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.
- 2 avocados
- 1 scallion, minced
- 2 teaspoons lemon juice, divided
- ¼ teaspoon salt, plus additional to taste
- Dash of hot pepper sauce
- 3 tablespoons each mayonnaise
- 2 tablespoons chili sauce
- 1 tablespoon horseradish sauce
- ½ teaspoon Worcestershire sauce
- ground pepper
- 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, ¼ 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 1½ 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.
So excited for Season 5. I’ll be watching it by myself pretending I’m having a viewing party while eating these.
Torrie @ a place to share... says
oooh, this will be a lot of fun. we threw a “retro party” for my grandma’s 85th birthday celebration last march… and the menu was so fun to create (as was the props, the dishes(!), the outfits… . One thing that was a hit (and great for a big group), was the meatloaf sliders. Here’s the link! http://torriesessions.blogspot.com/2011/03/vintage-spread.html
Marillyn D says
Oh my…this looks great! I never watched Madmen until AMC has been showing 2 or 3 episodes every Sunday morning. I DVR them and now I am addicted! I will be all caught up by March 25. It would not be the early 1960s without chips and French Onion Dip at every gathering!! Have fun.
Adam Ried says
Hey Pam and Maggy and Sharon —
March 25 is going to be Mad Men Mania!! I’ve been watching seasons 2 and 3 again to whip myself into a froth for the big day. And of course I’m doing a Mad Men party (inspired by the same book) for my Boston Globe Magazine column that day, too — canapes, Swedish meatballs, and whiskey sours. Time to party like it’s 199…. uh, 1965!
Yum! I like your mimosa, it is very mad men like 😉
And I had no idea that 5th season will start so soon!! 😀
Fabulous theme…the beef wellington is a fantastic entree, it’s regained popularity lately, so it’s old and new at the same time. Fondue, duck a l’Orange, Boeuf Bourguignon, Coq Au Vin, steak Diane or au poivre, crown roast, all come to mind as top end 50’s-60’s mains. Peas with pearl onions as side were very in vogue back then.
Definitely baked Alaska for desert, maybe morphed into small souffle dishes. Toast points remind me of the 60’s, and liver pate, or rumaki, as well as black olives and tiny gerkins, deviled eggs, pimento cheese, and devils on horseback. They’re kind of low brow, but pigs in a blanket are pretty retro too.
Kudos on the onion dip and chex mix, I used to love the nuts and the sharp taste of the Worcestershire sauce….and for ambiance, make sure Moon River is playing somewhere in the background.
Thanks for the trip down memory lane, have a great fundraiser.
Ed from Cincinnati says
You have to have Chicken Divan, Duchesse Potatoes and some kind of Chiffon Pie (Peanut Butter or Lemon) for dessert. Maybe Tomato Apsic or some gelatin salad. And start with a cheese ball containing, cream cheese, cheddar cheese and blue cheese rolled in chopped parsley served with Ritz crackers. No substitions!