling it to cover the jelly and let it set. 4) Repeat with a second layer of paraffin. 5) Store jelly in a cool, dry place. |
| TheArmchairChef.com Vintage Thanksgiving GOURMET MAGAZINE- November 1982 Pecan and Rice Stuffing |
| Dressing or stuffing… whatever you want to call it, is one of my MOSTEST favorite parts of a Turkey dinner. Add pecans, and I’ll sign over my bank account! LOL I have been collecting stuffing recipes and this one is shooting straight to the TOP of the list! |
| Ingredients |
| 4 cups chopped onions 2 cups chopped celery 3 garlic cloves, minced or to taste 2 1/4 sticks unsalted butter 1/2 pound mushrooms, sliced 1 pound chicken livers, trimmed and chopped turkey liver, trimmed and chopped 1/2 cup dry sherry 6 cups cooked rice 4 large eggs, had-boiled and sieved 2 cups toasted pecans, ground coarse 1/2 cup fresh parsley leaved, minced 2 T dried sage 2 t dried thyme 1/2 t ground mace 1/2 t nutmeg, freshly ground |
| Step by Step |
| In a large stainless steel or enameled skillet: 1) Melt 2 sticks of butter 2) Over moderate heat, saute onion, celery, garlic, salt, and pepper to taste in butter until softened 3) Transfer to large bowl Again in skillet: 4) In remaining butter, saute mushrooms with salt and pepper to taste over moderately high heat 5) When they begin to give off liquid add chicken livers and turkey liver. 6) Cook for 1-2 minutes, stirring or until livers are just slightly pink 7) Add cooking sherry to livers and reduce liquid to about 1 T. 8 ) Add liver mixture to vegetables 9) Stir rice, hard boiled eggs, pecans, parsley, sage, mace, nutmeg, salt an pepper to taste 10) Let cool completely 11) Cook some of stuffing in turkey if desired 12) Place remaining stuffing in a buttered 1 1/2 qt baking dish and reserve it, covered and chilled 13) Place and bake covered baking dish with stuffing in oven with turkey for last hour of baking 14) Serve and Enjoy! |