Blog Party#37 -We go Retro-Redux!

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It’s time for Blog Party again and that lovely hostess with the mostess- Stephanie from Dispensing Happiness is holding Blog Party#37  with a Retro-Party Redux theme to kick off a fabulous 4th year. So I’ve decided to go a bit classic and swank with a cocktail named after legendary New York hot spot- The Stork Club.  This was the place to see and be seen for the ultimate in glamour and was in business from 1929 to 1965. There’s even a 1945 Hollywood light romantic comedy featuring it and starring comedienne  Betty Hutton, called (of course) The Stork Club.

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As an exclusive club- it was not without its issues and Grace Kelly reputedly refused to ever go back after leaving as a protest for the shabby treatment  that Josephine Baker was receiving from the staff. That’s the Princess Grace I respect and love. I hope had the clubhad lasted into modern times it would have seen the light and changed its ways.

So here’s my cocktail:

The Stork Club cocktail

  • 1-1/2 ounces Gin
  • 1/2 ounce Triple Sec
  • juice of 1/2 lime strained
  • 1 ounce of orange juice
  • dash of Angostura Bitters
  • twist of lemon peel for garnish

Fill a cocktail shaker halfway full with crushed ice. Add the Gin, Triple Sec, juices and bitters. Shake and strain into a chilled cocktail glass. Garnish with a lemon twist (My tip: use a church key tool to cut zest into a long piece and wrap in a spiral around a chopstick and chill to make a corkscrew twist if desired.)

For lots of ideas and a great read on vintage cocktails check out this great book:

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“Cocktail Hour Authentic Recipes and Illustrations from 1920 to 1960″, by Susan Waggoner and Robert Markel.It’s delightful to read and see all the great vintage illustrations.

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-And for my hors d’oeuvre I’m bringing a somewhat classic cheese puff canape. BTW this lends itself to all kinds of add-ins like tapenade, ham, sundried tomatoes, pesto etcetera- the sky’s the limit and you can change the cheese as well if you wish:

Hot Cheese Puffs

  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 3 minced green onions including green tops
  • 3 dashes smoked chipotle Tabasco sauce
  • enough Hellman’s/Best Foods mayonnaise to bind
  • 10-12 slices fine textured white or even wheat or ten grain bread, crusts removed and cut into triangles, rounds or whatever shapes you like

Mix the cheese, green onions, Tabasco and mayo together. Under the broiler toast one side of the bread triangles until light brown. Flip them over and top evenly with the cheese mixture. Return to the broiler for about 3 minutes or until browned, puffed and bubbly. Don’t burn your tongue 😛

This time I’m also wearing a special party frock (haven’t decided which one yet) just for the occasion- can’t be swank with out it-

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Oh… and I’ve decided that my escort must wear tails:

So thanks for the swellegant party Stephanie -I’ve had a lovely time- see you next month!

Update: here’s a look at all the party fare and the lovely guests: Blog Party #37 roundup!

Spicy Cocoa Ice Box Cookies

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At a holiday party at my friend Pam’s house a few years ago, one of her guests brought some intriguingly spicy chocolate cookies. Since I was craving them a few days later I decided to try to recreate them for myself. I started with a Chocolate Pepper Cookie and added some cloves and chile powder and almond extract. I think I might have spiced them up a bit more than the cookies at the party but that’s okay because we like it that way.

The dough for these keeps really well in the freezer or fridge for a few days. Sort of like gingerbread cookies they just ripen and keep developing in flavor. I was poking around in my freezer the other day and pulled these out for a quick bake off.

Spicy Cocoa Ice Box Cookies

  • 1-1/2 cups all purpose flour
  • 3/4 cup Valrhona  cocoa powder or other good quality dark cocoa powder
  • 1/2 teaspoon chile powder
  • 1 teaspoon Vietnam cinnamon powder
  • 1/2 teaspoon ground cloves
  • 2 teaspoons instant espresso
  • 1/4 teaspoon finely ground black pepper
  • large pinch of salt
  • 1-1/2 sticks (3/4 cup) butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Sift together the flour, cocoa, espresso and spices in a medium bowl, set aside. In the bowl of a stand mixer, using the paddle, cream the butter and sugar together until fluffy. Add the egg and extracts and mix until well combined. Add the dry ingredients and mix just to combine. Chill the dough for 1/2 hour and then form it into two 2″ diameter logs. Wrap tightly in plastic wrap and chill for at least 2 hours before slicing into 1/4″ rounds and baking for about 12 minutes in a preheated 350F oven. (Can be frozen for months or stored in fridge for up to one week.) Remove to a rack to cool and drizzle with melted white or dark chocolate or leave plain. Store in an airtight container at room temperature.

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Hope you enjoy!

xo

Ceci Bean, Carrot and Olive Salad

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I’ve been on the hunt for new salads to pack for lunch. I really enjoy those that have beans as a main ingredient- I just find them so satisfyingly filling, high in flavour and full of healthy benefits. This salad was inspired by a recipe out of Once Upon a Tart by Frank Mentesana and Jerome Audureau who own a SoHo cafe with a great menu.

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It is a cookbook I truly enjoy.  I have reworked the recipe to my taste and proportions. Here is my version:

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Ceci Bean, Carrot and Olive Salad

  • 2 cups cooked Ceci Beans (also known as chickpeas or garbanzo beans)
  • 5 medium carrots, scraped and roughly shredded
  • 1 cup of pitted olives (black Greek oil cured, Kalamata or even green Picholine)
  • 1/4 cup finely minced celery
  • 1 small shallot, minced
  • 1 green onion minced, green part included
  • 1/2 cup minced cilantro, leaves only
  • 1 small garlic clove minced to a paste with a little lemon salt
  • zest from one small lemon
  • juice from 2 small lemons
  • 4 Tablespoons EV olive oil
  • 1 teaspoon paprika
  • 1 Tablespoon freshly ground cumin seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Mix the Ceci beans, carrots, olives, celery, cilantro, shallot and green onion in a medium mixing bowl. Make a vinaigrette out  of the remaining ingredients adding the oil in bit by bit to emulsify. Pour over and stir to combine. Chill for at least an hour before serving.

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Enjoy!

xo

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