Party Foods You May (or May NOT) Want to Try

Day TWO of The Ultimate Blog Party:

Wow...look at that weather out there! Aren't you glad you spent the night here? And aren't you glad that I snow-blowed, so you didn't have to?




In keeping with the party theme, I thought we should have a tasting party. Let's get away from the same-ole/same-ole and try some new foods. We'll try some foods that I certainly have never tried. I got these ideas and recipes from an old favorite of mine: The Culinary Arts Institute Encyclopedic Cookbook (1976). The book was my mom's and she gave it to me when I got married in 1982. Over the years it's taught me to make pie crust and biscuits, breads and and pancakes, to bake potatoes and boil water - all the basics. I love the corny quips and poems by the black and white photos. I love the quick reference index on the front cover. I love many of the recipes.

But there are a few of the recipes that I've always shied away from. We'll let those unique "receipts" set our party menu for today. Those with an * mean that the recipe will follow. Are you ready?

A soup is always good at a party, so lots start with Jellied Borsch and some MarrowBalls (Yum, yum!)

Then I'll set out some Mincemeat Bran Muffins. And next those I'll place a platter of pretty mini cut-out sandwiches spread with the filling for *Ground Beef Sandwich De Luxe. (Sound good so far, eh?)

As a special treat for the all the kiddos that keep coming here to play while their moms party, we'll have some Creamed Egg and Asparagus Sandwiches. Why for the kids? Because right next to the incredibly inviting (gag) photo of the sandwich the cookbook says, "A creamed egg and asparagus sandwich for the children's lunch will solve many problems." I guess that means it will scare them away so we can party without cling-ons!



Also on the table I have a lovely meat tray (so far, so good) garnished with Hard Cooked Eggs in Jellied Bouillon. Right next to that on the silver platter is the Chicken Liver Anchovy Toast and the ever popular Liver Sausage in Aspic. We'll round out the savory offerings with some Duchesses (Essentially, these are small cream puffs) filled with some premium *Bloater Butter. (And you thought I was a cheapskate. Silly you!)

What? Oh You're right, we need some veggies too. How about some *Pea Timbales and *Vegetable Luncheon Salad.

Obviously it's not much of a party if there are no sweets. Here, have a slice of Prune Chiffon Pie, some Orange Pekoe Tea Ice Cream, or some Gumdrop Cake - your dentist will love you for eating that one!

Then you can finish up with some delicious *Norwegian Crowns.

Are you full yet? I know you're dying for the recipes, so here you go:

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*Ground Beef Sandwich De Luxe
cut clove of garlic
1/2 pound ground round steak
2 hard cooked eggs, chopped
1/2 tsp anchovy paste
1 TBL minced onion
salt

Rub the cut garlic all over the inside of a mixing bowl. Discard garlic.
Blend remaning ingredients in seasoned bowl.
Use at once, uncooked

(Eeeeeeeeew!!)

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*Bloater Butter
1 cup minced cooked bloater (Just use that leftover bloater from your Sunday dinner.)
1 cup butter
1/4 tsp salt
Dash paprika
1 TBL lemon juice

Force boned fish through food chopper, using fine blade. Cream the butter and fish together and add remaining ingredients. Use to fill Duchesses and freak out, um, I mean, tantalize your guests.

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*Pea Timbales
1 and 3/4 cups pea purée
2 TBL melted butter
3 eggs, well beaten
1/2 tsp salt
1/8 tsp pepper

Blend all ingredients and pour into individual molds in a pan of hot water. Bake in a slow oven (325ºF.) about 40 minutes. Serve with white sauce.

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*Vegetable Luncheon Salad
1/2 head cauliflower
1/2 cup diced, cooked beets
1/2 cup peas
1/2 cup diced, cooked carrots
French dressing
1 head lettuce
Cottage cheese mayonaise

Soak cauliflower in cold salted water for 45 minutes. Marinate cooked vegetables separately in French dressing.

Drain cauliflower and separate into flowerets and arrange on lettuce in center of a serving tray. Arrange the veggie mixture around the cauliflower. Serve with the mayonaise.

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*Norwegian Crowns
6 hard cooked egg yolks
6 uncooked egg yolks
1/4 tsp salt
3/4 cup sugar
1 and 1/2 cups butter
3 cups cake flour
1 egg white, slightly beaten
Coarse granulated sugar

Force the cooked yolks through a sieve. Cream uncooked yolks with salt and sugar. Add butter and flour to the mixture alternately, beating after each addition. Cover and chill until stiff.

Roll into pencil shapes 1/4 inch diameter and 5 inches long. Shape into rings and cross the ends. Dip into egg white and sugar. Bake in hot oven (400ºF.) 8-10 minutes. Makes 72.


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Well, it would be rude to send you away without a party favor, so here are some jars of my Pickled, Spiced Blueberries and Mushroom Catchup.

Bon Apetit!

On Monday I'll be sharing some fun party games with you, so be sure to come back!