Tag Archives: vintage

Vintage vantage

18 Sep

AWhat, pray tell, is this little bit of terrific?

fish dish

We are so charmed by the little cocktail forks…. Our little fish dish is going to become the perfect pupu platter. Inspired by our Trader Vic’s obsession, we can picture serving rumaki or crab Rangoon with dipping sauce, or an assortment of mini grilled skewers.

Such a find!

But we wish we also had this to our inventory

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RUMAKI
This appeared on a Don the Beachcomer menu from 1941. Traditionally spiced chicken liver, water chestnuts wrapped in bacon.
But works with scallops, shrimp, smoked oysters, pineapple or stuffed olives.

Marinade:
1/4 cup soy sauce
1 teaspoon fresh minced ginger
2 tablespoons dry sherry
1 teaspoon sugar

Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.
Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick. Tuck in green onion if you wish.
Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes.
Or, you can bake the appetizers in a 375° oven for 20 to 25 minutes.

Vintage finds…

10 Sep

We have a weakness for 50s and 60s kitchen ware, and we spend far too much time skulking around thrift shops. Trouble is, we are a magnet for fabulous finds. Take for instance, this little gem:

fonude

It’s a ceramic caquelon (fondue pot) by Landert, made in Switzerland. The pot, a handsome ochre yellow which holds 1 1/2 quarts,  is stamped Landert 22 near the handle. These darlings are made to go from stove top to table. We spotted this baby a week or so ago and resisted it, but lo and behold upon our return, it was still sitting there, unloved by those unable to recognize its true purpose in life: to fill our bellies with molten cheese! We scored it for $7.99.

Our other addition to the growing family of too much stuff is a lovely snowflake pyrex divided dish. Oh, how we love turquoise and how it matches our late 1950s chip-n-dip. Yes, we are aware we have a problem.

Our new obsession is to stock our fridge with vintage glass containers. How jaunty our chopped scallions and minced parsley will be, just sitting there all chilly and waiting to become garnish.