If I do say so myself, the food served at the 1950s mocktail party was delectable. As our guest Wil explained over dinner: “I’ve eaten fancy food before because my dad takes me to nice restaurants for business, but this is better…you wrapped it in bacon (as he grins with each bit)!” The array of hors d’oeuvres reflected the 1950s era for the most part, with the dates wrapped in bacon and black olive spread on cocktail crackers being two of the most popular and unique items of the night. I first tried the date and bacon appetizer, known as “Devils on Horseback”, this summer at The Spotted Pig in New York City. It’s a strange combination, but such sweet, salty goodness! Try it yourself!
Here are some links to the recipes we used:
The book, The Joy of Cooking, by Irma Rambauer was also a great resource, specifically the section on canapes.
For dessert we also melted chocolate for fondue and dipped fresh strawberries and homemade pound cake and angel food cake to our hearts’ delight!
Are there any excellent hors d’oeuvre you have tried or would like to share about?