Out of the Past

Looking into the past we sometimes find things that amaze us, enlighten us, make us smile, and make us cry. 



It was in those days after Pearl Harbor, it never seemed possible that Honolulu could be invaded and conquered by the Imperial Japanese Army and Navy.  
That said I was not really sure where to go, with such a heavy topic, as last week's episode.  Though as I watched again and saw some of the beginning footage of life prior to the attack, what a time it was, but so was the innocence of the 1940's it would appear.  

So I traveled back in time and came across some vintage menus and then that led me down the recipe road. I thought this would be a fun road even though Trader Vic's didn't open till 1950 I love the menu cover.

A very special place and one that holds a familiar name is WoFat's, it opened its doors in the late 1800's closing in 2005.  And yes the original character was named for said restaurant, apparently an inside joke of sorts.  

I have found some  really great menus so after looking at them I pulled a couple of dishes and thought we would head back in time and let loose.  

I always love looking at these treats from our past and forget about the prices... so I would love to give you all the recipes.. But I just found a couple for now and I hope you enjoy.  Of course I have not been able to get the exact recipes, but i think I have come close, so I hope you can forgive. 

Roasted Duck with Apple-Raisin Dressing

 2 -4 to 5 lb ducks

Salt

DRESSING:

12 oz bulk pork sausage

1/2 cup chopped onion

1/2 cup chopped celery

1 cup apple, peeled and chopped

1 cup golden raisins

1/2 cup water

1-1/2 tsp salt

1 tsp rubbed sage

1/4 tsp pepper

2 Tbsp chopped fresh parsley

8 cups cubed crustless day-old white bread

3 eggs, lightly beaten

1/2 cup chicken broth

1. Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain.  
2. Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly.
3. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°. 
4. Drain fat from pan as it accumulates. Remove all dressing. 

Peas and Pearl Onions

10 oz pearl onions 

coarse salt

 oz unsalted butter

2 Tbsp water

10 oz green peas (frozen petite)

1 cup mint leaves (fresh)

1. Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
2. Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately. 

This is a bonus I found this recipe and thought I would pass it on, true it was not from the 40'2 but it is in the vintage spirit of the past.  Polynesian hor d’oeuvre Crab Rangoon 

Trader Vic’s Pacific Island Cookbook by Vic Bergeron (Doubleday 1968)

Polynesian hor d’oeuvre Crab Rangoon

½ pound crab meat

½ pound cream cheese

½ teaspoon A1 steak sauce

¼ teaspoon garlic powder

Won ton squares

1 egg, beaten

1. Chop crab meat and blend with cream cheese, steak sauce and garlic powder.
2. Put ½ teaspoon of mixture in center of wonton. Fold square over cornerwise. Moisten edges slightly with beaten egg and twist. 
3. Deep fry until golden. Serve hot.

Polynesian-Style Grilled Chicken

2 boneless skinless chicken breasts

¼ cup salt

Ground white pepper, to taste

½ red onion, sliced

Prepared sweet and sour sauce

1 quart water

¼ cup brown sugar

4 pineapple slices

2 cups red, green and yellow Bell pepper strips

1. The night before serving, prepare two boneless, skinless chicken breasts by first butterfly cutting them and then using the tenderizing mallet to even out the thickness. 
2. Mix brine solution water, salt, brown sugar and white pepper. Add chicken and cover and let them soak in the brine overnight in the refrigerator.
3. On grilling day, grille pineapple slices and lightly baste with the sweet and sour sauced. Set aside and keep warm.
4. Prepare a garnish of red onion and red, green and yellow sweet pepper slices. Cut the outer rings of the red onion in thirds and the inner rings in half to make approximately equal length onion strips. Sauté the onion and Bell pepper strips in butter until just soft and tender. Mix with just a bit of sweet and sour sauce. Set aside and keep warm.
5. Remove the breasts from the brine and pat them dry with a paper towel. Preheat the gas grill, then turn the gas down to medium. 
6. Grill in minute and a half increments; one side, turn the chicken over, turn 90 degrees, then turn over again, for a total cooking time of 6 minutes. On the last two turns brush with a light coating of sweet and sour sauce. For serving, place a chicken breast on a serving plate, added two grilled pineapple slices and then garnish with the onion and sweet pepper sauté.
7. The idea is to make a tasty chicken with a hint of sweet and sour. Just baste the pineapple with enough sauce to glaze. Add just enough sweet and sour sauce to the onion and peppers to lightly coat them. 
8. When basting the chicken on the grill, use just enough sauce to make a glaze. The result is a tasty, tender chicken with just a hint of sweet and sour but not enough to overpower the taste of the chicken.

Banana Fritters

1-2/3 cups all-purpose flour

2 tsp baking powder

2 Tbsp confectioners' sugar

1/4 tsp salt

2/3 cup milk

1 egg

3 bananas, mashed with 1 tsp lemon juice

oil for deep frying

confectioners' sugar

1. Measure, sift and mix all dry ingredients. Whisk together the milk and egg; add to dry ingredients. Fold in the mashed bananas. If too thick add a little milk, and if batter seems too thin, add flour. Batter should have consistency to mound up in a spoon. 
2. Heat deep fryer to about 375° or add 1 inch of oil to a deep skillet or kettle and use a deep fryer thermometer to check temperature. 
3. When fritters will cook in 5 minutes, the oil is ready. Drop by spoonfuls in small batches. As fritters brown on one side turn. Drain on paper towels. Keep warm and just before serving sprinkle with cinnamon sugar or powdered sugar. Serve warm with syrup, if desired. Serves 10 to 15.