Cue the Terry Jacks soundtrack and gather round the chrome dinette set folks, the 70s has returned with the retro-inspired Worth the Weather cookbook.
The spiral-bound ‘snack-sized’ celebration of winter was produced by writers and creatives Jennifer Cockrall from Naramata and her Edmonton-based gal pals and business partners Kim Larson and Mifi Purvis of Savvy Beautiful Books.
Find 14 feel-good recipes from savoury to sweet, in appetizers to dessert. And although there are four distinct ‘Seasons in the Sun’ this book serves as an upside to the Canadian cold winter.“
A reminder that food is supposed to be fun, flavourful and celebratory,” say the trio, no matter the temperature.
Inspired by ski holidays of their youth — where fondue, shag rugs and Naugahyde ruled the day — the recipe selection reflects the heartiness of the era, albeit with modern flourishes and sans the jelly salads.
Gratinéed onion soup, for example, gets a warming kick from Korean gochugaru red pepper flakes, and French toast goes savoury with an umami bomb of mushrooms and goat cheese. And don’t forget the crepes suzette, delivered with a sweet and boozy, orangey ‘suzette sauce’ – a recipe from Jennifer’s mother, Barb.
And the ever-popular raclette brings a no-holds-barred breakdown of skewered additions for that rich melted cheese dish with a bonus recipe for a ‘magic’ cilantro-jalapeno green sauce for extra dipping. Devilled eggs never go out of style, and here they’re given the ‘Three’s Company’ treatment: one third gets crispy spears of prosciutto; another kimchi and black sesame seeds; and the last third, mashed avocado with minced jalapeno.
Deliciously photographed in Cockrall’s 1970s cabin kitchen and her 1976 Travelaire trailer, it’s a deep dive throwback with vintage tableware, evocative food styling and wood paneling throughout. The vibe is cozy and brown with some orange thrown in – just as we remember it. (I found myself hankering for a polyester pantsuit, platforms and a bottle of Mateus – if for only a fleeting moment.)
There are also recipes for granola and a lentil stew, because who didn’t make a foray into “health food” in the 70s?
For dessert, pineapple upside-down cake stays true to its campy roots with canned pineapple rings, while the book offers a bonus recipe to take you down a slippery slope to make your own maraschino cherries for the crowning glory.
Cockrall reminisces about her Nordic-sweater-clad parents with the hot and spicy apple cider recipe, where they embarked on cross-country skiing with hot drinks in leather wineskins.
The recipe, aromatic with fruitcake spices, gives a shout-out to Creek & Gully Cider on the Naramata Bench who host their annual winter wassail celebration.
Customers can purchase the book by sending an email to [email protected] where, “just like when phones were firmly attached to the kitchen wall,” they’ll ask for mailing details with payment options.
Or ask for the nearest location that carries the book. “We hope this book brings back that (retro) vibe to your kitchen and your next food-focused get-together,” say the trio. “Mirrored sunglasses and turtlenecks are optional.”
Jennifer Cockrall is an award-winning author, dedicated skier and gifted gardener. She is also an active board member in our region’s Okanagan Seed Savers, an important community group that supports seeding saving, knowledge and food security in the Okanagan and Similkameen valleys.
This year’s first Seedy Saturday kicks off today (Feb. 21) at the Penticton Senior Centre, 2965 South Main Street, from 10 a.m. to 2 p.m.. Dig in to free advice from Kelowna master gardeners, a free seed swap table, local vendors selling high-quality garden seeds, and a kids’ corner to inspire future gardeners.
Cockrall will be in attendance and will just so happen to have autographed copies of her new cookbook for sale.
With fork and pen in hand, and a passion for culinary adventure, Shelora Sheldan, writer, cook and curious traveller, goes in search of the delectable. adventure, Shelora Sheldan, writer, cook and curious traveller, goes in search of the delectable.
