Category Archives: Cocktails

Applejack Flip

1 1/2 jiggers applejack
1/2 jigger apricot brandy
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
Nutmeg
Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Strega Flip

1 jigger Strega
1/2 jigger brandy
1/2 jigger Grand Marnier
2 teaspoon lemon juice
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
Nutmeg
Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Coffee Flip

1 jigger brandy
1/2 jigger Kahlúa
1 jigger port wine
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
1 tablespoon light cream
Nutmeg
Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Hot Brandy Flip

1 jigger brandy
1 jigger blackberry brandy
1 small egg or 2 tablespoons lightly beaten whole egg
1 teaspoon sugar
1 teaspoon lemon juice
Hot milk
Nutmeg
Shake all ingredients well except milk; pour into mug; fill with milk; dust with nutmeg.

Za Za and Cucumber Boats Provençale

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6 medium cucumbers
6-8 medium tomatoes
6 tablespoons butter
12 green onions, sliced thinly
2 cloves garlic, minced
2 cups chopped fresh basil leaves^*
1/4 cup Italian parsley, finely chopped
1 teaspoon salt
1/2 teaspoon pepper

Select firm, garden-fresh cucumbers no longer than 6 inches. Peel and slice in half lengthwise. Scoop out seeds and some of meat with pointed spook to make deep hollow or “boat.” Arrange cucumber boats on serving platter, cover with foil, and refrigerate until needed.

Make stuffing: Peel and seed tomatoes, chope them coarsely, and drain at least 20 minutes in colander. heat butter in heavy skillet; add green onions and garlic and sauté until tender, about 5 minutes; add tomatoes, basil, parsley, salt and pepper; cook over medium heat, stirring occasionally, until excess moisture has cooked off and mixture is rather thick. Spoon into cucumber boats. Serve warm with salad plates and forks; if using baby cucumbers, serve as finger food.

NOte The Provençale sauce is also excellent on pasta (spaghetti, vermicelli, etc.).
Yield: 12 servings.

^*Fresh basil leaves- either the large-leafed American variety or the small-leafed Italian variety – are essential to the success of this recipe; if unavailable, stuff cucumber boats with Caponata (card 27) or select another hors d’oeuvre recipe from this Collection.

Volcano Cocktail and Russian Salad

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RUSSIAN SALAD

This is a glamorous, molded salad ideal for serving on cocktail plates as an hours d’oeuvre [sic] or, in the summer, as a light supper for 4 or 6.

1 quart borscht
1 envelope unflavored gelatin
1 cup mayonnaise
4 carrots, diced
1/2 pound cooking string beans, diced
12 cooked asparagus tips, chopped
1 cup diced, cooked potatoes
1 cup cooked baby peas
1 cup diced, cooked tongue
1 cup canned or cooked chopped mushrooms
2 cups chopped shrimp
10 anchovy fillets
Capers
Gherkins
Smoked salmon strips (optional)

Strain borscht, placing beets in large mixing bowl and measuring out 1 cup borscht liquid. Reserve remaining liquid for other use. Dissolve on package gelatin in borscht liquid over low flame until melted. Stir in mayonnaise. Refrigerate, but do not let gel. Combine carrots, string beans, asparagus tips, potatoes, peas, tongue, mushrooms, and shrimp, and mix well. Blend in mayonnaise-gelatin mixture and chill until mixture begins to thicken. Place mixture in deep, round bowl or in salad mold; cover with plastic wrap and chill 4 hours or overnight. Just before seeing remove plastic wrap and place large, round plate on top of bowl; invert to unmold salad.

To serve: Rinse anchovy fillets with water and pat dry with paper towels; arrange fillets lengthwise over salad mound; intersperce with thin strips smoked salmon, if desired. Sprinkle with capers; arrange gherkins around salad mound.

If desired, glaze mount with lemon- or lime-flavored gelatin and garnish with cherry tomato or cauliflowerette placed on top of mound.

Fish House Punch (Striped Bass with Spinach Stuffing)

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4 quarts water
1/2 cup white wine vinegar
3 Tablespoons salt
3 carrots, chopped
1 large onion, chopped
4 stalks celery, chopped
2 bay leaves
1/4 cup chopped parsley
2 pounds spinach
1/2 pound mushrooms, chopped
1/4 cup (1/2 stick) butter
1 whole striped bass, 7-8 pounds (or salmon, if bass is out of season)

Combine water, vinegar, salt, carrots, onion, celery, bay leaves, and parsley in Dutch oven; bring to boil and simmer 20 minutes.

Carefully wash and devein spinach and cut into julienne (thin strips); sauté spinach and mushrooms in butter until mushrooms are tender. Rinse bass lightly with cold water; stuff with spinach-mushroom mixture; wrap in double thickness cheesecloth and tie tightly at both ends.

Place bass in large fish poacher or roasting pan; pour broth over fish, covering fish by at least 2 inches. Bring to boil and simmer, covered, 30 minutes. Remove from heat. Let fish rest in broth; cool and chill.

Unwrap bass from cheesecloth; peel off skin and place on serving platter. Serve with Green Mayonnaise (card 234); if desired, glaze with red madrilène (card 62)^*.

Yield: 10-12 servings
(Pictured – Salmon with Spinach Stuffing)

^*2 cans (10-oz size) tomato madrilène. If canned tomato madrilène is not available, make your own: Dissolve 2 packages unflavored gelatin in 1 cup water; heat 3 cups chicken broth in saucepan; stir in 4 tablespoons tomato paste; bring to low boil. Stir in gelatin. Flavor to taste with salt and hot sauce; cool and chill until jelled.

Pink Squirrel (Orange-Banana Bread)

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ORANGE BANANA BREAD

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup butter
2/3 cup sugar
3/4 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 beaten eggs
1 cup mashed ripe banana
3 tablespoons Grand Marnier
1/2 cup chopped walnuts

Preheat oven to 350 F. Sift together flower and baking powder, set aside. Cream butter, gradually add sugar, grated lemon and orange rinds, and blend until smooth. Beat in eggs, mashed banana, and Grand Marnier. Add flour-baking powder mixture a little at a time, stirring thoroughly.

Yield: 1 loaf.

ORANGE-BRANDY FRUIT CUPS

Macerated fruit cocktails go well with banana bread and coffee; serve them instead of an after-dinner drink if you like, or as a dessert to be followed by Pink Squirrels.

Select fresh fruit in season, peel, remove seeds or cores, and chop into bite-size pieces. Place in large bowl and fill with orange juice to cover fruit. Add 1/2 cup brandy. Marinate, covered, 24 hours. To serve, drain fruit and place in sherbet glasses or punch cups.

Nightmare (Vienna Toast Kebabs)

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Vienna Toast Kebabs

2 cans (5-oz size) Vienna sausages (14 sausages)
28 cubes (i inch each) white bread
1/4 cup (1/2 stick) melted butter
1/4 cup grated Parmesan cheese
14 cherry tomatoes
Blue Cheese Dip (below)

Cut Vienna sausages in half, crosswise, and set aside.Brush bread cubes with melted butter and sprinkle with Parmesan cheese. Prepare skewers: Spear one Vienna sausage half on wooden 8-inch cocktail skewer; spear cube of bread and press next to sausage; follow with second sausage half and bread cube.

Repeat on remaining skewers. Shortly before serving, preheat oven to broil. Place skewers on baking sheet and put under broiler; broil until bread is browned, turning once (about 2 minutes).

Remove from oven. Spear end of each skewer with cherry tomato. Serve with Blue Cheese Dip.

Yield: 14 kebabs

Blue Cheese Dip

1/4 pound blue cheese
1/2 cup dairy sour cream
2 tablespoons dry sherry
1 teaspoon Worcestershire sauce

Crumble blue cheese and gently blend in sour cream and sherry; add in Worcestershire sauce. Serve in bowl surrounded by kebabs.

Canadian Soul Kiss (Sole and Salmon Roulade with Green Sauce)

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Sole and Salmon Roulade with Green Sauce
2-3 sole or flounder fillets
1/4 pound thinly sliced smoked salmon
3 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon white pepper
2 tablespoons capers
Green Sauce (see below)

Preheat oven to 350 F. Cut sole into thin strips, 3/4-inch wide and 4-5 inches long. Lay strips of smoked salmon on sole strips. Roll up and secure with wooden pick. Arrange on lightly oiled baking sheet; dot with butter and sprinkle with lemon juice. Bake 20 minutes. Remove, cool, and chill. Arrange on serving dish and sprinkle with pepper and capers. Serve with Green Sauce.
Yield: About 8-12 servings.

Green Sauce

1 cup mayonnaise
2 tablespoons freshly grated horseradish
2 tablespoons lemon juice
1/2 cup finely minced parsley
1 tablespoon fresh chervil, chopped (or 1 teaspoon dry)
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dry)
1 tablespoon fresh basil, chopped (or 1 teaspoon dry)

Combine ingredients and purée in blender or food processor. Serve cold. If using dried herbs, intensify green color of sauce by adding 1-2 drops green food coloring if desired.

Yield: About 1 1/2 cups sauce.

Vintage Recipe Cards

Where Food Photography Comes To Die

Category Archives: Cocktails

Diplomat and Shad Roe Monogram

Gin and Tonic, Low-Calorie Deviled Eggs

Creepy Tiki/ Mai Tai

Flips

Za Za and Cucumber Boats Provençale

Volcano Cocktail and Russian Salad

Fish House Punch (Striped Bass with Spinach Stuffing)

Pink Squirrel (Orange-Banana Bread)

Nightmare (Vienna Toast Kebabs)

Canadian Soul Kiss (Sole and Salmon Roulade with Green Sauce)

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