Chocolate Parker House Rolls

So I had this idea the other day. (And I'm not really even sure where it came from!)

I decided that I wanted to make a batch of those soft, pillowy, delightfully old fashioned homemade Parker House Rolls--but I wanted to make them chocolate.

Parker House Rolls are an easy and classic dinner roll recipe that's been around for many many years. It was invented at the Parker House Hotel in Boston waaaaaaay back in the 1870s, and soon became the standard among the midcentury housewives (and you KNOW I love the retro).

The Parker House Hotel is actually the longest continuously operating luxury hotel and is the sort of place where I imagine fancy ladies with parasols used to go to have tea and eat ice cream from pretty china dishes. It also happens to be the place where one of my other favorites, Boston Cream Pie, was reportedly invented. 

I decided to add a little twist to the classic recipe by stirring in a little cocoa powder and upping the sugar a bit to make the rolls just a touch sweeter. 

A sprinkle of crunchy sugar on top, and those old fashioned dinner rolls have been remade into sassy little breakfast rolls--just PERFECT for the day after Thanksgiving (or Christmas morning!)

If you've never made bread, I think this is a great recipe to start with. It comes together quickly and is pretty foolproof. It also smells absolutely wonderful while you're making it. 

Eugene, who has been working from home because his office was temporarily shut down after the storm, wandered into the kitchen yesterday morning sniffing around like a hound dog. "Your delicious cooking aromas lured me in," he explained.

Tip: You can bake these the day before and keep loosely covered at room temperature overnight. Pop them into a 350 degree oven for about 10 minutes to freshen them up just before serving and they'll be good as freshly-baked!

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Chocolate Parker House Rolls
Makes about 16 rolls

Ingredients
For the bread:
3 tablespoons warm water (120 F)
1 tablespoon granulated white sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup unsalted butter (1 stick)
1 cup whole milk
4 tablespoons unsweetened cocoa powder (not dutch process)
1/3 cup granulated white sugar
3 cups all-purpose flour
1 tablespoon kosher salt
1-3 tablespoons olive oil

For the topping:
2 tablespoons melted butter
2 tablespoons turbinado sugar ("sugar in the raw")

Directions
Whisk together the warm water, 1 tablespoons sugar, and yeast in the bottom of your mixer and let sit 5 minutes or until foamy.

In a small saucepan over medium heat, combine the butter, milk, and cocoa powder and whisk until the butter is melted and the cocoa is fully incorporated. Remove from heat and let cool slightly until you can comfortable dip a finger into it and keep it for about 10 seconds.

Add the cooled butter and milk mixture to the yeast, along with the 1/3 cup sugar, 3 cups flour, and 1 tablespoon kosher salt. Mix until the dough comes together, then switch in the dough hook and knead for 5 minutes. The dough should be smooth, soft, and elastic, but not sticky. If the dough is too dry, pour in a little olive oil. If it's too wet, add a bit more flour.

Once the dough is ready, remove from the mixer, shape into a ball, and put in a greased bowl, loosely covered with plastic wrap. Let rise 1 hour or until doubled in size.

Once the dough rises, turn it over onto a flour-dusted counter and roll out into a square about 1" thick. Cut into 16 pieces.

Spray a 9" square baking pan with baking spray and roll each piece of dough into a ball, arranging it in the baking pan (the sides will touch; that's good!). Let rise again about 40 minutes.

Preheat your oven to 350 degrees. Brush risen dough balls with remaining melted butter and sprinkle with turbinado sugar. Bake about 25 minutes, or until puffed and golden on top. Let cool in the pan for about 15 minutes before serving warm  or room temperature.

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Out With the Old: In With the New

I know this is a bit of a non-sequitur, but I've been doing a little winter cleaning and re-freshening around the house this month. It's a good way to start the year--getting rid of things that I don't really use or don't really have room for, and making way for new things to come into my life. That said, many of the things are still pretty wonderful, and so I've placed a bunch of them for sale on eBay so that they can find new homes. I plan to use any money I make from the sale towards fixing up my office so it's more of a proper workspace for me (and less of a cluttered storage room that happens to have a computer and printer in it).

There are some fun items in the shop right now, including vintage Gourmet, Good Housekeeping, LIFE, and other magazines from the 50s and 60s (including one fabulous issue featuring Cary Grant & Audrey Hepburn!), some of my vintage pillbox hats from the 40s-60s (I collect them), and several other items. (Modern day stuff too, including a pair of gorgeous sparkly shoes.)

Anyway, just thought I'd let you know! If you see something you like and buy it, let me know you're a reader. I just may include a special surprise treat in your package. ;)

Click here to check out the items (I'll keep adding items over the next few days, so check back to see what's new!)

xoxo

Alejandra

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Retro Recipes: Apple Cheese Ball

Whenever I teach a cooking class, I always make sure to prepare and serve some kind of fun snack for the students to nibble on during the first couple hours of cooking. While planning for my retro cooking class, I knew I wanted to make a fun and kitschy cheese ball that would go right along with the theme and still be easy enough to prepare in advance of the class.

Some of you might remember the smokey porcupine cheese ball I made for my 1960s cocktail party a couple years ago. This time I decided to go in a different direction based on an idea I spotted in an old issue of Southern Living magazine.

I used my own basic cheese ball recipe, but used their idea of molding it into an apple shape and dusting it liberally with paprika (I used smoked Spanish paprika to pump up the flavor). The apple stem is a cinnamon stick, though I think a pretzel or bread stick, or even one of those "Pirouette" cookies would make excellent substitutes. The apple leaf is a dried bay leaf.

I made the apple in just a few minutes the morning of my class, and then let it chill all day in the fridge. I recommend taking it out of the fridge about an hour or so before serving for easier spreading. I served it with crackers and a small cheeseknife.

photo by Monica Navarro

Cheese balls are always a hit because they are (of course) delicious, but I think even more so because they're just so whimsical that it puts guests into an instant relaxed mood. How can anyone be nervous when there is a pound of cheese in the shape of a giant apple sitting in the middle of the table!? If you're looking for a great idea to serve or take to a holiday party, this is definitely it.

The best part is that the apple starts to look even more realistic once your guests dig into it. The white cheese inside contrasts with the paprika and makes it look like someone has taken a big bite out of the apple. I think next time I might even go ahead and spoon out a "bite" before the guests arrive!

My basic recipe for this cheese ball is below, and I've included substitution ideas. This is really one of those recipes that's difficult to mess up, and with which you can really have a lot of fun. If you've got kids, definitely get them involved with this one--they'll love it!

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Retro Apple Cheese Ball
Serves about 12 as a party appetizer; inspired by a recipe in Southern Living magazine


Ingredients
8oz cream cheese, softened to room temperature
1/2 pound Monterey Jack cheese, grated (white cheddar, smoked gouda, or fontina would also work here)
1/4 cup heavy cream
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco
Pinch ground cayenne pepper
Kosher salt and black pepper, to taste
Sweet Paprika (use sweet smoked paprika for a smokey flavor)
1 cinnamon stick (or substitute a pretzel stick, bread stick, or long cookie such as "Pirouette"
1 large whole bay leaf


Directions
In a large bowl, combine the cream cheese, grated cheese, and heavy cream, stirring until well combined. Add the Worcestershire, Tabasco, and cayenne pepper. Season with Kosher salt and black pepper, to taste.

Using clean hands, shape the cheese mixture into a round ball and then create indentations on top and a narrower bottom to mimic the shape of an apple (while making this I finally realized where the term "apple shape" came from!).

Place on a sheet of wax or parchment paper and generously sprinkle paprika all over the entire ball, making sure to get all the sides and bottom. Transfer to your serving plate, patching in any open spots with additional paprika.

Insert the cinnamon stick and bay leaf on top like a stem and leaf. Place in the refrigerator and chill for at least 3 hours to set. Remove from fridge about one hour before serving.

Serve with crackers or baguette slices and a small knife for spreading.

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Retro Cooking Class is TOMORROW in NYC!!

Don't miss your chance to take part in this special retro night tomorrow in New York City!

Sip cocktails while learning how to prepare a fabulous retro feast of classics like Beef Wellington, Parmesan Potatoes, Spinach Apple Salad with Warm Bacon Vinaigrette, Chocolate Mayonnaise Cake, and more! I'll be serving up batches of Mai Tai cocktails, Manhattans, French 75s, and plenty of pink champagne. After the class, we'll sit down to enjoy our feast while a playlist of swingin' 60s hits and bossa nova gets us all into that retro mood.

And yes, all guests are definitely encouraged to dress the part! (Though it's not required.)

Class size is limited and there are just a few seats left, so don't wait! Class is held in a professional kitchen in Midtown Manhattan.

Email me if you have any questions. Otherwise, I'll see you there!

Click to read more, check out the full menu, and get your ticket!

xoxo

Alejandra

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How to Arrange a Buffet Table (Retro Video)

I came across is fun how-to video from the 1940s on how to set up a buffet table and just had to share it. Even better? The tips stand the test of time!

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Retro Cooking Class: The 1960s Dinner Party

Hey lovely readers! I'm incredibly excited about the next NYC cooking class on my roster because it is all about RETRO COOKING!

You know I'm a Mad Men fanatic (I even hosted one killer Mad Men Christmas party a couple years ago), and so I decided to share my love for all things retro with a special class and retro dinner party event in New York City on Saturday, November 19th at 7PM.

Introducing: Retro Cooking: The 1960s Dinner Party

In this 3 1/2 hour cooking class we'll prepare a fabulous retro menu featuring classics like:
Beef Wellington
Rumaki with Oriental Dipping Sauce
Sherry Gravy
Glazed Carrots
Roasted Potatoes Parmesan
Spinach Apple Salad with Bacon Vinaigrette and...
Chocolate Mayonnaise Cake!

After the class we'll sit down to enjoy the feast. I'll be mixing up some cocktails and have put together a fabulous retro 60s playlist to keep us all in the mood. You can even dress the part, if you'd like!

This is going to be a seriously fun retro evening and tickets are going to go fast so be sure to sign up today!

CLICK HERE TO READ MORE & SIGN UP FOR RETRO COOKING: THE 1960s DINNER PARTY

xoxo

Alejandra

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I'm Going to Be on Mad Men!!!

My love of Mad Men (and all things retro) is a bit of a running theme here on Always Order Dessert, so I'm sure many of you are not the least bit surprised to hear that I'm currently vying for a role on this INCREDIBLE show.

AMC and Banana Republic are co-sponsoring a contest called the "Mad Men Casting Call" where fans of the show are invited to enter a photo of themselves showing their best "Mad Men Style." I decided to join the fun and entered a photo of myself taken during the swank Mad Men cocktail party I hosted last Christmas. People are asked to vote on the photos and 10 male and 10 female finalists will be chosen at the end of the voting period (in mid-September). From their, the director of the show will select one Male and one Female winner to win a walk-on role on an episode of Mad Men.

This, as I'm sure you can understand, would be an absolute DREAM for me. You can totally help me get on there! All you have to do is click the "VOTE" button under my photo. You can vote for me once a day every day (or even more if you have multiple computers). You can also help get the word out by posting the link to my photo on Facebook, Twitter, sending it to your friends via email, etc. It's super simple as it requires absolutely NO login info or registering.

Let's make this happen together!!!

Vote for me here: http://madmencastingcall.amctv.com/browse/detail/ZQJ33H

xoxo

Alejandra

P.S. I'm calling on the Law of Attraction to make the post title a reality. ;)

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Finding Betty Crocker: A Book Review

I spent most of last week running around with this book tucked awkwardly into my purse. I confess that I don't usually read hardcover books because I find them cumbersome to hold and read on the train, but I made an exception this time because the story looked so good.

It's called Finding Betty Crocker by Susan Marks, and it tells the history of the iconic domestic spokeswoman from inception (or rather, invention) to the present day. The book is a couple years old (2008, I believe), but I picked it up in my hunger to learn more about mid-century housekeeping and was not disappointed.

I absolutely loved reading about the incredible influence and inspiration that Betty Crocker was for women in the early and mid twentieth century, particular during the trying economic times of the Great Depression, and then later in the 1940s when women had to relearn how to manage a household during times of extreme rationing and trying personal challenges (working outside of the home, dealing with the absence--and sometimes death--of men serving in World War II).



Today we associate Betty Crocker with the ubiquitous red spoon logo on the packages of supermarket cake mix, but it was interesting to learn that this is not at all how Betty started. For many years--decades, even!--Betty Crocker was the woman who calmed and instructed inexperienced young brides and inspired frustrated older women stuck in a rut.

Through her incredibly popular radio shows (click here to listen to an mp3 of one of these wartime Betty Crocker radio programs), tv appearances, booklets, personal letters (each researched and handwritten by one of a veritable army of college-educated home economists employed by General Mills), and bestselling cookbooks, she taught women about nutrition, budgeting, housekeeping, and cooking. She even, on occasion, offered advice on matters of the heart!

While Betty's advice was very much a service to her audience, her sales agenda was never lost from the message; every single one of her recipes and tips made use of major General Mills products like Bisquick, Wheaties, and Gold Medal Flour. The implication was always that to use anything but the "tested and assured" General Mills products, was simply opening oneself up to failure and waste--a pointedly suggestive argument in times of economic hardship.



Though many of the excerpts, quotes, and recipes printed in the book are there with (I suspect) a note of irony, I actually found quite a bit of modern inspiration in those old fashioned bits of advice. Take, for instance, the "Consumer Pledge for Total Defense" which was created by the U.S. government in 1942, and which Betty urged all her listeners to sign and uphold. It stated:

I will buy carefully. I will take good care of the things I have. I will waste nothing.

At the time, this pledge was a patriotic duty during wartime, but they're simple words that hold true and are just as relevant today. As someone who is trying to find a way to reduce waste in my kitchen, I like knowing that this is something that has been important to generations of women before me.

And then there was the wonderful "Homemaker's Creed," an engraved document that was sent out to all Betty's listeners who called themselves the "Home Legion" and took seriously the role of caring for the home and cooking for and nourishing one's family. It's a wonderful little creed that I'm thinking of having professionally printed so that I, too, can hang it in my kitchen. [click the image to enlarge & read]

As I've mentioned in the past, I'm really trying to focus this year on building an developing my personal brand in order to create a solid foundation for my future projects. From this perspective, I found the branding lessons in this book incredibly enlightening. Through initiatives like the Home Legion, Betty (and by extension, General Mills) created a sense of brand loyalty and connection that is remarkable both from a history and a marketing perspective.

The connection between the consumers and Betty Crocker was so strong, that many were devastated when they finally learned that she was not a real person. The General Mills headquarters, which offered tours of the "Betty Crocker kitchens" to curious tourists and fans, were even equipped with sympathy hosts and tissues to console the women who learned they would never be able to meet Betty in person. In the book, one of the home economists from the test kitchens compared the realization to finding out there is no Santa Claus, but called it "worse because Betty was their hero."

Near the end of the book, the persona of Betty Crocker started to lose her relevancy and underwent a bit of a personality crisis. She was challenged by feminists and radical groups who found her "offensive." The women's group NOW even filed a lawsuit against General Mills because they found Betty "discriminatory toward minority women" simply because she was white. Critics defended Betty, of course, and the suit was eventually dismissed, but it was evident of a distinct change in society.


One thing I found most significant, was the way the official Betty Crocker portrait, which during the 40s and 50s had remained a solid and classic image, started receiving multiple "reconstructions" to better fit the fashion and sensibilities of the time. She quickly went from being a warm and motherly icon, to a young and polished woman who looked like she barely ever stepped foot in the kitchen.

In 1996, perhaps as an answer to those miffed by her "whiteness"; yet another new portrait was created consisting of a computerized composite of 75 different women of different ethnicities and ages. The result (seen above) is a bit of an odd news anchor/political wife style woman with slightly tan skin, freakishly white teeth, and a perpetually dazed expression. It's probably the reason why the Betty Crocker image has disappeared from most packages, and has since been replaced by the easily recognizable (although much less charming) red spoon logo.



Her story lives on in this book which combines history and social marketing in an entertaining and totally readable format. I definitely recommend it, and if you are hungry for a bit of vintage Betty, do a search online for some of her classic pamphlets and cookbooks from the 40s and 50s. There are a lot out there and they're really a great way to absorb some of the incredible history of kitchens past.

I'd love your recommendations for some great food-related books (both fiction and non-fiction). I'm especially interested in those that have to do with wartime and mid-century cooking and housekeeping. Let me know if you have read some good ones!

9

Retro Recipes: Molded Salmon Mousse

A creamy and savory salmon molded salmon mousse is a classic and kitschy way to feed a crowd. Made from canned salmon (this is basically the ONLY thing canned salmon is really good for) and pantry staples, it's a budget friendly dish that will be sure impress. And yes, you can replace fresh cooked salmon for the canned salmon, or sub 1 cup of the canned salmon for 1 cup of smoked salmon. Or you can even try it with tuna! It's a very adaptable recipe; just have fun with it!

For my retro party, I made this mousse in two really cute fish-shaped molds I found at Sur La Table for about $10 each. I used paprika, olives, and pimentos to decorate the finished mold and served it atop a bed of fresh dill with a knife and plenty of crackers for snacking.

The mousse can be made up to 24 hours in advance and unmolded just before serving. To quickly release it, I just filled a basin with hot water and quickly dipped the underside of the mold in it for a quick 15 seconds. I placed a plate over the mold and quickly flipped it over. It slid out easily (if it doesn't, just repeat the dip in the hot water and try again).

I used an olive cut in half to make an eye, strips of pimento to make scales, and a dusting of pimento for color. The salmon mousse leftovers will keep well-wrapped in the fridge for an additional 2-3 days after your party.

Oh! And just so you know. If you have trouble finding a mold or something goes wrong while taking the mold out, (nothing will! Don't worry!...but just in case) you can just whip it up and serve as a regular dip. None will be the wiser!

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New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me.

Molded Salmon MousseServes about 20 as part of a party buffet; can be halved

1.5 envelopes unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons finely diced shallots
Dash of Tabasco (I used a smoked chipotle tabasco for a little smokey heat)
1 tablespoon smoked spanish paprika (plus more for garnish)
2 teaspoons kosher salt
2 tablespoons finely chopped fresh dill
2 cups flaked canned salmon, skin and bones removed (can replace 1 cup smoked salmon for 1 cup of the canned salmon)
1 cup heavy cream

Watercress or fresh dill, crackers, pimentos, for garnish and serving



Directions
1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.

2. Whisk in the mayonnaise, lemon juice, diced shallot, Tabasco, smoked paprika, salt, and dill. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 25 minutes.

3. Use a food processor to puree the flaked salmon (use a little cream if the mixture sticks). Fold this pureed salmon into the slightly gelled mayonnaise mixture using a spatula.

4.In a separate bowl or the base of your mixer, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture (don't worry if a few small white streaks remain).

5. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. (I used 2 4-cup fish-shaped molds I purchased from Sur La Table for $10 each.) Cover and refrigerate for at least 5 hours.

6. To serve, dip the bottom of the mold in a basin of hot water for 20 seconds, then overturn onto a serving dish. Garnish with fresh dill or watercress. If using a fish shaped mold, use an olive to make the fish "eye" and pimento strips to make scales. Add crackers or toast points (I like pumpernickel!) for serving

1

Retro Recipes: Sparkling Gin Punch

This retro and sparkle-y pink punch is a great beverage to serve at a cocktail party or outdoor bash. This was a hit at my recent 1960s cocktail party, and is definitely going to become one of my party staples. The recipe can also be cut to smaller amounts and served in a pitcher if you're just having a few friends over (this would be particularly fun for a Girl's Night, although the guys at the party really did love it too!).

You'll notice that in the recipe I call for a large ice block in place of regular cubes. A large ice block is preferable to using ice cubes when chilling a punch since they dissolve much slower and will keep your punch from getting watered down. Don't worry about trying to find this at the grocery store; you can easily make an ice block at home by filling a medium-sized Tupperware container or decorative mold with filtered or bottled water and freezing. To release, run the bottom quickly under hot water for about 20 seconds. I sometimes like to pretty it up a bit by adding a handful of maraschino cherries, raspberries, or edible flowers to the ice block for decoration.

I'm going to (slowly, but surely) continue to post all the recipes from my retro/Mad Men cocktail party on the site, but if you would like any specific ones, feel free to email me to and give me a little nudge (my contact info is below).


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New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me.

Sparkling Gin Punch
adapted from Gourmet Magazine, 1967

Ingredients
20 oranges, juiced
12 lemons, juiced
2 quarts gin
4 jiggers grenadine
6 dashes orange bitters
2 quarts chilled soda water
ice block for chilling

Directions
Combine the orange juice, lemon juice, gin, grenadine, and orange bitters in a large punch bowl. Add a large ice block to chill (see note below). Just before you are ready to serve, add a large ice block to chill and pour in 2 quarts of chilled soda water.

5

A 1960s Cocktail Party

Last week, while the snow fell wildly in New York, we turned back the clocks inside and celebrated Christmas like we imagined some might have decades ago.

Inspired by a few of my recent vintage cookbook acquisitions and the season finale of Mad Men, I decided to throw a Christmas party that takes place just after the show left us: in December 1963.

For four weeks straight I dog-eared recipes for clam dip and molded salads, and scoured eBay for mid-century serving pieces (including an awesome deviled egg plate!). I bid (and mostly won) nearly every single magazine I could find from December 1963, amassing a brilliant collection with the intention of leaving them scattered about my apartment; the perfect set dressing to better help guests get into the mood.

Along with the Better Homes & Gardens and Good Housekeeping I left in plain view on our bed (where guests would be leaving their coats), I placed a Life (featuring our brand new President Johnson on the cover) near the bar, a few Gourmets in the kitchen, and a second Look and Saturday Evening Post on one of the chairs in the living room. And, for the boys, I left the 1963 Playboy Christmas special conspicuously displayed in the bathroom. (That's Eugene's brother down there sneaking a peek!)



Music
The playlist was a carefully researched list of popular hits from 1963, along with a few classics from early years (and, I admit, a couple Mancini tunes from the mid-60s that were just too awesome to not include but which absolutely captured the right spirit). I created the whole list via Grooveshark so you can actually check out the playlist or even used it at your own retro cocktail party without having to download or buy anything. It's a wonderful collection of pop hits, bossanova, mambo, bugaloo, and pachanga. (Click here for the retro 1960s playlist)

Poor Eugene has been subjected to it so many times that he actually has a favorite song on it: "The Bossa Nova Hand Dance" by Connie Francis; I'm partial to Ann-Margret's "Thirteen Men" which tells the story of how the H-bomb blew up the world and eliminated everyone except her and thirteen men. Simply the limit!


Party Favors & Goodie Bags

From the very start, I knew I wanted to hand out goodie bags to all the guests who attended and while looking for ideas to fill the bags, I came across a great site called "For Your Party" that offered pretty reasonably-priced personalization. I ended up ordering personalized matchboxes, cocktail napkins, and goodie bags that said "Merry Christmas 1963 at Eugene & Alejandra's" in a retro red lettering with cute starburst detail on white backgrounds.

I filled the goodie bags with the matchboxes, a package of vintage gum, jingle bells, Hershey Kisses, Tootsie Rolls & Peanut Butter Cups and some pretty bright red tissue paper to match the lettering on the bags.


Smoking was still cool in the sixties, but friends don't let friends smoke real cigarettes in 2009, so I ordered a big box of vintage bubblegum cigarettes to offer guests as party favors when they arrived. This way everyone could look just as cool as Don and Betty...without the risk of lung cancer!


The Booze

I wanted the bar to have a mock-polynesian "Tiki" look, so I decorated it with a bamboo runner and a real pineapple. I ordered tropical themed swizzle sticks and cocktail umbrellas which I poked into just about everything!

Eugene arranged Christmas twinkle lights on the back of the bar and I put vintage milk bottles filled with fresh lemon juice, lime juice, and homemade simple syrup. I got two kinds of olives for the martinis, a big vintage milk glass bowl of maraschino cherries, and had Eugene cut up lots of lime and lemon wedges. (note that the above photo was taken after it had already been a bit ransacked)



My collection of bar glasses was set up just to the side. My friend and vintage rockstar extraordinaire Sammy of Sammy Davis Vintage let me borrow her big chrome ice bucket which her parents had received as a wedding present back in the 70s (a big anachronistic, but really perfect!). That's her up there on the left next to my coworker Matthew. (You can read Sammy's own recap of my retro cocktail party here.)

And because no retro cocktail party is complete without a punch bowl, I also mixed up a big bowl of pink Sparkling Gin Punch in a big vintage grape leaf punch bowl.

Along with the vintage magazine, I set out a few bowls of homemade peppermint bark and cocktail books to add to the scene. We made a trip out to BJs the weekend before and stocked up on the booze, mixers, and bitters so we could offer our guests a full bar.

My friend Matt Looney played bartender masterfully, bringing along his full set of bar tools and shakers, and serving up an Old Fashioned that would have made Don Draper drool! Eugene thought he did such a fine job that he set out a tip cup for him and tossed in a few bills.


The Decoration


In the interest of space and authenticity, I decided to trade my usual big green Christmas tree for a retro tabletop aluminum one just like they had in the sixties. I was vying for a real vintage beauty on eBay but fell victim to my ADD just seconds before the bidding closed and lost out. Fortunately, I came across a perfect version on the West Elm website and called a nearby store to see if they had any in stock. The salesgirl told me they only had a floor model so, like a good thrifty 60s hostess, I negotiated and was able to bring it home for less than half the original price!

The rest of the apartment was decorated with plenty of twinkle lights, dangling icicles, and baskets of glittery Christmas ornaments. I lit candles all over the place (although far away from the flammable aluminum Christmas tree) and placed candy dishes filled with Hershey kisses and starlight mints all over the rooms.


The Menu

Food is key when planning any kind a party, and nevermore-so with such a specific retro theme. I relied heavily on my collection of vintage cookbooks including The Betty Crocker Hostess Cookbook, Helen Gurley Brown's Single Girl's Cookbook, Cosmo Cookery, and Thoughts for Buffets. There were so many incredible (and somewhat quirky) recipes, that I had to stop myself from making them ALL. To be honest, I just spent most of the time wishing I could open up a retro bed and breakfast that would be all vintage ALL THE TIME! Wouldn't that be amazing?

I'm also thinking that I may need to do a "vintage food for modern living" cookbook someday in the future because there is just too much good stuff out there that really shouldn't be lost (and which I know would appeal to all the retro fans out there. Consider it officially added to my list of life goals!

After hearing me talk about it for weeks, I know that some of my friends were a little freaked about the food that I would be serving, but when the time came, many of them were shocked by how good it actually was. I'll never forget my friend and coworker Aryanna's face when she took her first bite of my special Lime, Cucumber, Pineapple, and Cilantro Jell-O salad and exclaimed

"Miss Ramos! This is SO good! Why is this good?!" before helping herself to a second slice.

The truth is it WAS good. Refreshing and fruity; I definitely plan on serving it again come summertime...and I will absolutely be experimenting with more Jell-O salads. They're delightful!

I also really enjoyed being able to play with the presentation and decoration of all the food; it was a chance to really let go and just have fun with it all. My rule for sixties style food plating was basically "do a lot. then add three things." Hence the porcupine-shaped cheese ball (we named him "Delicious"), the salmon-shaped salmon mousse, and the copious umbrellas and skewers. Oh and when in doubt, ALWAYS add a sprinkle of paprika! Or a cherry! Or a cocktail umbrella!

Here is my complete party menu. (The recipes are being slowly posted and linked below in the menu.)

The Always Order Dessert 1960s Cocktail Party Menu

Buffet Table
Clam Dip
(Adapted from Helen Gurley Brown's Single Girl's Cookbook, 1969)

Homemade French Onion Dip
(original recipe based on the classic Lipton dip)

Molded Salmon Mousse with dill and crackers, served on a bed of watercress

Shrimp Cocktail

Lime, Cucumber, Pineapple & Cilantro Jell-O Salad
(adapted from Thoughts for Buffets, 1958)

Mock-Rumaki with Scallops in Oriental Sauce
(adapted from the Betty Crocker Hostess Cookbook, 1965)

Chafing Dish Cocktail Sausages
(Betty Crocker Hostess Cookbook, 1965)

Swedish Meatballs
(adapted from Thoughts for Buffets, 1958 and the Betty Crocker Hostess Cookbook, 1965)

Porcupine Cheese Ball
(adapted from an olive ad in Better Homes and Gardens, December 1963)

Deviled Ham Paste Sandwiches
(family recipe)

Deviled Eggs
(Betty Crocker Hostess Cookbook, 1965)

Pineapple and Brown Sugar glazed Spiral Ham
(adapted from Thoughts for Buffets, 1958)

Guacamole
(Eugene's recipe)

Crudite

Utz Potato Chips
(courtesy of Sterling Cooper)

Dessert
Ambrosia Fruit Salad
(adapted from ErinCooks.com)

Sugar Cookies
(adapted from the Betty Crocker Hostess Cookbook, 1965)

Rice Krispie Treats
(classic Kellogg's recipe)


Cocktails
Sparkling Gin Punch
(Gourmet Magazine, June 1967)

Old Fashioned

French 75
(my personal favorite)

Bitter Orange Kindler
(Gourmet Magazine, December 1965)

Ward 8 Cocktail
(Gourmet Magazine, October 1962)

Bloody Mary

Martini
Champagne
Full Bar

Even though there was a blizzard raging outside, nearly everyone who intended to come still made it out to the party. Guests came in from New Jersey, Queens, Brooklyn, Long Island, and all over the city. Even my little brother, Gabriel, who NEVER comes to any of my parties, drove in from Jersey with his good friend, Dan, and (reportedly) had a great time (that's Gab in the swanky hat)!


I asked that the guests come dressed for the era with skinny ties and vintage glam and everyone looked wonderful. We had a fantastic time and I look forward to another great party next year!!!

To see the rest of the pictures from the part, you can visit my Flickr or Facebook albums. And be sure to let me know in the comments how you all celebrated your own Christmas and New Year's parties!!

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An Old Fashioned Cocktail Party

Eugene just pointed out the fact that I'm just a few days short of the finish line with this whole NaBloPoMo thing. I'm actually pretty amazed that I was able to make it this far considering my performance (or lack of) last year.

The irony is that during these past several busy weeks, I had less trouble thinking of things to write about than these past couple lazy days. It's the inertia of the holidays, I suppose!

The truth is that I've actually spent the past couple days planning for the next big holiday...Christmas! I usually throw a big cocktail party each December and all my friends make the trip up to our apartment where we go through dozens of bottles of wine and champagne and stay upright thanks to the various platters of canapes.

This year I decided to give in to my obsession for all things retro, and will be hosting a classic 60s era cocktail party...complete with a full bar, classy glasses, and an array of early-60s recipes culled from my collection of used bookstore finds. I'm talking rumaki and molded jiggly things here!


I've been busy shopping for vintage trays on eBay, practicing my bouffant hairstyle, and leafing through these wonderful vintage cookbooks. Like one book called "Thoughts for Buffets" which is filled with hundreds of party recipes, cocktails, and fabulous table decorating ideas. Occasionally I'll look up from the book and read out one of the recipe combinations to Eugene who grimaces and flinches and asks me if I expect people to actually eat this food.

That one is actually a bit wackier than my long-time favorite, a book called "Cosmo Cookery," which I picked up a couple years before I actually started working with the magazine. It's written by the fantastic (Still!!!) Helen Gurley Brown and offers up menu after menu for the Cosmo girl who wants to entertain her "beaus." (Plural!!!) Think breakfast for the morning after or a late night supper after a romp in bed. Not *quite* as useful for the party, but entertaining nonetheless. (Plus each menu comes with matching cocktails and table decorations in a way that makes me think Semi-Homemade Sandra Lee and Ina Garten must have both been gifted this book back in their youth.)


And then there is the Betty Crocker Hostess Cookbook, which I was determined to get my hands on the minute I spotted it propped up on a stand on Betty Draper's kitchen counter. It took me a couple On Demand "rewind and pauses," before I was able to figure out the title, but after that, it wasn't long before I located a first edition in fantastic condition.

A funny thing is the book was actually published in 1967 for the first time. And yet it somehow managed to show up in several episodes of Mad Men dated 1962 and 1963 (as evidenced by last years New Year's party and Kennedy's recent death). It's unusual since the set dressers for the show tend to be pretty fantastically accurate.


I'm happy to ignore the anachronism though because the recipes in it are just priceless. As it promises on the cover, it's filled with "a wealth of ideas for today's entertaining." And (even better) they're illustrated with absolutely awful photos. The kind of photos that would totally get rejected from Tastespotting for "unflattering composition," "lighting," and "not sharp."

The recipes and photos are accompanied with wonderful tips for the hostess, and delightful suggestions like "Salad is enough when it's just the girls, but if men will be joining you at lunch, be sure to serve a real man's meat."

Ahh...the sixties!

I'm ridiculously excited about this party, and as you can see, am diving into the preparation like it's my job. I thought I should warn you since it's inevitable that my "research" will soon start appearing here on the blog.

Molded salmon mousse, anyone?




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