The New York Parties

The mid to late sixties were a very exciting time to be living in New York and to be a part of a dynamic, small record company like Elektra. There was no separation between our business and social lives. Our major artists gave at least one big concert a year at Town or Carnegie Halls, and often we feted them with a party afterward at our apartment. The festivities began between 11 and 11:30, right after the concert ( I would jump in a cab at about 10:45 and beat everyone home). I cooked for days prior, but engaged plenty of help for the actual party. The parties for a hundred were events and each had a theme. Here is an idea of what we had:

Herring Salad
Shrimp with Dill
Beet Salad
Stuffed Eggs
Swedish Meatballs
Swedish Beans
Pumpernickel and Swedish Rye breads
Sweet Butter
Miniature Danish


(1) Smoked Salmon/Cucuraber/Sweet Onion/Parsley

(2) Herring/Boston lettuce/Boiled Potato/ Shoestring Beets/ Sour Cream/Dill

(3) Steak Tartare/Watercress/Capers/ Sieved egg yolk/Smoked Oysters

(4) Tiny Shrimp/ Tarragon mayo/Boston lettuce/carrot curls/parsley

(5) Ham/watercress/cheese/mustard/ pickle/marinated white beans/sliced red apple/

(6) Roast beef/asparagus stalks/marinated artichokes/tiny tomatoes/Boston lettuce (7)Boston lettuce/crabmeat/avocado/sliced egg/pitted black olives/curried mayo/chopped chives

MEXICAN for Tom Paxton

Taco shells
Refried beans
Shredded chicken
Chopped ripe olives
Shredded jack cheese
Chopped onion
Sliced radishes
Shredded lettuce
Chopped tomatoes
Garbanzo beans
Red & Green peppers
Taco sauce
Tijuana cheese (studded with green chilis)
Raspberry sherbet doused with raspberry puree

Brunswick Stew
Baked ham
Baked beans
Cole slaw
Corn muffins

Ham, thinly sliced and rolled cornucopia with watercress
Dijon Mustard
Sardines, garnished with lemon slices,
Chopped parsley
Eggs, stuffed, dotted with capers
Marinated mushrooms
Marinated artichoke hearts
Eggplant Caviar
White/Pink Bean Salad
French cheeses
French bread
Butter in crock
French "toast"

FONDUE PARTY for Judy Collins

I rented a number of Fondue pots from the Switzerland Cheese Assn. in Manhattan. They also supplied wooden forks for dipping:

Cheese Fondue (used the package type from Cheese of All Nations)
Small squares of French Bread
Raw vegetables with green dip (herbs, mayo, sour cream)
Pork tidbits made from cut-up tenderloin, baked and crisped in the oven andserved with a taco sauce dip
Mulled wine
Cherry criss-cross tart

Proscuitto (lean!)
Pepperoni ("have all the skins removed before slicing," advice from my friend, Anthony Muto)
Wholewheat and white Italian bread sticks
Pimientos criss-crossed with anchovies
Black and green olives
Chick peas
Artichoke hearts
Marinated mushrooms
Eggplant caviar
Oil and wine vinegar in cruets
Honeydew melon
Lemon ice
Italian cookies

HERO SANDWICH for Tom Paxton
Spreads: Russian dressing, mayo, mustard
Meats: Proscuitto, salami, mortadella, capicolla, pepperoni, roast beef
Cheeses: Provolone, Swiss, Brick
Vegetables: Sliced tomatoes, cucumbers, Bermuda onion, lettuce, celery, fennel, carrot sticks, olives, radishes
Sliced hard-boiled eggs
Macaroni salad
Hero rolls
Italian cookies

GREEK for Tom Rush
Cheese triangles
Cheese and Spinach Rolls
Tarama (Fish Roe dip)
Grape leaves (purchased at a good Greek restaurant)
Eggplant caviar
Artichoke hearts
Black olives
White bean salad
Greek bread
Greek cheeses
Three kinds of phyllo pastry (sweet)
Turkish Delight (candy)
Roditys wine

More Celebrations
(December 1980-December 1983)
Kirk says I celebrate everything. That I am always looking for a celebration. I consider this a compliment. It is said that Life is (should be) a Celebration. There are cer- tainly times to earmark, to dress up for and pluck out of our daily existence to make important. There are obvious ones, of course. But don't forget the daily celebration, the thank God I'm alive and can still feel, joy or sadness. Even for these everyday times we dine with flowers, by candlelight, linking hands beforehand, a reminder of our love, family and friends. Here are some of the very important Celebrations of the last several years, with accompanying notes:


A Mediterranean theme.


Cheese Spinach Triangles
The recipe is for Rolls, not Triangles. Use the method for cutting and folding under Cheese Triangles

Recipe calls for 3 c. water; I used 2 c. water and 1 c. bottled clam juice. For the chicken, I used 4 lbs. of chicken breasts, thighs & drumsticks only; for the seafood I used 1 lb. crayfish (beautiful but difficult to eat); 1 lb. shrimp; 12 Littleneck clams; plus the 1 lb. hot sausage. I also added a package of frozen artichoke hearts, thawed.

Whole Red Snapper
(4 lbs. +) Baked with chopped parsley, oregano seasoned pepper, thinly sliced onions, tomatoes, green pepper, scallions, white wine. Cover with foil. Bake 1-1/4 hours, first at 350 degrees; then at 425, uncovered.

Green and Red Salad:
Red leaf lettuce, butter lettuce, watercress, Italian tomatoes, green pepper, red onion, radishes, celery. Dressed with a mustardy vinaigrette.

Sesame French Bread Ring w/Sweet Butter

Light Plum Pudding


Adam graduated from Occidental College, majoring in Philosophy. We planned a party for family and friends, and I rememeber the day I was contentedly cooking in preparation. (Kirk has installed an excellent hi fi in the kitchen and, depending on my mood, I cook to classical, jazz, pop). Anyway, I was cooking and musing about my son and how proud I am of him and what a blessing he has been, when the phone rang. It was Adam, calling to say hello and to tell me that he was graduating Phi Beta Kappa! I asked him how he had been informed, and he said: "Oh, they put a note in my mailbox!" This to me is a perfect illustration of how casual Adam can be! The party that was originally a good reason for celebration turned into a magnificent one. There were about 80 people and it started in the late afternoon. I didn't make the cake. It was from a unique bakery in West Hollywood called "Cake and Art" and was in the shape of a keyboard. The menu went like this:

Tarama/Pita Bread cut into strips
Cheese & Spinach Rolls
Indian Meat Balls with Yogurt/Chutney Dip
Marinated Mushrooms
Florentine Pate/Swedish Rye Crackers
Russian Beet Salad
Eggplant Caviar
Sicilian Pasta Salad
Bar-B-Qued Turkey Breasts/Mayonnaise
Wheel of Cheese
Various Armenian/Middle Eastern Breads
Assorted raw vegetables/Curry Dip
Unsalted Tortilla Chips (ordered from a local Mexican restaurant; if you give them enough notice they will be fresh and not salted)
Unsalted Peanuts
Cookies, Cake
Beverages including White Zinfandel, beers,
mineral water, apple juice and coffee

9/15/81, Celebrated 9/19/81

This was a party for family and intimate friends. I decided to make it Indian and it was, with the exception of Smoked Salmon flown in from Alaska. (Worthy enough to be maverick to the rest of the menu.) I set up small tables in the dining room and on the then-deck (it is now enclosed and is a garden room) and used colorful Indian silk scarves for tableclothes. The diningroom table was moved to the side and served as a buffet. It was hard for me to believe that we were celebrating Jac's 50th birthday. I had met him just before his 24th! I was thankful that we were all still together, in another form, and that we are still friends after all these years. Some families scatter after a divorce; we seem to endure and grow larger.

Samosas with Mint Chutney
Smoked Salmon, Buttered Dark Breads
Tandoori Chicken (made by my former Indian cooking teacher, Mukul Ram who now over-
sees his cuisine at the Calcutta Club, one-half of McGinty's Irish Bar and Grill [I couldn't have made this up, really] at 26th & Wilshire in Santa Monica.)

Spiced Leg of Lamb
Baked Fish with Coriander Masala
Nepali Vegetable Curry
Basmati Rice
Lentil Dal
Raita with Cucumbers
Raw Vegetable Salad: a typical and traditional Indian salad is an assortment of finely shredded vegetables — carrots, beets, radishes, etc — dressed with lime juice and a dash of cayenne
Sultana Chutney
Mango Chutney & Pickle (store-bought)
Angelfood Birthday Cake
Coconut Frozen Yogurt

As each holiday approaches and I start to plan the dinner menu, I wrestle with the traditional fare versus a unique, creative concept that perhaps has more appeal to me that to the family clamoring for the tried and true. This particular Christmas I had fun. I slanted the menu toward the Moroccan (with poetic license). The food looked particularly colorful and the tastes were fresh and intriguing. I used a dark green tablecloth and napkins, and bought yards and yards of green and red plaid ribbon that made a cross (+) through the center of the table and tied around each napkin with a bow. Here is how the menu shaped up:

Caviar Mousse (I used red caviar this time)
Black Bread
Cheese- Spinach Phyllo
Champagne/ Asti-Spumante
Stuffed Mussels (decorated with pomegranate
Tomato and Green Pepper Salad, Fez Style
Carrot Salad
Braised String Beans with Fresh Tomato
Steamed Carrot Pudding with Hard Sauce
Christmas Cookies

I could not have had this wedding until now. It took all these years to create it; the man, the woman, the setting, friends and family. How miraculous to find a soul-mate. Kirk's love has summoned up the best in me and given me the courage to dig for the rest.

The wedding was great ceremony and ritual. For three months I worked on setting the scene-- the decor, the flowers, the entourage, the wardrobe, food and drink. I fulfilled my childhood fantasies. The fairytales read and re-read came to life. Friends, family, even strangers, were touched by this spectacular event.

I walk down the aisle on the arm of my son, my part-creation, carefully tended in some regard for the past 25 years. We walk slowly, slowly. My daughter is up ahead, with my sisters, and my niece. I feel my friends on either side. I see little through the blur of tears. I feel very still around my heart, exposed, beautiful, frightened blessed. Very blessed. There is harmony, aesthetically, spiritually, physically in the choreography.

Kirk waits, beaming. I see his handsomeness, but use his eyes as beacons. I am shaking imperceptibly. The music stops and I hear the minister's voice. Reassuring. I am in the right place at the right time. I am in perfect harmony with my life plan.

The reception was a wonder. Sue and Gary's home was the perfect place. It radiates their warmth and love and this clearly affected everyone.

Here is how we supped that day, catered by Rococo (Woodland Hills):
Silver Tray Passing of Hors d'oeuvres
Salmon Wrapped in Hearts of Palm
Ginger Chicken Bites with Sesame Seed Glaze
Gourmandaise Torte
Assorted Gourmet Crackers and Fancy Cocktail
Warm Brie with Brown Butter and Almonds**
Steak Tartare
Pumpernickel Points
Cracked Black Peppercorns
Chopped Egg
Lemon Wedges
Decorated Cold Poached Salmon
Cucumber Sour Cream Sauce
Chopped Green Onions
Pasta Primavera
Elaborate Fresh Fruit Cascade
Strawberries, Pineapple, Watermelon,
Cantaloupe, Honeydew, Assorted Grapes
Blini Station
Displayed Preparation of Russian Blinis,
served with Caviar
Dill Sauce
Sour Cream
Chopped Scallions
Tiny Boiled Potatoes
Alaskan Bay Shrimp - Served in Shells
Cocktail Sauce
Lemon Wedges
Chef Carving Station
Chateau of Sirloin
Miniature Rolls
Creamed Horseradish Sauce
Mustard, Mayonnaise, Russian Dressing
Salad Bar
Mixed Greens
Carrots, Celery, Sliced Tomatoes, Sliced Red
Onion, Alfalfa Sprouts, Garbanzo Beans, Black
Olives, Sliced Beets, Grated Cheddar Cheese
Chunky Bleu Cheese, Italian, 1000 Island
Wedding Cake (Chocolate Cake with chocolate mousse filling and "frosted" with sheets of white chocolate. A tiny bouquet of flowers sat on the top.)
Plus the usual bar drinks, wine, champagne,
sodas, coffee

11/10/82, Celebrated 11/6/82

The bud became a flower. How wonderful to see this young woman before me, her own person, different from me and yet so alike! For years we think the children are really not paying attention to what we do (good or bad) and then they grow up and it's all there. Sometimes Jaclyn takes my breath away: her beauty, strength and savvy. I am dazzled. She did not want me to cook on her birthday. She wanted me at the table with everyone else, as a special guest. After much deliberation, she decided on a Chinese dinner party. Marcie Rothman flew down from Santa Rosa to create an exotic dinner for fourteen. Marcie and I shopped together for it, mostly in Chinatown.

Stuffed Green Peppers with Ground Beef in Black Bean Sauce
Barbequed Spareribs
Unsalted Peanuts
Various drinks
Hot and Spicy Beef in Lettuce Leaves
Eggplant Salad with Cabbage, Tomatoes and
Celery garnish
Spicy Shanghai Shrimp (heads on), dry fried
Chicken with Fresh Orange Peel and Dried Hot Peppers with Broccoli
Chicken Salad with Bean Sprouts, Carrots,
Beets (a mustardy-sesame-vinegary dressing)
Sweet and Sour Duck (we bought the ducks already cooked in Chinatown on New High
Street, next to the pork place and almost across the street from Mon Kee.)
Bok Choy with Hoisin
Fresh Shitake and White Button Mushrooms sauteed with sherry and Chinese chives
Ants Climbing a Tree
White Rice
Lemon Glazed Lemon Cake
Fortune Cookies from Hong Kong Noodle Company (the best!) They'll bake your
messages in the cookies if you plan ahead.

January 1, 1983

We wanted to greet the New Year in a very relaxed way with family and dear friends. It was a challenge for me to give a party with minimal preparation and really try to be casual, knowing that everything would be fine just as it was. It was. In fact, I thoroughly enjoyed it and it was easy:

Bar-B-Q'd Turkey Breast
Assorted breads and rolls for sandwiches
Mayo, Russian Dressing, Mustard, Sweet
Sprouts, sliced tomatoes, lettuce, onion,
Chili Quiche
Cole Slaw
Pasta Salad
Curried Eggplant
Marcie's Raisin Cake
Banana Bread
Mrs. Appleyard's Brownies
Christmas Cookies
A wheel of Rondele Cheese
Unsalted Tortilla Chips
Jaclyn's New Year's Guacamole
Wine, mulled cider, beer, soda, coffee





Recipes &
Food Memories


· Cheese Ball
· Cheese & Spinach Phyllo
· Cheese Phyllo Triangles
· Curried Eggplant
· Eggplant Caviar
· Eggplant Orientale
· Florentine Pate
· Guacamole
· Guacamole (New Year's)
· Hot Brie with Almonds
· Hummus
· Hummus Bi Tahini
· Indian Meat Balls
· Madrilene with Caviar
· Marinated Artichokes & Beans
· Oven Fried Tortilla Chips
· Samosas
· Stuffed Mussels
· Sue’s Mother’s Eggplant
· Tabooley
· Tarama (Fish Roe Dip)
· Wowchos

· Fresh Mint Chutney with Fruit
· Curry Dip for Raw Vegetables
· Mama Stanberg’s Cranberry Relish
· Mint & Cilantro Chutney
· Sultana Chutney
· Yogurt-Chutney Dip

· Apple Crisp
· Almond Butter Honey Cookies
· Baked Alaska
· Banana Bread
· Banana Walnut Bars
· Blueberry Muffins
· Buttermilk Bery Cake
· Buttermilk Corn Bread
· Carrot Cake
· Carrot Halva
· Cassata di Fragole
· Chiffon Cheesecake
· Chipwiches
· Chocolate Diamonds
· Cinnamon Chocolate Thins
· Cinnamon Nutmeg Sprites
· Cottage Cheese Raisin Bread
· Date-Oat Bars
· Ellie’s Apple Pie
· Ethereal Lemon Pie
· Freezer Date Cookies
· Frosted Marble Cake
· Fruit En Flame
· Fudge Batter Pudding
· Grandma Rose’s Strudel
· Hermits
· Honey Date Bars
· LaVerne’s Bourekakia
· Lemon-Glazed Lemon Cake
· Lemon-Orange Chiffon Cake
· Light Plum Pudding
· Maple Gingerbread
· Marcie Rothman’s Crumb Cake
· Melt-in-Mouth Cookies
· Mrs. Appleyard’s Brownies
· Mrs. Hodges Cookies
· Oatmeal Cookie Mix
· Oatmeal Cookies
· Orange Almond Cake
· Orange Rum Cake
· Pat Lasko’s Zucchini Cake
· Peache Flambe
· Peanut Butter Drop Cookies
· Pennee Robin’s Banana Cake
· Pennee Robin’s Booze Cake
· Pineapple Bran Muffins
· Pineapple Fluff
· Refrigerator Cheesecake
· Reggae Bars
· Sai Baba’s Inspired Khir
· Spanish Cream
· Steamed Carrot Pudding
· Traditional Plum Pudding
· Zucchini Brownies

· Salad Dressing (Nina’s Original)
· Indian Salad Dressing
· Yoghurt Dressing #1
· Yoghurt Dressing #2


· Artichoke Torte
· Brunswick Stew
· Babequed Dijon Chicken
· Barbequed Turkey Breast
· Beef Stroganoff
· Breast of Lamb
· Chili Con Carne
· Chili Quiche
· Beef & Yorkshire Pudding
· Cold Szechuan Noodles
· Creamy Macaroni & Cheese
· Delicious Chicken Livers
· Duck a L’Orange
· Duck Burgoyne with Cherries
· Favorite Baked Chicken
· Fish Baked with Cheese
· Grandma Holzman’s Chicken
· Irwin Russell’s Pot Roast
· Little Pizzas
· Chicken with Orange Peel
· Meatloaf with Catsup Frosting
· Mother’s Pork Chop Casserole
· Nepali Vegetable Curry
· Norwegian Pancakes
· Open-Faced Muffin Delights
· Orange Chicken
· Ottillie’s Pork Chops
· Oxtail Ragout
· Paella
· Pissasaladiere (French Pizza)
· Sandwich Cake
· Sarah’s Spinach Chicken
· Seafood a la Holzman
· Spareribs
· Lasagne with Spinach Filling
· Stuffed Cabbage
· Peppers & Black Bean Sauce
· Swedish Meatballs
· Swiss Cereal
· Tandoori Chicken
· Tannours
· Tiens
· Turkey Breast, Oven Style
· Turkey Loaf
· Vegetable Quiche
· Waffley Grilled Sandwiches
· Washington Pancake
· Zucchini Casserole

All Menus

· Garlic Lovers Spaghetti
· Pasta Primavera
· Pasta Salad Mexicana
· Pesto
· Pisghetti Sauce
· Spaghetti a Quattro Formaggi

· Hot Chicken Salad
· Ashram Spinach Salad
· Favorite Chinese Chicken Salad
· Carrot Salad
· Cold Szechuan Noodles
· Cole Slaw
· Dijon Beet Salad II
· Beet Salad with Gougere Ring
· Indian Rice Salad
· Lebanese Eggplant Salad
· Mediterranean Rice Salad
· Oriental Salad
· Pasta Salad Mexicana
· Russian Beet Salad
· Sicilian Pasta Salad
· Soy Bean Salad
· String Beans & Mushrooms
· Fez Tomato & Pepper Salad
· Tuna Salad
· Turkey or Chicken Salad

· Buttermilk Corn Bread
· Brown Rice
· Carrie Wolf’s Kasha
· Cheese Creamed Spinach
· Corn Muffins
· Cottage Cheese Raisin Bread
· Crispy Potatoes
· Cyntha Gooding’s Turkish Rice
· Indian White Rice
· Marcie’s Artichokes
· Mushrooms, Artichokes & Beans
· Mushrooms with Green Pea Puree
· Sweet Potato Pudding
· Sweet Potatoes & Marshmallows
· Sweet Potatoes in Orange Shells

· Bouillabaisse
· Real Russian Borscht
· Dr. Saginors “Super Soup”
· Gazpacho
· Hot Beet Borscht
· Junior League Gazpacho
· Onion Soup
· Spanish Seafood Soup

· Braised String Beans with Tomato
· Baked Beets or Onions
· Brocolli Supreme
· Cheese Baked Potatoes
· Cheese Creamed Spinach
· Crispy Potatoes
· Curried Eggplant
· Eggplant Caviar
· Eggplant Orientale
· Eggplant with Onions
· Ellie’s Kale
· Greens Beans with Cumin & Ginger
· Hot Cabbage Slaw in Casserole
· Lebanese Eggplant Salad
· Marcie’s Artichokes
· Marilyn Potato Gondolas
· Mushrooms, Artichokes & Beans
· Mushroom Curry
· Mushrooms with Green Pea Puree
· Russian Beet Salad
· Sue’s Mother’s Eggplant
· Sweet Potato Pudding
· Sweet Potatoes & Marshmallows
· Sweet Potatoes in Orange Shells
· Vegetable Quiche
· Vegetables Steamed in Yoghurt
· Vincent’s Artichokes
· Zucchini Casserole


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