Everything old is new again and some things never go out of style…two concepts that make for a perfect party! This is especially true for a vintage-themed bridal shower. Vintage, mid-century or 1950s era, in particular, continues to be an iconic theme for everything from home décor to graphic design. So, it’s no surprise retro-themed parties are in high style this wedding season.

Read the full Stirring It Up article for tips on decorations and more at www.citysocial.com or pick up a copy at your local store this week!

Herbed Chicken Pate
2 cups chicken broth
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup mayonnaise
1 bunch green onions, chopped
1 large garlic clove, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 teaspoon minced fresh sage or 1/4 teaspoon dried
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon black pepper
2 cups diced cooked chicken

You can boil your chicken and use the broth, or use store-bought broth and a rotisserie chicken to save time. Pour the chicken broth into a saucepan and bring it to a boil. Meanwhile, pour the cold water into a large mixing bowl. Sprinkle the gelatin into it, stirring as you add until well mixed. Pour the chicken broth into the gelatin mixture, using a wire whisk, until gelatin is completely dissolved. Add the mayonnaise using the wire whisk until well mixed. Pulse the green onions, garlic, herbs, seasonings and chicken to a food processor until finely diced. Combine the mayonnaise and chicken mixtures. Pour the mixture into desired dish or greased mold. Cover with lid or plastic wrap. Refrigerate for 4 hours or until set. If using a mold, unmold it onto a plate. Serve with crackers and garnish with fresh herb sprigs.

Pineapple Upside-Down Cake
1/4 cup butter
2/3 cup packed brown sugar
2 tablespoons amaretto
5 to 7 slices fresh pineapple
5 to 7 maraschino cherries without stems
1 stick butter, softened
3/4 cup granulated sugar
1/2 teaspoon almond extract
1 egg
1/2 cup milk
1/4 cup pineapple juice
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

Heat oven to 350 degrees Fahrenheit. In 9-inch round baking pan, lined with parchment paper, melt 1/4 cup butter in oven. Sprinkle brown sugar evenly over melted butter and whisk in amaretto. Arrange pineapple slices and cherries over brown sugar.

In medium bowl, cream butter, sugar and egg. In a separate bowl, stir together flour, baking powder, salt and cinnamon. To the butter and sugar mixture, add milk and pineapple juice, alternating with flour mixture until batter is smooth.

Pour batter over pineapple and cherries. Bake about 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm or at room temperature. May be served with fresh, lightly sweetened whipped cream.

Spicy Cheese Straws
8 ounces coarsely grated extra-sharp cheddar
1 cup whole wheat or all-purpose flour
1 stick cold unsalted butter, cut into cubes
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon cayenne
1 1/2 tablespoons milk

Preheat oven to 350 degrees Fahrenheit. Pulse cheese, flour, butter, salt, cumin and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.

Roll out dough on a lightly floured surface with a lightly floured rolling pin until about 1/4 inch thick. Cut dough with a lightly floured pizza cutter or a sharp knife into strips about 1/2 inch wide. Carefully place straws about 1/4 inch apart on lightly greased baking sheets.

Bake about 15 minutes until pale golden. Cool completely on baking sheets set on racks, about 15 minutes.