How to make 1950's Canapés | Dining Through The Decades Episode 1
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- เผยแพร่เมื่อ 9 เม.ย. 2021
- Hello Darlings and welcome to the first episode of Dining through the Decades!!! I hope you enjoy these delicious 1950's canapés as they were lots of fun to make and eat! They are the perfect appetizers to have if you host a dinner party or even just make as a snack, because let's be honest, you will breath these down they are so good!!
Let me know if you make these at home!
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Here are the full recipes:
Cucumber Canapés
1 cup mayonnaise
85 grams cream cheese
1 tablespoon grated onion
1 tablespoon minced chives
1/2 teaspoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove
1/4 teaspoon paprika
1/8 teaspoon curry powder
1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill.
1 loaf white or rye bread
2 medium cucumbers, scored and thinly sliced
Topping: diced pimento and dill.
Method:
Combine all ingredients in a blender or food processor (expect bread and cucumber) and blend until smooth.
Cut circles out of bread with glass cup or cookie cutter.
Cut thin slices of cucumber.
Spread mayonnaise mixture on top of bread and top with cucumber, pimentos and dill.
Mixture can be refrigerated for up to 3-4 days and the leftover works well as a dressing for salads or a spread on sandwiches.
Salmon Mousse Canapés
2 cucumbers
1 package of cream cheese (226 grams)
226 grams smoked salmon or lox
1 tablespoon milk
1 teaspoon lemon-pepper seasoning
1 teaspoon fresh dill
Salt and pepper to taste
1/2 cup heavy whipping cream
Additional dill for topping
Method:
Peel strips from cucumbers to create decorative edge.
Cut cucumbers into 1/2 inch slices. Use melon baller or teaspoon to remove a small amount of cucumber from the center.
Place all ingredients in food processor/blender except whipping cream, and blend until smooth.
In a seperate bowl beat cream until stiff peaks form. Fold into salmon mixture.
(I didn't use the whipping cream in the video and they turned out excellently! But if you are wanting to have a light and fluffy texture to the salmon, I would definitely suggest following the original recipe.)
Pipe or dollop mousse onto cucumber slices and garnish with dill.
Refrigerate until ready to serve.
Devilled Eggs
6 hard boiled eggs
2 tablespoons mayonnaise
1 teaspoon vinegar
1/2 teaspoon salt
Dash of pepper
1/4 teaspoon paprika
1/2 teaspoon dry mustard or 1 teaspoon prepared mustard.
Method:
Halve the boiled eggs and scoop the yolk out and put into a bowl.
Mash together the yolks with all the ingredients.
Pipe or dollop back into egg whites.
Garnish with sliced green olives, paprika and parsley. - แนวปฏิบัติและการใช้ชีวิต
My Grammie taught me to use pickle juice instead of vinegar for deviled eggs. Adds a great hint of flavor!
Ohhh what a great tip, thanks! 😊
That’s what I tell everyone that’s the secret to having the best deviled eggs 😊
YES!!!! I’m from the Deep South/Southeast Georgia USA and my grandmothers always used pickle juice. Oh the memories...
@@TyrannosaurusRae. sweet gherkins 😊
@@SageLilleyman I remember those growing up in Brisbane 😄
I love that you keep your little bloopers! They keep you more “real” and less tv persona!!
Have you ever actually had a 50's dinner party for your family and friends? I think that would be alot of fun!!
" I call that a win" so my cooking style 🤣
Sage, another stellar video! Just goes to show one doesn't need a $100K kitchen in order to prepare delicious food! Keep up the fantastic work! Congrats on your TH-cam success!!!
Exciiiited for this series! You've been working so hard creating these videos every week (amongst your daily life things) 💗 Thank you for sharing your world with us, Sage! xx
Ditto! You are so good at this💞 This is a great channel✌
there’s something satisfying about Sage cooking to Ed Edd n’ Eddy style BG music
It looks like Ed, Edd n' Eddy on the canisters!
My parents would “body dance,” as my dad called it, to this kind of music. Us kids would sit on the sofa and watch them swish and twirl around the living room. 🤎
I swear your apron is THE CUTEST! 😍
The dishes both look delicious!
Couple cooking tips. A larger chef knife will help make cutting a lot easier. Also putting a damp tea towel or cloth under your cutting board to keep it from moving around.
Great job!! :D
I love that you actually show the cutting of the veggies! It's annoying when those other shows already have them precut in those clear glass bowls!
Hi Sage. Those all looked delicious. I love deviled eggs. Oh my mom made those every holiday,,she always added paprika on top for a nice garnish, and color. Thank you for the video sweetie 🥰💕💐
Yum, lucky you on holidays! Thanks so much for watching! :)
@@SageLilleyman you're very welcome sweetie 😀💕
Hey darlin, love watching your adventures! Just a suggestion on “dollopping.” Use two teaspoons from the silverware drawer, one for scooping, the use the other to push the yumminess off onto your egg or cucumber. That way it won’t go where you don’t want it and you can sort of shape your dollop a bit as you like.
That makes them neatly done, quenelles.
So glad you mentioned freezing dill. I grow it and never manage to eat it all when it’s growing and some is wasted.
Mom was a southern belle and her 'stuffed eggs' were a must have at every holiday. So glad to see you using mayonnaise and not salad dressing like Miracle Whip! Hers were a little different, they were simply the yolk, mayo, and finely diced stuffed green olives, with a sprinkle of paprika on top. Yours look lovely! All you need is an egg platter, and you'd be a perfect 1950's Deep South hostess!
And here I thought deviled eggs were totally a southern US thing! I love this video - I love watching cooking shorts from the 1950s and 1960s. They're always so entertaining!
I'm up in Canada and I make them all the time too.
If you go over to Early American, there you'll find a traditional recipe for deviled eggs dating back to 1800's. 👍
Looks great, thanks for recreating these yummy vintage canapés. Can't wait to get in the kitchen and give them a try. 🫶
What?! I thought deviled eggs were popular throughout all of the United States. They're real popular up in the northeast.
This was so fun more please! I had to make my husband deviled eggs after watching well done ! 🤣😂😁
you just have a lovely accent! i’m in love with your chanel. i think i’ve watched about 7 videos in just a few hours of my day hahahah
Awww thank you so much!!
For a purple color for the bread canapes you could swap the cider vinegar for pickled beetroot vinegar (from the jar). All the canapes look really yummy!
I'm catching up on the food series and I'm simply loving it! I can just see you having the perfect dinner party with all your dishes and being the perfect hostess!
The editing of this video is fantastic! Love how smooth the camera angles transitioned
These make me want to have a summer cookout! Bloopers at the end were great 😂
Hi Sage, What a great video! I grew up during the 1950's so I'm happy to watch this series make these again. Hugs from Southern California.
So exciting! Congratulations! This will be great to learn about foods from the 1950s. ❤
My grandma is the best cook in the world. She would love you recipes.
That was such a cute intro. I love this series concept and am looking forward to seeing more.
I hope this new series of yours is popular because your videos are just so much fun
I can't wait to see the premiere..... I am watching for Bulgaria 🇧🇬
Your apron is absolutely adorable!
Sadly, the time zone between you and me is different, so I can’t watch the premiere, but I promise to watch it afterwards!
Aw that’s okay! 💞
Same, but the important thing is that we can still enjoy it! @Sage a big hug from good old Italy ❤
I love it. I feel like I’m watching Peggy Carter’s cooking show.
I remember my mom having this cookbook, and probably my grandmother too. This was really fun!
whats the name?
So excited for this retro cooking series! It is absolutely adorable!! You look so pretty on the thumbnail! Excited to see this! ❤️❤️
- Leia
Thank you so much lovely! xx
I have a deviled egg cookbook and found my go-to: Blue Deviled Eggs. It’s mayo, Dijon mustard, blue cheese crumbles and s&p to taste. Then the filled eggs are topped with real bits of bacon. They are always gobbled up at parties!
All recipes look wonderful😍😍😍, the details make it more delicate. I loved the beginning of the series, thank you for doing it so well and beautiful🌹🌹🌹🌹🌹🌹
Gotta say, the old town's looking might nice here, and it does have such a last-century vibe to it - especially when a lovely fashion plate such as Sage walks around it!
Deviled eggs are one of my all time favourite canapes, topped only by Devils On Horseback (prunes wrapped in bacon, and baked) I sense a theme in my faves, haha
Devils on horseback are the best! I like the crackers topped with brown sugar and wrapped in bacon too.
I’m definitely going to do the salmon mousse. In case anyone is interested - my mother and her sister started their life with powdered eggs, due to rationing still being in effective despite the end of the war. As a result they couldn’t eat fresh boiled eggs unless they’ve been boiled into rubber. As a result I hated boiled eggs due to it being so so so over boiled and they ended up being like rubber balls, the yolk was incredibly gritty. When I moved out and got married, it took me 5 years to attempt to boil an egg and eat it! Thank god for Delia Smith and her no nonsense approach to cooking! Love eggs now!
Absolutely fantastic..
Thank you for doing this in real time ❤️
My pleasure 😊
Oh my goodness!! Is there a way to prep ingredients so I can try to cook along side of you? Thank you Sage ❤️
I have just added all the recipes in the description box, so all the ingredients are there!
@@SageLilleyman you are awesome Thank you 🤗
This is so cool!!! Eeep!!! Cooking party!
@@CMBauer I think a live cooking party would be so much fun.
I love deviled eggs! My momma always finely diced up dill pickles. Very yummy!
I love the end where the lids stuck 😂♡
It’s breakfast here on the East Coast but I feel like eating these .. like right now even though I never eat breakfast 😋 You’re doing a great job as a 50’s housewife 👏🏼🤍
You are such a sweetie!!! I love the home style cooking format!
“Blitz it up” :)
As an aussie its SO fun seeing the products and measurements and the seasons in the video that are familiar and not be imperial or american! Like give me a recipe that doesnt have specialised american ingredients! Haha if i see one more 5 ingredient from scratch recipe that has like specialised cans of pumpkin puree or pumpkin spice in it im gonna scream americans dont know what from scratch means i tell ya 😱😭😂
i live in america and am very poor. 100% agree with this
Oh, tons of us cook from scratch!
But agree, lots of "quick easy five ingredient" recipes do that as a big cheat.
Canned pumpkin is an easy way to preserve some of our truly massive pumpkin crop.
(I know, I know, you guys grow quite a lot, and pumpkins can last a long time.... But we produce over a million tons of pumpkins a year on average.)
Canned pumpkin not only saves a nutritious harvest past the point it would have spoiled,
But prepping pumpkin into a puree that can be used in traditional foods is very labor intensive.
Canned is a really convenient and cost effective way to make all kinds of breads and muffins and sauces and pies. My favourite is a kind of mole sauce that's amazing on chicken enchiladas...
As someone who has done it from scratch, canned pumpkin saves literally hours of labour.
I'm sorry Australia apparently doesn't can pumpkin, it's a nice pantry item.
Pumpkin pie spice in your kitchen is fairly boring, though. The only people I know who use it tend to be people who don't cook or bake that much. Personally, I buy while spices and grind/zest them into the balance I like....more nutmeg, less allspice. Nom nom.
I have to say your so very mis informed 😉 I was born in 1951 and learned to cook from scratch by 10 years old ...all of these recipes are in the very same American Betty Crocker Cook Book I was taught to use by my family and their own knowledge because they lived through the depression and WW11
I use a little more mayo than you do for a creamier filling & regular yellow mustard instead of spicy/hot in the deviled eggs. A sister in law uses a little celery salt & a dash of Worcestershire sauce. If a white breaks too much I mash it in with the yoke mixture. Some one said you can microwave lemons or limes a few seconds to aid in getting more juice-I’d be a bit wary of trying this ☺️. You’re episodes are so much fun to watch.
Thanks for the great suggestions!
Mrs. Lilleyman's videos are such fun, and her apron is adorable.
Hi Sage! You have just inspired me with some fine tea party recipes! I can't thank you enough and keep up your amazing work. love from Canada 🥰🥰🥰
I always look forward to your videos every week, they are lovely! They make any day I'm having automatically better :)
IVE BEEN WAITING FOR THIS
This is amazing Sage, great idea, can't wait to watch next week.
Oo I absolutely love this, enjoyed this video very much!! Thank you!
Thank you!! I can’t wait!
As I live a couple of hours from Melbourne & don't get there much, it was wonderful seeing the City. The canapy's look yummy I have to give them a go. Can't wait till next week
This turned out amazing!! I have been waiting for this and it was so worth it. I am so excited for the next one (:
I finally watched the whole video, was busy. Looks so yummy! I can't wait to do & to see the next one. Thank you for this😍
AHHH! This looks like so much fun! I love it! Thanks for another fun video Sage! 😃
I love this so much ❤️
I love this!!!! If somebody told me you were a professional chef, I would not question them ♥
I loved the stories my mom used to tell about her young married life in the late 40s and early 50s. 🤎 It seemed all their friends from high school, my dad’s years in the Navy, Church, and college, got married and started families in a great cohort.
They often had another couple over to play card or board games - at a card table with folding chairs set in the living room by the fireplace. (Hence the marvelous square tablecloths from her linen closet that I subsequently made exquisite quilts with! You know, those vintage prints with fruit or birds? And matching napkins?)
The ‘guys’ would each have a beer. The ladies would have Cokes. These type of canapés would be served and a bowl of mixed nuts (or just peanuts at the end of the month) would be on the table. They’d play records on the HiFi and laugh themselves silly over their games. Anybody else long for those kind of times?
Thanks for your delightful channel, Sage.
We used to camp next to a sweet couple who were elderly. They would have other pals from the campground , who were also their age group, over in the evening, there would be a campfire and usually they would play cards.As you said snacks and beers or cokes, a cassette player playing music like Lawrence Welk or Benny Goodman - you get the idea.THey never ceased laughing and chatting. That was many years ago, they have all passed now. We would fall asleep, tired from our busy work week - and many demands from our lives - listening to them right outside our window.
Oooooh so excited for this new series!!!
I’m obsessed with this!!!
Aloha From Oahu , Just wanted to say u are so lovely to watch don't change a thing Mahalo
Aw thank you so much! :)
Loved this Sage! They all look so good!🧡
Yay!! So excited!! 👩🏼🍳
Lovely intro ♥️
Might have to make these for my family!
I think it's a delight hearing her speak. I come from Europe, so I am a lot more used to the British accents or the US-American ones. Isn't English a wonderful language? And of course, her videos are fun to watch too!
Oh thank you so much! ☺️
My mom taught me to spoon filling into eggs using two teaspoons. One filled with the topping and the other upside down to push it out of the spoon. Otherwise it is rather a tricky process to get it to release from the spoon, isn’t it?
They look delicious! I will definitely give them a try.
Thanks for the recipes
Ohhh THIS ALL LOOKS DELICIOUS!!!! Thank you for sharing, I can't wait to try these recipes!! 🙌 💓✨
They all look so delicious! I can't wait to try them.
Mom's salad dressing: My daughter fixes it for her family and calls it Grandma Billie's salad dressing.
Equal parts of oil, vinegar, sugar and ketchup.
Nowdays you can use Swerve instead of sugar and olive oil instead of vegetable oil.
Mom and her large family grew up in Kansas, had experienced the dust bowl, and some of her other recipes reflected Great Depression era cooking. Simple and yummy. Two of my favorite culinary memories are hotdogs and baked beans with lots of onion and some barbecue sauce mixed in.
The other is graham crackers with peanut butter and jelly. Yum.
When we were stationed in Turkey with the nato forces with a comissary that stocked only drygoods, Graham crackers and powdered donut mix were good bread substitutes.
Mom remembers loving lettuce leaf and sugar sandwitches as a kid, along with wilted lettuce, whis is lettuce sauted with bacon bits, sugar and vinegar, and fried ochra. she also fixed those for us from time to time.
So cute! Egg tip: place eggs in saucepan, cover with cold water, bring to a boil, turn off heat but leave saucepan on eye for 15 minutes. Perfect every time!😉
Soooo excited 🤩🤩🤩
This is my new favorite video. Thank you!
I'm so glad you enjoyed it! :)
Great ideas and show. You make cooking fun❤
I think this is a wonderful little series! Thank you for undertaking it. I"m going to try some of the canapes for my husband and I to have with our adult beverage on the porch these warm evenings.
LOVE THISSS
All these 1950-s dishes are so lovely! Thank you for the interesting video!
You are so good about using authentic vintage recipes, ingredients, and utensils, etc., I thought I’d mention that, in the 1940’ and 50’s, hot mustard would not have been used. French’s regular mustard was about the only mustard used. Still, your recipes are so much fun and so delicious!
Perfect video! I loved every minute of it! Even on a lazy day your canapés are a lot of work by today's standard. Everything looks amazing and I can't wait to try the recipes next weekend!
Those look delightful!!❤️
Love it ! Need to try these recipes !
I love these video's! Can't w8 for the other episodes!!!
Everything looks so yummy Sage! I love that you are using fresh dill. I LOVE dill - I feel it is so under utilized.
You can use a zip lock baggie and snip the end and put the mixture in it. 🙂, lovely dish ty🥰💐
i love your channel.I just started watching it and i absolutely love it
Sage, your videos give me life. You bring everything that was good in this world to modern day!
You are so good about using authentic vintage recipes, ingredients, and utensils, etc., I thought I’d mention that, in the 1940’ and 50’s, hot mustard would not have been used. French’s regular mustard was about the only mustard used. Still, your recipes are so much fun and so delicious, I’m sure this could be overlooked.
I subscribed because you really put a lot of effort into your channel. Your passion really shines through 😊
Well done girl xxx Love watching your channel!
I've been watching my way through all of your videos. You're doing a really great job coming up with content! Kudos to you!
So great 😱😍 Greetings from Germany 😊
How lovely sage I want to try this recipe out sometimes thank u so much Darling. Xx
Hearing an Australian say “Dinner Party” makes me nostalgic for “Mythic Quest: Raven’s Banquet.”
Omgoodness I can't wait to make these ♥️
I LOVE THIS!
Thank you! :)
Love this ❤
Love the cooking episodes! Inspiring me to start cooking historical meals. Keep up the wonderful work.
Excellent video ! Very CLASSY !
Enjoyed this so much