In this month’s edition of “Between the Lines,” reporter Stephanie Bernaba says “The Gilded Age Christmas Cookbook” by author Becky Libourel Diamond, a book that features “recipes and stories from America’s Golden Era” of 1868-1900, is a worthwhile addition to your kitchen counter this holiday season.
As a resident of South County, I’ve always felt a connection to the Newport Mansions. My first visit to the Astors’ Beechwood Mansion during an elementary school field trip filled me with a feeling of awe that has endured for decades. When we stepped off the bus, we were greeted by tour guides in period clothing who served us delicious strawberry iced tea and crumbly shortbread cookies. I’ve been searching for tea — and a feeling — like that ever since.
That morning changed everything for me, igniting an appreciation for the Gilded Age that eventually led me to work at the mansions myself. And each holiday season, my family returns to The Breakers and The Elms to recapture that sense of wonder.
When “The Gilded Age Christmas Cookbook” by Becky Libourel Diamond arrived on my desk, it felt like I was unwrapping a gift meant just for me. History, tradition, and recipes intertwine throughout Diamond’s work, rendering the Gilded Age accessible rather than impossibly distant.
The book features a selection of period desserts and treats that families would enjoy during the holiday season, including items that would be served at formal dinners or on busy holiday visiting days, as well as more casual treats the whole family could enjoy, such as popcorn balls.
I much appreciated the care Diamond took in adapting the recipes for contemporary kitchens. I also enjoyed the photos that accompanied each recipe, demonstrating to readers what each finished product should look like.
I’ve dog-eared several pages, including sugar plums (which are not sugar-coated plums!), mince pies (no longer made with beef, thank goodness), raisin penuche, and the shortbread cookies that transported me back to my Beechwood field trip. I can’t wait to feel the Gilded Age come alive in my kitchen.
* ‘Between the Lines’ is a new monthly book review column from freelance reporter Stephanie Bernaba. For the full story, pick up a copy of this week's Independent on newsstands now or purchase a subscription to our E-Edition by clicking here.