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.

 

KIMCHI PIMENTO CHEESE

8 oz. Cream Cheese, room temperature 

1 cup Kimchi, drained and chopped

1 tbsp. Tabasco

½ cup Mayonnaise 

2 tbsp. Apple Cider Vinegar

1 pound Sharp Cheddar Cheese, grated

4 oz. diced Pimentos, drained

6 fresh stalks of Celery

Pickled Red Onions 

Beat cream cheese in a mixer with the paddle attachment until smooth, creamy. In a separate bowl, whisk together the Tabasco, mayonnaise, and vinegar.  Using a rubber spatula, scrape down the sides of the bowl. Turn the mixer on to medium, add the cheddar, and mix for one minute, then stop, scrape again, and mix for a bit longer.

Next, slowly add the liquid ingredients into the cheese mixture and continue to mix until combined. Remove the bowl from the stand and fold in the pimentos and chopped kimchi.

Spread over celery and garnish with pickled onions.