| T O P I C R E V I E W |
| Patsy |
Posted - Apr 29 2007 : 07:12:10 AM
I saw this on another website and wondered if it had been reported here. I couldn't find it so here is the url.
http://blog.al.com/spotnews/20 07/04/birmingham_publisher_to_ revive.html
I just loved this mag. It is going to be a bit pricey but maybe subscriptions will be less.
May God bless those who love the soil,
Patsy
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| 25 L A T E S T R E P L I E S (Newest First) |
| Sweet Harvest Homestead |
Posted - May 03 2007 : 5:36:14 PM
Aha!
So that is what happened. I am no sure when Nancy Lindimeyer left but I did notice a change too. I did not like it as well.
I always enjoyed the reader to reader colums. They had some very inspiring stories.
I hope they can recapture the old feeling. I also hope that they do not advertise as much as they do in the other Hoffman publications.
One more thing...... do any of you remember seeing the ads for Perfumes Isabelle in the Victoria Magazines? I recently bought some of that perfume. Always wanted some way back in the late 80's but could not afford it. Ahhhh, smells so good.
www.sweetharvesthomestead.typepad.com |
| Julia |
Posted - May 03 2007 : 10:22:54 AM
I agree with you Michelle, after she left I felt like they geared the mag for those who holiday in France and England, not for peasents like me. I hope it has the old feel from the earlier years.
"...the setting sun is like going into the very presence of God." Elizabeth Von Arnim |
| westernhorse51 |
Posted - May 02 2007 : 05:18:50 AM
for me, the magazine fell apart when Editor Nancy Lindynmyer (?? spelling?) left, she is what kept it so gracious.
she selects wool and flax and works with eager hands Prov.31:13 |
| threebusybees |
Posted - May 02 2007 : 04:37:24 AM
Thank you Lizabeth for posting those! That was sweet of you. I am still holding out that someone will find original. You ladies are so kind and generous to take time out of your very busy days to look for old recipes for others. Lizabeth the Mother's day cake sounded perfect. Thank you again.
Mandi
" Go confidently in the direction of your dreams! Live the life you've imagined. As you simplify your life, the laws of the universe will be simpler " -Henry David Thoreau |
| Julia |
Posted - May 01 2007 : 7:05:10 PM
My mom emailed me with the info today. I am so excited. I subscribed to it the first year and got it till it stopped. What a great magazine. I pick up old issues at thrift stores and yard sales whenever I see them. I love pouring over them and still get the same joy from them even though the be ten years old. I can't wait!
"...the setting sun is like going into the very presence of God." Elizabeth Von Arnim |
| Alee |
Posted - May 01 2007 : 11:34:04 AM
Yes ads can sometimes be a bit disappointing in magazines- but they are also what pays for them. Sometimes I even enjoy the ads because they show me new people or products that I might not have ever heard of before. I have always lived in out of the way areas that can be behind the times. Sometimes reading about a product or service is the only way I find out about it! LOL
Alee
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| Utahfarmgirl |
Posted - May 01 2007 : 11:10:26 AM
Woo hoo! I used to have every issue and was so upset when it folded. Nice to see they realize there's still a thriving market out here for that kind of good stuff. About the closest is Romantic Homes. Can't wait untiol the first issue is out!
Farmgirl hug,
Patricia
Farmgirls do it organically! |
| Lizabeth |
Posted - May 01 2007 : 08:13:17 AM
Or this one:
http://allrecipes.com/Recipe/Poppy-Seed-Torte-with-Orange-Glaze/Detail.aspx
http://www.handcraftsbyheather.com |
| Lizabeth |
Posted - May 01 2007 : 08:11:23 AM
Mandi, here is an orange poppy seed cake recipe, not the same, but perhaps similar!
http://www.recipesource.com/baked-goods/desserts/cakes/orange-poppyseed1.html
http://www.handcraftsbyheather.com |
| Lizabeth |
Posted - May 01 2007 : 07:54:04 AM
I used to subscribe to Victoria, and enjoyed their magazines immensely, however at some point the magazine drastically changed. The articles were shorter, some just half a page, they would describe things but not photograph them and every other page became an ad. This was extremely disappointing. I'll certainly check out the new issue in the fall, but I don't think I'll subscribe again 'till I know that it is not just an ad book with gorgeous pictures. They had such a talented group of writers, I can't imagine what they did to do away with them all.
http://www.handcraftsbyheather.com |
| Amie C. |
Posted - May 01 2007 : 07:25:04 AM
I checked my Victorias, and I do not have the recipes for the turkey or the lemon poppyseed cake. I've only got 6-8 issues, so I'm sure someone who had a subscription will find it. |
| Buttercup |
Posted - May 01 2007 : 12:50:53 AM
Kay!
Oh my!!! I thought I sent you a message when I got it  how awful!!!!!! Yes I did get it!!! Thank you so very very much!!! And I think I went a got a subscription too...which reminds me...I haven't gotten any in the mail In any case my very humble appology at such awfulness!! I did so think I sent you a thank you e-mail, but must have dreameded  it instead! I got it and enjoyed it very much!!! Thank you so much for your kindness and thoughtfulness in sharing with me!!! And please forgive my oversight and naughtiness!
Hugz,
Talitha
"If we could maintain the wonder of childhood and at the same time grasp the wisdom of age, what wonder,what wisdom,what life would be ours" |
| therusticcottage |
Posted - Apr 30 2007 : 10:28:12 PM
Talitha -- I was wondering if we'd hear from you on this subject! I know that it's your favorite. Thought of you as soon as I read this. Hope all is well with you. Did you ever get the Romantic Homes that I sent?
Visit my Etsy shop at http://therusticcottage.etsy.com OR www.annarosetta.com
http://therusticcottage.blogspot.com/ |
| Buttercup |
Posted - Apr 30 2007 : 9:46:56 PM
Oh my goodness!!!!!!!! Victoria is my absolute favorite magazine!!! Thank you so very very much Patsy for letting us know!! I am so excited!!!
Lindy, yes I get Tea Time from time to time and love the pictures and recipes, though I hope the new Victoria does not have that many advertisements in it!
Heather I have quite a few old Victorias and I will search mine as well!
Mandi, I will be happy to look for your Poppy seed cake too! And I promise if I find any poopy seed ones, I will not post those!  Too cute!!
I am so thrilled and can't wait to get the new magazine!
Hugz to All!
Talitha
"If we could maintain the wonder of childhood and at the same time grasp the wisdom of age, what wonder,what wisdom,what life would be ours" |
| MagnoliaWhisper |
Posted - Apr 30 2007 : 7:14:53 PM
hmmm, I don't think that's long enough ago. Thank you though so much! It must of been before 91. hmmmmmmmm. It could of been 89 or 90 I guess. Or maybe it was a October or December one. I know it was all thanksgiving type recipes though, and that's why I thought it was November. I know 99 is not long enough ago though. Thank you so much though! I really appreciate it. |
| westernhorse51 |
Posted - Apr 30 2007 : 7:04:27 PM
Heather, I went thru all my Victoria's that start from 1991 & found a Nov. 1999 w/ Jodie Foster on the cover from the King & I, it has a turkey recipe. It has Peas in oyster sauce,celery root & potato puree,corn bread & sausage stuffing, pickled cranberries, roast turket brined & other stuff. If you think this is the one let me know & I'll mail it to you.
she selects wool and flax and works with eager hands Prov.31:13 |
| MagnoliaWhisper |
Posted - Apr 30 2007 : 10:26:48 AM
PS, it could of been a december or october issue though. But, I am pretty sure it was a november issue. |
| MagnoliaWhisper |
Posted - Apr 30 2007 : 10:25:29 AM
Thank you so much! But, those were not the ones. Those were close. But, not the ones. They would have been in older issues then that. I think around the early 90's. The turkey didn't have sausage or any meat in it, and it had apple wine as the baste. (I remember the liquor store people said they wanted to come to my house for thanksgiving! lol haha) And the pumpkin soup had safron or some bright orange/yellow spice/herb in it cause it turned my ladel yellow. lol haha
Those do sound good though and I Will try them. But, if I could get those other two recipes too I would be eternally grateful! :) |
| Amie C. |
Posted - Apr 30 2007 : 09:38:53 AM
I picked up a few copies of Victoria at a library sale back in high school. This would have been late 80s/early 90s. I've kept them all this time because they had so many beautiful things in them. I especially remember the elaborate old-fashioned Valentines on the cover of the February issue. I'll have to check out the new revival. And I will look in my old ones for the recipes that some of you have mentioned. |
| Photobugs |
Posted - Apr 30 2007 : 09:16:14 AM
I am another who has all of the back issues. I used a wedding cake on the front cover of one of the issues as a sample for my wedding cake in 1995.
It was truly one of the best designed cakes I had seen...so very Victorian.
Add me to the list of once again subscribers!
Pamela
http://homesteadmercantile.blogspot.com/ |
| katmom |
Posted - Apr 30 2007 : 08:48:10 AM
WOW! Good job, Rebecca,
I am so glad you found & shared the recipes with us.
Looking for the recipes was on my list of "To-Do's" for today, now I can get on to item #2, clean house, uugghh!
I might try & hunt down the poppy seed cake w/orange water icing today.
Well, Hi Ho, Hi Ho, it's of to clean house I go....(insert whistling tune from 7 dwarfs).
tata-4-now
>^..^< Happiness is being a katmom. |
| _Rebecca_ |
Posted - Apr 30 2007 : 07:41:51 AM
quote:
Originally posted by MagnoliaWhisper
Ok, for those of you who have the older issues. I lost mine in a move. I am looking for a recipe about oh 15 (give or take 2 to 3 years) or so years ago. It was in a November issue. It was for baking a Thanksgiving turkey. It also had a pumpkin soup recipe in it. I would LOVE both recipes! The turkey recipe called for apple wine, and was stuffed with grapes, apples and I believe onion. The pumpkin soup, I beleive had apple cider, and that bright yellow herb/spice, I believe safron! And half and half, or cream was in the ingredients as well. I have wrote Victoria Magazine before it stopped printing about please helping me locate the recipe, I wrote them several times about it with no response. If any of you could help me, I would be soooooooo happy. I loved both those recipes immensly!
In Nov 2001 they have similar recipes, would you believe it was in the first Nov issue that I looked in? : )
Roasted Pumpkin Soup
One 4-to 5-pound sugar pumpkin or similar pumpkin, quartered and seeded
2 tablespoons unsalted butter
1 large onion, minced
2 celery stalks, sliced thin
3 large garlic cloves, minced
6 to 7 cups homemade chicken stock or canned low-sodium chicken broth
1 tablespoon miced fresh sage leaves, or 1 teaspoon dried, crumbled
1 sprig fresh thyme, or 1 teaspoon dried, crumbled
1 bay leaf
salt and freshly ground pepper
For the sage cream:
1 cup creme fraiche or sour cream
1 tablespoon finely minced fresh sage leaves, or to taste
salt and freshly ground pepper to taste
For the garnish:
Vegetable oil for frying
16 large fresh sage leaves
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet.
2. Place the pumpkin pieces, cut side down, on the baking sheet and roast for 25 to 30 minutes, or until tender when pierced with a fork. Let cool, then scoop out flesh. Discard shell.
3. Meanwhile, in a large saucepan, melt the butter over moderate heat. Add the onion, celery and garlic, and cook, stirring occasionally, for 5 to 7 minutes, or until onion is lightly golden. Add cu6 ps of the stock, the sage, thyme, bay leaf, salt and pepper, and simmer 20 minutes. Add the pumpkin to the stock mixture and simmer 15 minutes. Discard thyme sprig, if used, and bay leaf.
4. In a food processor, puree soup in batches. Return the puree to the saucepan. If it is too thick, thin with the remaining stock. (Soup may be prepared a day ahead, covered and chilled.) heat and correct seasoning.
5. Make the sage cream: In a bowl, combine all ingredients.
6. For the garnish: In a small skillet, heat 2 inches of vegetable oil to 350 degrees F. Fry the sage leaves in small batches, stirring, for 15 to 20 seconds, or until translucent. With a slotted spoon, transfer leaves to a plate lined with paper towels to drain.
7. To serve: Ladle soup into bowls or soup plates, top with a dollop of the sage cream and garnish each bowl with two sage leaves. Serves 8.
Cider-Glazed Roast Turkey
One 16- to 18-pound fresh turkey
Salt and freshly ground pepper to taste
2 cups unsweetened apple cider
1 batch dried apple, sausage and toasted pecan stuffing (recipe follows)
1 sticke (1/2 cup) softened unsalted butter
2 cups canned low-sodium chicken broth
Lady apples, fresh figs, grapes and fresh herbs for garnish
For the gravy:
1/3 cup flour
3 cups homemade turkey stock or chicken stock, heated
1 tablespoon tomato paste, or to taste
1 bay leaf
1 large sprig fresh thyme or 1 teaspoon dried, crumbled
1 large sprig fresh rosemary or 1 teaspoon dried, crumbled
Worcestershire sauce to taste, if desired
Fresh lemon juice to taste
Salt and freshly ground pepper to taste
1. Preheat oven to 325 degrees F. Remove and reserve the turkey neck and giblets for stock. Rinse the urkey and pat dry. Season the cavity with salt and pepper. Stuff the neck cavity loosely with some of the stuffing, fold the neck skin under the bird and fasten with a skewer. Loosely stuff the body cavity. Spon remaining stuffing into a buttered backing dish, cover with foil and chill.
2. Truss the turkey, rub it with half the butter and season with salt and pepper. Arrange breast side up on a rack in a large roasting pan. In a saucepan set over moderate heat, heat 1 cup of the cider with the remaining 1/2 stick of butter until butter is melted. Cut a double layer of cheesecloth large enough to cover the turkey breast entirely, rince it in water and squeeze it dry. Soak the cheesecloth in the cider/butter mixture and arrange it over the turkey breast. In a large measuring cup, combine remaining cider with 2 cups of stock. Cover turkey breast with foil. Pour 2 cups of the cider-stock mixture into bottom of roasting pan and roast the turkey. Baste every 1/2 hour with juices, lifting the foild to baste the breast. Add remaining cider stock mixture to the pan as liquid evaporates. Roast until a meat thermometer inserted in the thickest apart of the thigh reads 180 degrees F, about 4-1/2 hours. Remove foil and cheesecloth during the last hour to allow skin to brown.
3. Transfer turkey to a large serving platter, cover loosely with foil and let it rest for at least 20 minutes. Increase oven temperature to 425 degrees F. Bake the stuffing in the buttered baking dish, covered with foil, for 30 minutes, or until heated through.
4. Make the gravy: Pour drippings from roasting pan into a large measuring cup. Place roasting pan on two burners over low heat. Ad 1/4 cup of reserved fat and whisk in the flour. Cook flour mixture, whisking, until golden brown. Add the heated stock in a stream, whisking, and the resrved drippings. Add the tomato paste, bay leaf, thyme and rosemary. Bring liquid to a boil. Reduce heat to low and simmer, stiffing occasionally, for 20 minutes, or until slightly thickened. Season with Worchestershire sauce, lemon juice and salt and pepper. Strain into a sauceboat.
5. Remove strings from the turkey and transfer to a serving platter. Garnish with fruit and fresh herbs. Carve and serve with additional stuffing a gravy on the side. Serves 8 to 10.
Dried Apple, Sausage and Toasted Pecan Stuffing
1 pound sweet Italian sausage, removed from casings
6 tablespoons unsalted butter
3 cups minced onion
2 cups finely diced celery
4 garlic cloves, minced
8 to 10 cups toasted or dried cubed (half-inch) good quality bread
1 1/2 cups chopped toasted pecans
1 cup chopped dried apples
1/2 cup minced fresh parsley
1 tablespoon minced fresh thyme, or 1 1/2 teaspoons dried, crumbled
1 tablespoon minced fresh sage, or 2 teaspoons dried, crumbled
Salt and freshly ground pepper
1 to 2 cups turkey stock or canned low-sodium chicken broth
1. In a large, deep skillet, cook sausage over moderate heat, stirring, for 5 minutes, until no longer pink. With a slotted spoon, transfer to a large bowl. Discard fat in the skillet. Melt the butter in the skillet over moderate heat. Add the onions, celery and garlic, and cook, covered, over moderately low heat, stirring, for 5 minutes, until no longer pink. With a slotted spoon, transfer to a large bowl. Discard fat in the skillet. Melt the butter in the skillet over moderate heat. Add the onions, celery and garlic, and cook, covered, over moderately low heat, stirring occasionally, for 5 to 7 minutes, or until soft. Scrape the vegetables into the bowl witht the sausage and stif. Add the remaining stuffing ingredients except the stock and toss to combine well. Add enough stock to moisten stuffing slightly. The stuffing slightly. The stuffing may be made a day ahead, covered and chilled. Makes about 12 cups.
.·:*¨¨* :·.Rebecca.·:*¨¨* :·. |
| _Rebecca_ |
Posted - Apr 30 2007 : 06:53:20 AM
Thanks for the laugh!!!! It was something I would have done myself!!! Glad you caught it!
: )
.·:*¨¨* :·.Rebecca.·:*¨¨* :·. |
| threebusybees |
Posted - Apr 30 2007 : 06:40:08 AM
That would be POPPYSEED Cake not POOPYSEED, but I bet that got your attention!!LOLI need to get away from changing diapers and potty training!
Mandi
" Go confidently in the direction of your dreams! Live the life you've imagined. As you simplify your life, the laws of the universe will be simpler " -Henry David Thoreau |
| ddmashayekhi |
Posted - Apr 30 2007 : 06:14:09 AM
I'm so glad to hear Victoria is coming back! I loved that magazine and it's recipes. Thanks for the good news!
Dawn in IL |
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