Toasting Gatsby with canapes, cocktails & cream
F. Scott Fitzgerald’s roaring twenties masterpiece, “The Great Gatsby,” is celebrating its 100th anniversary. An occasion that is inspiring Gatsby fans to roar with events where you can party like it’s 1922.
Begin the celebration by reading the book or watching the film. To view the film. Pick up a copy at The Novel Neighbor or join The Novel Neighbor Book Club which will be reading the book, “The Chosen and The Beautiful” by Nghi Vo. A fantasy retelling of “The Great Gatsby,” narrated by Jordan Baker, a minor character in the original novel, re-imagined as a Vietnamese immigrant with suppressed magical powers.
The film version is my favorite because it has lots of eye candy. Scenes of decadent cocktail parties inspiring me to throw a 1920s-themed cocktail party filled with plenty of razzamatazz, gin rickeys, champagne, and canapés - aka sparkling wines and finger foods. All speakeasy specialties that were flashy, fun, and easy to eat and run off in case the party was raided.
Speakeasies are once again trending and one no longer has to depend on bathtub gin to make Gin Rickeys. I think I’ll create my own 1920’s 1920s-style speakeasy cocktail party and serve trays filled with fancy finger foods. And of course, I won’t forget dessert. On my menu, I’ll serve delightfully decadent, like over-the-top flavored ice cream. And I know where to find it.
Clementine’s is just the place you’ll find such ice creams. The locally-owned shop created four new flavors based on The Great Gatsby: Old Sport, flavored with a combination floral elegance of violet and lavender swirled together with woodsy cedar depth and a hint of butterscotch sweetness; The Green Light, flavored with swirls of hibiscus peach jam in a fragrant chamomile tea ice cream; Vegan Gold Hatted Lovers, coconut ice cream with turmeric colored and speckled with candied cacao nibs; Raspberry Rose Sorbet, my top pick because its laced with champagne.
Image courtesy of Clementine’s.
“My favorite flavor from our Great Gatsby collection is Old Sport,” said Clementine’s owner and diva of flavors Tamara Keefe. “It’s Inspired by the essence of men’s cologne from the early 1920s, creative challenge—translating rare, aromatic notes into ice cream. Its delicate floral hints of violet and lavender, followed by a kiss of butterscotch sweetness, and finishes with a smoky whisper of cedar is an ice cream experience unlike any other.”
Sinfully rich ice creams are a must for a Gatsby cocktail party along with canapés, and horse d’oeuvres. All considered chic, including deviled eggs, a wildly popular 1920s finger food that could be easily considered the 2020’s menu luxury addition.
To throw your own cocktail party honoring The Great Gatsby I recommend one of the following recipes. All easy to make, especially the cocktails. Just remember to keep the gin cold.
Gin Rickey
2 ounces gin
4 ounces club soda
½ ounce lime juice
1 line wedge
Fill a highball glass with ice. Pour gin over ice. Add lime juice and top off with club soda. Stir gently and garnish with a lime wedge.
French 75
1 ½ ounce gin
½ ounce lemon juice
½ ounce simple syrup
2 ounces champagne
Lemon twist for garnish
In a cocktail shaker filled with ice combine gin, lemon juice, and simple syrup; Shake and chill.
Strain the mixture into a saucer or flute champagne glass and top with champagne. Garnish with a lemon twist.
Cocktail Canape Duo
Ham & Maraschino
Cut thinly sliced rye bread and or sourdough into small bite-sized rounds.
Lightly butter one side of the bread and follow with a light spread with mayonnaise or brown mustard. Top with a piece of thin sliced country-style ham cut to fit the bread. Cut maraschino cherries in half and place a half cherry on top of each ham canape.
Smoked Salmon with Horseradish Cream
Lightly toast thin slices of small baguettes. If bread is too large cut slices into bite-sized pieces. When cool, spread each slice with softened butter. Top each slice of bread with a small slice of salmon. Set aside. Mix 7 ounces of sour crema with 1 ½ teaspoon horseradish. Top each slalom canape with horseradish cream, then garnish with fresh dill weed and a grinding of fresh black pepper.
Deviled Eggs & Caviar
12 hard-cooked eggs, shell removed
½ cup real mayonnaise
1 tablespoon Dijon mustard
Sea salt and fresh ground black pepper to taste
2 tablespoons finely minced shallots
6 tablespoons sour cream
1 ounce caviar
Fresh chives
Slice hard-cooked eggs in half lengthwise. Carefully remove egg yolks and place them into a mixing bowl. Mash yolks until smooth. Whip in mayonnaise, mustard, salt, pepper, and minced shallots.
Pipe or spoon the yolk mixture into the egg white halves. Decorate the top of each egg with a small dollop of sour cream, and caviar and garnish with fresh chives. Chill until ready to serve.
Makes 24 servings.