Remake the Holidays With Inspiration From Retro Recipes and a Winery Reno
The holiday season evokes feelings of nostalgia and tradition, but dust off a cookbook from the ‘50s and you’ll see just how much things have changed in the last 70 years. Ever heard of “Flaming Cabbage”? This appetizer from the 1950 edition of Betty Crocker’s Picture Cook Book (surprise!) doesn’t conform to today’s standard party menu. Searching for a photo? Be warned: the image of a cabbage, skewered with tiny sausages, and flames shooting out of it will not be easily forgotten.
It’s recipes like this that remind us that times (and tastes) have changed, but that doesn’t mean we have to kick the cabbage to the curb. Using the past as our inspiration, we can create a delightfully flavorful, modern holiday menu. Not to mention- you’ll be able to serve up a nice side of knowledge at your next holiday event!
To find historical insight for a new holiday spread, we’re looking to California’s Napa Valley- home to two essential holiday menu items: beef and wine.
The duo is more than just a culinary pairing in Napa. Cattle ranching and winemaking cemented the livelihoods and legacies of many families who call the area home. Napa Valley’s history of cattle ranching stretches back to a time when it was still part of Mexico. Many of the cattle ranches in the region are multi-generational operations. Some households can trace their ranch ownership almost as far back as the founding of Napa itself.
For instance, the infamous “Oreo Cows,” or more properly named “Belted Galloway Cattle,” were introduced to the region by the Stewart Ranch, which has been family-owned and operated for four generations. The LaFranchi family has been raising cattle in Napa for more than 100 years, and the Swickards are seventh-generation California cattle ranchers.
Wine is practically synonymous with Napa Valley. The area has always been a prime place for growing grapes, not to say wine production in Napa Valley didn’t have its struggles. When alcohol was constitutionally banned by the 18th Amendment in 1919, there were about 120 wineries in Napa. By the time Prohibition was repealed in 1933, that number had dwindled to roughly 30, according to the E. & J. Gallo Winery.
The Louis M. Martini Winery was one of the first wineries to open in Napa Valley after Prohibition. Today, it’s known for its signature Cabernet Sauvignon. Louis M. Martini himself helped establish Napa as a world-renowned wine growing region. He was one of the founding members of the Napa Valley Vintners Association, which was originally comprised of just seven wine producers. Today, more than 500 wineries are part of the group.
In more recent history, the Louis M. Martini Winery underwent a spectacular renovation. The historic space was ushered into the 21st century, but still retains its 1930’s industrial charm. Visitors can taste and tour their way through the winery’s history and transport themselves back to the Prohibition era in the 85-year-old barrel cellar. The past and present blend seamlessly throughout the facility, which you can see for yourself in this virtual tour.
Just as buildings need to be upgraded every once in a while, our holiday menus need constant restorations too. The delicacies of yesteryear can prove to be the perfect framework for modern meals, allowing us to make what is old, new again.
Remember the flaming cabbage appetizer? Today, impaling a cabbage and setting it on fire to impress our guests might be a little...overkill. Instead, ditch the cabbage and keep the skewers to make these Mini Beef Meatball Skewers with Cranberry Barbecue Sauce. Complete with holiday colors and dipping sauce, this recipe is a subtle nod to a classic cranberry dish, and a safer way to impress.
So go on, dig out those old cookbooks. Find those outdated recipes and menus, then use them as the bedrock for your own inspiration. You might just find a new tradition!
For more modern beef recipes visit beefitswhatsfordinner.com
For more info on Louis M. Martini’s renovation and their wines visit louismartini.com
“Just as buildings need to be upgraded every once in a while, our holiday menus need constant restorations too.
An entire holiday menu can be rebuilt this way. Here’s a look at a traditional Christmas menu from the 1955 edition of the American Hostess Library Book of Cooking:
Although the flavors of the mid-20th century aren’t up to snuff with our modern palate, it lays the foundation for the perfect holiday meal. All it requires is a 21st-century refresh. Using Napa’s famous beef and wine, here’s a modern spin on the menu:
Menu
Starters
Cream of Celery Soup and Salty Crackers
Main Course
Roast Beef
or
Baked Ham
or
Roast Turkey with Bread Dressing
Sides
Buttered Peas • Creamed Brussel Sprouts • Small Rolls
Hearts of Celery and Endive
Desserts
Plum Pudding • Hard Sauce
Beverages
Coffee
Menu
Starters
BEEF & BLUE CHEESE STUFFED MUSHROOMS
BACON WRAPPED DATES
BRUSCHETTA CHEESE DIP
Main Course
BLACKENED BEEF TENDERLOIN
Sides
ROASTED CAJUN POTATOES
SLOW COOKER CREAMED CORN
CRISP APPLE SALAD
Desserts
MASON JAR GINGERBREAD CUPCAKES WITH
CARAMEL CREAM CHEESE FROSTING
Beverages
LOUIS M. MARTINI CABERNET SAUVIGNON
J CUVEE 20 SPARKLING WINE
Click each course for recipe!
Click each course for recipe!
Get CASH BACK on your new holiday menu by using this exclusive Ibotta offer from Louis M. Martini.
And use this Ibotta offer to bring down the cost of your essential beef menu items.