1950's Fashion

Food for party is pretty much sorted, maybe.

via The Retro Press

Now for 1950's fashion ads.

Love these Baby dolls, had these in the 90's as well and the 70's.

via Pinterest

Enough About Eggs

Ok, so tonight proved I'm not going to be the next Martha Stewart. With deviled eggs apparently being one of the easier food creations, it was disappointing to find that I struggled even with boiling and peeling the eggs

...maybe this post was still about eggs.

via scrumpdillyicious

Test Run for the Eggs

In short, practice run, a bit of a disaster.

I decided to go with the following recipe:

Mayonnaise
Pickle Relish
Australian Mustard with some seeds for texture
Salt
Pepper
Pimento Olives halved for garnish

It tasted perfect before I decided to add extra of everything after thinking back to one of the recipes I had read which indicated that due to the egg white it was best to make it tastier.  Fail.

Will need to keep to the subtle, less of everything recipe for the real deal.

And will need to play around with presentation.

Need some lettuce or parsley.  I've also noticed 1950's finger food was always very orderly, so was thinking of arranging in a circle but would need to place olives and pickles in the middle.

New Deviled Eggs Obsession

Have found so many variations of the recipe and a lady at work has said to add crushed Doritos to the egg yolk for a bit of texture.

Just read somewhere that these are also known as  'eggs mimosa'.

Interesting Recipe at Roadfood.com:

Recipe Source: Blue Willow Inn
Preparation Time: 10 minutes
Cook Time: 0 minutes
Servings: 6

Ingredients:

7 hard boiled eggs, peeled
2 tablespoons mayonnaise
1 tablespoon prepared mustard (Dijon if spicier eggs are desired)
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1-2 jalapeno peppers, seeded and finely chopped (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
sweet paprika
6 stuffed green olives, halved, as garnish

Directions:

1. Cut 6 of the eggs in half lengthwise. Carefully remove their yolks.
2. In a medium bowl combine the yolks with the remaining whole egg, mayonnaise, mustard, relish, lemon juice, optional jalapeno peppers, and salt and pepper to taste. Use a fork to mash them well, blending until smooth.
3. Use a small spoon to gently fill the cavities of the egg whites. Dust with paprika, then garnish each with 1/2 olive.
4. Serve cool.

Interesting light meal idea:

Bacon Filled Deviled Eggs

Christmas Deviled Eggs

Classic Deviled Eggs on the Food Network

Classic Deviled Eggs on the Food Network

This is looking like a possible addition to the platter for the 50's Cocktail Party.

Need to find me one of these type of serving plates:

Some more ideas:

Awesome blog post Ugly 50's Food Made Yummy:

Non-Slip Two-Tone Half-Devilled Stuffed Eggs

six large eggs
2 T (30 ml) softened salted butter
a dash of  home-made (or Hellman's) mayonnaise, or a little olive oil
salt and white pepper
1/2 tsp (2.5 ml) hot English mustard powder
1 and 1/2 tsp (7.5 ml) fresh red curry powder or garam masala, of your choice
a pinch of turmeric
a pinch of paprika
6 slices of white bread
vegetable oil for frying

To garnish:
cayenne pepper
parsley

More Ideas for 50's Cocktail Party

Trip to opshop not a success.

Have however found other ideas for the party.

Had a little chuckle reading the Vintage Cookbooks and Crafts blog by Amy about the Party Sandwich Loaf:

1950's Cocktail Party

This week we will be creating a 1950's cocktail party atmosphere to celebrate the 50th Birthday of a colleague.

I am considering creating the rather challenging and not so yummy looking Chopped Liver Pineapple, Deviled Eggs and possibly Pretzel skewered Pimento Olives.

I will be hunting down some 50's cookbooks in opshops and some 50's style cocktail paraphernalia. The best recipe I have been able to find so far online is from http://recipes.stevex.net/recipe/aunt_sadies_fabulous_chopped_liver_pineapple.

      6 lb Fresh chicken livers
     12    Eggs; hard cooked
      1    Large apple; peeled
      3    Bermuda onions; chopped
      1    Bunch celery; (hearts only)
           Chicken fat
      1    Large pineapple
      1    Jar of lg pimento green olives
           Salt and pepper to taste