Thanksgiving is just around the corner, which means it’s time to share great food with the people you love most. Alas, another perfect opportunity to cook up some retro recipes in your dream kitchen!
The Northstar Model 1947 36-inch 6-burner range will be your best friend during the holiday season. You’ll be able to multitask in style, while cutting your cooking time in half! Six burners, a self-cleaning true-convection oven, and a storage drawer, make this range unstoppable.
We know each family has their own turkey tradition, so we’re serving up some side dishes that will blow your mind.
Broccoli and Corn Casserole
1 16oz can creamed corn
1 10oz frozen chopped broccoli, cooked and drained well
1 beaten egg
½ cup Ritz cracker crumbs (about 12 crackers)
1 tbsp minced onion
2 tbsp margarine
½ tsp salt
Dash of pepper
Squeeze all excess water from the chopped broccoli. Mix all casserole ingredients together and pour into a casserole dish. Sprinkle topping on top. Bake uncovered at 350 degrees for 35-40 minutes.
1 lb fresh asparagus spears
2 tbsp butter
2-3 tbsp sliced or slivered almonds
1 cup sliced fresh mushrooms
2-4 tsp lemon juice
Cut fresh asparagus into 2 inch pieces. Cook covered in a small amount of boiling water for 6-8 minutes until crisp/tender. Drain and remove from pan. In the same pan, melt butter, and add the almonds. Cook and stir for 2-3 minutes. Add mushrooms. Cook and stir until tender. Add lemon juice and asparagus. Toss to coat the vegetables, heat through, and serve.
(Large head serves 8, small head serves 6)
1 head cauliflower
½ cup mayonnaise
1/3 cup grated Parmesan cheese
1 tbsp lemon juice
¼ dry mustard
1 ½ tsp dried parsley flakes
Steam the entire cauliflower head for about 15 minutes until it is crisp/tender. Blend the mayonnaise, Parmesan, lemon juice, dry mustard, and parsley flakes, then coat the cauliflower. Bake for about 20 minutes at 350 degrees or until the frosting begins to brown. Remove and serve whole.
Enjoy the holiday season, and try some of our favorite retro recipes. Happy Thanksgiving from our family to yours.
Summer is here in full blaze! Our team wants to help you keep cool, refreshed and happy with a few summer-appropriate cocktails. Just for giggles, we’ve also added Elmira Stove Works refrigerator options to really keep cool.
1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 pound)
1/4 cup fresh lime juice
1 3/4 cups blueberries
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
1 1/4 cups silver tequila
In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.
Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.
Sweet Tea Sangria with Antique Model 1896 Refrigerator in Black & Copper Trim Ingredients:
1 750-ml. bottle white wine, such as Sauvignon Blanc
4 c. sweet tea
1/4 c. triple sec
2 c. sliced frozen peaches
2 c. raspberries
Fresh mint, for garnish
In a pitcher, combine wine, sweet tea, triple sec, frozen peaches and raspberries and stir until combined. Refrigerate until chilled.
1 can frozen orange juice concentrate
10 oz. tequila
6 oz. ginger liqueur (like Domaine de Canton)
1 tsp. Grated Ginger
4 c. Ice
2 tbsp. kosher or margarita salt
Crystallized ginger, optional
Place frozen orange juice concentrate (reserve 1 tablespoon), tequila, ginger liqueur, ginger, and ice in a blender and mix until ice is crushed.
Place reserved tablespoon concentrate on a small plate and salt on another small plate. Dip rims of 4 glasses in concentrate and then in salt. Fill glasses, garnish with crystallized ginger if desired, and serve.
25 large strawberries
3 oz. box strawberry Jell-O
1 c. water
1 c. rum
Juice of 3 limes
Sugar, for rim
Slice off the tops and tips of strawberries (making sure to not create a hole in the bottom!) Using a small melon baller, gently scoop out inside of strawberry, creating a “shot glass.” Discard insides.
In a large bowl, whisk together Jell-O and boiling water until completely dissolved. Add rum and lime juice and whisk to combine.
Carefully pour Jell-O mixture into strawberries. Refrigerate until firm, 3 to 4 hours.
Dip tops of strawberries in sugar. Serve.
Let us know which recipes are your favorites on our Facebook and Twitter pages!
Every month is declared an “awareness month” by various causes and special interest groups. Some are widely popular and accepted like October for Breast Cancer Awareness, while others are more obscure or specific in their audience appeal, such as April being “Amateur Radio Month.” In keeping with the awareness month theme, June features quite a few food-based awareness declarations! Below, we have compiled a recipe for each food theme to celebrate. Enjoy!
1 lb. white chocolate, chopped
1⁄2 cup heavy cream
1⁄8 tsp. peppermint oil
3 tbsp. confectioners’ sugar
3 tbsp. vanilla sugar
Put white chocolate into a medium bowl; set aside. Heat cream and peppermint oil in a 1-qt. saucepan over medium-high heat. Cook until cream just begins to simmer, then remove from heat and pour over white chocolate; let sit for 1 minute. Using a rubber spatula, slowly stir mixture until smooth and shiny. Cover bowl with plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.
Combine confectioners’ sugar and vanilla sugar in a small bowl; set aside. Remove chocolate from refrigerator and, using a teaspoon-size measuring spoon, divide chocolate into 60 portions. Using your hands, roll portions into balls. Roll each ball in sugar mixture and place on a baking sheet.
Return balls to refrigerator and keep chilled until ready to serve. Serve chilled.
1 Can of ackee, drained
1/2 lb boneless salt cod
3 tablespoons oil
2 onions, sliced
1/4 teaspoon dried thyme
1/4 scotch bonnet pepper skin finely chopped up
1 small tomato, chopped
3/4 teaspoon tomato paste
1/2 sweet pepper chopped
1/8 teaspoon black pepper
Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.
Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.
Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes.
50 c. plain fat-free yogurt
50 c. fresh cilantro leaves
2 tbsp. mango chutney
1 tbsp. extra-virgin olive oil
2 tsp. fresh lime juice
50 tsp. ground coriander
50 tsp. salt
25 tsp. Pepper
2 can no-salt-added garbanzo beans (chickpeas)
1 large ripe mango
1 package baby spinach
50 c. sliced almonds
Naan (Indian-style flatbread) or pita bread
In food processor, purée yogurt, cilantro, chutney, oil, lime juice, coriander, salt, and pepper until smooth. Transfer to large bowl.
To same bowl, add beans and mango. Toss until well-coated. Chickpea mixture can be made ahead and refrigerated in airtight container up to overnight. To serve, add spinach and almonds; toss to combine. Serve with naan.
1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread
White rice, cooked
Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread and/or over cooked white rice.
1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped celery
½ cup chopped bell peppers
1 pound peeled crawfish tails
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
¼ teaspoon cayenne
2 tablespoons chopped parsley
3 tablespoons chopped green onions
Melt the butter in a large skillet over medium-high heat. Add the onions, celery, and bell peppers and sauté until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
Dissolve the flour in the water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.
1 1-pound New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 tablespoons cold unsalted butter, cubed
Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.