A Taste of Berlin 1916 – Holiday Potluck

The JMA team, along with friends both old and new, gathered together to take a culinary journey through time during our annual holiday potluck. This year, rather than looking to the far corners of the world for recipes, we crafted dishes that would have been made right here in Kitchener 100 years ago. For the uninitiated, 1916 was the very year that the citizens of Kitchener voted on the city’s name change from Berlin. Wartime tensions lead to the decision to change the city name and other options on the ballot included Brock, Keowana, Adanac (Canada spelled backwards), Corona, and Benton.

Our celebration of our local history was heavily inspired by the city’s German and Pennsylvanian Dutch roots. As one of the party attendees exclaimed while laying eyes on our holiday feast, “Wow, thats a lot of meat and potatoes!”

This slideshow requires JavaScript.

The historic recipes on offer included fresh homemade bread, hearty soups and curried sausage, delicate minced pies, and festive jellied aspics. All of this was topped off by a main course that could only be described as decadent, featuring both a roast goose and a duck. (Here at the office we enjoyed the leftovers for the following week!) Each contributor had a lively story to tell about how they selected their recipe, and then made their own adjustments, often cheating to add ingredients that were likely sparse in wartime era Kitchener.

The holiday potluck was a major hit and a wonderful way to kick off the holiday season and enjoy each others company. The JMA team wishes you all a happy holiday and a safe and prosperous New Year as we head into 2017!

Old Fashion Tomato Soup Recipe

Ingredients:

6 large vine-ripened tomatoes
2 small yellow cooking onions
6 cloves of garlic (whole)
½ cup olive oil (for roasting tomatoes, onions and garlic)
dash of oregano
4 cups chicken stock
4 tablespoons butter
¾ cup heavy cream
salt & sugar to taste

Instructions:

1. Cut tomatoes and onions in half, roast with olive oil, oregano and add garlic in oven at 450 degrees until caramelized.
2. Boil chicken stock until reduced to 1/3 of the original liquid, add butter, cream and simmer on low heat.
3. Crush or blend tomatoes and onions, combine with chicken stock mixture.
4. Add sugar and salt to taste.
5. Simmer on low/medium heat & reduce to desired consistency.
6. Serve warm and enjoy!

For more information on the culinary history of Kitchener check out www.ryeandginger.ca

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s