Bologna Jubilee

[Anonymous No.14508600]

Buckle up anons, we're going on a culinary adventure. Today we explore classic vintage American cooking: bologna jubilee!

[Anonymous No.14508608]

The ingredients are quite simple.

>A whole bolonga
(going with ham & chicken flavour today is it's more mild and tender)
>Assorted fresh and canned fruits
Bananas are must here, the subtle flavour and texture of cooked banana compliments almost any dish, sweet or savoury. I also have some canned mandarin oranges, pineapple chunks, and black cherries for a splash of colour.
>Brown sugar, cinnamon, and cloves
>Orange and lemon juice
>Butter or margarine

[Anonymous No.14508612]

Cut and peel your bolonga, save the ends! Great snack while you cook tasty morsels to keep kids and pets involved

[Anonymous No.14508614]

Cut shallow crosshatch patterns into your bologna and dot with the cloves. Sometimes I soak the cloves for about 30mins to make them steamy and more aromatic but it's not necessary

[Anonymous No.14508617]

Now we add the fruit - cut and decorate as you please

[Anonymous No.14508622]

For the glaze, mix about one cup of brown sugar with about a quarter cup of OJ and a splash of lemon juice

[Anonymous No.14508625]

Cover the bologna with the glaze, be sure to let it ooze into all those cuts. A light massage will help the process. At this stage you could start eating but we'll certainly be cooking this

[Anonymous No.14508627]

>>14508617
looks cute desu. But bananas back then tasted completely different, so you're not gonna get an authentic taste.

[Anonymous No.14508631]

Don't forget the butter! It helps to get the meat browned but it's the magic ingredient to enhance the bananas

[Anonymous No.14508634]

Oven is heated to 375ºF or about 200ºC

>>14508627
This is true, but this recipe is from the 50s so it won't be too far off. If you prefer plantains I imagine that would be delicious

[Anonymous No.14508637]

Into the oven for 20 minutes! If you have little ones this is a good time to divvy up some of the leftover fruit or bologna nubs. Not too much, save it for the main event

[Anonymous No.14508642]

Resist the urge to open the oven to check on it, patience!

[Anonymous No.14508643]

20mins - should be steamy and bubbling, a little caramelization of the fruit and glaze should have started

[Anonymous No.14508647]

Give it another glaze and right back in for another 10mins. This is a good time to crank the heat a little if you really like it browned and crispy

[Anonymous No.14508649]

10 minutes is up - and now we're ready! The house will smell amazing - the clove and cinnamon pairs well with the mild saltiness of the bologna

[Anonymous No.14508650]

Always let it rest a few minutes before you cut in. With a ham you want to rest at least 30mins, with a turkey always rest the bird for as long as you roasted it, but with bologna 5 or 10mins is plenty

[Anonymous No.14508652]

It smells better than it looks, if you can even believe that

[Anonymous No.14508653]

>>14508627
Original recipe is 1972 vintage; Cavendish bananas most common since 1950's...
pretty sure the bananas aren't the problem.
The modern chicken/pork/beef bologna probably replaced the traditional all-pork in the late 1980's; change in texture more than flavor.

[Anonymous No.14508655]

This is a rather handsome shot. Scoring the meat is essential for those flavours to really permeate

[Anonymous No.14508658]

And the best part of cooking - sharing with those you love!

>>14508653
I thought bologna changed somewhat since I was a kid, but hard to tell, as you grow older things can taste different anyway. This loaf is indeed chicken/beer/pork

[Anonymous No.14508664]

This recipe keeps well in the freezer, I slice it up into single servings and freeze in individual sandwich bags. For lunch at work you can bring it frozen and it'll be ready to eat by lunchtime, or you can always microwave it. As always, the best way to reheat is in a skillet with a little butter

[Anonymous No.14508674]

>>14508658
The all beef bologna is still available; it's got that more traditional flavor and texture you may seek. It's just triple the price.
Lebanon bologna is completely different. Very good, but not suitable for a jubilee bologna roast. The starting texture is just too firm and dense.

[Anonymous No.14508680]

Interesting info. I found with this ham & chicken flavour that it was very light, even the crispy bits didn't get rubbery at all. I'll have to keep an eye out for all beef bologna. Back in the USA I can probably find it, here in Australia the luncheon meat options are a lot more limited

[Anonymous No.14508689]

>>14508680
You might try it with a mortadella if you can find it. Mortadella is the ancestor preparation (bologna the descendant); coarser grind and chunky fat laced through.

[Anonymous No.14508700]

>>14508689
Mortadella is delicious actually, but I couldn't readily find a full loaf of it. The closest thing to bologna we have is devon, which is almost the same thing anyway. Olive mortadella would be amazing if you want to fancy it up a little

[Anonymous No.14508779]

>>14508700
Couldn't find a full loaf?
Most of the supermarkets with a deli service counter slice on site and can probably sell you whole loaves of whatever just by dropping the whole thing on their scale.
A few minutes of conversation with the person behind the counter may get you just about whatever you want, but maybe next week when the order arrives.

[Anonymous No.14508781]

>>14508779
Yeah in the city I live there's one full supermarket in the city center and it's a madhouse at peak hour after work. I don't attempt the deli when it's chaotic busy, you're more likely to leave with a black eye than what you came for. Plus I was just keeping it simple, grabbed a stick of devon from the packaged meats aisle. Next time I'll plan it better and get half a loaf of mortadella from the counter

[Anonymous No.14508791]

>>14508781
No worries, looks like you managed to fix up a pretty decent jubilee.
We are measured by the challenges we overcome.

[Anonymous No.14509318]

Great thread op, doing /ck/ a service

[Anonymous No.14509350]

>>14508600
Outstanding thread. Great job OP. I look forward to seeing more of this type of quality OC, if you can stomach it.

[Anonymous No.14509466]

>>14509318
>>14509350
Thanks friends, I have some time off next week, I'll see about doing another if I can make it worthwhile or interesting

[Anonymous No.14509761]

You really knocked the socks off with this one, Anon! Great thread! And it seems delicious, I'll try your recipe sometime

[Anonymous No.14510978]

bump

[Anonymous No.14511158]

>>14508655
It looks great, but those bananas are make me super hesitant.

[Anonymous No.14511309]

>>14511158
Nah m8 they fit well, of course one can choose any fruit they like, particularly nice if you keep it seasonal

[Anonymous No.14511323]

>>14508600
Jesus H. Christ
Good OC

[Anonymous No.14511349]

that's a cute pepe doll

[Anonymous No.14511583]

bump because OP tried

[Anonymous No.14511629]

I'd honestly eat this without the bananas. Looks good OP, thanks.

[Anonymous No.14512012]

I feel like itd be best with some raspberries and raisans, that'd be tight

[Anonymous No.14512036]

>>14512012
Cranberries (fresh or frozen whole) in apple rings.

[Anonymous No.14512049]

>>14508614
>>14508634
>>14508637
>>14508642
>>14508650
>>14508658
Super cute.

Thanks for these pic. They made me smile.

[Anonymous No.14512098]

Is the clove not overpowering OP? I know that it’s cooked and softened but I would think the taste would overpower the rest of the dish.
Very wholesome and cute thread OP

[Anonymous No.14512151]

Is the clove not overpowering OP? I know that it’s cooked and softened but I would think the taste would overpower the rest of the dish.
Very wholesome and cute thread OP

[Anonymous No.14512185]

>>14508600
Bro I want to eat classy dishes from the past like this with you whilst listening to 1940-50's music while we sip on some old fashioned's.

[Anonymous No.14512186]

>>14512049
Thanks friend glad you enjoy

>>14512098
If you soak the cloves before baking they’re more aromatic but I didn’t and the taste was quite subtle. You don’t eat them though, just pull them aside like little bones. If you chewed one up you’d taste nothing but clove the rest of the day I imagine

[Anonymous No.14512191]

>>14512186
Was for >>14512098

[Anonymous No.14512197]

>>14512191
Bloody phone posting is so shit

[Anonymous No.14512221]

>>14512185
I like me an old fashioned

[Anonymous No.14512784]

>>14508600
My mother used to make something like this, Spam™ instead of Bologna, added mustard to the sauce and used sliced pineapple, we ate this twice a week.

[Anonymous No.14512820]

>>14512784
OP here, as an avid lover of Spam I want to try this recipe but with Spam. Smaller portion and also saltier meat, so you can really pile up on the fruit and the meat will still be center stage. I'm sure it'll be delicious

[Anonymous No.14513774]

ßump

[Anonymous No.14513844]

>>14512820
Just look up any glazed ham recipe and put a spam in instead.
Probably want to confirm it's got pineapple rings/cloves, but yes... glazed spam is pretty good.

[Anonymous No.14513976]

I will try this tomorrow or friday, I'm gonna eat the whole thing by myself with a bottle of bourbon.

[Anonymous No.14513989]

>no dollops of miracle whip on the bananas
so close to perfect

[Anonymous No.14514345]

>>14508600
I'd rather take my chances with bat meat

[Anonymous No.14514677]

>>14513976
sounds like a good night

[Anonymous No.14515041]

What if you diced the meatloaf for more crispiness?

[Anonymous No.14515361]

>>14508634
CLEAN YOUR FRIDGE, YOU ANIMAL!!