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December 2004
A Kentucky Christmas
edited by George Ella Lyon

Plum Pudding and More:
A Holiday Recipe Collection

As we’ve learned anew each time the bookclub has discussed a book dealing with cooking or eating, some of our most powerful memories and emotions are linked to food. Culturally, we associate many special foods and drinks with the holiday season, from sugarplums and roasted chestnuts to fruitcake (for better or worse) and from the cookies left for Santa to the orange tucked into the child’s stocking in return. But each family also has its own special food traditions to contribute. So in the spirit of sharing, we asked guests and viewers of the bookclub holiday special celebrating A Kentucky Christmas to send us a recipe or two. Here are the responses we’ve received so far.

Happy eating!


SIDE DISHES
Baked Corn Casserole from viewer Gretchen Nation
Broccoli Casserole from viewer Gretchen Nation

SWEETS AND DESSERTS
Chocolate Pizza from KET web editor Barbara Clifton
Christmas Fluff from writer Jane Gentry Vance
Peanut Butter Fudge from viewer Gretchen Nation
Plum Pudding from writer Dianne Aprile


Share your holiday food tradition! We’d love to post more suggestions for the holiday table from our viewers. Send us your family’s favorite holiday recipe, along with your comments about its origins or special meaning, and we’ll add it to our bookclub “holiday cookbook.” E-mail submissions to .


Read more about it: Food has been the main topic of two bookclub@ket selections: Ronni Lundy’s Shuck Beans, Stack Cakes, and Honest Fried Chicken and John Egerton’s Southern Food: At Home, on the Road, in History.



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