I haven't had much time to sew with all the work, but I've been making time for some other things. We've had a few parties in the new apartment (all with a 1960s vibe), including a pretty fabulous tropical party based on America's obsession with the South Pacific in the 50s and 60s. I had some pretty fabulous inspiration for that, since my dad was born in Hawaii during that time and all of his baby photos are full of beaches and palm trees!
|my grandparents, great grandmother, and father (the baby) in Hawaii|
(sorry for the fuzzy photos...this has not been a summer for the camera, and I've almost entirely been shooting on my phone)
|giant hair, vibrant colors, and a Blue Hawaiian!|
|the watteau back|
My partner in crime ran the bar, with some super delicious Blue Hawaiians and Mai Tais. I did food, and used two vintage recipes to which I made a couple of alterations.
The first was called "Bride to Be Coffee Cake," from Betty Crocker's Bisquick Cookbook.
|my "Blue Hawaiian to Be" cake|
It calls for "Bisquick baking mix," and then the batter is topped with pineapple cooked in brown sugar and shredded coconut. We didn't have any Bisquick, and so I decided to use cake mix instead. Using a mix felt super period to me, because I always bake from scratch! I ended up using a blue mix, because it was on sale, and the combination of pineapple and coconut was just like the Blue Hawaiian cocktail. It was pretty delicious, but that pineapple topping is super sweet--I don't think I'd serve it for brunch... perfect for post-pool snacking, though!
The crowning glory of my 60s tropical food was a cheese pineapple.
Yes, you read that right--a pineapple made. out. of. cheese.
Possibly even weirder than the fact that this exists is that it's not alone--magazines have recommended shaping other foods into pineapples more than once. But I think cheese might be my limit--I'm not planning to make a liver sausage pineapple anytime soon. That said, the cheese pineapple was actually totally palatable.
I found the inspiration image (from McCall's Cooking School) on Pinterest, but then had to do some sleuthing to actually find the recipe. I ended up halving it and replacing the original pimento-stuffed olives with sliced almonds, which I thought worked out well. My recipe ended up as:
8oz cream cheese, softened
1 lb shredded sharp cheddar cheese
1/2 cup French's mustard (this is where the yellow color comes from)
Whip the ingredients until the spread consistency is smooth and fluffy, then fold into a ball, cover in plastic, and refrigerate. When cooled, shape into a pineapple. Refrigerate again, decorate, and serve!
Live the original, I also used a real pineapple top on my cheesy imposter.
|the cheese pineapple being consumed|