The theme of the December Culinary Historians dinner was Food from the British Isles, and the selection of foods was both interesting and delicious! People made many classics such as colcannon, the potato and kale/cabbage dish from Ireland; the timely Coronation Chicken, which was invented for the coronation of Queen Elizabeth; and the “National Loaf,” a wholemeal bread required of all British bakeries during World War II. Several more appealing breads were also on the menu. Here are some photos:
|Cookbooks that people used and brought to the dinner.|
|Colcannon with two relishes.|
|Salmon cured in Scotch Whiskey.|
|"Selkirk Bannock" -- a delicious fruit bread.|
|Phil Zaret, the organizer of the dinner, explains Kentish Huffins,|
which are tasty little rolls served with cherry jam.
|Quite a few new members were present for this meal. During the pandemic, the Zoom meetings|
attracted a number of interested people both local and from elsewhere.
|My contribution: white bean dip from the Ottolenghi cookbook Flavor. |
Ottolenghi’s seven London restaurants are quite popular!
|This unpalatable wartime bread was called "Hitler’s secret weapon."|
|Christmas Pudding: aged since mid-October!|
|The baker of these mince pies explained the history of mincemeat,|
which originated shortly after the Crusaders returned with lots of exotic spices.
|This shortbread once won a prize at the Ohio State Fair.|