American colonists celebrated Christmas in different ways, depending upon their faith and the customs of the countries from which they came.
New England Puritans frowned on celebration, others encouraged it, and some took a middle course.
In Virginia, for instance, the majority of citizens were members of the Anglican church, which observed the season of Advent, a time of fasting and repentance.
After all that soul-searching, and a church service on Christmas morning, Virginians eased up with a celebratory meal and the company of friends and family. The Virginia Almanac, in 1765, said: “Christmas is come, hang on the pot, Let spits turn round, and ovens be hot; Beef, pork, and poultry, now provide, To feast thy neighbors at this tide; Then wash all down with good wine and beer, And so with mirth conclude the year!”
References in diaries and letters as to the existence of established Christmas revelry are sketchy, but we know that food provided probably the most important single element in the secular end of the celebration, and the dinner table the focal point.
So now, you’re wondering … What in the boobear do the Christmas traditions of Colonial Williamsburg in the far distant past have to do with we present-day Puget Sounders?
The answer is simple. Nothing and everything.
Nothing, aside from the insatiable interest we history buffs have, because we’re not going to recreate a historic holiday meal.
Everything, because we’ve borrowed a famous, not to mention, fabulous Williamsburg soup.
And, what’s more, we’re going to build the other half of our Christmas Eve supper around it.
Now you’re wondering soup and what? Why, sandwiches, of course. But not just any old soup, and certainly not from a can. And we’re not talking about PB&J on bread, either.
For the sandwich part of the program, I’m thinking croissants stuffed with any favorite filling – smoked salmon salad zipped up with capers and a little minced onion, or maybe crab, chicken or ham salad. Whatever. Whichever. Those are always gobbled right up.
Little rounds of party bread are good, too. You can spread the bread with some garlic-herb cream cheese, then top with shavings of smoked salmon or a few fresh salad shrimp.
For a nice crisp contrast, top some of the rounds with paper-thin cucumber or radish slices. Even homemade egg salad or tuna can do the job.
Easier yet, simply lay in a supply of different breads and spreads, then put out plates of various packaged cheeses and cold cuts.
Or, if you’re feeling fairly rambunctious, you might be able to talk those folks in supermarket delicatessens into slicing you up some Black Forest ham, turkey, corned beef, roast beef or pastrami, along with some Swiss, Gruyere, good old cheddar and pepper Jack.
Bowls of pickles and olives are always a crowd pleaser, so remember to set some out. You can even throw together a salad of some sort or other, if that seems like the thing to do. As long as you don’t get busy and forget all about it, dessert can be anything – plain and homey or sumptuous and spectacular. You decide.
Now that we’ve got a good grip on everything else, it’s time to start making the star of this show, the soup. We are indebted to Carol Carey Godwin of the Colonial Williamsburg Foundation in Williamsburg, Va., for sharing this simple but simply delicious recipe for:
King’s Arms Tavern cream of peanut soup
1medium onion, chopped
2ribs of celery, chopped
1/4cup butter
3tablespoons all-purpose flour
2quarts chicken stock or chicken broth
2cups smooth peanut butter
13/4cups light cream
Salted peanuts, chopped
In large saucepan, saute onion and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly, and bring to a boil. Remove from heat and rub through a sieve.
Add peanut butter and cream to chicken stock mixture, stirring to blend thoroughly. Return soup to low heat until heated through, stirring frequently and taking care not to let it boil. To serve, ladle into bowls and garnish with chopped salted peanuts.
Makes 10 to 12 servings, about 1 cup of soup per serving.
The next Forum will appear in Friday’s Time Out section.
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