Canapes included Reuben sandwiches on rye bread, miniature crab rangoons, and bacon-wrapped chestnuts. The buffet included cheese fondue, a throwback to the 1960s with a twist: brie fondue and a black pepper-camembert fondue.
Chef Whitehead has shared his recipes for those who want to do a party at home.
What else was served at those '50s and '60s diners? Burgers and fries, meatloaf and mashed potatoes, macaroni and cheese, chicken fried steak, and Swiss steak are among the memories of many people.
Actually, diners began in 1872 when a pressman in Providence, R.I., hitched a horse to a freight wagon and served homemade sandwiches, pie, and plates of sliced chicken, according to Diner: The Best of Casual American Cooking by Diane Rossen Worthington (Sunset Books). Diners thrived during the Depression because they offered generous, comforting food at bargain prices.
At this time of year, costume parties are popular. Think about foods that are guest-friendly and easy to eat in all those fussy clothes. Music is self-explanatory. For the menu, turn back time.
Mexican Pita Pizza
Ingredients:
4 pita fold breads
1 15-oz. can black beans, drained and moderately mashed
1 11.5 oz. jar pico de gallo, drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup shredded lettuce
additional pico de gallo or salsa
sour cream
guacamole
sliced green onions
sliced ripe olives
Preparation:
Heat oven to 375 degrees. Place pita breads on large baking sheet. In medium bowl, combine beans and pico de gallo. Spoon over pita breads. Sprinkle each with cheeses. Pat down with back of spoon. Bake 14 to 18 minutes or until heated through and cheese is melted. Top with shredded lettuce. Cut each into 6 wedges. Serve with additional pico de gallo or salsa, sour cream, guacamole, green onions, and or olives.
Yield: 24 appetizer servings
Hush Puppies
Recipe from Chef William Whitehead, Gladieux Catering.
Ingredients:
2 cups yellow corn meal
1 cup plain flour
2 eggs
1 cup buttermilk
3/4 tsp. Lawry's Seasoned Salt
1/2 tsp. ground pepper blend
1 tsp. baking powder
2/3 tsp. baking soda
1/8 cup bacon grease or cooking oil
Crisco oil or cooking oil for frying
Cook's note: This batter may be stored in the refrigerator for a day. Before cooking, let it reach near room temperature.
Preparation:
Mix all of the dry ingredients in a bowl. Add eggs, oil, and buttermilk. Stir until the ingredients are thoroughly blended. Turn deep-fryer to medium-high heat or 350 degrees. When it is hot, drop hush puppies in using a tablespoon. Allow them to brown on all sides. They should begin floating when done, but if they don't, be careful not to overcook them.
Yield: 18 large hush puppies
Fried Catfish
Recipe from Chef William Whitehead, Gladieux Catering.
Ingredients:
3 to 4 medium catfish fillets per person
1 cup yellow cornmeal
2 tsp. Lawry's Seasoned Salt
Crisco or vegetable cooking oil, enough to cover the catfish
Cook's note: The secret to fried catfish is cooking it at just the right temperature to seal in the moisture and flavor.
Preparation:
Rinse the fillets thoroughly and pat dry with a paper towel. If using fresh catfish, skin the catfish and wash thoroughly. Pat dry with paper towel. Roll the catfish fillets in a mixture of corn meal and seasoned salt. Drop in deep fryer or deep frying pan with oil at 350 degrees. Fry until golden brown, about 5 minutes. Drain on paper towels.
Yield: 1 serving
(Distributed by Scripps Howard News Service.)
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