I am of no help but this reminds me that DH and I took a cookbook from his grandma that was from the 60s or 70s and there is A LOT of aspic recipes. I told him I wanted to try one out. Maybe when I do I can serve a relish tray on the side. LOL
Shall I send you my MIL recipe for molded fruit salad to round out the retro feel of your dinner?
LOLZ, DH and I were just talking about food that isn't served anymore.
Fancy dinner options like Beef Wellington, Lobster Thermidor and Chateaubriand with Duchesse Potatoes served tableside. I was at a grocery store in an older neighborhood yesterday that had liver. I don't think I've ever seen calves liver where I usually shop.
Back when I was a kid, like 1967, a relish tray featured rose cut radishes celery sticks, rose cut radishes, carrot sticks, gherkins (if you were fancy) and black olives from a can arranged on a bed of cracked ice atop a cut glass serving dish. Certain restaurants would bring one to you"on the house" along with bread after you were seated.
People who had relish trays also tend to have after-dinner mints- those pastel colored gritty pillow of chalky goodness unless they sprung for the "buttermints".
Relish trays are the fucking bomb. I make ours. I mimic it after a lady who was like a second grandma. Her platters were awesome.
I do black olives, mini dill pickles, medium cheddar cheese, cauliflower, broccoli, carrots, peppers and some dip. That thing is usually torn up before we even eat.
Not all people are entrusted to make relish platters. It's really an honor
Ah the relish tray, the thing I destroy like Templeton at the Fair in order to stave off the why-is-this-damn-turkey-taking-so-long-to-come-out-of-the-fucking-oven rage.
Post by shostakovich on Nov 24, 2015 11:55:14 GMT -5
Now I can't WAIT to dig into my dad's store of dilly beans and pickled asparagus when we go up there in a few days. Like, Imma tiptoe down to their basement and shove a few jars up my shirt and try to act all nonchalant while I take a trip outside "to get some air" and stash them in the car. I love my dad, but he is stingy with his dilly beans.
Also, now I'm going to WF on my lunch break to hit up the olive bar. Why don't they have a pickle bar? A few pickle options on the end is not the same, WF.
I've heard them called relish trays and pickle trays.
When my cousin had her now-H's parents over for dinner the first time, his mom was all "Where the hell is the pickle tray?" Apparently she has a pickle tray available every night at dinner and assumes everybody else does too.
When I canned the dilly beans, I add pickling mixture, a clove of garlic, and a 1/2 to 1 tsp of cayenne. This year I threw in about 2 tsp of Old Bay. Last year when I canned the pickles, I added 2 tbsp and it was way too much. So I am hoping this year, that is the right amount. (this is for a half pint jar).
You can make Old Bay pickles out of refrigerator pickles as well. Vinegar, water, sugar, dill in a bowl. Add some old Bay and cucumbers. In a day, they will be mild but still have a good flavor.
When I canned the dilly beans, I add pickling mixture, a clove of garlic, and a 1/2 to 1 tsp of cayenne. This year I threw in about 2 tsp of Old Bay. Last year when I canned the pickles, I added 2 tbsp and it was way too much. So I am hoping this year, that is the right amount. (this is for a half pint jar).
You can make Old Bay pickles out of refrigerator pickles as well. Vinegar, water, sugar, dill in a bowl. Add some old Bay and cucumbers. In a day, they will be mild but still have a good flavor.
"Why would you ruin perfectly good peanuts by adding candy corn? That's like saying hey, I have these awesome nachos, guess I better add some dryer lint." - Nonny