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Holiday Recipes from 1981 "Gourmet" magazine anyone?

I have misplaced this issue, which had a wonderful holiday feast of pork loin roast stuffed with dried fruit, and the veg was a wreath of broccoli and cherry tomatoes, steamed in a ring mold. The meat had some sort of mustard and brown sugar glaze, I believe, and I remember the recipe called for roasting the bones from the roast separately with veggies to make the gravy. It was delectable, and such a show-stopping menu. It was their featured holiday menu; I believe they served spatzle as well. Anyone have this gem? Thank you in advance!

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  1. If you really want it, it's on eBay just now -- Dec. 1981
    http://cgi.ebay.com/Gourmet-Magazine-...

    1. If you haven't already scored it, I have it (I got a couple of years of sentimental importance to me from Ebay recently). Will have a look.

      5 Replies
      1. re: buttertart

        Do you by any chance have June 1981

        1. re: angelsmom

          I should, i bought the year. Have to hunt it up for you.

              1. re: buttertart

                Thanks.....Looking for Chinese Cucumber Salad from June 1981....again sincere thanks.

      2. Did you ever find this recipe? I have made it many, many times but can't track it down and want to make it for my daughter's engagement party next weekend. I think I can recreate it from memory but would love to have the details! Thank you if you can send it my way.

        13 Replies
        1. re: smcnally1219

          No, not yet....Buttertart said she would get back soon.

          1. re: angelsmom

            Have to rumble around in the basement to see where they got put by the keeper of the downstairs realm, my husband.

            1. re: buttertart

              Thanks from the bottom of my heart!

                1. re: buttertart

                  Your basement sound like mine! But my Gourmets begin in 1985.....

                  1. re: buttertart

                    Oh please, say yes....I am inundated with cucumbers.

                      1. re: angelsmom

                        There it was, on page 1, in "Sugar and Spice", the readers' recipes feature.

                        "As an avid reader of your past articles on Chinese cuisine I am prompted to send you one of the easiest and best Chinese-style salads that I know of.

                        Chinese Cucumber Salad

                        Peel and slice 2 small cucumbers or 1 seedless cucumber. Cut the slices into 1/4 inch strips and in a ceramic or glass serving bowl combine them with 2 tablespoons rice-wine vinegar (available at Oriental markets) and 1 tablespoon each of dark brown sugar, soy sauce, and Oriental sesame oil (avaialable at Oriental markets). Toss the salad well and chill it for at least 2 hours. Garnish the salad with tomato slices. Serves 4.
                        H.L. Hirshey
                        Belleview, Washington"

                        Here's my Northern/Sichuan-style Chinese cucumber salad:
                        Cucumber, cut into 3" lengths, sliced lengthways, seeded, then cut into sticks about 1/2 inch across (if you have the Chinese or Persian ones, no need to seed).
                        For 1 average cuke: 2 tb Chinese black vinegar (Gold Plum brand), 1 tb soy sauce (I like Kimlan, Kikkoman is ok too), 1 or more tb of chili bean sauce or other hot condiment (hot oil, etc) (if liked) to taste, 1 tb dark sesame oil, a couple of scallions, sliced thin, about a tb of minced or grated fresh ginger, a tsp or so of minced garlic. Add sugar to taste if you like.
                        Toss together in stainless steel or glass bowl and let marinate a bit (can eat right away and it keeps in the fridge for several days).
                        I also use the same basic dressing on shredded cooked poultry and serve it on top of sliced cucumbers.

                        1. re: buttertart

                          What could you use in lieu of the Chinese black vinegar?

                          1. re: roxlet

                            The closest is malt vinegar, in my opinion. Balsamic is too sweet. I thought you had acquired some a while back?

                            1. re: buttertart

                              You're right. Forgot to check the cupboard!

                          2. re: buttertart

                            Thanks immensely, I owe you big time!!!! Thank your DH too.

                            1. re: angelsmom

                              :) it's fun to look through the magazines and remember when.

              1. here's a 2008 gourmet recipe for stuffed pork loin that looks fabulous…. http://www.gourmet.com/recipes/2000s/...

                1. Did you find this? Let me know.