Playboy Champagne Sherbet Punch

The birthday party rolls on!

I made a punch for my birthday. Because of course I did.

playboy-host-bar-book-1000x1333

champagne sherbetpunch recipeThis recipe is from the Playboy Host & Bar Book by Thomas Mario (1971 edition).

Angostura bitters? Check.

But the Safeway didn’t have lemon sherbet. Because of course they don’t.

I bought pineapple. I don’t know how much of a difference it made, but my other option was lime, and lime, I think, would have be a bit strong. And wow would the punch have been green. So I bought a half gallon of pineapple sherbet instead.

Anyhoo, I went to my local liquor store and bought a ton of sparkling wine. J. Roget, I believe.

CLASSY.

It was, like, $6 a pop. It’s punch, people! Don’t judge. I think I purchased 10 bottles of it. How many fit in a wine box? 12?

Anyway, I wasn’t sure if folks would be down with the punch (because not everyone loves punch) but oh! They were! My friend Kristen, half way through the party, had to go down to the liquor store because we ran out of bubbly. She grabbed whatever bottles of J. Roget that were left. The guy at the shop said to her, “it’s so weird, someone came in yesterday and bought almost all of those.” HA!

How was the punch? Seriously yummy. And I’d totally make it again.

And now, after this and the Super Summer Sangria Punch and the Mad Men Canadian Club Punch, I know that my friends are totally punchy.

Well, I don’t have a picture of the punch. I think I was too busy drinking it. So I’ll just give you a sweet photo from the Playboy book. They’re kinda like punch glasses.

mugs

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Velveeta South of the Border Dip

Hello, darlings. I threw myself a big birthday party!

And I made a ton of dishes from my cookbook collection for the occasion. It was a hefty spread and I am looking forward to sharing them with you.

But I guess I wasn’t looking forward to it that much because I’m an Aquarius. That means that my birthday is in January. I threw a big birthday/housewarming party for myself at the end of January and I haven’t gotten around to writing about it until now. In July.

But better late than never, eh?

I’m going to close out the month with my birthday party dishes and then I gotta get cooking again. Seriously, I’m almost out of things to write about. I may have to do another readers’ choice poll.

Without further ado, Velveeta South of the Border Dip!

Fresh Ideas

This little pamphlet was given to me by my mum’s best friend from high school. At first I thought, ooooh asparagus with cheese. But then the more I look at it, the more it looks like some sort of alien hand. Or Swamp Thing’s hand! Man, I haven’t thought about that movie in ages. It played all the time on HBO when I was a kid. I liked Swamp Thingswampthing

However, the thing that I remember most is that every time it was on, my parents would refer to Adrienne Barbeau as “Tits Barbeau.”

OK, back to the dip…

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82. Chicken Breasts (With Prosciutto and Mushrooms)

So, you know that weekend that Todd and Leah came in for a wedding and I made them the Broiled Filet of Sole brunch on Saturday morning? Well, this is how insane I am: while they were at that wedding on Saturday night I was cooking at the house because on Sunday night I hosted a birthday dinner for my friend Kevin!

Two DiS! in one weekend? I did it!

82 chicken
chickenbreastsSaturday night I made the broccoli salad. I used THIS recipe from Food&Wine (Not a huge fan of broccoli, but I was down with this salad. Delicious).

On Saturday night, I also consulted Card #92 for the Gnocchi alla Romana recipe:

gnocchi alla romana

I don’t know what that is. But it is not Gnocchi. Gnocchi is potato-based, right? But look! It’s Cream….of WHEAT!

Watch the video. I implore you to watch the video. It is one of my most favorite things in the world.

This Gnocci alla Romana, however, was not one of my most favorite things in the world…

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Posted in 1970s, Chicken, Food, International Cuisine, Recipes, Retro Food, Retro Recipes, Salad | Tagged , , , , , , | 4 Comments

Summer Sangria! (and a very special announcement)

It’s my 400th post!!!!partybrandiWell, who the hell ever thought I’d get this far? Not me! For my 400th post, I wanted it to be a very special post.

And it IS a very special post!

But first, let’s get a little recipe out of the way. This is my Super Summer Sangria. Which I also turned into a Super Summer Sangria Punch for my Pork Pie Potluck (because we all know how much I love a good punch).

white sangriaSuper Summer Sangria Punch

  • Cheap Jug White Wine
  • 2 sliced lemons
  • 2 sliced oranges
  • Juice from 2 oranges
  • 2 liter bottle of diet Ginger Ale
  • Brandy
  • Sliced mango (if you’re feeling frisky)

Put orange slices, lemons slices, and the orange juice in the bottom of a punch bowl. Add whatever is left in the bottle of brandy you have in the back of your liquor cabinet and muddle it just a wee bit. Fill the rest of the bowl half way with diet ginger ale and the other half with the cheapy jug wine. And then maybe add some ice rings you made with slices of lemon, orange, and mango. Throw in the remainder of the mango into the bowl. 

Summer Sangria Punch

summersangriaAs the night progresses, and your alcoholic party goers imbibe, refill the punch bowl as needed with whatever you have left. That could be more fruit! More ice rings! Something sparkling! Rose? A bit of Random Lillet! Sherry? WHATEVER YOUR HEART DESIRES! Shit, throw in some grapes. Got lime? Pineapple juice? Fuck yeah!

But the easiest, simplest version is with things that you probably have on hand most evenings (or at least I do): white wine, diet ginger ale, bottled orange juice, and lemon slices. Perfect to throw together for unexpected guests (or just one, big lush).

OK, so let’s now get to the most important part of this post!

I’ve been lax on the posting because I got a promotion at work (adjustment phase). And because I went away for the 4th of July (see last post).  But mostly because of this: I adopted another cat.

Click through and let me introduce you to the newest resident of DiS! headquarters….

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In Case You’re Going to the Beach This Weekend…

batspray

Be sure to stock up on Shark Repellent Bat-Spray!

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Gin is It! (3 Gin Cocktails)

blog list

See, I have not forgotten! Here is a preview. Some of these I’ve already crossed off.

My darlings! I have been neglecting my blog. There are many reasons why, which are too many to go through right now, but please know that although I haven’t written as of late, I have many delightful dishes to share with you in the future (see photo, right).

But first, cocktails!

Due to parties and company, (and the fact that I am an absolute lush) my reserves have been reduced to bitters, vermouth, sherry, Lillet, gin, lemons, oranges, and one can of Blue Moon.

So, I’ve been making cocktails with gin.

Lots of cocktails with gin.

I present to you the Bees’ Knees, Gin Old Fashioned, and Bronx …

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National Chocolate Eclair Day

Just remember, kittens: adjacent to refuse, is refuse.

eclair

chocolate elcair

Watch the scene here.

Now go to Dunkin Donuts and get yourself an eclair.

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The Astronaut Wives Club Ham Loaf

On last night’s premiere episode of The Astronaut Wives Club, Mrs. Alan Shepard gets all down in the doldrums either because her husband is in space or because he bangs anything in a bikini down at Cape Canaveral.

abc_astronauts_wives_club_trailer__twocolumncontentRegardless, as she’s home moping, the other wives decide to cheer her up by bringing over food: bubbly, Ambrosia, coffee cake, ham loaf, and Bacon Banana Hollandaise.

As one often does.

I refuse to believe that anyone has made the Banana Hollandiase un-ironically. However, my ears did perk up at the sound of Ham Loaf. Because I’ve made that!

The Ham Loaf recipe,  like the New Year’s Eve Pretzel, is from the world-famous Three Rivers Cookbook (seriously, it is famous!) And like the pretzel, I wasn’t looking for it, the loaf just jumped off the page.

3riverscookbookpage 3riverscookbook Continue reading

Posted in cookbooks, Food, Pork, Recipes, Retro Food, Retro Recipes | Tagged , , , , , | 1 Comment

111. Broiled Fillet of Sole

Todd and Leah came to visit!

For this special occasion, I decided to make a DiS!.

Actually, scratch that. I was ordered to make a DiS! because Todd and Leah missed our Sunday dinners. And, since I’m a girl who can’t say no, I complied (also, I have to get through these damn cards by the end of the year).

On whichever weekend this was, in between their arrival late Friday night (during the Bruce Jenner/Diane Sawyer interview–this is how far behind I am on posting!),  the wedding they attended on Saturday evening, and their departure on Sunday morning, I had to somehow fit in a full meal. Well, there was only one option: brunch.

111 card filet of sole

And who doesn’t love brunch?

People who don’t know what’s good.

And, apparently, this guy:

brunch shirt

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Posted in 1970s, Brunch, Fish, Food, Recipes, Retro Food, Retro Recipes, Shellfish | Tagged , , , , , , , , , | 4 Comments

PIEATHALON: Melton Mowbray Pie

It’s the 2nd Annual Pieathalon, kittens!

2ndannual

Welcome to my contribution, the Melton Mowbray Pie from the Vincent Price Treasury of Great Recipes. This British recipe was submitted by the lovely Jenny of Silver Screen Suppers, who, happens to be British.

This is a whopper of a recipe.

Lookie:

cropped pie

Lemme walk you through it….

12:30: removed the bone and the fat and all the tendons from a 4.3 lb pork shoulder. Also peeled the delicious skin off of a frozen chunk of Christmas Eve ham that I was still holding onto. Because Christmas Eve ham should never just be tossed into the trash.

pork shoulder

45 minutes to get the bone removed and get rid of all the fat/tendon

1:15: added pork bone to a pot with two pigs feet (I did 2 because I couldn’t find any veal) and the celery, onion, etc. to make stock. On to simmer.

pigs feet

One day I will make pickled or jellied pigs feet

stock base

Parsley from my garden!

2:00: made pastry with the help of my trusty KitchenAid mixer

2:25: covered dough to rest

2:30: cubed pork shoulder and ham into small cubes and combined with salt, pepper, and sage. It took me a whole frickin half hour to cube the meat!

cubed pork and ham

It’s a good thing I took the entire dough-resting time to chop

3:00: knead/cut/roll out dough and lined spring-form pan

Oh, bother. I am so bad at baking/pastry. But I gotta do what I gotta do…

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Posted in Food, Knuckle Food, Pork, Recipes, Retro Food, Retro Recipes | Tagged , , , , , , , , , , | 21 Comments