Revive recipes from years past this season
Home-cooked meals are an enjoyable part of the holiday season and, for many, hold sentimental or family significance. Recipes and secret ingredients are often passed down from generation to generation, creating a delicious way to preserve family history. Furthermore, some of the best memories are cooked up in the kitchen baking, laughing, and talking with dear friends and loved ones.
In today’s health-conscious society, elements of a famed family recipe and home-cooked meal may have been replaced with trendier ingredients to make for a healthier version. Although a healthy, well-balanced diet is certainly important to maintain an overall healthy lifestyle, there is certainly something to be said for a little indulgence every now and then. And recipes from the ‘40s and ‘50s can provide just that. Here are just a few recipes you may want to revive with friends and loved ones this holiday season.
Homemade food from decades past: Mincemeat pie
For a truly old-fashioned mincemeat pie, or mince pie, it is recommended to prepare the filling at least two days, if not two weeks prior to baking the pie. And yes, it is made with actual meat, preferably venison or elk. This unique holiday dinner option combines a meaty taste with an ever-so-slight sweet flavor, neither of which overpowers the pie.
Interested in making your own mincemeat pie for an upcoming holiday get together? Try one of these recipes.
The art of cooking: Pie crusts from scratch
A mincemeat pie, or any pie for that matter, is not complete without a flaky crust. Looking for the secret to a perfect pie crust? Ensure your butter, lard, or shortening is very cold and not overworking the dough. As many a baker will tell you, not cutting corners and splurging on lard or shortening, instead of fat free butter, makes for a decadent base for your pies.
Even with the right, cold ingredients, pie dough can still be tricky to manage. Here are a few tips to help create the perfect pie or tart:
- When rolling out pie dough, place it between two sheets of wax or parchment paper always with little flour to avoid sticking.
- Rotate the dough a quarter turn after each “roll” to keep the thickness of the pie crust even.
- If your pie or tart requires blind baking of the crust, make sure the dough does not rise by lining it with greased wax or parchment paper and fill with dried beans or rice.
Are you on pie duty this holiday season and need the perfect pie crust recipe? Try one of these.
The ultimate home cooking: Savory dishes for reminiscing
If you would prefer switching sweets for something more savory, indulge in a traditional, comfort food recipe.
Back in the 1940s, stews and soups were popular meals because they could easily be made for large groups and relatively inexpensively. One such stew was Lamb Stew with Dumplings, available now from the Retro Housewife, which was chock full of protein and vegetables.
Another common dish for supper in the 1940s and 1950s was popover batter, which, according to a Gold Medal Flour booklet from those years, hailed from England. This pudding-like batter was baked in a pan below meat roasting over an open fire and drippings from the roasting meat flavored the pudding. Pig in a poke is a recipe, courtesy of The T-Cozy, from the ‘40s and ‘50s that brought together pork sausage links and popover batter creating a hearty and flavorful supper.
At Holiday Retirement, residents are able to enjoy three meals a day among friends in the community dining room. With more than 300 communities across the United States, there are a wide variety of palettes and taste buds to please; therefore, each Holiday Retirement community customizes menu options to account for different tastes and dishes of choice throughout the whole country. Find out more about a Holiday Retirement community, and all its amenities, near your or a loved one today.