Bundt cakes are making a comback, but they were never more popular than in the 1960s. Some popular bundt flavors were lemon, chocolate, and orange, but around the holidays anything would go. How about a caramel apple bundt?
Today if you told your non-foodie dinner guests you were serving this, they’d likely say “You’re giving us ass-what?” Yes, aspic was a popular dish in the 60s. It’s made from congealed meat stock that is used to encase other foods like eggs, shown in this picture.
Peanut Butter Candy was a popular treat for kids in the 1960s and so was Peter Pan Peanut Butter. It’s the P-Nuttiest according to this commercial from the ’60s.
Nothing makes a party more fun than finger food. And lunch in the 1960s was some serious fun. Deviled eggs were very popular at parties in 60s and you can see why. Eggs, mayo, salt, and paprika mixed together and decoratively placed inside half of a boiled egg. Delightful to eat and delightful to place around a serving tray.
It’s 1961 and your having guests over. What could you make that is both delicious and impressive? The Pineapple Upside Down Cake is definitely a crowd-pleaser. Pineapple slices covered in caramelized sugar topping a delicious vanilla cake is a hit in any decade.
The Martini, the Manhattan, the Old Fashioned. All were popular drinks in the 1960s. Want to know which drink Gourmet Magazine chose as one of its favorites of 1961? It was none of those classics, but the French Breeze with Calvados, grapefruit juice, and orange-flower water.
The food world was changed forever in 1961. It was the year that Julia Child published her masterpiece “Mastering the Art of French Cooking.”
Her PBS show , “The French Chef” didn’t come out until the following year, but here she is making one of her most famous (and difficult!) recipes.
