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Although most of us didn’t experience the 1950s, it was a time when people focused on family, friends, entertaining, and simplicity — which can be the perfect theme for your holiday party. With little money and effort, you can put together a tasty spread that will bring your friends back to holidays past (whether they were there in the 50s or not).

A typical 1950s cocktail party menu includes passed hors d’oeuvre — both hot and cold small bites and finger foods. Start with cold items you can easily pour from a can or jar, like salted almonds, cocktail onions, Chex mix, pimento-stuffed olives, and cornichons.

Next, go with some quick assembled foods, like a variety of canapés, deviled eggs, fruit kebabs, broiled grapefruit (a 1950s classic), shrimp cocktail, cream cheese stuffed celery, and potato chips served with onion dip or deviled-ham dip.

The popular hot appetizers of the time included food wrapped in bacon, fondue, and tidbits in “blankets.” For this part of the menu, I would take an old-time favorite and add a modern twist to keep it fun and interesting. The popular bacon-wrapped dish of the time was Rumaki – water chestnuts and chicken or duck livers skewered and wrapped in bacon. It had a pseudo-Polynesian feel to it. How about scallops and pineapple chunks marinated in a soy-based sauce, wrapped in bacon and broiled? Shrimp, swordfish, or chicken breast cubes would work well too.

And that fondue pot that is sitting on your basement shelf? Bring it out! You could do a savory cheese fondue, a broth fondue for cooking little bits of meat, or a chocolate dessert fondue served with strawberries and pound cake. My personal favorite is a classic cheese fondue, served with chunks of bread, apple slices, cubed ham or chicken sausage, and fresh vegetables. This Cheddar and Hard Cider Fondue is a seasonal fondue that is always a big hit at my parties.

And the stereotypical 1950s appetizer? Everyone loves pigs in a blanket. You can wrap other things in blankets too. Try slices of gourmet chicken sausage or grilled asparagus. You could do a modern take on the classic cheese puff by doing a goat cheese wrapped in phyllo.

For decorations, keep it easy and inexpensive… think glittery garland and a tree covered in tinsel. Put some classic holiday tunes on your playlist (Bing Crosby’s White Christmas, Eartha Kitt’s Santa Baby, Brenda Lee’s Rockin’ Around the Christmas Tree) and you’re ready for a fun celebration!

For cocktails, traditional is best. Make sure you include one or two martinis and some type of punch, like this Fish House Punch, which was featured in Gourmet Magazine in July 1951. Little plastic cocktail hangers and swizzle sticks add a nice touch.

Fish House Punch

3/4 lb sugar
1 qt lemon juice
2 qt Jamaican rum
1 qt cognac
4 oz peach brandy
1 1/2 qt water

Dissolve sugar with just enough water and add 1 quart lemon juice. Let these steep together for about 1 hour.

In a separate container, preferably a large jug, blend Jamaican rum, cognac, peach brandy and water. Cover container tightly to prevent evaporation and to let the liquors steep.

Merge the two mixtures in a bunch bowl containing a large block of ice (if available, otherwise ice cubes will suffice). Stir gently occasionally, and let the mixture blend for about 2 hours. Taste for strength and dilute with water as needed.

Photo source: http://www.flickr.com/photos/x-ray_delta_one/ / CC BY-SA 2.0