## Throwback Thursday: Hosting a Vintage Dinner Party with Classic Recipes
Dust off your vintage china, put on some swing music, and prepare to transport your guests back in time! A vintage dinner party is a delightful way to celebrate classic elegance and delicious food. This guide will provide you with everything you need to plan a successful and memorable vintage-themed evening, complete with authentic recipes and detailed instructions.
**Setting the Scene: Ambiance is Key**
Before diving into the recipes, let’s create the right atmosphere. A vintage dinner party is as much about the ambiance as it is about the food. Here are some tips to set the scene:
* **Decorations:** Think lace tablecloths, floral centerpieces in vintage vases, antique silverware (if you have it!), and candles for a warm, inviting glow. Thrift stores and antique shops are your best friends here. Consider a specific era, like the 1920s (think art deco), the 1950s (mid-century modern), or the 1960s (mod and groovy), and tailor your decorations accordingly.
* **Music:** Swing, jazz, early rock and roll, or even classical music from the era you’ve chosen will create the perfect backdrop. Create a playlist beforehand to avoid any awkward silences or musical mishaps.
* **Attire:** Encourage your guests to dress up in vintage-inspired clothing. This adds to the fun and helps everyone get into the spirit of the evening. Provide suggestions or inspiration if needed. Think flapper dresses for the 20s, poodle skirts for the 50s, and mini dresses and bold patterns for the 60s.
* **Lighting:** Soft, warm lighting is crucial for creating a vintage ambiance. Dim the overhead lights and rely on candles, lamps, and string lights to create a cozy and inviting atmosphere. Consider using colored light bulbs (think amber or rose) for an extra touch of vintage flair.
* **Linens:** Crisp, white linens are always a classic choice, but don’t be afraid to experiment with vintage patterns and textures. Embroidered tablecloths, doilies, and linen napkins can add a touch of elegance and charm.
* **Servingware:** Break out your best china! Vintage plates, teacups, and serving dishes will elevate the dining experience. If you don’t have a complete set, mix and match different patterns for an eclectic and charming look. Don’t forget the silver! Polished silverware adds a touch of formality and sophistication.
* **Cocktails:** A signature vintage cocktail is a must-have for any vintage dinner party. We’ll cover some classic cocktail recipes later in this guide. Serve your cocktails in vintage glassware for an extra touch of authenticity.
**The Menu: A Culinary Journey Through Time**
Now, let’s get to the heart of the matter: the food! The menu should reflect the era you’ve chosen and feature classic dishes that were popular at the time. Here are some ideas to get you started:
**Appetizers (Hors d’oeuvres):**
* **Deviled Eggs:** A timeless classic that never goes out of style. Here’s a basic recipe, which you can adapt to your liking:
* *Ingredients:* 6 hard-boiled eggs, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white vinegar, salt and pepper to taste, paprika for garnish.
* *Instructions:* Peel the hard-boiled eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, mustard, and vinegar. Season with salt and pepper. Spoon the yolk mixture back into the egg whites. Sprinkle with paprika and refrigerate until ready to serve.
* **Shrimp Cocktail:** A sophisticated and refreshing appetizer, especially popular in the mid-20th century.
* *Ingredients:* 1 pound cooked shrimp (peeled and deveined), 1/2 cup ketchup, 2 tablespoons horseradish, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, a few drops of hot sauce (optional), lemon wedges for garnish.
* *Instructions:* Combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using) in a bowl. Mix well. Serve the shrimp with the cocktail sauce and lemon wedges.
* **Cheese Ball:** A crowd-pleasing appetizer that’s easy to make ahead of time.
* *Ingredients:* 8 ounces cream cheese (softened), 8 ounces shredded cheddar cheese, 1/4 cup chopped pecans, 2 tablespoons chopped green onions, 1 teaspoon Worcestershire sauce, paprika for coating.
* *Instructions:* Combine cream cheese, cheddar cheese, pecans, green onions, and Worcestershire sauce in a bowl. Mix well. Shape the mixture into a ball. Roll the cheese ball in paprika to coat. Wrap in plastic wrap and refrigerate for at least 2 hours before serving.
* **Asparagus Rolls:** Elegant and simple, perfect for a 1950s theme.
* *Ingredients:* 1 bunch fresh asparagus, trimmed; sliced white bread, crusts removed; cream cheese, softened.
* *Instructions:* Blanch asparagus briefly in boiling water until tender-crisp. Cool immediately in ice water. Spread cream cheese thinly on bread slices. Place 2-3 asparagus spears on each bread slice and roll up tightly. Slice into pinwheels and serve.
* **Canapés:** Small, decorative appetizers on crackers or toast. Toppings can include smoked salmon, pâté, cheese spreads, or olive tapenade.
**Main Courses:**
* **Beef Wellington:** An impressive and elegant dish that’s perfect for a special occasion. This is a showstopper, but also requires patience and care.
* *Ingredients:* 2-3 lb Beef tenderloin, center cut; 2 tbsp olive oil; salt and pepper to taste; 1 lb cremini mushrooms, finely chopped; 1/4 cup shallots, minced; 2 tbsp fresh thyme leaves, chopped; 1/2 cup dry sherry; 1 package (17.3 ounces) puff pastry, thawed; 1/4 cup Dijon mustard; 12 thin slices prosciutto; 1 egg, beaten.
* *Instructions:* Preheat oven to 400°F (200°C). Season beef with salt and pepper. Heat olive oil in a large skillet over high heat. Sear beef on all sides until browned (about 2-3 minutes per side). Remove from skillet and let cool. In the same skillet, sauté mushrooms and shallots until softened and browned. Add thyme and sherry, and cook until liquid is evaporated. Season with salt and pepper. Let cool completely. Roll out puff pastry on a lightly floured surface. Spread Dijon mustard evenly over the cooled beef. Arrange prosciutto slices over the mustard. Spread the mushroom mixture over the prosciutto. Wrap the beef tightly in the puff pastry, sealing the edges with egg wash. Brush the entire pastry with egg wash. Bake for 30-40 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness. Let rest for 10 minutes before slicing and serving.
* **Chicken Kiev:** A classic dish featuring chicken breasts stuffed with garlic butter and breaded.
* *Ingredients:* 4 boneless, skinless chicken breasts; 1 cup (2 sticks) unsalted butter, softened; 4 cloves garlic, minced; 1/4 cup fresh parsley, chopped; salt and pepper to taste; 1 cup all-purpose flour; 2 eggs, beaten; 2 cups breadcrumbs; vegetable oil for frying.
* *Instructions:* Flatten chicken breasts to 1/4-inch thickness. In a bowl, combine softened butter, garlic, parsley, salt, and pepper. Divide the butter mixture into four portions. Place one portion of butter in the center of each chicken breast. Fold the chicken over the butter and secure with toothpicks. Dredge the chicken in flour, then dip in egg, and then coat with breadcrumbs. Heat vegetable oil in a large skillet over medium heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove toothpicks before serving.
* **Coq au Vin:** A hearty and flavorful French dish featuring chicken braised in red wine.
* *Ingredients:* 3-4 lb chicken, cut into pieces; 1 bottle (750ml) red wine (Burgundy is traditional); 1/4 lb bacon, diced; 1 onion, chopped; 2 carrots, chopped; 2 cloves garlic, minced; 1 tbsp tomato paste; 1 cup chicken broth; 1 bay leaf; 1 tsp dried thyme; salt and pepper to taste; 1 lb mushrooms, quartered; 2 tbsp butter; 2 tbsp flour.
* *Instructions:* Season chicken with salt and pepper. In a large Dutch oven or pot, cook bacon over medium heat until crisp. Remove bacon and set aside. In the same pot, brown chicken on all sides. Remove chicken and set aside. Add onion and carrots to the pot and cook until softened. Add garlic and tomato paste and cook for 1 minute. Stir in flour and cook for 1 minute. Gradually whisk in red wine and chicken broth. Add bay leaf and thyme. Bring to a simmer. Return chicken and bacon to the pot. Cover and simmer for 1 1/2 to 2 hours, or until chicken is tender. Add mushrooms and butter to the pot and cook for 10 minutes, or until mushrooms are softened. Discard bay leaf. Serve hot with mashed potatoes or crusty bread.
* **Baked Alaska:** A show-stopping dessert that’s both impressive and delicious. It features ice cream on a sponge cake base, covered in meringue and baked briefly.
*Ingredients:* 1 (9-inch) sponge cake layer, 1 quart ice cream (any flavor), softened; 4 egg whites; 1/2 cup granulated sugar; 1/4 teaspoon cream of tartar.
*Instructions:* Place the sponge cake on a baking sheet lined with parchment paper. Spread the softened ice cream evenly over the cake. Freeze for at least 2 hours. Preheat oven to 500°F (260°C). In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Remove the ice cream-covered cake from the freezer. Quickly spread the meringue evenly over the entire surface of the ice cream and cake, making sure to seal it completely. Bake for 2-3 minutes, or until the meringue is lightly browned. Serve immediately.
**Side Dishes:**
* **Creamed Spinach:** A classic side dish that’s rich and comforting.
* *Ingredients:* 2 pounds fresh spinach, 1/4 cup butter, 1/4 cup all-purpose flour, 2 cups milk, 1/4 teaspoon nutmeg, salt and pepper to taste.
* *Instructions:* Wash and chop spinach. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened. Add nutmeg, salt, and pepper. Stir in spinach and cook until wilted. Serve hot.
* **Mashed Potatoes:** A simple yet essential side dish. Elevate it with garlic, herbs, or cream cheese.
* **Green Bean Casserole:** A retro classic that’s always a hit.
* **Waldorf Salad:** A refreshing salad with apples, celery, grapes, and walnuts in a mayonnaise-based dressing.
**Desserts:**
* **Pineapple Upside-Down Cake:** A retro favorite that’s easy to make and always a crowd-pleaser.
* *Ingredients:* 1/2 cup butter, melted; 1 cup packed brown sugar; 1 (20-ounce) can pineapple slices, drained; maraschino cherries; 1 box yellow cake mix, plus ingredients to make the cake.
* *Instructions:* Preheat oven to 350°F (175°C). Pour melted butter into the bottom of a 9-inch round cake pan. Sprinkle with brown sugar. Arrange pineapple slices in a single layer over the brown sugar. Place a maraschino cherry in the center of each pineapple slice. Prepare cake mix according to package directions. Pour batter over the pineapple. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before inverting onto a serving plate.
* **Cherry Pie:** A classic American dessert that’s perfect for a vintage dinner party.
* **Jell-O Mold:** Embrace the retro trend with a colorful and jiggly Jell-O mold. Get creative with different flavors and layers.
* **Chocolate Layer Cake:** A timeless dessert that’s always a crowd-pleaser. Decorate it with vintage-inspired frosting techniques.
* **Trifle:** A layered dessert with sponge cake, fruit, custard, and whipped cream, often soaked in sherry or brandy.
**Vintage Cocktail Recipes:**
No vintage dinner party is complete without classic cocktails! Here are a few popular choices:
* **Old Fashioned:** A simple yet sophisticated cocktail made with whiskey, sugar, bitters, and a twist of citrus.
* *Ingredients:* 2 ounces bourbon or rye whiskey, 1 sugar cube, 2 dashes Angostura bitters, orange twist.
* *Instructions:* Place sugar cube in an old-fashioned glass. Add bitters and a splash of water. Muddle until sugar is dissolved. Add whiskey and ice. Stir well. Garnish with an orange twist.
* **Martini:** A classic cocktail made with gin or vodka and dry vermouth. Adjust the ratio to your preference.
* *Ingredients:* 2 ounces gin or vodka, 1 ounce dry vermouth, olive or lemon twist for garnish.
* *Instructions:* Combine gin or vodka and vermouth in a mixing glass filled with ice. Stir until well chilled. Strain into a chilled martini glass. Garnish with an olive or lemon twist.
* **Manhattan:** A sophisticated cocktail made with whiskey, sweet vermouth, and bitters.
* *Ingredients:* 2 ounces rye whiskey, 1 ounce sweet vermouth, 2 dashes Angostura bitters, maraschino cherry for garnish.
* *Instructions:* Combine whiskey, vermouth, and bitters in a mixing glass filled with ice. Stir until well chilled. Strain into a chilled coupe glass. Garnish with a maraschino cherry.
* **Sidecar:** A tart and refreshing cocktail made with cognac, lemon juice, and orange liqueur.
* *Ingredients:* 2 ounces cognac, 1 ounce lemon juice, 1 ounce Cointreau (or other orange liqueur), sugar for rimming glass (optional).
* *Instructions:* If desired, rim a coupe glass with sugar. Combine cognac, lemon juice, and Cointreau in a shaker filled with ice. Shake well. Strain into the prepared glass.
* **French 75:** A bubbly and elegant cocktail made with gin, lemon juice, sugar, and champagne.
* *Ingredients:* 1.5 ounces gin, 0.75 ounce lemon juice, 0.5 ounce simple syrup, Champagne, lemon twist for garnish.
* *Instructions:* Combine gin, lemon juice, and simple syrup in a shaker filled with ice. Shake well. Strain into a champagne flute. Top with champagne. Garnish with a lemon twist.
**Timeline and Preparation:**
Planning a successful dinner party requires careful preparation. Here’s a suggested timeline:
* **1-2 Weeks Before:**
* Send out invitations (vintage-inspired, of course!).
* Plan your menu and create a shopping list.
* Gather decorations and servingware.
* Make any non-perishable items, like the cheese ball or Jell-O mold.
* **2-3 Days Before:**
* Purchase groceries.
* Prepare any components that can be made ahead, such as the pastry for Beef Wellington or the custard for the trifle.
* Clean and polish silverware and glassware.
* **The Day Before:**
* Set the table.
* Prepare any side dishes that can be refrigerated overnight.
* Chill beverages.
* Prepare the chicken for Chicken Kiev and refrigerate.
* **The Day Of:**
* Finish preparing the main course and side dishes.
* Prepare the cocktail ingredients.
* Put on your vintage outfit and get ready to greet your guests!
**Tips for Success:**
* **Don’t be afraid to ask for help.** Enlist a friend or family member to assist with cooking or serving.
* **Keep it simple.** Choose recipes that you’re comfortable making and that can be prepared ahead of time.
* **Focus on the experience.** A vintage dinner party is about more than just the food. It’s about creating a memorable and enjoyable evening for your guests.
* **Embrace imperfections.** Don’t strive for perfection. A few minor mishaps will only add to the charm of the evening.
* **Have fun!** The most important ingredient for a successful dinner party is a relaxed and happy host.
By following these tips and recipes, you can host a truly unforgettable vintage dinner party that will transport your guests back in time. So, gather your friends, break out the vintage decorations, and prepare for an evening of delicious food, classic cocktails, and timeless elegance!