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Seventies
PARTY IDEAS |
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Seventies PARTY
SUPPLIES |
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Seventies
THEME RECIPE
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Seventies CassouletCassoulet. This elegant dish is so incredibly fancy and a true winner in my dinner table. For my Seventies event I wanted to make something fascinating so I decide to make this dish and a complete satisfaction, its great
1-5 pound duck
2 pounds boned pork loin
1/2 cup chicken broth
3 pounds dried white beans (Great Northern or other)
1 1/2 quarts chicken broth
1 1/2 pounds Polish sausage ring
1/4 pound lean salt pork
2 whole onions
Bouquet garni made by tying four parsley sprigs, one bay leaf, one cut
clove garlic in cheesecloth
1/2 teaspoon thyme
2 pounds boned lamb shoulder, cubed
3 cups chopped onion
3 cloves garlic, minced
2 one-pound 13-ounce cans tomatoes, drained and chopped
1 cup dry white wine
1/2 cup chopped fresh parsley
1 bay leaf
2 teaspoons thyme
salt and pepper
Preheat the oven to 325F. Place the duck, breast side up, in a shallow
roasting pan. Place the pork loin in a small casserole. Insert a meat
thermometer in the center of the loin. Cover the bottom of the casserole
with one half cup chicken broth, put the lid on and roast the pork until
the thermometer reaches 170F, about an hour and a half. Roast the duck
at the same time. It will be done in about 2 and 1/2 hours, or when
the legs move easily up and down. Set both roasts aside.
While the meats are roasting, start the beans. Rinse them thoroughly
and put them in a large pot. Add three quarts of water, cover and bring
to a full rolling boil. Remove the pot from the heat and let it stand
for one hour. Then, when the beans have plumpeed up, add 1 1/2 quarts
chicken broth, the sausage, salt pork, whole onions, bouquet garni and
one half teaspoon of thyme. Bring to a boil, spooning off scum as it
rises. Reduce the heat and simmer the beans uncovered for 30 minutes.
Remove the sausage ans et it aside. Continue cooking the beans for
another 30 minutes or so, until they are barely tender. Discard the
bouquet and the onions. Drain the beans, taking care not to throw out
the salt pork, and save the liquor.
While the duck, pork and beans are cooking, prepare the lamb. Remove
three tablespoons of duck fat from the roasting pan. Put it into a
large skillet and add the pieces of lamb to brown. Add extra fat if
needed. Remove the pieces as they brown and continue the process until
all the lamb is browned. Remove lamb and set it aside. Add the chopped
onions and garlic to the pan and cook, stirring, until soft. Add the
tomatoes, wine, parsley, bay leaf and two teaspoons of thyme. Put the
lamb back in the pan, cover and simmer over low heat for 20 minutes.
Remove the pieces of lamb from the sauce. Pour the sauce into a bowl
and add three cups of bean liquor to it. Save any remaining bean liquor.
Add salt and pepper as needed.
Slice the pork roast and then cut each slice into bite-sized pieces.
Remove the legs and wings from the duck. Cut away the skin and fat and
then cut the duck meat into bite-sized pieces. Slice the sausage.
Spread a thick layer of beans in the bottom of a 10 to 11 quart casserole
or two 5 to 6 quart casseroles. Top with a generous layer of lamb,
sausage, pork and duck, saving the legs and wings for garnish. Repeat
with another layer of beans and most of the rest of the meat. Finish
with remaining beans. Garnish the top of the cassoulet with the duck
legs and wings and a few pieces of the meats. Pour the bean-mato
liquid over all. Bake, covered, in a 350F oven for 2 hours. Break
the crust that forms on top at least three times during the baking.
This dish was a big surprise for me because I am not a big fan of duck but when I first tried it I was so amazed I wanted more and more its just a real great recipe, it has now become a favorite and a regular.
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FREE
FOOD LABEL CARDS |
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Seventies GAMES &
Activities
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| DO IT YOURSELF SEVENTIES CRAFTY GAMES: The Seventies were well-known for their DIY crafts. Have lots of the era's favorites on hand for your guests to try out, such as sand art, latch hook kits, God's eyes and macrame. Lots more
Seventies
party ideas here Theme Party Games.
Also,
check out
the Woodstock Party
Ideas.
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Seventies MENU IDEAS |
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Since retro is the new contemporary throwing a seventies themed party is a great way to keep a mainstream edge. There are so many popular themes and ideas from the seventies that anything from tie-dye to afros is appropriate attire for any party.
Making the meal for a 70s party is a cinch using the popular seventies fad of fondue. Fondue is based on a simple principle perfect for cocktail parties – dipping! This makes eating mobile for guests since they can load up a plate with their treats dipped in the fondue and walk around the party to meet and greet guests.
Begin the seventies party with a classy cocktail bar. Have a variety of martinis ready to be shaken or stirred. Also have a special martini just for this party. There are several recipes available on the internet and you can rename them to fit the party’s seventies theme.
The appetizer of cheese fondue with crusty bread and apples is a great way to kick off the seventies party. Making cheddar cheese and beer fondue is simple using this recipe. Gather these ingredients: 1 lb. sharp cheddar cheese, shredded, 1 tbsp. flour, 1 1/2 tsp. dry mustard, Dash cayenne (or add a dash of hot sauce to the melted mixture), 3/4 c. beer, 2 tsp. Worcestershire sauce. In bowl, combine cheese, flour, mustard and ground cayenne; mix to blend well. In fondue pot, combine beer and Worcestershire sauce. Set temperature at 375° and heat until bubbling. Gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. Reduce temperature to 200° and serve.
Finish out the menu by serving a main course of meat & wine and coq au vine. For dessert make a chocolate fondue and use angel food cake or strawberries to dip. By just adding even one simple food item to the menu will help create
a complete Seventies theme party feeling. |
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