Mad about chafing dishes

 

Chafing dishes played a small role in the “Mad Men” Christmas party episode recently. But I’ve been thinking of them because I recently came across the recipe booklet that went with my mother’s. It’s titled “32 Favorite Chafing Dish Recipes.”

I have no idea as to what happened to the chafing dish itself. It was made of lacquered copper with a turned wooden handle and was quite elegant. A little container with Sterno sat under the dish to heat up whatever you cooked in it. It looked much like the one pictured above. Why the flimsy recipe booklet survived and the substantial chafing dish did not is a mystery to me.

As I read the booklet, it struck me that some of the dishes, like a simple cheese omelet or Swiss fondue, would be fun to cook and serve at the table. Others, well there’s a reason the ‘50s have a bad name in the world of good cooking.

“Chinese Chicken” was a combination of green peppers, canned cream-of-chicken soup, canned pineapple chunks, and cooked chicken. I don’t know what the cookbook writer had against China, but in another recipe – “Chow Mein, California Style” –  he or she called for grated luncheon meat. What was that? Spam? Baloney? The recipe also called for a half cup of Burgundy, that fine Chinese wine. 

Moving on to Spain, a recipe for “Eggs Esperada” called for “whipped” eggs, which I take to mean whisked. You were supposed to mix them into a sauce made with canned tomatoes, mushrooms, onions, and capers. It sounds like a cross between scrambled eggs and an omelet. Or perhaps the author was making a variation on a Spanish egg tortilla. “Esperada” means the expected or hoped for one in Spanish. Was the author hoping for or expecting a successful dish?

Then there’s “Lemon Barbecued Franks.” I like hot dogs too much to subject them to sliced lemons and canned tomato sauce and serve them on noodles, rice or mashed potatoes.

Some titles should never be used for food. The recipe for a creamed chicken dish, however tasty it may be, would never tempt me. It’s called “In Memorium.” For whom? The chicken?

Another recipe is titled “Majestic Hash.” Hash can be terrific. It can be hearty and delicious. But it cannot be majestic. Ever.

But I am a sucker for “Banana Flambée.” Bananas sautéed with butter and rum on a cool night is my idea of a perfect dessert. The recipe below is from the booklet and, of course, you don’t need a chafing dish. A sauté pan works just fine. I would, however, splurge and use four bananas for four people.

Banana Flambée

Serves 4

3 large peeled and sliced bananas
2 tablespoons butter
Brown sugar and cinnamon
Few drops of lemon juice
2 ounces rum or brandy

With top pan over direct heat melt butter. Place bananas in pan and sprinkle both sides generously with brown sugar and cinnamon. Sauté until lightly browned on both sides. Distribute a few drops of lemon juice over surface as bananas become soft, and pour in 2 ounces of rum or brandy. Flame the dessert immediately before serving.

Comments

[Jeri Quinzio]

Traveling around the country eating ice cream - Uncle Harry knows how to live. Looks like lots of fun as well as great ice cream.

If he gets to Boston, he should go to Toscaninni's. In Manhattan, there are lots of choices, but I like Il Laboratorio de Gelato and Ben Van Leeuwen's.

[Harry Tully]

Listened to you on NPR's "On Point" today. Great stories about ice cream. At Uncle Harry’s Ice Cream Cakes we feature a blog on our website written by “Uncle Harry”. This summer, Uncle Harry has been traveling the country discovering “All Things Ice Cream” and blogging about his travels and discoveries. I think you will enjoy Uncle Harry's brief but interesting blogs about the history of ice cream. You can check it out from our website: http://www.uncleharrysicecream.com
; or the direct blog link is:
http://uncleharrys.wordpress.com/