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TOPICS: a tour of English and French cheesemakers, parties in the 50s and healthy food for parties in the noughties GUESTS: Di Vickery, cheese providore Katy Hinton, health educator and daughter of a perfect 50s Seattle party hostess GUEST RECIPES - From a selection of 50s recipes brought in by Katy (in an outrageously cute pink gingham basket) Fancy Fruit Punch with Dry Ice 2 Lg. Bottles Ginger ale or carbonated Lemon Lime Drinks
½ Gallon. Raspberry Sherbet or Gelati
1 12 oz. can Frozen Raspberry-lemonade concentrate of pink Lemonade concentrate
4 C. Water or more
12 oz. frozen Raspberries
3 Lbs. Dry Ice
Put dry ice chunk in the bottom of a punch bowl
Sprinkle frozen raspberries over bottom of punch bowl
Spoon in raspberry sherbet
Mix water with frozen lemon-aid and pour over bottom of punch bowl
Pour ginger-ale down the sides of the punch bowl
Stir lightly.
This is a spectacle in itself. The dry ice will cast rising vapours from the pretty pink punch.
Serve in large punch bowl. Do not eat the dry ice. [be very careful handling dry ice - should not be touched with bare hands. I'm not entirely sure this is acually safe to drink, but it would definitely look spectacular - sr Tess] Green Bean Almandine Salad
1 C. Almonds-Whole roasted
2 Cloves Garlic
2 Tsp, Fresh Ginger
1 1/2/ lbs. Green beans topped and tailed
2 T. Sesame Oil
½ C. Fresh Coriander
Place almonds in a small nonstick saute pan. Lightly toast over medium-high heat, about 3 minutes. Transfer to a plate and cool. Chop almonds roughly.
Prepare a large bowl of ice water. In a large pot of boiling salted water, cook beans until crisp-tender, about 8 to 10 minutes. Drain the beans and transfer to the bowl of ice water. Remove green beans and drain .
In a large bowl, combine the sesame oil, , garlic, and ginger. Add the drained green beans and toss to coat. Garnish with roasted almonds, and fresh coriander. Serve immediately, while warm.
Layered Cranberry & Cream Cheese Salad
1 C. Crushed Pineapple
1 C. Evaporated Milk
1 Tsp. Vanilla
1 T. unflavored gelatin
¼ C. cold water
½ C. Walnuts
2 Small Raspberry or Strawberry Gelatins
1 Large Jar Whole Cranberry Sauce
8 oz. Cream Cheese
¼ C. Sugar
1 C. Evaporated Milk
1 Tsp. Vanilla
1 T. unflavored gelatin
¼ C. cold water
½ C. Walnuts
Place 1 1/4 cup pineapple syrup mixture in a saucepan and bring to a boil.Dissolve 1 package flavored gelatin in boiling syrup mixture.
Add 1/2 of drained crushed pineapple and 1/2 of cranberry sauce.
Pour gelatin mixture over nuts, Chill until firm. Beat cream cheese with sugar until smooth.Gradually beat in evaporated milk and vanilla.
Soften unflavored gelatin in cold water. Heat to dissolve and blend into cream cheese mixture. Pour over firm cranberry layer. Chill until firm
For third layer, boil remaining 1 1/4 cups syrup mixture and dissolve remaining package of flavored gelatin. Add remaining half of crushed pineapple and cranberry sauce.Chill until room temperature, and then pour over firm cheese layer. Chill until firm.
Cut into squares and serve over greens.
Watermelon Basket Salad
1 watermelon 1 honeydew melon 1 cantaloupe melon
1 pint blueberries
2 pints strawberries
1 pound seedless green grapes
1 pound seedless red grapes
1/2 cup orange juice
juice from 3 limes and 2 lemons
1/2 cup sugar or honey
additional fruit, for garnish: sliced kiwi, sliced lemons, cherries, etc.
Using a pen, draw the zig zag outline of the watermelon basket. Start by drawing a 2" wide handle across the top of the watermelon, and then draw the sides of the basket. Use a sharp knife; remove the sections you've drawn.Using a melon baller, remove the flesh of the watermelon, honeydew melon and cantaloupe melon and place in a large bowl. Wash blueberries under cool running water. Add to the bowl. Wash strawberries under cool running water. Remove the stem and slice strawberries in half. Add to the large bowl. Remove grapes from the vine, wash under cool running water and place in the large bowl.
In a separate bowl, combine orange juice, lime juice, lemon juice and sugar. Stir until sugar is completely dissolved. Add to the large bowl of mixed fruit and stir.
Allow fruit to chill about 30 minutes. Transfer fruit to watermelon basket immediately prior to serving. Garnish with additional fruit. THEME" DINNERS WERE POPULAR IN THE 1950s samples here:
"Hawaiian buffet luncheon or supper
For table decorations, use lemon leaves, ferns, pineapple, bananas. Flowers (including lei for each guest) would be everywhere. Soft strains of Hawaiian music lend atmosphere: Tropical fruit salad, (avocado sections, orange slices, whole ripe olives...on bed of shredded lettuce) with lime or lemon dressing, chicken curry, browned rice, toasted whole almonds, French-cut green beans, sautéed banana quarters, Hawaiian pineapple cake.
"Entertaining in Hollywood
Grace Kelly, winner of the Academy Award as the Best Moving Picture Actress of 1954, personally selected and sent us this menu as one of her favorites: Caviar blinis duck a l'orange, French-style green beans, hearts of palm salad vinaigrette, fruit, cheese.
"After the Concert
Welshe rarebit or grilled cheese sandwiches, celery hearts, olives, chocolate cupcakes or brownies, bunches of grapes, sliced fresh pineapple or broiled grapefruit halves, coffee.
"Fashion luncheon
Individual cheese soufflés with crabmeat sauce, asparagus vinaigrette, melba toast, Mr. John's French Beret pancake desert, coffee.
"Mother Goose party
Children are asked to come as some character form Mother Goose (Little Miss Muffet, Wee Willie Winkie, etc.). The mother of the child having the party, dressed as the Old Woman in the Shoe, welcomes the little guests as they arrive: Creamed chicken, mashed potatoes, buttered peas or carrots, lettuce sandwiches (cut in animal or flower shapes), ice cream, sponge cake, cocoa.
"Campfire or Girl Scout Cook-Out
Pocket stew, buttered split hard rolls, whole tomatoes, walking salad (washed fresh fruit in plastic bags), milk or cocoa, brownies."
---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition [McGraw-Hill: New York] 1956 (p. 49-51)
These are from Katy's mother's actual Hostess Notes from the 50s Hostess Notes
1950’s Spring Entertaining
Buffet for 8-12 Guests
12:00-3:00pm
Theme or Occasion Colours
Baby Shower Fresh Pastels, Pinks, blues, yellow, greens
Birthday Celebration
Ladies Luncheon
Bridge Club
Mother Daughter Brunch
Invitations
Monogrammed Cranes Stationary, handwritten
Table Décor
Floral Centerpiece- Asters, Pink baby Rose buds, Iris, Gypsophilia-Crystal Vase
Taper candles, Pink, in Crystal candle holders
Starched Embossed Linen tablecloth, white or pink
Matching linen napkins
Crystal napkin rings
Doilies as needed
China Crystal
Lenox-Rhodora Pattern Waterford Pattern
Dinner plates Water Goblets
Luncheon Plates Fruit Bowls
Teacups and Saucers Punch Bowl and Cups
Silver Flatware
Gorham Pattern
Salad forks
Teaspoons
Dessert forks
Serving pieces
Silver Tea Service Silver Serving Pieces
Teapot 2 Large Platters with handles
Coffee Pot 2 Footed Compotes
Sugar and Creamer
Luncheon Menu
Beverages
Fancy Fruit Punch with Dry Ice
Lemon Water
Coffee and Tea
Buffet Lunch
Hot Crescent Rolls with Herbed Butter Balls
Spicy Olive Cheese Ball Hors D’oevres
Hot Artichoke Tarragon Dip
Crab and Wild Rice Casserole
Green Bean Almandine Salad
3 Layer Cranberry and Cream Cheese Salad
Desserts
Watermelon Basket with fresh seasonal fruits
Angel Food Cake with Strawberries and Whipped Cream
Salted Mixed Nuts
Pastel mints
Jordon Almonds
Coffee and Tea
CONTACTS:
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Di is the cheesologist behind Cheese Please, cheese providore now supplying the Calendar Cheese range in the Northern Rivers - 6680 1883
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Katy has a proposed course at ACE www.acebyron.com.au on 50s entertaining, her website is www.thehealtheducator.com.au
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