"2001 A Space Odyssey" Full Dinner Party

• 1 ounce of Pinhook Rye
• 1 ounce of Meletti Bitter
• 1 ounce of Carpano Antica Sweet Vermouth
• 1 dropper Angelica Bitters
• Sliced orange for garnish

In a shaker filled with ice, add the ingredients. Shake well.  Pour into an ice-filled glass, (we made orange juice ice cubes to look more like HAL) and add a nice slice of orange for garnish.  If you have a smoker you can use lavender smoke to give the cocktail even more flavor.

Tim Cabral from Ordinary shared his creation with us. It's a little bitter but really delicious.

• 1 1/2 pounds of frozen shrimp in their shells
• 4 celery tops
• 2 TBS pickling spice
• 2 tsp salt

In a saucepan cover the shrimp with boiling water. Add the celery tops, spice, and salt. Let the shrimp simmer on medium heat for 5 minutes. Drain, peel, and clean the shrimp under cold water.

• 1 cup sliced onion separated into rings
• 4 bay leaves
• 1 cup salad oil (vegetable oil or canola oil)
• 3/4 cup white vinegar
• 3 TBS capers with their liquid
• 2 tsp celery seed
• 1 1/2 tsp salt
• 4 drops of hot sauce (such as Tabasco or Frank's Red Hot)

In a shallow dish add shrimp, bay leaves, and onions. Mix the salad oil, vinegar, capers, celery seed, salt, and hot sauce. Pour over the shrimp mixture and refrigerate for at least several hours. If you can make this the day before and chill overnight it's even better. Serve with tomato-celery aspic or simply serve with fresh greens.

• 2 Envelopes (2 TBS) of unflavored gelatin
• 2 Cups of cold tomato juice
• 2 Cups of room-temperature tomato juice
• 1/3 Cup of chopped onion
• 1/4 Cup of snipped celery leaves 
• 2 TBS of brown sugar
• 1 tsp salt
• 2 Bay leaves
• 4 Whole cloves
• 1 Cup of finely chopped celery
• 3 TBS of fresh lemon juice

Soften the gelatin in 1 cup of cold tomato juice. It will "bloom" as it absorbs the tomato juice. (For a more translucent aspic, you can also use water for this step.) In a saucepan, mix 2 cups of tomato juice, celery tops, onion, brown sugar, salt, cloves, and bay leaves. Simmer uncovered for 5 minutes, then strain. 

Dissolve the softened gelatin and tomato juice mixture in the seasoned hot tomato mixture. Add the other 1 cup of cold tomato juice, chopped celery, and fresh lemon juice. Pour the mixture into a 5 1/2 - cup ring mold. Chill until firm. (It will take several hours.) Unmold and fill the center with the Swedish Pickled Shrimp. The recipe goes on to say: "Trim the plate with curly endive. The peppy shrimp can also double as appetizers or make a salad in themselves."

This recipe is from the Better Homes and Gardens Salad Book 1969.

• 2 1/2 pounds chicken thighs with skin on
• 1/2 cup of olive oil
• 3/4 cup of Balsamic vinegar
• 4 chopped scallions plus more for garnish
• 4 garlic cloves chopped
• 1 TBS salt
• 1 tsp black pepper
• 3 TBS Balsamic glaze
• 1 TBS honey
• 1 TBS red pepper flakes

Put all of the ingredients in a large bowl or Ziplock bag. Let the chicken sit in the marinade for a least several hours or overnight. Lay the pieces on a cookie sheet lined with parchment paper. Preheat the oven to 400 degrees and cook for 45 minutes. Garnish with chopped scallions.

• 2 pounds of potatoes
• 1/2 cup Olive Oil
• 1 TBS garlic salt
• 1 tsp of freshly ground black pepper
• Chopped Italian parsley

Peel and cut the potatoes so that they are similar in size (about 2 inches). Take a fork and scrape the potatoes so that there are grooves all around the potato. Lay them in a single layer on a cookie sheet lined with parchment paper. Cover the potatoes with olive oil and roll them around so that they are evenly coated. Sprinkle with garlic salt and pepper. Place in a 400 degree oven for 40-45 minutes. Garnish with fresh parsley. 

• 1 packet of unflavored gelatin
• 1/4 cup of cold water
• 3/4 cup of warm water
• 2/3 cup of sweetened condensed milk
• 1 1/2 cups of granulated sugar
• 2 cups of white chocolate chips
• Food coloring

In 1/4 cup of cold water sprinkle the powdered gelatin. Set aside for 5 minutes as the gelatin absorbs the water or "blooms". In a pot mix the condensed milk, warm water, and sugar. Whisk together over medium heat stirring frequently. When the ingredients are well blended and simmering add the bloomed gelatin. Keep stirring until the gelatin is completely dissolved. Place the white chocolate chips in a bowl and put a metal sieve over the bowl. Pour the hot mixture through the sieve removing any clumps of gelatin. Stir the mixture together until the chocolate is melted and creamy. You can separate the mixture into several bowls if you would like to add several colors. Otherwise, add your color to the mixture. Stir well so that the colors are well incorporated and add them back to the original bowl. The mixture should be warm but not hot. (The temperature should be about 110 degrees F.) Gently stir the colors together and pour over a chilled frosted cake.