Inspired by the latest issue of Glory Days Magazine, and following on from a suggestion in the NZ Lovers of True Vintage group, my gorgeous friend Natalie (Miss Lorelei Louise) and I hosted a vintage-themed cocktail party and pot-luck soiree! This was an opportunity for everyone to get glammed up in their favourite vintage, and get out from behind the keyboards for an evening of actual real-life human interaction!
Immediately the challenge was laid down – who could make the most spectacularly bizarre mid-century dish? What would people wear? How many kinds of Jelly is too many?
I asked a few of the guests to kindly share their recipes with me, so you’ll find those further down the page, but in the meantime, here are the photos!
I’ll be honest you guys, I had quite a bit to drink and put my camera down somewhere, and then couldn’t find it.
It reappeared the following morning (on top of the fridge!) but I missed out on most of the glamorous outfit photos, and the antics of later in the evening.
Thankfully, Camille was snapping away, so I’ve stolen a few of her shots!
The evening concluded with a few rounds of Cards Against Humanity with the remaining few stragglers – and a supremely cute nap for Natalie!
But anywho, onto the recipes!
Tomato Juice, Vodka, Ice, Salt, Pepper, Worcester Sauce, and a generous amount of Tabasco Sauce. Mix well, and serve with a slice of lemon and pepper on top.
Mix one bottle of bubbles with one bottle of ginger ale, and fill with frozen strawberries!
Extra points if you have a proper punch bowl with glasses hanging from the rim!
Mix one carton of Fresh Up Apple and Nectarine Juice, one bottle of Lipton Lemon Iced Tea, one bottle of Lemonade, and one bottle of 42 Below Kiwifruit Vodka. Add frozen mixed berries and slices of lemon to serve!
Roughly cut some Baby Perla Potatoes with skin on, and boil until slightly soft (boil from cold with a pinch of salt) – strain water and let cool completely.
Chop some streaky bacon and cook in frying pan. Add cooked bacon to potatoes, with nearly a whole jar of Best Foods Mayo, and finely chopped fresh chives. Mix well, cover, and chill in fridge until serving.
Preheat oven to 170°C. Grease and line a pan.
Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
1 large egg
1/4 cup heavy cream or milk
3/4 cup cubed white sandwich bread, crusts removed
1lb ground beef mince
1 garlic clove, minced
1/8 teaspoon ground allspice
1/8 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon baking powder
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons water
1-1/2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 tablespoon finely grated shallot
1 small clove garlic, minced
1/8 teaspoon ground black pepper
1/2 teaspoon salt
- Preheat the oven to 160°c. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
- Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
- Using moistened hands (it’s sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
- Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
- Add the baked meatballs to the sauce and stir to coat evenly. Transfer the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm