The More the Merrier: Traditions of Gathering

Gathering for shared meals has a long history at Crystal Cove. Potlucks on the sand, around campfires, or in cozy cottages made any day at the Cove a celebration of community and place. Food, stories, and recipes were shared over the seasons and years, and eventually, some of these recipes were gathered in a community cookbook called ¨Crystal Cove Cooks.¨ While the actual cookbooks have been lost to history, a few of the recipes remain,including two holiday favorites from historic Cottage #39. This season, step back in time and enjoy a sample of mid-century classics passed on by Cove cooks from bygone days. 

Today, many local families include Crystal Cove in their modern holiday celebrations, creating their own Cove memories and history. Special foods carry associations and reminders of shared traditions, and so do special places like Crystal Cove, then and now. 

From ¨Crystal Cove Cooks”:

Roast Leg of Lamb with Mint Sauce

For the mint sauce, obtain a bundle of fresh mint. Put through food grinder. Measure. Add same measure of water. Let stand in refrigerator at least two hours. Add the same measure of vinegar as the combination of mint and sugar.

Remove tough layer of skin from lamb. Rub all over with a lemon. Make deep holes with fine knife and insert 4 cloves of garlic at various places. Salt and pepper generously. Sprinkle with sugar. Cover with sour cream. Sprinkle with more sugar. Dust with flour. Baste with ½ water, ½ wine. Put in rack at 325 F. Remove 20 minutes before serving and make gravy.

Recipe by Dixie Luckenbill, Cottage #39

Winter Fruit Casserole

2 cans fruit or 1 ½ pieces of pears, peaches, pineapple rings, apricots, oranges
A few sliced maraschino cherries
½ cup brown sugar
1/3 cup melted butter
2 teaspoons curry powder

Drain fruit on paper towels; arrange in flat casserole dish. Melt butter; blend in sugar and curry powder. Pour over fruit.

Let stand 2 hours in refrigerator.

Bake at 375 F for 30 minutes. Goes well with poultry, ham or pork.

Recipe by Dottie Hodges, Cottage #39

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