The mantra for cooks and hosts throughout the decade was, “When in doubt, make a dip or a cheese log.” And if that didn’t work, just see what you could get to stick in a gelatin mold. This made the bundt pan one of the most important pieces in the Seventies’ kitchen. But in this decade, it wasn’t being used for cakes. Oh, no. That would be far too normal!
Remember, this was the decade of experimentation. Therefore, the more food you could suspend in aspic, the more sophisticated your dish.
The “pièce de résistance,” of course, was being able to pull off the triple threat: using food as a vessel to hold pineapple suspended in gelatin.
Behold the “Emerald Cantaloupe:”
Thankfully, just like in fashion and interior design, the experimentation of the Seventies yielded some dinner party keepers.
Cheese fondue is still a fun and delicious party option. Pasta Primavera still evokes Little Italy, and Beef Wellington remains an elaborate and savory main course.
Please join us for this year’s Show as we celebrate the decade The Women’s Board began. The 40th Anniversary Opening Night Party, Friday, December 2nd, promises to be far out, funky and fab! Dig up your disco threads and join us a for a look back at the 1970s and all that is reminiscent of the decade. Dine on ’70s inspired favorites like fondue, flambé and maybe even aspic! Complete with a lighted dance floor, disco ball and The RiverTown Band, this event will make you boogie!
Visit The Women’s Board website for details and to purchase your tickets.
Mollie Peterson lives in Jacksonville with her husband Matthew. She is a member of the Art & Antiques Show Social Media Committee. Mollie is a teacher at JWJ College Prep, the creator of the blog HOSTandSERVE, and a grateful stroke survivor.
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