The popular season of fall suppers is coming to a close for another year. Just about every town on the Prairies hosts one or more fall suppers. What more could we ask for than ending the harvest season enjoying a wonderful home-cooked meal with friends and neighbours?
In some provinces, the tradition of these community meals dates back to the early 1900s. Originally they were called “fowl suppers” because the fall season was the time for slaughtering farm poultry. However, in many prairie communities, “fowl” has been changed to “fall” to incorporate the farm fall harvest. While most continue to be a “fowl supper,” serving poultry, some now serve beef or other meat and so “fall supper” is a more appropriate name.
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These suppers happen when the fall air is cool and crisp, which makes it more inviting to go inside to be met by the aromas of hot meat, gravy and vegetables.
Working at these suppers is a social affair. The whole family pitches in to sell tickets, prepare and cook the food, carve the turkey, fill serving bowls, deliver take-out orders to shut-ins, and serve coffee and tea.
Fall suppers are also important as fundraisers. Much of the food is donated and the proceeds go for projects that enhance the life of those living there.
They were in the past, and are now still, viewed as an opportunity for a community to get together and to give thanks.
Dark fruitcake
Dear TEAM: I am looking for a Dark Christmas Cake recipe with no molasses or coffee in it. – M. I., Calgary, Alta.
Dear M.I.: If you have a favourite fruitcake recipe but don’t want to use coffee or molasses in it, you can substitute other ingredients.
For molasses, one cup (250 mL) molasses equals one cup (250 mL) corn syrup or 11/4 cup (310 mL) sugar plus 1/4 cup (60 mL) liquid.
Substitutes for the coffee could be another liquid such as juice from maraschino cherries, water, brandy or dark rum. Changing these two ingredients will not change the flavour that much.
Over the years I have tried a few different dark fruitcake recipes. The following Jehane Benoit recipe has proven to be our favourite.
Rich dark fruitcake
Place 71/2 pounds (3.4 kg) fruit in a large bowl. The size of the pieces in which the fruit is cut is a matter of personal preference. In general, currants and raisins are left whole, cherries cut in half, dates in quarters and candied pineapple cut into chunks.
Use the fruit you like. My preference for reaching the 71/2 pounds (3.4 kg) is:
1/2 pound dates 250 g
1/2 pound candied 250 g
pineapple
1 pound currants 500 g
1 pound mixed peel 500 g
11/2 pound candied 750 g
cherries
3 pounds raisins 1.5 kg
*1/2 pound (250 g) of chopped nuts may be included in the mix, taking 1/2 pound (250 g) away from one of the other ingredients.
Cake ingredients:
31/2 cups all-purpose 875 mL
flour
1 tablespoon baking 15 mL
powder
1 teaspoon ground 5 mL
coriander
2 teaspoons cinnamon 10 mL
1/2 teaspoon ground 2 mL
cloves
1/2 teaspoon baking soda 2 mL
1/2 teaspoon salt 2 mL
grated rind of three lemons 1 pound soft butter or 500 g
margarine
2 cups white sugar 500 mL
12 eggs
1/2 cup molasses or 125 mL
corn syrup
1/2 cup grape juice or 125 mL
or red or port wine
1/2 cup strong black 125 mL
coffee or other beverage
Sift flour with baking powder, spices, baking soda and salt. Add lemon rind. Pour one cup (250 mL) over fruit and mix well.
In another bowl, cream butter and sugar until well blended. Beat eggs until fluffy, add molasses and beat again. Add eggs to butter mixture. Beat again for three minutes and then add half the flour mixture and mix.
Add remaining dry ingredients and floured fruits alternately with the combined liquids. Mix thoroughly and divide into wax or paper lined pans. Pans can be filled almost to the top. Bake in a 275 F (140 C) oven for 31/2 to four hours, or until cake is firm and no longer sizzles when pressed lightly with the finger. Cool before unmoulding.
I like to baste the loaves with brandy before wrapping in plastic wrap and putting away for a few weeks to age. Source: Adapted from The Blue Book of Canadian Cuisine, compiled by Eunice Taylor.
Cookbook draw
There will be 12 lucky winners in our cookbook draw to be held after the Dec. 6 deadline. Thanks to Company’s Coming for donating six of its Christmas Gifts from the Kitchen and to Atco Blue Flame for six gift packages that contain a copy of its 2005
A Holiday Collection cookbook, a Bristo apron and a jar of its 75th
anniversary steak rub seasoning.
What does your family serve at seasonal celebrations like Thanksgiving, Christmas, Hanukkah or New Years? To enter the draw and to share your traditions, send them by e-mail to team@producer.com or mail to TEAM Resources, c/o The Western Producer, P.O. Box 2500, Saskatoon, Sask. S7K 2C4.
Alma Copeland is a home economist from Elrose, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
