Vintage Vertigo Party Planning, Entertaining Tips and Recipes - February Edition



Welcome to the first of a monthly column titled Vintage Vertigo Party Planning, Entertaining Tips and Recipes. 

We hope you find something that will give your picnic, buffet, dinner party, brunch or holiday celebration that little extra kick of fun, vintage flair.

(This month's guest contributor is Amy from DottieDigsVintage)

Through the years, Betty Crocker cookbooks have been full of ideas for the 1950s and 1960s hostess, regardless if he or she is hosting a patio party or elegant dinner for 2.

Since February is the month of love, what better gift to give your special valentine than the joy of a specially prepared meal, seated at an elegantly set table with all the trimmings. So let's turn to Betty again for her tips on setting the scene for that elegant meal for 2.

What fun for a change to set a formal table! Now is the time to use your silver, china, favorite damask tablecloth and of course that heirloom candelabra.

From the shop, TheSweetBasil, set your table with this Vintage Tablecloth with Six Napkins

No need to place your centerpiece in the center of the table. Go for some flair and drama and place is at one end of the table. 

This allows you to use something large and dramatic which would otherwise prevent you from gazing into your valentine's eyes.

How about this beautiful Wild Lotus Blossom Centerpiece? You can find it in jpcountrymarket

Mix and match things. Fruits with evergreen boughs in an unusual container like a soup tureen, casserole or stemmed goblets.

Place a row of simple artichokes on a beautiful table runner, or a grouping of fruit together in monochromatic winter colors of red, raspberry and cranberry colors inside a brass antique bowl.

To make your table serving beautiful and unique, use these Floral Porcelain Plates from
EncoreEmporium

Candles are another way to adorn a table, sideboard, mantel or around the room.

Place beeswax candles in an arrangement of flowers or vegetables or small votive candles set on vintage saucers at each place setting.

For a special touch, use this beautiful  Vintage Brass Candle Holder from the Etsy shop, fineoldthings





Just remember, anything goes. Make it festive, fun, imaginative or even amusing. Be bold and colorful or modern and minimal. It is all up to you!

Once the table is set thoughts may turn to what you will be serving. Meals made ahead of time allow you as the hostess to also enjoy the evening.   

Perhaps a boeuf à la Bourguignonne which has been simmering all day, a seafood lasagna or something as simple as a roast chicken. Beef Stroganoff is a classic vintage dish that never goes out of style!

Dessert for valentine's day is always fun and all the better when it is something a little over the top which adds the perfect ending to a delicious meal. Maybe something classic like red velvet cake, baked Alaska, or some simple homemade chocolate truffles with strawberries dipped in chocolate served on a lovely silver tray.  

And how about a toast with these Vintage Champagne Flutes from rhinestonesrock

So mix and match, keep it simple or as that famous chef says "Kick it up a notch" but whatever you do, enjoy and Happy Valentine's Day from the Vintage Vertigo team!

All of the vintage décor is from the shops of the Vintage Vertigo team for your Valentines Day entertaining:


 Here is a special recipe for you to add to your collection!

Beef Stroganoff
2 pounds beef tenderloin
1/4 cup butter or margarine
1 can (6 ounces) sliced mushrooms, drained
2 cans (10 1/2 ounces each) condensed beef broth (bouillon)
1/3 cup instant minced onion
1/4 cup catsup
1 1/2 teaspoons garlic salt
1/3 cup all-purpose flour
8 to 10 ounces uncooked medium noodles
2 cups dairy sour cream
3 tablespoons butter or margarine

First Edition Betty Crocker Cookbook                

Cut meat across the grain into 3/4 inch slices, then into strips 3 x 1/4 inch. Melt 1/4 cup butter in large skillet. Add mushrooms and cook and stir about 5 minutes. Remove mushrooms.

In same skillet, cook meat until light brown. Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Cool, cover and refrigerate.

Cook noodles as directed on package. Heat stroganoff over low heat. Stir in sour cream, heat through. Drain noodles; toss with 3 tablespoons butter. Serve with stroganoff.

From the Betty Crocker's Dinner Parties, A Contemporary Guide To Easy Entertaining, copyright 1970s

As seen in the shop of FreeLiving