Posts Tagged ‘gourmet’

Vintage Treats and Threads

April 7, 2010

As part of First Friday for April, I prepared some snacks from vintage recipes in Gourmet magazine to be served at a vintage clothing store, Two Percent to Glory. They were gobbled up so I can say it was a success. If you missed it, never fear as there will be another First Friday in May!

Gourmet Magazine: April 1986

Gourmet Magazine: April 1986

Cheese Lace Crackers – addictively rich crackers. make a double batch!
Kalamata Dipping Sauce – an oil-based dip with minced olives.

Sweet Potato Chips – a deliciously simple and sweet base for a spicy dip.
Chipotle Dipping Sauce – an oil-based dip with chipotle chilies.

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Sweet and Fried

April 5, 2010

I found the following recipe on Epicurious and made it for First Friday at Two Percent to Glory, a vintage clothing store. They were gobbled up with a chipotle pepper dip. It was interesting to see that people were making the same special snacks that are made today. The only difference today might be to bake the chips instead of frying them.

Sweet Potato Chips

recipe from Gourmet magazine April 1986

discovered via Epicurious

Ingredients

  • 3lb sweet potatoes or yams
  • vegetable shortening
  • salt
  1. Peel and slice potatoes 1/16″ thick.
  2. Heat oil in a deep fryer or pan to 380F.
  3. Fry potatoes until golden brown.
  4. Sprinkle with salt.

Variations
You can tell this is an older recipe because they call for shortening to fry the potato chips. I was not brave enough to try it so I used canola oil. I think it tastes great and is supposedly a bit healthier than shortening.

Once the chips were cooked and placed in a container, they became soft and soggy. I tried to revive them by baking the moisture out of them. I think it would have worked if I paid attention and didn’t let them burn. Try 350F for about 3 minutes.

Vintage Is Hot

April 5, 2010

I found the following recipe on Epicurious and made it for First Friday at Two Percent to Glory, a vintage clothing store. It was interesting to make a recipe from 25 years ago. The most interesting aspect of this recipe is the fact that they have you make mayonnaise then simply add chipotle peppers. I’ve seen this made recently by adding chipotle peppers from a can to mayonnaise. It’s certainly good but a lot simpler than this recipe!

However, since I was using a vintage recipe for a reason, I followed it exactly and made my own mayonnaise with chopped chipotle peppers. People seemed to like it, particularly with the sweet potato chips from the same issue, but I will not be making this again! If I were, I would be sure to use high quality olive oil.

Chipotle Dipping Sauce

recipe from Gourmet magazine April 1986

discovered via Epicurious

Ingredients

  • 2 large egg yolks (room temperature)
  • 2t white wine vinegar
  • 1t dijon mustard
  • ¼t salt
  • 1½c olive oil
  • 3 canned chipotle chilies
  • 3T juice from canned chipotle chilies
  • 2t lemon juice
  • ½c sour cream
  1. Beat the egg yolks, vinegar, mustard, and salt.
  2. Add ½c of oil a little bit at a time while beating.
  3. Add the rest of the oil in a stream while beating.
  4. Stir in chilies, juice from chilies, lemon juice, sour cream, and pepper to taste.
  5. Cover and chill for at least one hour.