The 1950’s were big on planning and cooking “ahead.” God forbid one might muss one’s coif worrying over last minute preparations. Marion Flexner offers up a totally new type of meal, the Cocktail-Supper and of course wrote the Cocktail-Supper Cookbook.
What you might ask makes a “cocktail supper” different from other entertaining? Flexner explains it:
"You don’t need a kitchen to cook in. You don’t need a dining room to eat in. With modern know-how, whether your kitchen is the last word in efficiency or a makeshift affair…you can prepare and serve delectable and outstanding meals.So, if I understand it correctly, a cocktail-supper is a small buffet with drinks, lots of drinks. Themes seem to be popular with the cocktail-supper, Flexner offers up such fun filled events as the Erin Go Baaaa-aa-a, the Hungarian Rhapsody, and the Spanish Fandango.
The era of the formal seated dinner party with numerous courses of rich dishes, served perhaps by butlers and maids is drawing to a close. Today you can serve what you want when you want where you want.
And so the cocktail supper, big and comprehensive or small and intimate, has emerged as the most practical and inexpensive way of entertaining a group."
Here is a truly one of the best meat sauces you will find. It is from the spectacular Kentucky Derby themed cocktail-supper.
Pride-of-the-Bluegrass Mustard
2 tablespoons dry mustard
1 1/2 tablespoons flour
1/2 teaspoon salt
3 tablespoons sugar
5 tablespoons cider vinegar
9 tablespoons beer
2 tablespoons melted butter
Whip all the ingredients until smooth in a blender. Or make a paste of dry ingredients with vinegar and add beer slowly. Stir in butter. Pour mixture into double boiler and beat with a wooden spoon until the consistency of a thick cream sauce. It takes about 4 minutes of constant beating.
Try it one ham or any pork, corned beef, or even chicken and be sure to make a cocktail!SEE VIDEO TUTORIAL >>
Posts
