Retro Blog Party
On the Jukebox: To Sir With Love
On the menu: Classic Champagne Cocktails, devilled eggs and stuffed olives.
The stars aligned themselves, last weekend, before I joined Weightwatchers, in order for me to be able to take part in my very ever first Blog Party, hosted by the stylish Stephanie. My mother had just mailed me an old cocktail book that she thought a) belonged to me anyway and b) might be useful for my blog. She was correct on one count, my blog needed some retro cocktails. The timing couldn't have been more perfect.
As it happens, I didn't actually end up using a recipe from this old, undated book, the inside covers of which had been glued with seemingly ancient, browned magazine cuttings of further cocktail recipes. I flicked through the book and immediately found a classic favourite of mine, decided I prefer my own way of making them, and set to it. I still had the beautifully retro-looking Angostura Bitters bottle in my cupboard from the last time I made them (several years ago).
Chilled, Dry French Champagne
Twists of lemon rind
-Pop a sugar lump in the bottom of a Champagne glass.
-Add a few drips of the Angostura Bitters until the sugar starts to stain brown.
-Pour brandy into the glass to a level that covers the sugar lump
-Top with ice-cold Champagne
-Squeeze in a twist of lemon zest and then discard.
-Be careful, these cocktails are extremely intoxicating
Weightwatchers Note: This cocktail is 5 points a serving. (Oops I had two)
A glass of champagne the same size would only be 2.5 points.
Did you notice the very retro-looking label on the bottle of Champagne I picked up for the party at K&L Wine Merchants? The Michel Dervin Brut, made out of 95% estate fruit from small plots, is described by the staff at K&L's San Francisco store, as being like everyone's perennial favourite, Veuve Cliquot. Had they not recommended it as a staff pick, I would never have dreamt of purchasing such a tacky-looking wine.
For the Mayonnaise:
1/4 cup olive oil
3/4 cup Canola oil
1 whole egg
1 egg yolk
1 tsp Dijon Mustard.
Salt, pepper and lemon juice to taste
-Put the eggs, mustard and 1/2 tsp salt in a blender
-Pulse until blended
-Blend the oils together in a jug with a spout for pouring
-With the blender switched on, very slowly pour the oil into the blender
-Start with an extremely thin dribble
-As the mayonnaise thickens you can start pouring a more steady stream
-Season to taste with lemon juice, salt and pepper.
Weightwatchers Note: Homemade mayonnaise is a massive 3 points per tablespoon. Aargh! No wonder it tastes so good.
For the Devilled Eggs:
Simply hard boil some eggs then carefully remove the yolks. Blend them together with whatever takes your fancy from the following list: mustard, paprika, green onions, mayonnaise, horseradish, etc. On this occasion I was too heavy-handed with the mayonnaise and the Dijon and the mixture became to runny to pipe back into the egg whites properly. But with the homemade mayo, a generous dollop of spicy French mustard and a sprinkling of smoked paprika, they tasted just perfect.
Weightwatchers Note: One boiled egg is only 2 weightwatchers points. If you skipped the mayonnaise and simply blended the yolk with mustard, and maybe some minced green onions, or other 0 point condiment, you could indulge quite safely in this retro cocktail snack without feeling too guilty.
Links, Resources and Further Reading
Bay Area Resources:
Helpful wine merchants in SF | K&L
Eggs from | Petaluma Farms
Lemons from | Hamada Farms
The Best Brandy Made in America? | Germain Robin
By Appointment to the Queen | Angostura Bitters
A favourite retro movie | To Sir With Love
From the Days when I couldn't | Make Mayonnaise
Thanks for teaching me how to do it | Tante Marie
How long to Boil that Egg? | I always turn to Delia Smith.
Daily weight loss, weightwatchers and diet notes:
My first day on Weightwatchers went very well. I elected to go for the Flex Plan, rather than the Core Plan. On the Flex Plan, foods have certain point values. I am allowed to eat 22 points a day. Yesterday I managed to devour a lot of satisfying food and still only use 21 points total. Who would have thought greek yoghurt with jam for breakfast, a seared tuna salad with avocado, oranges, mixed leaves and fennel for lunch, a snack of a fresh pear mid-afternoon followed by a dinner of baked potato with pancetta, creme fraiche, parmigiano and a side salad of roasted beets with freshly grated horseradish could possibly called a diet??
The number of supportive comments I received on yesterday's post literally overwhelmed me. I was just about in tears. I can't thank everyone enough for piping up with words of encouragement. It makes me feel a whole lot better to realise I am not the only one grappling with this issues. (I was beginning to think I was!)
|Archive Alert! On this date in 2005: Never understimate the power of cake!|
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