We had wonderful Christmas Day. Santa was very generous to MrD and myself.. and we had a lovely peaceful day together. We got to speak to our children and grandchildren across the pond. The Littles were so excited for their presents and chattered 50 to the dozen... compared to our teenage grandson who was very laid back.. tho very grateful for what he had received. Wonderful to see. and it really makes my Christmas
Photo: 1940
Christmas Dinner was delicious (not wanting to blow my own trumpet)... and the Wartime Carrot Christmas Pudding was a triumph.
Now we are left with lots of leftovers that will feed us for quite a few meals.. which is not a problem... and quite the blessing. One side dish which MrD is happy we have leftover is my grandmothers recipe for Roasted Brussles sprouts. Roasting these little vegetables on a high heat takes away the bitterness and brings out a sweet nutty flavour... which makes then a favourite meal accompaniment
In an effort to make is eat our greens... Nana B had imaginative names for vegetables.. with a huge emphasis on the wee folk that lived at the bottom of her garden. Amongst other things.. Broccoli were fairy trees.. cauliflower were snow covered fairy trees.. carrots were magic eye potions... and brussels sprouts were Fairy cabbages.
So at Christmas we looked forward to Roasted Fairy Cabbages with our lunch. Nowadays there are lots of recipes for this festive side dish... but Nana kept hers simple... and to be quite honest they have stood the sands of time
2lbs Brussels Sprouts
4 slices bacon
Tbsp oil.. nana used saved bacon grease
Salt and Pepper to taste
Preheat oven to 425F
Trim and halve the Brussels sprouts
Place in baking tin
Drizzle with grease
Toss the sprouts until coated
Sprinkle with salt and pepper
Top with chopped bacon
Roast for 25-30 minutes,
Stir half way through for even browning and prevent burning
By this time.. across the pond.. my grandbabies are safely tucked up in their beds waiting for Santa to arrive.
Photo: 1940
For us everything is ready for tomorrow.. The food is prepped as much as it can be.. the gifts have been delivered and ours under the tree. So there's time for a quick.. last minute "recipe" before the madness begins..
I saw this creative way of serving Ocean Spray Cranberry Sauce in a November 1941 edition of Better Homes and Gardens Magazine... and I had to give it a try..
They turned out so pretty and festive ...and I will serve them on my Christmas table..
although I won't be putting them on pineapple slices..
as illustrated in the December 1941 edition of BHG Magazine
Photo: Carols by Candlelight 1944
So now we are off to church for our Christmas Eve Service and to sing carols by candlelight..
and amongst all the hustle and bustle of the last few weeks..
lets take a moment and remember the true reason for the season
A boys' choir at the Church of the Heavenly Rest in New York City sings Christmas carols in a dress rehearsal for the Christmas Day service in 1940.
The First Nowell
by Dick Haymes and The Song Spinners, 1944
Its the last few days before the celebration of our Saviours birth. It filled my heart with joy singing His praises in church this morning
Photo: December 1941
Everything is ready for Christmas with just a couple of dishes to prep. So MrD and I could afford to relax for the afternoon ready for the busy few days ahead
One of the last things will be our Christmas pudding. I made it last year for the first time and it was a huge success. It was the only part of our dinner I was worried about. It’s a recipe I had put off for a couple of years...even though its one from my Nanas wartime collection.. although I’m sure there are variations out there…
So this, my friends, is a Carrot Christmas Pudding.. Looks perfectly normal... except for some of the ingredients. As well as the usual dried fruit and delicious spices.. it contains grated carrot.. and wait for it.. grated potato!
Now I wasn't too sure what it was going to taste like but it smelled divine.. and felt very moist and springy to the touch.. But, I need not have worried as it was a huge success.. No one knew what was in it... and although surprised.. didnt seem to mind when told of the ingredients
It was actually delicious.. not too heavy.. and only slightly improved by a little Birds custard…and thats why I will be making it again this Christmas
1 cup carrots (packed), finely grated (about 2 carrots) 1 cup potatoes (packed), finely grated (about 2 potatoes) 1 cup granulated sugar ¾ cup beef suet ¾ cup raisins ½ cup currants 1 cup all-purpose flour (plus 2 tsp for coating dried fruit) ½ tsp ground cinnamon ½ tsp ground cloves ½ tsp ground nutmeg 1 tsp baking soda unsalted butter (for greasing the basin)
Grease the bottom and inner sides of a 2 pint (1 Litre) pudding basin
Cut a small circle of parchment paper to cover bottom of basin.
Set in bottom and grease top side
Put a large stock pot on stove over low heat with enough water to reach about ½ way up the pudding basin when immersed.
Cover and bring water to a gentle simmer.
In a small bowl, whisk together the flour, cinnamon, cloves and nutmeg.
In a separate small bowl, toss the raisins and currants in 2 tsp of flour until evenly coated.
Grate carrots and potatoes.
Sprinkle baking soda over grated potatoes and stir to combine.
In a large bowl, mix together grated carrots, the grated potatoes, sugar, raisins and currants.
Mix in the suet
Add in flour/spice mixture and stir just until combined.
Transfer the mixture into pudding basin.
With the back of a spoon, press mixture down gently
Cover top of container with aluminum foil
Secure the foil with a piece of kitchen twine tied around the circumference.
Form a handle for easy lifting by cutting a second piece of kitchen twine
Tie each end to the first piece of twine at two places across from one another.
Set container into stock pot of simmering water, ensuring that water level still reaches about ½ way up.
Cover stock pot with lid and bring water back to a gentle simmer.
Add in additional hot water, as necessary, to maintain water level.
Allow pudding to steam for at least 3 hours, until a toothpick inserted into the top of the pudding comes out clean
Remove container from stock pot and allow the pudding to cool, uncovered, for 10 minutes before unmolding.
Serve warm, topped with a dollop of cream, brandy butter.. or my favourite... Birds Custard
Store in an airtight container in the refrigerator or freezer for up to 4 months when it can be defrosted and resteamed for an hour
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