As is becoming the tradition, the theme for Sarah and John’s New Year’s potluck was kitschy 1950s hors d’œuvres. I prepared this atomic-era pineapple cheeseball coated in pecans and decorated with baby corn and dried kiwis. Among the more outrageous things people brought were tomato aspic with deviled eggs, dip served in a hollowed out pineapple with porcupine-like spears of cocktail shrimp and stuffed olives sticking out of the shell, and molded salad (a mold of jello filled with floating vegetables) with sour cream topping in the shape of a face.

As is becoming the tradition, the theme for Sarah and John’s New Year’s potluck was kitschy 1950s hors d’œuvres. I prepared this atomic-era pineapple cheeseball coated in pecans and decorated with baby corn and dried kiwis.

Among the more outrageous things people brought were tomato aspic with deviled eggs, dip served in a hollowed out pineapple with porcupine-like spears of cocktail shrimp and stuffed olives sticking out of the shell, and molded salad (a mold of jello filled with floating vegetables) with sour cream topping in the shape of a face.

∞  January 03, 2012 at 02:59pm
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