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Newspaper
Winchester Evening Star
Location
Winchester, Virginia, United States of America
Date
Dec 17, 1971
Page
11
Historic Christmas customs evolve with electric lights and plump Santa. A modern menu favors pork loin roast and plum desserts over heavy fare. The guide highlights low temperature roasting to 170 F in 325 F, Glazed pork with plum syrup and plum flavored dishes like plum trifle.
A plum glaze coats a 3 to 5 pound boneless pork loin roast. Combine brown sugar cornstarch orange rind and mustard. Stir in plum syrup until blended then brush over the pork and bake. Yield about 1 cup glaze.
A layered trifle with lady finger biscuits, plum halves, and vanilla pudding, soaked with brandy syrup, chilled, then topped with whipped cream, sugar, reserved plum halves, and toasted almonds. This retro dessert yields an almond scented, rich finish.
A recipe fragment lists 4 pounds spareribs with 1 tablespoon salt and 1 can of purple plums. It also mentions 1/4 cup frozen orange juice concentrate and 2 teaspoons Worcestershire sauce for flavoring. The source provides incomplete steps and measurements.
A center-cut fully cooked smoked ham slice is broiled for 10 minutes then 8 to 12 more on the second side. Serve with Spicy Plum Sauce. A boneless smoked fully cooked ham or half ham is roasted at 325 F until 140 F, about 15 to 18 minutes per pound for whole ham or 18 to 24 minutes per pound for half, with no water or cover and a thermometer check.
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