“If we’re not meant to have midnight snacks, why is there a light in the fridge?”
Today Mirror80 launches a new blog series called Retro Foodie. Once or twice a month we’ll feature a foodscape that incorporates elements of retro style, plus some recipe ideas that are easy and fun. We kick off 2013 with a midnight snack of deviled eggs, baked olives, and celery hearts stuffed with goat cheese. Champagne with fresh blackberries makes it sparkle…
Creating foodie moments on a regular basis is all about using what you have. Above we see a geometric dish towel double as a table runner. Below is the centerpiece of the evening: an arrangement of unusual greenery, purchased for an affordable $10, then placed in a tall sculptural vase.
Let’s talk about the food! In the 1980s, each plate was a canvas. At fine restaurants, dishes were embellished with special sauces, well-placed garnishes, and seasonings such as cracked pepper. The goat cheese-stuffed celery hearts below were inspired by this recipe. Soften the cheese with olive oil, and add cracked pepper to the mix. Place dollops on celery hearts, then top each off with a sprig of dill. And of course, more cracked pepper!
The recipe for the deviled eggs can be found here. In the spirit of using what you have, know that this dish is just as tasty without the white wine vinegar. Chives were substituted for shallots, then used as garnishes. One perk: the tall chive accents kept the saran wrap from sticking to the yolk mixture while this snack was chilling in the fridge!
The baked kalamata olives (shown at the top of the post) were first marinated in balsamic vinaigrette mixed with fresh rosemary and coriander. Side note: this recipe was inspired by the gourmet olives at a beloved restaurant (no longer in business). Pour the olives and the marinade into an oven-save dish, then bake until hot and fragrant. Garnish with a rosemary sprig.
Who doesn’t love a midnight snack to enjoy with friends or your sweetie?! With a little forethought, you can prepare these dishes in an hour, then stash them in the fridge until you’re ready for a late-night treat. Happy 2013! We’ll bring you another installment of Retro Foodie in a couple of weeks. Don’t be surprised if we get a bit ’80s glam!