As I reported a few days ago, I’ve been inundated lately with posts listing ‘recipes I promised Mom I would pass down’. Alas, my cherished dishes don’t jibe with those proposed by the posters. Herewith, some more recipes I promised to pass down…
Classic English Peas with Pearl Onions: My grandma always added medium-
diced carrots. You can use any compatible veggies you want.
I actually have promised to share some of my Mom’s, and my Grandmothers’ favourite recipes with the younger generation. And I do so with joy and confidence. These dishes have a special place in my heart. They helped define my childhood, and influenced the formation of the culinary morals and ethics of the adult I’ve become.
But I was surprised at many of the recipes proposed for perpetuation by the (possibly younger?) posters who inspired this screed. Hence, the following ‘disclaimer’…
Disclaimer:
As I said at the top of the first installment of this post parade… I’m older, the daughter of a Scottish-born Mother, and granddaughter of a proper English Grandmother on my Dad’s side. My favourite dishes aren’t generally too complicated, or too ‘international’ in character. But they occupy a special place in my culinary heart. It is in that spirit I offer them to you…
Now, on to the recipes…
Cinnamon Raisin Pinwheels
This one came down to me from out of left field, so to speak. Dad’s sister, Aunt Dora, made these at the drop of a hat when unexpected company showed up. And everybody loved them. My Mom grabbed the recipe the first time she tasted these gooey, flaky pastry swirls, and relied on them in ‘entertainment emergencies’, just like her sister-in-law.
They’re simple… just make up a 2 pie crust batch of short pastry and roll it out into a rectangle. Spread it with butter and brown sugar, and sprinkle generously plump, juicy raisins. Then roll it up into a log, from side to side, along the the long axis, and slice into 1 in. / 2.5 cm pinwheels.
Bake at 375 F on a parchment paper-covered cookie sheet until the pastry is golden and flaky. Let them cool a bit before serving. That melted sugar is scalding hot!
Grandma’s Oatmeal Cookies
This recipe makes quite a few cookies (approx. 2 in. / 5 cm diameter). so combine the dry ingredients in a LARGE mixing bowl. Combine 1 1/2 cup flour, 3 cup rolled oats, 1 cup / 250 ml packed brown sugar, 1/2 cup /125 ml white sugar, and 1 cup / 250 ml very cold butter(cut into small cubes). Flavourings include cinnamon and nutmeg to your taste, 1 to 1.5 tsp Vanilla extract (or to your taste). Raisins and/or chopped walnuts are optional. Oh – and a good pinch of salt.
You’ll need 1/2 tsp. / 2.5 ml of baking soda as well as half 1/2 tsp. / 2.5 ml of baking powder to get the leavening right. The extra soda is needed to offset the alkaline chemistry of the oats. You may find you need more powder to get just the right rise.
Wet ingredients include 2 eggs, but no other liquid. The mixture you eventually spoon-drop onto the well-greased or parchment covered baking sheet should be doughy-thick. You’ll want to use your stand blender, if you have one, to mix it up. Or resign yourself to an arm-aching bout of stirring with a wooden spoon. The sugar melts during baking, allowing all the ingredients to marry successfully.
Bake at 350 F for 11 minutes for a crispy cookie. Take them out of the oven at 8 minutes for a chewy result.
‘Fancy’ Potato Salad
Couldn’t be faster or easier. It’s a chunky-style Potato salad, rather than a creamy one. Boil your potatoes until just fork tender. If they’re cooked too far, they’ll fall apart. I like to use baby redskin potatoes, cut in 2 or 4 as the size of each dictates. You know what you want in your potato salad dressing. But be sure to add a half-teaspoon of sugar. And fold in a generous handful of chopped green onions. To with coarsely chopped hard boiled eggs.
Mom always added a liberal pinch of ground white pepper and another of salt. Mix up the dressing while the potatoes are cooling so it will have a chance to sit and meld the flavours. Don’t add the dressing to the potatoes have reached room temperature or cooler. Preferably just before serving, out of the fridge. Nothing looks or tastes worse than melted mayo!
Sprinkle with fresh dill just before serving…
Peas and Carrots
These three veggies have been classics of English middle-class cooking for decades. So much so that they were once – and still are – available in supermarkets canned and frozen together as a quick and easy blend. In fact, you can get a medley including peas, carrots, corn kernels, lima beans and green beans, ready to pop into boiling water and dress with butter for serving as a supper side. There’s even a California Medley these days, with carrot coins, and broccoli and cauliflower florets.
Some folks these days. sauté them in a deep frying pan, rather than boiling. I’ve seen attractive sauté combos with sliced button mushrooms and other compatible veggies. If you choose to sauté, consider adding a clove of finely chopped or pressed garlic. You can make it a main by adding cubes of leftover, pre-cooked ham.And I love to top mine with toasted sesame seeds.
My grandma always added baby pearl onions to her peas and carrots Sunday side dish. I thought the onions elevated the dish from from every-day to something special.
The big secret to these pedestrian-seeming veggie constructs is, you can have them in the freezer year-round – ready to add to soups, stews, salads and even stir-frys at a moment’s notice.
These veggies are all wholesome, delicious and packed with essential nutrients. You can’t go wrong.
Cranberry Relish
My late, great step Dad’s recipe comes down from his Welsh ancestors. It’s a creation that was, in its earliest life, a very special part of holiday family feasts featuring goose. It goes equally well with turkey, or even chicken. Back in the 19th century, oranges were rare and expensive treats.
You need one sweet orange (or two mandarines or tangerines), a cup of fresh cranberries (as red and ripe as you can get), some brown sugar, cinnamon and cloves, and a dash (as big a one as you want!) of Grand Marnier, or other Orange & Brandy tipple. Be sure to save the orange skin for zesting! That flavour nuance makes the dish.
Once you’ve tried this cranberry compote, you’ll never go back to plain old cranberry sauce again!
My final word…
I have many more recipes I’d like to share in this forum. And I shall… As time and space permit!
~ Maggie J.