C.S. Lewis, one of the most beloved authors of the 20th century, infused his stories with vivid imagery and rich descriptions that have become a cherished part of Christmas traditions for many. Though Lewis himself was not known to write extensively about the festive table, his works—particularly The Chronicles of Narnia—are steeped in themes of celebration, joy, and the breaking of winter’s cold grip with the warmth of food and fellowship.
Let’s step into a “C.S. Lewis Christmas,” exploring the foods and desserts that might have graced both his personal celebrations and the magical feasts of Narnia.
Christmas in C.S. Lewis’s Life
Lewis celebrated Christmas in Oxford, where he lived most of his adult life. He was known to enjoy simple pleasures and traditional English fare. The holiday season for Lewis likely revolved around hearty, classic meals shared with close friends, including his brother, Warren (“Warnie”), and the Inklings, a literary group that included J.R.R. Tolkien.
Traditional English Christmas fare during Lewis’s time might have included:
• Roast Goose or Turkey: A centerpiece for many holiday meals in England.
• Roast Beef and Yorkshire Pudding: Served as a savory alternative or alongside poultry.
• Chestnut Stuffing: A rich, nutty complement to roasted meats.
• Plum Pudding: A quintessential Christmas dessert, often doused in brandy and set aflame for dramatic effect.
• Mince Pies: Sweet, spiced pastries filled with dried fruits and spices.
• Mulled Wine: A warm, spiced beverage to ward off the winter chill.
Feasts in Narnia: A Winter’s Dream Turned Warm
In The Lion, the Witch and the Wardrobe, food plays a significant role in illustrating the contrast between the White Witch’s eternal winter and the return of Aslan’s spring. The most iconic meal in Narnia is the Christmas feast provided by Father Christmas after winter begins to thaw.
While Lewis doesn’t describe every dish in detail, we can imagine the meal as an extension of traditional English festive food:
• Hearty Meats and Game: Wild boar, venison, or roasted goose to reflect the natural abundance of Narnia.
• Fresh Breads and Butter: Staples of comfort and warmth in a cold world.
• Rich Desserts: Perhaps echoing plum pudding, treacle tart, or a Christmas cake, symbolizing the return of joy and celebration.
Turkish Delight: A Treat with a Twist
One cannot discuss food in Narnia without mentioning the infamous Turkish Delight, a sweet confection offered by the White Witch to Edmund. While Turkish Delight might seem out of place in an English Christmas, its exotic and tempting nature fits perfectly as a symbol of the Witch’s cunning.
For a festive twist, consider incorporating Turkish Delight into your Christmas celebrations by serving it alongside other holiday desserts or using it as inspiration for a spiced jelly or flavored marshmallow.
Creating a C.S. Lewis Christmas at Home
To celebrate Christmas in the spirit of C.S. Lewis, blend traditional English holiday foods with a touch of Narnian magic. Start with a classic roast (turkey or beef), pair it with rich sides like roasted parsnips, buttery potatoes, and spiced cranberry sauce, and finish with a flaming plum pudding or a mince pie.
For a nod to Narnia, set the table with evergreen garlands, soft candlelight, and perhaps a scattering of snowflake decorations. Serve steaming mugs of spiced cider or mulled wine, and add a bowl of Turkish Delight for a playful twist.
Above all, embrace the essence of Lewis’s Christmas spirit: a celebration of hope, joy, and fellowship, no matter the cold outside. In Lewis’s own words: “Once a king or queen in Narnia, always a king or queen.” Let your holiday feast be fit for royalty, whether in Oxford or Narnia.
Traditional Turkish Delight (Lokum) Recipe
Ingredients:
• 4 cups granulated sugar
• 1 cup cornstarch
• 1/4 tsp cream of tartar
• 4 1/2 cups water (divided: 1 1/2 cups + 3 cups)
• 1 tbsp lemon juice
• 1–2 tsp rosewater (or orange blossom water, if preferred)
• A few drops of food coloring (optional, traditionally pink or yellow)
• 1 cup powdered sugar (for coating)
• 1/2 cup cornstarch (for coating)
• Optional: chopped nuts (e.g., pistachios or walnuts)
Instructions:
1. Prepare the Pan
• Grease an 8×8-inch square pan or a similar-sized dish with a thin layer of neutral oil.
• Line the pan with parchment paper and lightly oil the paper.
2. Make the Sugar Syrup
• In a large saucepan, combine granulated sugar, lemon juice, and 1 1/2 cups of water.
• Heat over medium heat, stirring until the sugar dissolves.
• Bring the mixture to a boil, then reduce heat and simmer without stirring until it reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
3. Make the Cornstarch Mixture
• In a separate large saucepan, whisk together 1 cup of cornstarch, cream of tartar, and 3 cups of water until smooth.
• Cook over medium heat, whisking constantly, until the mixture thickens into a paste (about 8–10 minutes).
4. Combine the Mixtures
• Slowly pour the hot sugar syrup into the cornstarch mixture, whisking continuously.
• Reduce the heat to low and cook the combined mixture for 45–60 minutes, stirring frequently. The mixture should turn thick, smooth, and glossy.
5. Flavor and Color
• Stir in rosewater (or your preferred flavoring) and food coloring, if desired. Mix until evenly incorporated.
• Optional: Add chopped nuts and stir to distribute.
6. Set the Turkish Delight
• Pour the hot mixture into the prepared pan, smoothing the surface with a spatula.
• Let it cool at room temperature for 4–6 hours, or until completely set.
7. Cut and Coat
• Mix powdered sugar and cornstarch in a shallow bowl.
• Dust a clean surface with some of this mixture and turn the Turkish delight out onto it.
• Remove the parchment paper and cut the delight into small squares using an oiled knife.
• Toss each piece in the powdered sugar mixture to coat.
8. Store and Serve
• Store in an airtight container, layering the pieces with parchment paper to prevent sticking.
• Turkish delight can be kept at room temperature for up to 2 weeks.
Enjoy your homemade Turkish delight with a cup of tea or coffee!
Not Your Grams Kitchen 