Mid-Century Dinner Party:
An Intro To Super Easy Vintage Cooking
Cooking from vintage recipes can be a real adventure. Food has changed a lot since the days of meat and potatoes. The meat is full of additives, the potatoes can be enormous and what’s a No. 2 can of pineapple anyway? Don’t let changing norms of food consumption stop you. With the right recipes and a little know-how, this menu can transport you to another era. Let’s dig in!
Menu:
Jewelled Pears
Frosted Meatloaf
Pineapple Tarts
Serve with iceberg wedges, ranch dressing and warm rolls
Jeweled Pears
This is a truly unique dish that needs to make a comeback. And so easy too with only six ingredients:
3 Bartlet pears
2 tablespoons lemon juice
6 oz softened cream cheese
1 tsp sugar
1 tsp vanilla
¼ cup cream
Large bunch green grapes
Cut pears in half lengthwise; pare and core. Sprinkle pears with lemon juice to keep color light. With a hand mixer, blend cream cheese, sugar, vanilla and cream. Spread and even coating of the cream cheese mixture over each pear. Stud the cheese frosting with grapes cut side down. Makes 6 servings
Pineapple Tarts
Did you think I would forget the Jello? These tiki tarts really taste like 1950.
1 can sliced pineapple in syrup
1 3oz package lime gelatin
¾ cup cream
1 package pre-made pastry dough
Maraschino cherries
Place pastry dough in 4 inch tart pans and bake according to package directions. Cool. Drain can of pineapple into a measuring cup. Add enough water to syrup to make 1 ½ cups. Heat and dissolve the gelatin into this mixture. Chill until the consistency of egg whites. Whip the cream and fold into the gelatin. Pour into baked tart shells and chill. Top with drained pineapple slices. Cut cherries into 6ths and fan apart for trim
Frosted Meatloaf
The grand-daddy of all meatloaves. However impossible it is to mess up, there are a couple of techniques that will ensure a lovely loaf: 1) do not bake in a loaf pan. The meat ends up floating in its own grease- unappetizing. 2) The broiler method outlined below will ensure the potatoes don’t slide off. The recipe features instant mashed potatoes with a light dusting of cheddar that’s drool-worthy!
1 lb ground beef
⅓ cup cracker crumbs
1 tsp salt
1 tsp basil
1 tsp oregano
⅓ cup catsup
1 large egg
Pepper
⅓ cup bbq sauce
1 package instant mashed potatoes
⅓ cup cheddar cheese (optional)
Turn on the broiler. Place a wire rack on a baking sheet, cover the rack with foil and poke holes with a knife. Cover lightly with cooking spray. Mix all the ingredients together and form a flat brick on the foil-covered rack. Place under broiler for five minutes and then baste with bbq sauce. Place under the broiler again for five minutes. Turn off the broiler and heat the oven to 400 degrees. Bake the meatloaf until the center reads 160 degrees on a thermometer or 15 minutes.
Cook 8 servings of instant mashed potatoes according to package directions. Frost finished meatloaf with as much potato as you like. If you wish, dust the top with ⅓ cup shredded cheddar cheese and return to the broiler until cheese starts to bubble. Enjoy!
Back in the day, this meal would have included coffee as a beverage but I suggest a nice homemade sangria or check out my Instagram @casadedrunkdiva for more cocktail ideas. I hope you enjoy this menu as much as I enjoyed sharing it with you!