My name is Lauren and I blog at The Past on a Plate. I have a passion for British food and holidays, as well as old films and books. I respect tradition while still having fun with cooking and baking and I’m always trying to make my food choices more seasonable and sustainable. It’s possible to create delicious, comforting, from-scratch food at home. I’ll show you how to make it easy and fun, and connect with the best of the past at the same time.
Autumn is my favorite season, because there is so much festivity! Here are suggestions to help you prepare for three upcoming holidays: Halloween, Guy Fawkes Day and Stir-up Sunday.
Dinner and a Movie is one of my regular features. This month, I’ve selected all Vincent Price movies and I’ve adapted dishes from his cookbook, A Treasury of Great Recipes.
What could be better for Halloween than eating Kedgeree (a quick-to-prepare spicy fish and rice entree) while watching House on Haunted Hill? I’ll admit: eating in front of the TV is one of my guilty pleasures!
Guy Fawkes Day celebrates the foiling of a plot to blow up the Houses of Parliament in London on November 5, 1605. The leader of the organization that planned the attack was named Guy Fawkes. Every year across England he’s burned in effigy on November 5th.
I’ve never put Guy to the flames, but I do enjoy warming, comforting, very British food in November! Parkin, very much like an oatmeal-y gingerbread, is spicy and sticky (from golden syrup and black treacle) and comes from Yorkshire, where Guy Fawkes was born.
Bangers and Mash are a hearty, traditional dish consisting of grilled, sage-y pork sausages and mashed potatoes, all covered in a beef stock and caramelized onion gravy.
The last Sunday before Advent (November 20th this year) is traditionally known as “Stir-up Sunday.” It originally comes from the liturgy:
However, people soon discovered that the Stir-up Sunday was a convenient time to “stir up” a Christmas pudding, so it would have enough time to mature before the end of December.
Christmas pudding is a boozy fruitcake that is stored for four weeks and has more brandy poured over it at intervals. On Christmas, holly is placed on top and the pudding is doused in flaming brandy. It’s quite spectacular!
Thank you so much, Vanessa, for giving me this opportunity to share my blog with all your lovely readers. I hope you’re having a wonderful time in Texas!
Lovely readers- thank you as well. Enjoy this autumn and best wishes for the upcoming holiday season!