For the last several years my friend, Chuck Andreae, and I have donated a dinner to benefit our church’s youth group. He’s in charge of wine, I take care of the food, and people pay a tidy sum to attend. Each year there’s a theme.
When I found out that our dinner fell on March 25th, I thought naturally of spring. Then I discovered that March 25th marks the season five premier of Mad Men. Who needs spring when you can have January?—Jones, that is. Not surprisingly, there’s a book: The Unofficial Mad Men Cookbook.
My menu is still evolving. I’ll share as it comes together, but here’s one very classy recipe that’s a definite–—Avocado and Crabmeat Mimosa. It’s from the Mad Men cookbook, adapted from In the Kennedy Style (Doubleday 1998).
I’m pretty sure I’ll be doing canapés. I’m thinking of Beef Wellington as the main course, though Chicken Kiev is a real possibility. It’s a toss-up between Cocktail Nibblers and California Dip (aka Chex Mix and French Onion Dip).
Since the menu’s not set in stone, I’d love to hear what you’d make.
P.S. I just read in season five we’re up for more sexual tension between Don and Peggy. Hmm. I’m looking forward to the drama, and of course Betty’s new wardrobe.
Avocado & Crab Mimosa
Serves 6 as appetizer or 4 as a light main course
Adapted from The Unofficial Mad Men Cookbook
1 scallion, minced
2 teaspoons lemon juice, divided
1/4 teaspoon salt, plus additional to taste
Dash of hot pepper sauce
3 tablespoons each mayonnaise
2 tablespoons chili sauce
1 tablespoon horseradish sauce
1/2 teaspoon Worcestershire sauce
8 ounces cooked fresh crabmeat
2 cups watercress
2 hard-cooked egg yolks
1 tablespoon fresh parsley, chopped
Peel half of one avocado. In a small bowl, mash avocado. Add scallion, 1 teaspoon lemon juice, 1/4 teaspoon salt, and hot pepper sauce. Stir until combined. Set aside
In a separate bowl, mix mayonnaise, chili sauce, horseradish, Worcestershire sauce, and reamining teaspoon lemon juice. Season with salt and pepper. Set aside.
Peel remaning 1 1/2 avocado, cut into half-inch cubes and place in a large bowl. Squeeze excess moisture from crabmeat. Add to cubed avocado and gently combine. Fold in mayonnaise mixture until crab and avocado are evenly coated.
Press egg yolks through fine mesh sieve; combine with parsley in a small bowl.
Line champagne flutes or plates with watercress. Top with crab mixture, a dollop of mashed avocado mixture, and a sprinkle of yolk mixture. Mimosa can be covered and refrigerated for up to 3 hours.