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Aug 9, 201211:56 AMFood & Dining

Tasty Tidbits and Food For Thought

June Jubilee

Aug 9, 2012 - 11:56 AM
June Jubilee

(page 1 of 2)

It had been a busy week. The first full week of Summer 2012 began with some spectacles. There was the rare Transit of Venus across the sun. And throughout the week, most local school districts finished up classes, leading up to year-end graduation ceremonies full of pomp and circumstance.

Finally, the week is ended with the lavish Belmont Stakes, although the dazzle of anticipation for that race had been dimmed by the withdrawal of the champion horse "I'll have another", due to a leg injury, thereby dashing his hopes for the elusive Triple Crown.  

But the biggest spectacle of them all was the Diamond Jubilee of Queen Elizabeth II, who celebrated her 60-year reign with a parade and party not rivaled for centuries. Let's face it....no-one can out-spectacle a British monarch that has reigned 60 years.

How does this relate to food, you ask?  

There are several variations of Jubilee chicken recipes which have been promogated over the last seventy-five years or so. These recipes are all variations of a curry flavored chicken salad.

Well, believe it or not, there is a series of different versions of chicken salad dishes that were created for the event of the Jubilees of British monarchs. Jubilee often means the celebration of the anniversary of a ruler. It can also refer to a celebration or a fair, such as Jubilee Day in Mechanicsburg, which is the largest one-day street fair in the county, and which was held back on June 21st in downtown Mechanicsburg this year. 

In any event a Jubilee generally refers to something grand.   

There are several variations of Jubilee chicken recipes which have been promogated over the last seventy-five years or so. These recipes are all variations of a curry flavored chicken salad. Contrary to what its name implies, this dish is not over-the-top lavish dinner party fare. 

The explanation I first heard of the dish is that it was created so that commoners could make it ahead of time, eat it as a salad or make sandwiches with it, and have the day free to watch the celebrations. Consequently, it is a perfect make-ahead summer dish too (and even better with a few of my tweaks which I will divulge later).

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JANE ADAMS has had a life-long interest in good food and good restaurants. She started waitressing during college and continued working in restaurants for ten  years while she got her undergraduate Degree in Physics and a J.D. in Law from Widener University. 

During ten years of restaurant experience, she learned the true meaning and method of providing service to customers, how to get along with tempermental chefs, how to curse like a truck driver, a few secret techniques and recipes, and the basics of cooking good food.

For the past fifteen years, she has been a practicing family law attorney with an office in Carlisle, Pennsylvania, close to the Cumberland County Courthouse.  She has never lost her interest in good food, and is thrilled to use her solid writing skills in a non-legal venue to reflect on food and how it reveals various aspects of life.

Her dream second career would be to travel the United States, food blogging as a slightly toned down female version of Anthony Bourdain.  She lives in Boiling Springs with her husband of fifteen years, her teenage foodie daughter and their Great Dane, Chai.

JEN MERRILL is a freelance writer proudly based out of Harrisburg, Pa. Her work has been featured in Harrisburg MagazinePhiladelphia WeeklyLocal: A Quarterly of People and Places and La Voz Latina Central.

Jen graduated with high honors and a bachelor’s degree in Communications from Pennsylvania State University in 2012. While studying there, she also received an award for Outstanding Achievement in Journalism for her body of work completed in a Feature Writing course. 

Jen lives with her daughter, Audrey, who is a constant source of inspiration. Together they enjoy coloring, mastering the use of "little kid scissors" and swooning over DJ Lance Rock on Yo Gabba Gabba

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