WORDS + RECIPES / CASE DIGHERO

PHOTOS / MEREDITH MASHBURN

At The Idle Class, we live to host a fabulous party, and if you were a guest at the 2019 Black Apple Awards, then you know it’s one of the things we do best. In an attempt to celebrate the Golden Age of Fabulous Parties, that being the Mid-century Americana, we thought it only right that we focus our soiree eye on something, shall we say, a little more retro-centric from that extraordinary era.

Mid-century party food was (and still is) all about novelty; a dramatic juxtaposition from the rationing that gripped Americans during WWII.  Suddenly, in the matter of a few years we went from potted meat to sardines suspended magically in gelatin thanks to exciting food technology.  Plus, everything was served tiny and bite-sized; a way to curate miniature, edible works of art for friends, family, and guests. Some popular items from that time included deviled eggs, pimento cheese, finger sandwiches with tuna and chicken salad, sardines, peanut butter in celery, and just about anything that could be suspended in aspic… My personal favorite: Spaghetti-O no you didn’t!

We’ve created our own Mid-Century Modern snacks for your approval, teeming with layers of color and flavors that will no doubt illicit BOTH cheers and jeers from your cocktail party guests.

 

SCOTCH EGGS

6 large eggs, boiled and peeled, for the bites

2 large eggs, for whisking

1 cup AP Flour

1 cup Corn Flakes

2 lbs. fresh Italian Sausage, casings removed

Vegetable oil (for frying)

Salt and Pepper, to taste

Place flour and corn flakes in separate medium-sized bowls.  Divide sausage into six equal portions. Then wrap portioned sausage around each of the six boiled eggs.

Whisk remaining two eggs in a medium bowl to blend. Working gently with one sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. 

Pour oil into a pot at a depth of 2 to 3 inches and heat over medium heat to 375 degrees. Fry eggs, turning occasionally until sausage is cooked through and breading is golden brown, crisp, approximately 10 minutes. Next, use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper.