In honor of little Jack Horner, here is a menu for a holiday dessert buffet concocted from children’s cookbooks in the Cotsen collection. The recipes, as prepared by some of the best-loved characters in children’s literature, have been edited for length, but were not tested in Cotsen’s curatorial or outreach kitchen.
CHRISTMAS DESSERT BUFFET
Inspired by Astrid Lindgren’s Pippi Longstocking
3 1/2 C. flour; 2 tsp. ginger; 2 tsp. cinnamon; 2 tsp. cloves; 1 tsp. baking soda; 1/2 tsp. salt; 1/2 C. dark corn syrup; 1 tsp. grated orange zest; 1 C. butter; 1 C. sugar, 1 large egg, lightly beaten; pearl sugar
Whisk together dry ingredients in a bowl. In a small saucepan, warm the butter and sugar, stirring until melted. Cool to room temperature, then whisk in the egg. Pour over flour mixture and stir until blended. Form dough into ball, wrap tightly with two layers of plastic wrap and chill overnight. Preheat over to 375 degrees With a lightly floured rolling pin, roll out dough on a lightly floured kitchen floor to 1/4 inch thickness. Using a star cutter, cut dough into cookies. Put stars on baking sheets covered with parchment paper and sprinkle with pearl sugar. Bake until edges begin to brown, about 7-8 minutes. Cool on baking sheets for 5 minutes, then transfer to wire racks.
Thanks to Epicurious for this recipe.
Blackberry and Apple Meringue
Arabella Boxer, The Wind in the Willows Country Cookbook (1983). (Cotsen 15424)
1 large cooking apple; 50 g. (2 oz) granulated sugar; 450 g. (1 lb. blackberries); juice of one lemon; 2 egg whites; 75 g. (3 oz) superfine sugar
Heat the oven to 150 degrees C (300 degrees F or Gas Mark 2) Peel and core the apple and cut into thinnish slices. Put the apples in a pan with 2 T water and the granulated sugar. Cook gently, covered, for 4 minutes, then add the berries, return to the simmer and cook for 1 minute. Remove from the heat and add the lemon juice. Tip into a pie dish. Beat the egg whites until stiff, fold in the superfine sugar, and pile over the fruit, covering the dish entirely. Bake for 30 minutes, then cool for about 30 minutes before serving with cream.
Hidden Window Dessert
1 package EACH of cherry, orange, lemon, and lime gelatin; 1 C. pineapple juice; 1/4 C. sugar; 1 1/2 Tbsp. melted butter; 12 graham crackers, crushed; 4 C. whipped cream or other whipped topping
In a saucepan, boil enough water to make 1 cup. This means you must start with a little more than a cup. Dissolve the cherry gelatin in this. Stir well. Add 1/2 cup cold water and pour gelatin into a ice tray with no divider. Do the same with the orange and lime gelatin separately. (Use the same pan, but rinse it each time.) In the same pan again. boil the pinapple juice with sugar. Dissolve the lemon gelatin in this. Add 1/2 cup cold water. Let set in a large mixing bowl to the syrupy stage. Fold in the whipped cream. When firm, cut the cherry, orange, and lime gelatins into cubes. Fold them into the lemon gelatin mixture. Grease a springform pan. Stir melted butter into the crushed graham crumbs and spread on the bottom on the pan. Pour in the mixture. Chill 12 hours. You’ll have many colored windows in each slice of cake!
Mrs. Tiggy’s Tipsy Pudding
Margaret Lane, The Beatrix Potter Country Cookery Book (1983, c1981).
1 large spongecake; 125 ml. (1/4 pint) sweet sherry; juice of an orange; 75 g. (3 oz) superfine sugar; 250 ml. (1/2 pint) double cream; raisins; 100 g. (4 oz flaked almonds)
Cut a hollow on the underside of the cake, keeping the bit for later. Fill the hollow with the sherry and orange juice; pour the remaining wine and juice over the top. Refrigerate overnight, spooning the mixture over the cake from time to time. In the morning, replace the bit of cake in the hollow. Split the almonds into narrow bits and brown lightly in the oven. Stick them all over the cake. Use the raisins for nose and eyes. Whip the cream stiff and fold in the sugar. Pile in peaky dollops all around the cake and serve.
Treacle toffee from Hagrid
75 g. (3 oz) Golden Syrup; 75 gg (3 oz) black treacle or molasses; 150 g. (6 oz) brown sugar; 75 g. (3 oz) butter; 1/4 tsp. cream of tartar
Line a 6 x 8 inch baking pan with non-stick parchment. Measure all ingredients into a deep, heavy-bottomed saucepan. Place over medium heat and stir occasionally until the butter is melted and sugar dissolved. When the mixture is smooth and nicely combined, bring to a rolling boil. When the mixture reaches 140 degrees C/ 285 degrees F on the candy thermometer (analog or digital), pour carefully into the pan. For even pieces, wait until the toffee is cool enough to hand, but leaves a slight impression if poked with a finger (15- 20 minutes). Cut into the toffee deeply enough to leaves lines and when it has cooled completely, break along the lines. For toffee that will break your teeth, let it cool completely, then break into pits with a hammer or rolling pin. Store in an airtight container with parchment in between layers.
With thanks to BBC Food
Nika Hazelton, Raggedy Ann and Andy’s Cookbook (c1973). (Cotsen 28282).
12 oz. can root beer; 4 small scoops vanilla ice cream
Pour the root beer into two glasses. Carefully put two scoops ice cream in each glass. Serve with a long spoon and a straw.
And happy holidays to all!
For readers needing a stronger sugar rush, read junk food in picture books…