The Food of Crowe Christmas Past

I will never forget the Crowe Christmases from my childhood. Thirty people crammed into a tiny room in my Grandparents basement. My Dad’s younger sister, the prettiest girl I had ever seen, wearing her Christmas poodle skirt and bright red lipstick. If my Dad were here he would remember it as loud. There were a lot of drinks poured, games of euchre played, and a slide show of old pictures was often watched in the den. I remember the food.

Everyone says that their Grandma was the best cook and Ila Crowe was no exception. Her food was not fussy but very tasty…I imagine because of the large quantity of salt used. There was usually an interesting jelly mold you could serve with main course or dessert, and Baby Duck Sparkling Wine was served to Crowes of all ages in little plastic wine glasses.  I remember two Christmas treats in particular. The first was a roast pan full of Aunt Opal’s potato doughnuts warming in the oven after the turkey came out. It was very hard to sneak a few of these warm from the oven with so many Crowes in the kitchen. The second is the Christmas pudding. I don’t know if Grandma or Aunt Nancy made it back then but Christmas just isn’t the same without it. I don’t have my Grandmas pudding recipe but a few years ago I came across a recipe for a steamed Pioneer Pudding with Hard Rum Sauce in the Canadian Living Christmas Cookbook that reminded me of Grandmas and I have enjoyed making it every year since.

It is a beautiful dish to make. One that includes freshly grated nutmeg, colorful candied peel, grated carrot and apple, and just enough orange liquor to add a special something.

The aroma created while the pudding steams is equally beautiful and is usually enjoyed while I wrap presents and listen to Christmas music.

I was really pleased that Aunt Grace asked me to bring my pudding to Christmas dinner this year. There are a lot fewer seats at my grown up Crowe Christmas dinner compared to when I was young, and some of us have developed a more mature taste in wine, but the food and laughter will be remembered by everyone there.

On a side note, if anyone has Opal’s potato doughnut recipe I would really like it.