Main Course Marvels: The Heart of the Feast
Imagine stepping back in time. The warm glow of multi-colored lights dance across a room adorned with shimmering tinsel. Avocado green and harvest gold hues dominate the décor, from the shag carpet underfoot to the patterned wallpaper. The air is thick with the scent of pine, simmering spices, and something… distinctly casserole-like. This, my friends, is a quintessential Christmas in the nineteen seventies, and the food was as unique and unforgettable as the decade itself.
The Christmas food of the nineteen seventies was a fascinating reflection of the era’s priorities: convenience, a touch of kitsch, and a genuine love for both comforting traditions and newfound culinary experimentation. While it might not always be considered gourmet by today’s standards, a wave of nostalgia washes over those who remember these feasts, conjuring memories of family gatherings, laughter, and the simple joys of the season. Let’s embark on a culinary journey back to Christmas during the nineteen seventies and rediscover the dishes that defined the holiday table.
The centerpiece of any Christmas celebration, then as now, was often a magnificent roast, typically turkey or ham. But even these classic choices received a distinctive nineteen seventies twist. Turkeys were often cooked in bags, a revolutionary innovation promising moist and tender results with minimal effort. Stuffings were often based on boxed mixes, perhaps jazzed up with dried fruits or nuts. Gravy frequently came from a packet or can, prioritizing speed and ease of preparation over scratch-made techniques. It got the job done and tasted of Christmas, however artificial.
Ham, often glazed with pineapple or brown sugar, provided a sweeter alternative to the savory turkey. It was also not uncommon to see a crown roast of pork gracing the table. This impressive dish, while requiring a bit more effort than a simple roast, was considered quite elegant and perfect for a special occasion. Fillings for the crown roast often included rice pilaf studded with dried fruits, adding a touch of sophistication to the meal.
Let us not forget the more adventurous main courses, a true reflection of the era’s willingness to experiment with textures and flavors. Jellied Ham was one such dish. Suspended in a shimmering, savory gelatin mold, sliced ham was combined with vegetables and herbs, creating a visual and textural experience quite unlike anything found on today’s Christmas tables. The appearance could be intriguing, perhaps even mesmerizing, with layers of colorful ingredients suspended in clear or opaque gelatin. The texture, however, was often a subject of debate. The combination of firm ham and wobbly gelatin was an acquired taste, to say the least. While some found it refreshing and delightful, others considered it an unfortunate culinary misstep.
Vegetarian options, while not as prevalent as they are today, were sometimes considered. Vegetarianism hadn’t fully permeated the mainstream consciousness, and meat was still largely considered a Christmas staple. If a vegetarian guest was expected, a vegetable casserole, perhaps with a creamy sauce and a breadcrumb topping, might make its way onto the table as a thoughtful gesture.
Side Dish Sensations: The Supporting Cast
No nineteen seventies Christmas feast was complete without an array of side dishes, and casseroles reigned supreme. These baked creations, often combining canned vegetables, creamy sauces, and crispy toppings, were the epitome of convenience and comfort.
First and foremost, the legendary Green Bean Casserole. This iconic dish, still a holiday staple in many homes, consisted of canned green beans, cream of mushroom soup, and a generous topping of crispy fried onions. It’s a simple combination, but its enduring popularity is a testament to its comforting flavor and ease of preparation.
Sweet Potato Casserole was another must-have. Topped with marshmallows, pecans, or even crushed pineapple, this sweet and creamy dish offered a delightful contrast to the savory main courses. Broccoli Cheese Casserole, with its tender broccoli florets bathed in a cheesy sauce and topped with buttery breadcrumbs, was yet another comforting option. The common thread running through all these casseroles was their emphasis on convenience. Canned goods and pre-made ingredients were embraced, allowing busy cooks to create satisfying and flavorful dishes with minimal effort.
Deviled Eggs, another party staple, made their appearance during Christmas. The recipes were simple: hard-boiled eggs, mayonnaise, mustard, and a sprinkle of paprika. Variations might include a dash of pickle relish or a pinch of celery salt.
Mashed potatoes were also present, often in the form of instant mashed potatoes. Again, convenience was key, and the ease of preparing instant potatoes made them a popular choice. Canned cranberry sauce, whether jellied or whole berry, was also a non-negotiable. Few home cooks bothered making their own cranberry sauce when perfectly acceptable canned versions were readily available. Finally, Ambrosia Salad: a fluffy concoction of fruit, coconut, marshmallows, and Cool Whip (or sour cream), adding a touch of sweetness and whimsy to the meal.
Sweet Treats and Festive Finishes: A Sugary Celebration
Desserts were just as important as the main courses and side dishes, and the nineteen seventies offered a delightful array of sweet treats.
The Yule Log, or Buche de Noel, provided a more ambitious option. This chocolate cake, shaped and decorated to resemble a log, was often adorned with meringue mushrooms and powdered sugar “snow.” It required a bit more skill and effort than some of the other desserts, but its festive appearance made it a show-stopping centerpiece.
Pecan Pie, a Southern classic, gained popularity throughout the nation during the nineteen seventies. Its rich, nutty filling and flaky crust made it a comforting and decadent treat.
Christmas cookies were a must. Sugar cookies, cut into festive shapes and decorated with brightly colored frosting, were a popular choice, along with Peanut Butter Blossoms (peanut butter cookies topped with a Hershey’s Kiss) and Spritz cookies (delicate butter cookies made using a cookie press).
And then, the return of Jell-O. Holiday-themed Jell-O molds reigned supreme. Layered Jell-O creations with fruit and whipped cream were always welcome, as were molds shaped like Christmas trees or stars.
While some might prefer cake or pie, fruitcake was always lurking somewhere nearby. It was a Christmas tradition, whether loved or hated.
Drinks and Libations: A Festive Toast
No Christmas celebration is complete without festive drinks. Eggnog, store-bought or homemade (often with a generous splash of rum or brandy), was a classic choice. Hot chocolate, often made from a mix, provided a warm and comforting option for children and adults alike. Soda, particularly Coca-Cola and Sprite, was also a popular choice. Holiday punch recipes, often combining fruit juice, ginger ale, and perhaps some alcohol, added a touch of sparkle to the occasion.
The Presentation: Setting the Nineteen Seventies Scene
The presentation of the food was just as important as the dishes themselves. Tables were adorned with patterned tablecloths, perhaps in those aforementioned avocado green and harvest gold hues. Plastic placemats were a common sight, protecting the table from spills and adding a touch of practicality to the décor. Serving dishes, often from brands like Pyrex and CorningWare, were chosen for their functionality and durability.
The overall aesthetic was less about formal elegance and more about creating a warm and inviting atmosphere for family and friends.
The Legacy and Lingering Nostalgia
Why do we look back on these nineteen seventies Christmas foods with such fondness, even if they weren’t always the healthiest or most refined? The answer lies in the power of nostalgia. These dishes evoke memories of childhood, family traditions, and simpler times. They remind us of the joy and excitement of the holiday season, and the comfort of being surrounded by loved ones.
While some might scoff at the reliance on canned goods and processed ingredients, there’s no denying the enduring appeal of these retro recipes. Today, some of these dishes are being updated and reinterpreted with a modern twist. Chefs and home cooks are experimenting with fresh ingredients, healthier substitutions, and more sophisticated flavor profiles, while still paying homage to the original recipes.
The Christmas food of the nineteen seventies was a fascinating blend of tradition, convenience, and culinary experimentation. It might not have been perfect, but it was authentic, heartfelt, and utterly unforgettable. These dishes helped create lasting memories and established traditions that continue to be celebrated today. So, raise a glass of eggnog (or perhaps a glass of Jell-O!), and let’s toast to the groovy gravy and tinsel toppers of a nineteen seventies Christmas feast. Let the memories flood back in all their avocado-tinted glory.
