Authentic Mad Men Premier Party Food

If you're as much of a Mad Men fan as I am, then you are anxiously awaiting the 2 hour premier of Season 5 on March 25th.  All this talk about some significant surprises has my interest piqued for sure.  With the Mad Men craze rapidly spreading, there are many fans out there who are planning on having a season premier party.  Of course no party would be complete without the right food.  Although food does not take center stage in Mad Men, it is the visual equivalent of the clicking typewriters, and a detail that certainly lends authenticity.

Judy Gelman and Peter Zheuthin beat me to the punch by writing the Unofficial Mad Men Cookbook- Inside the Kitchens, Bars and Restaurants of Mad Men.  Complete with recipes for cocktails, appetizers, main dishes and desserts, this cookbook highlights all the food and drinks that were depicted throughout all four seasons.  Each recipe is precededs by a historical and cultural dialogue about the food and why it was used in the particular season and episode mentioned.  I just finished reading the book, and although I remember most of the items mentioned from the episodes, there were a few that I completely missed.

As a child in the 60's, Mad Men brings back many memories for me and I grin every time I see something in an episode that transports me back to that timeframe: Like my grandmother's dishes in the Draper kitchen and highball glasses used in Betty's Around the World dinner party, Don's travel alarm clock like the one my father had for so many years, and the exact African prints in Peggy's apartment that hung in my grandparent's living room until the mid 70's.  Much like these props that bring back fond memories, so does the food of Mad Men.  I grew up with all the food of that era which are all in the book: California Dip, Parmesan Canapes, Waldorf Salad, Stuffed Crown Roast of Pork, Chicken Kiev and Ladyfingers Cheesecake.  Like the characters in Mad Men, my  parents would throw dinner parties that included these items and of course would not be complete without Tom Collins.

So for those of you who are planning a Premier Party and appreciate retro food, here are some menu suggestions from the book to tie a bow around your ultimate Mad Men event: P.S. don't forget the vintage hostess apron and Mad Men soundtracks!

Don Draper's Old Fashioned
1 orange slice
1 maraschino cherry
1 tsp. sugar
few drops of Augostura bitters
a splash of soda water to muddle ingredients
2 1/2 oz. rye or bourbon (Don prefers Canadian Club of course)

In a mixing glass, muddle orange slice, cherry, sugar, bitters and a litte soda water: push around and break up cherry and orange until flavor is released.  Add soda water so cherry is wet and sugar is melted.  Add rye or bourbon and serve over rocks.

Fill a martini glass with water and large ice cubes enough to keep it cold while mixing the drink.  Pour vermouth and gin into a mixing glass (or shaker) and stir.  Pour ice and water out of martini glass. Pour martini into prepared glass.  Put leftovers in a rocks glass.  Makes 1 drink.

Roger Sterling's Martini
1/8 oz. dry vermouth
2 1/2 oz. Gin

Fill a martini glass with water and large ice cubes enough to keep it cold while mixing the drink.  Pour vermouth and gin into a mixing glass (or shaker) and stir.  Pour ice and water out of martini glass. Pour martini into prepared glass.  Put leftovers in a rocks glass. Makes 1 drink.

Bridge Night Tom Collins
1 1/2 oz. dry gin
1 oz. lemon juice
1 tsp. powdered sugar
1/2 lime
3 oz. club soda
Maraschino cherry and orange slice for garnish

Add gin, lemon juice and powdered sugar to cracked ice in a cocktail shaker and shake thoroughly.  Strain into a tall glass.  Add ice cubes, squeeze lime into drink and fill with club soda.  Stir a little and garnish with lime shell, cherry and orange slice.  Makes 1 drink.


Betty's Stuffed Celery
3 oz. soft cream cheese
1 Tbsp. mayonnaise
8 chopped stuffed olives
10 minced, blanched almonds
4 long and wide celery stalks

Combine cream cheese, mayonnaise, olives and almonds in small bowl.  Stuff celery stalks with filling. Chill and cut into bite size, 2 - 3 inch pieces before serving.  Makes 8 servings.

Pete's California Dip
1 envelope dry onion soup mix
2 c. sour cream

Mix ingredients in a medium bowl, chill and serve with (nothing other than) Utz potato chips.  Makes 2 cups.

Rockefeller Fundraiser Parmesan Canapes
3/4 c. minced onion
1/2 c. mayonnaise
1/3 c. Parmesan cheese
20 Melba toast rounds
Paprika

Mix onion, mayonnaise and cheese in a small bowl.  Spread on toast pieces.  Sprinkle with extra cheese and paprika.  Before serving, broil 3 inches from heat for 2 - 3 minutes.  Makes 20

Fill a martini glass with water adn large ice cubes enough to keep it cold while mixing the drink.  Pour vermouth and gin into a mixing glass (or shaker) and stir.  Pour ice and water out of martini glass. Pour martini into prepared glass.  Put leftovers in a rocks glass.


Waldorf Salad
2 Granny Smith apples, diced
1 c. diced celery
1/2 c. chopped walnuts
1/2 c. red grapes
5 T. mayonnaise
Lettuce for serving

Mix apples, celery, walnuts, and grapes with mayonnaise.  Place mixture in the middle of a salad bowl, lined with lettuce.  Makes 2 servings.

Avocado and Crab meat Mimosa
2 ripe avocados
1 scallion, minced
2 t. lemon juice
1/4 tsp. salt
dash tobasco sauce
3 Tbsp. mayonnaise
2 Tbsp. chili sauce
1 Tbsp. prepared horseradish
1/8 tsp. Worcestershire sauce
ground pepper
8 oz. cooked fresh crab meat
2 c. watercress
2 hard-cooked egg yolks
1 Tbsp. chopped fresh parsley

Peel half of one avocado.  In small bowl, mash avocado half. Add scallion, 1 tsp. lemon juice, 1/4 tsp. salt and tobacco.  Still until combined and set aside.  In separate bowl, stir together mayonnaise, chili sauce, horseradish, Worcestershire and remaining lemon juice.  Season with salt and pepper.  Set aside.  Peel remaining 1 1/2 avocados and cut into half inch cubes and place in a large bowl.  Squeeze excess moisture from crab meat.  Add to cubed avocado and gently combine.  Fold in mayonnaise mixture until crab and avocado are evenly coated. Line bottoms of 6 chilled open champagne glasses (or small glass serving dishes) with watercress.  Divide crab mixture evenly among the glasses.  Top each with a dollop of mashed avocado mixture.  Press egg yolks through fine mesh sieve.  Combine with parsley in a small bowl.  Sprinkle yolk mixture evenly over each portion.  Can be refrigerated up to 3 hours.  Makes 6 servings.

The Christmas Cookie Club

Who doesn't love the holiday season, with all its trimmings and traditions and recipes that have been handed down for generations?  Christmas has always been special in my family, probably because it is my mother's favorite time of year.  Over time, I had come to carry on the Christmas cookie tradition.  I would literally go on a cookie baking blitz for two days straight- standing in my kitchen meticulously baking family favorites and some new cookies while watching classic Christmas movies or listening to Christmas carols. I worked hard to create the ultimate cookie platter that I would bring to our family celebration. 

As time went on, it became more of a hassle with a grown family and a demanding career, but I remained diligent about making cookies each year. Then one day, my friend Beth Longo suggested that I hold a Cookie Swap.  New to the concept, I thought it was worth giving it a try.  Making only one type of cookie had to be easier than making six different kinds, right? The first year, there were five of us, and then with each year, the event grew exponentially.  Now, seven years later, the event doubles as my annual holiday party that includes husbands, a variety of hors d'oeurves, Christmas carols, libations, a Yankee re-gift swap, and a prize for Best in Show.  We try to add something new each year to keep it fun and interesting.  And in the spirit of giving, we have started donating a cookie platter to a local charity. 

I just finished reading The Christmas Cookie Club http://www.barnesandnoble.com/w/christmas-cookie-club-ann-pearlman/1100366880 by Ann Pearlman, a wonderful tribute to this annual tradition as well as a story about how intricately twelve women's lives are woven together and the common bonds that they share.  In addition to a story that any woman can relate to (at least on some level), it includes cookie recipes and histories behind some classic cookie ingredients.  I wouldn't consider myself the ultimate Cookie Bitch as Marnie did, but like her, I have set some standards for the event: no pre-packaged cookies, you must include the recipe to share, bring a re-gift and a sense of humor.

So, thank you Beth, for being the inspiration for my annual cookie tradition and for helping me bring the Brown Spice Cookies back to life each year!  Ok, I admit, these require a little bit of work, but well worth the effort :) In honor of the first anniversary of my blog, I give you a few of my family favorites:


Aunt Josie's Brown Spice Cookies

1 3/4 c. flour
1 3/4 c. sugar
1/8 c. Hershey's cocoa
1 1/2 t. baking powder
3/4 t. baking soda
1/4 t. cinnamon
1/4 t. cloves
1/4 t. allspice
1/8 lb. chopped walnuts
1/8 lb. chopped pecans
1/8 lb. chopped dates
1/8 lb. raisins
8 oz. warm coffee
1/4 lb. melted Crisco
1/4 t. vanilla
1/4 t. lemon extract

Mix all ingredients together and roll into tight, 1 1/2" balls.  Bake at 400 for 10 min.  Frost entire cookie by immersing them in 1/2 lb. confectioners' sugar, 1/4 c. milk, 1/2 t. vanilla.  Let dry on wax paper, then turn over and frost bottom.


Mom's Anise Cookies

5 1/2 c. flour
3/4 c. butter, cubed
1/2 c. milk
1/4 c. melted and cooled Crisco
1 1/2 c. sugar
1 T. baking powder
4 eggs
1 T. anise extract
Confectioners' sugar

Mix flour and butter with your hands until mixture resembles crumbs. Stir in sugar and baking powder.  In small bowl, beat eggs with milk and anise.  Add Crisco and flour. Knead 2 min. on floured surface.  Refrigerate 2 hrs. Roll into 1" balls and bake at 350 for 20 min. Glaze with confectioners' sugar, milk and anise.  Sprinkle with decorative sugar.  Makes 5 dozen.


Bruce's Butter Cookies

1 c. butter, softened
1/2 c. sugar
1 egg
3 t. vanilla
3 c. flour
1/2 t. baking powder

Mix first 4 ingredients in mixer.  Sift in flour and baking powder and mix until dough becomes one large ball.  Refrigerate 1 hr.  Roll out to 1/4" thick and use varied cutters.  Bake at 425 for about 10 min until just cooked.  These should not get golden brown.  Frost with: 1 stick melted butter, room temperature; 1/2 c. coffee and 1 pkg. confectioners' sugar.  Tint with food coloring.  Makes 2 1/2 dozen.

Thankful for Leftovers

This year, I'm very thankful for the support of family and friends who have helped us celebrate courage and joy in spite of a very difficult year.  This Thanksgiving, I honor the importance of these friendships.  Turns out, that this was a common thread that was woven throughout my family at Thanksgiving this year, and proudly displayed on our Tree of Thanks.  I have had the honor of hosting Thanksgiving in recent years, and this year, I put some of the many downed twigs and branches to good use by arranging them nicely in a ceramic vase to create a tree.  Then, I cut leaves from colored construction paper, punched a hole at the bottom and tied strings through them.  Each of us wrote what we were thankful for and tied it to the Tree.

Second on my list would be Thanksgiving leftovers.  Who doesn't love a good turkey sandwich made with stuffing, cranberry sauce and gravy? I came up with some other ideas for leftovers during the weekend to change up the same old, same old:

• Use turkey, vegetables and gravy to create a Shepard's Pie, topped with mashed potatoes (and cheese, if you like).
• A new twist on Turkey Frame soup: pipe stuffing (pulsed slightly in the food processor) onto homemade pasta sheets and seal to create little raviolis.  Drop into simmering water to cook and add to soup.
• Tired of pumpkin pie and want a lighter dessert, reminiscent of the holiday?  Mix 1 container of marscapone cheese into 1 can pumpkin pie filling with 1 Tbsp. pumpkin pie spice.  Crumble molasses or ginger cookies and put in bottom of parfait glasses, top with pumpkin, chopped pecans and whipped cream.  Repeat and refrigerate.
• Not enough gravy? Make a Maple Bourbon Glaze: 1 c bourbon, 2/3 c maple syrup, 2/3 c ketchup, 1/3 c soy sauce, 2 T chopped fresh ginger (or 2 tsp. ground ginger), and 2 Tbsp. packed brown sugar.  Combine all ingredients and simmer 5 minutes.  Can also be used to glaze the turkey during the final 15 minutes of cooking.  Pssssst.... this is the secret to my gravy: mix 1/2 c of glaze into skimmed pan drippings, thicken and add 2 Tbsp. butter.

10 Years of Building a Life Celebration

Months in the planning, our anniversary celebration took place a few weeks ago.  Giving my husband the gift of friendship was a unique idea but (almost literally) took an army to execute:  Planning, catering, flowers, landscaper, beer and wine, the custom made architectural cake, jazz band and Diversion #1, #2 and #3 took many people and a lot of coordination in order to pull it off without spoiling the surprise for him. The end result was absolutely fabulous and the look on my husband’s face when he came home that Friday night to find 65 of our closest family and friends there was just PRICELESS.  Ok, I may have overshot it a bit, but it was well worth it- three weeks later, and he’s still in amazement ;)

Nod to the following who helped make this celebration truly a memorable one:  My parents and sister Lisa for catering and set up, Ginger & Pickles Catering, Amazing Cakes by Joanne, Charles Fine Wine, D&J Lawn Care, nostalgiccandy.com, Conard HS Jazz Band, Beth Longo, Sandra Tierney and Jen Banks. 

Party Planner extraordinaire maybe, but I’m not about to give up my day job.  I will however, share some tips on how to kick up your next big party from fun to fabulous since holiday season will soon be upon us:

1.        Hire a bartender – or have a guest volunteer to manage opening wine and beer bottles (or ladle punch, or pour coffee).  Use wine glasses if you have them on hand. If not, you can rent them fairly inexpensively.  There’s nothing worse than drinking good wine out of a plastic cup!  Consult your local wine purveyor for ideas- they will know what and how much to buy to cater to the masses.

2.       Use disposable plastic plates- they’re so much nicer than paper and they have some that have the look of china.  You can reuse them a few times to really get your money’s worth.  P.S. be sure to have a couple garbage bins around for easy disposal so that people do not have to go in search of…

3.       Utilize both indoors and outdoors – to maximize space.  If the weather doesn’t permit you to be outdoors, you can temporarily relocate or rearrange furniture to create more circulation space.  One suggestion is to move the dining room table along an outside wall to create a buffet table.  Remember to use elements of height on the table to create more interest.

4.       Prepare as much as possible ahead of time- and be sure there is a good variety of selections and have one signature item that really stands out.  Not enough time to do it all yourself? Hire a caterer or restaurant to supply the more complicated dishes.

5.       Hire a local jazz band- they’re good, enthusiastic and highly affordable.  Aside from the overwhelming number of people who attended my party, this was what really knocked my husband’s socks off!

 

Isn't that Just Peachy?

Nothing says summer like fresh peaches.  Freshly picked peaches from the local farm stand- not those hard, mealy things you find in the grocery store.  I've recently developed a love affair with the succulent peaches at our local farm stand.  They're so juicy and flavorful, and their color is amazing.  Go out and get them while you can because the season is almost over. 

A friend of mine told me how to freeze fresh peaches:  Cut in half and remove the pit. Squeeze of fresh lemon juice on cut side and place face down on cookie sheet.  Place in freezer until frozen, then remove and place into zip lock baggies.  She does this each year so that she can have peach melba all winter long.  Peach daiquiris wouldn't be bad either ;)

This is the quintessential summer salad- the onion and the arugula and vinegar are are the perfect counterpoint to the sweetness of the fruit.

Peach and Watermelon Salad
2 c cubed peaches
2 c cubed watermelon
1 c chopped arugula
1 T olive oil
1 T red wine vinegar
1/4 c chopped red onion
2 T chopped fresh basil
1 t kosher salt
1 t ground black pepper

Mix all ingredients and toss in large bowl.

Grilled Peaches with Rum 'Barbecue' Sauce
4 Peaches
8 mint leaves
Rum Sauce:
1/4 c dark rum
1/2 stick butter, cut in 1/2" pieces
1/4 c brown sugar
1/4 c heavy cream
1/2 t ground cinnamon
pinch salt

1c vanilla ice cream

Grill peaches until browned on both sides- 2 min. per side, basting with 1/2 rum sauce.  Serve over ice cream with remaining rum sauce and garnish with mint leaves.

Peachy Pork Tenderloin Salad
Grilled pork tenderloin (sliced) over a salad of mixed greens, candied walnuts, dried cherries or cranberries and crumbled goat cheese.  Drizzle with Raspberry Walnut vinaigrette dressing.

Peach Pie
Filling:
7 - 9 peaches, cut in wedges
1 c sugar
1/4 c flour
1 T lemon juice

Streusel Topping:
1/2 c pecans, chopped
1/4 c brown sugar
2 T butter, softened
1 t vanilla

Pour filling into unbaked pie shell. Top with steusel and bake 45 min. at 375 degrees.

Lazy Summer Daze

Ahhhh… there’s nothing like the smell of freshly picked herbs in summertime.  To this day, I am still transported to my grandmother’s kitchen every time I smell a bunch of fresh basil.  You don’t need to be Martha Stewart to transform your meals from good to great- all you need are fresh herbs.  They look, smell and taste great, and are super easy to grow.  Whether you grow them yourself or buy them in the grocery store, rinse and store them in a paper towel upright in a container on your kitchen counter.  The mere aroma of fresh herbs will inspire you to chop them up and sprinkle on a pan of roasted potatoes with parsley, sage, rosemary or thyme, or flavor freshly brewed iced tea with mint like my grandmother did. While some people seem to be dazed and confused this summer because they have too much time on their hands, I am amazed at all the opportunities to enjoy my summer abundance.  Here are a few suggestions:

To Die for Lamb Chops

Marinate lamb chops in olive oil, chopped garlic, chopped rosemary and season with salt and pepper.  Cook over hot grill.

Kicked Up Salsa

Add the following to any jar of prepared salsa: chopped cilantro, chopped garlic, chopped green pepper, juice of 1 lime.

Killer Italian Pesto

In food processor add: 1 c packed basil leaves, 1 c pine nuts, 3 cloves chopped garlic, 1/2 c Parmesan cheese.  Turn on and drizzle 1/2 c olive oil while processing. 

Tarragon Chicken Salad

Boil chicken breasts with quartered onion and celery scraps.  When cool enough to handle, shred into a bowl and add chopped tarragon, diced onion and celery, and mayonnaise.  Season with salt and pepper.  Serve on split croissants.

Mother's Day Brunch

The best thing about brunch is that there's usually something for everyone- from the savory to the sweet.  You can mix and match everything from omelets to coffee cake.  Be creative and add lots of extras like hash browns and fruit, or whatever rounds out the menu.  Of course it's best served outside on a sunny day, but anywhere will do, as long as it's perfectly appointed with china, crystal and beautiful fresh flowers.  Extra points if you add mimosas and belinis!!  Mother's Day is only a few days away and here is a suggestion for what I think will be the perfect menu to commemorate this special day. This is what I will be preparing for my mother on Sunday:

Belgium Waffles

1 1/2 c flour
2 t. baking powder
1/2 t. salt
2 t. sugar
1 c milk
2 eggs, separated
3 T. melted butter

Mix dry ingredients.  Add yolks and milk.  Fold in whipped egg whites and butter.  Spoon batter onto buttered hot waffle iron.  I prefer the old fashioned stove top iron, but any waffler will do. Keep waffles in warm oven before serving.  Pssst.... don't have time to make the batter?  Use Pop & Fresh croissant dough!! Not as good, but will do in a pinch ;)


Spinach and Pancetta Strata

2 T olive oil
4 oz. thinly sliced pancetta, coarsely chopped
1 small onion, chopped
1 (10 oz) box chopped frozen spinach, thawed and squeezed dry
2 cloves garlic, minced
1 t. salt
1/2 t. freshly ground black pepper
1/8 t. freshly ground nutmeg
8 c cubed Italian bread
1/2 c  grated Parmesan cheese
3 c milk
10 eggs

Heat oil in a heavy large skillet over medium heat.  Add pancetta and saute until crisp and golden. Transfer pancetta to a bowl, Add the onion to the pan drippings in the same skillet and saute until transparent.  Add the spinach and garlic.  Saute over low heat until garlic is tender. Stir in 1/2 t. salt, 1/4 t. pepper, nutmeg and cooked pancetta. 

Place half the bread cubes in a buttered 3 qt. baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture.  Repeat layering.  Whisk the milk, eggs, remaining salt and pepper in a large bowl and pour evenly over the strata.  Chill, covered with plastic wrap, at least 2 hours, up to 12 hours.  Preheat oven 350 degrees and bake uncovered until golden brown and cooked through, 40 min.  Let stand 5 min. before serving.


Apple Glazed Sausage and Bacon

8 - 10 pork sausage links
3/4 lb. kielbasa sausage, cut into slices
1 (6 oz. pkg) sliced Canadian bacon
1/4 c apple juice
1/4 c apple jelly
2 T. maple syrup

In large skillet combine sausage links, kielbasa  and apple juice. Bring to boil- cover and cook 5 min. Remove cover and continue to cook 15 min. Add jelly and syrup and bacon until heated through.


Donuts Muffins  (from the Rabbit Hill Inn)

Dry ingredients mixed in bowl:
4 c flour
2 t. baking soda
1 t. nutmeg

Wet ingredients in separate bowl:
1 c canola oil
4 eggs
2 c sugar
2 c sour cream
2 t. vanilla

Whisk dry ingredients together in a bowl.  Whisk wet ingredients in separate bowl.  Gently fold two mixtures together until combined.  Line muffin tins with papers and preheat oven to 350.  Fill each muffin to top. Bake 20 min.

While muffins are baking, stir together topping ingredients: 1 T cinnamon and 1 c sugar in a small bowl, and 1/2 c melted butter in another separate bowl.  When muffins are cool enough to handle, dip tops of muffins into melted butter and then into sugar mixture. Coat tops generously. Let sit for a few minutes.