New Cocktail Party Classic - Everything Pigs In a Blanket

I have long contended that in the wide world of bagel flavors, the Everything is, hands down, the most quintessentially New York. In a related story, it also happens to be THE BEST. How could it not be? It's got it all - something for everyone, just like the city I associate it with. This is why I've had big plans to concoct my own Everything Topping for quite a while now. Since I don't do too much in the way of baking, I had visions of working it into hors d'oeuvres.

"Everything" Pigs In A Blanket, Photo: NK

Everything Topping! Photo, NK

It was in brainstorming this year's annual Mad Men premier recipes (prior viewing party menus here and here) that it dawned on me that adding Everything Topping to everyone's favorite hors d'oeuvre, you guessed it - Pigs in a Blanket, would be the perfect way to make a classic cocktail party favorite new again while also making it a little more "New York." 

These Everything Pigs In A Blanket are incredibly easy to make and have just the right amount of wow factor to make them the perfect party offering that will also please a crowd. I like to serve them with grainy mustard for dipping, but they are delicious on their own as well. 

Use good quality Hot Dogs and if possible, serve them fresh from the oven. You can also microwave the pigs in 20 second intervals if you need to heat them from room temperature.

Now it wouldn't be a Mad Men premier without at stiff cocktail, so we've included a purist version of the Old Fashioned - a favorite of Don's, minus the muddled fruit, and presumably the truest form of the classic drink.  

Everything Pigs In A Blanket 
Makes about 20
Adapted from Food.com 

Cook's Note: The Everything Mix below is formulated specifically for use in these Pigs In A Blanket because the salt content needed to be balanced with the salinity of the Hot Dog. If you would like to make true Everything Topping for use on something more plain, such as rolls or, of course, bagels, simply use 1 teaspoon of Kosher Salt rather than the 1/4 teaspoon required below. 

Ingredients 

1 Package Pillsbury Crescent Rolls

8 Hot Dogs, we prefer Applegate Farms Natural, cut into equal thirds

Grainy Mustard for serving, optional

Everything Topping:
2 teaspoons Poppy Seeds

2 teaspoons Dried Onion Bits (We used Frontier Brand) 

2 teaspoons White Sesame Seed

2 teaspoons Dried Minced Garlic or Garlic Granules (not Garlic Powder)

1/4 teaspoon Kosher Salt

1 egg lightly beaten 

Method
1. Preheat the oven to 375 with the rack in the middle.

2. In a small bowl, mix the ingredients for the Everything Topping. 

Prepped and ready to bake, Photo: NK

3. Unroll the Pillsbury Crescent Rolls on a work surface. Carefully pull apart each triangle and cut them the long way using a sharp knife in order to create 3 skinnier triangles.

4. Starting with the base of each triangle, roll each Hot Dog third up in one piece of dough. When finished, press the point of the triangle into the dough to seal. Repeat until all the dogs are wrapped.

5. Using a pastry brush, paint the Egg Wash across the top of each Pig. Press 1-2 generous pinches of Everything Topping into the dough.

6. Place the pigs in the oven and bake 18-20 minutes, turning the pan midway through the baking, until pigs are golden brown and puffed.

7. Serve warm with optional grainy mustard! 

Now for your official Mad Men cocktail, we give you 
The Purist's Old Fashioned

A purist Old Fashioned, Photo: NK

CLICK HERE for the recipe.

Cheers! 

Party 1.2.3. - Make-Ahead Nibbles To Get Festive

Devils on Horseback, Photo: NK

What makes a dinner party memorable? For me, lots of little tastes (and a great cocktail!) followed by one satisfyingly simple main does the trick. In the case of our last little get-together,  we made my mom's really fantastic (and make ahead) recipe for Sausage and Peppers as our entree. We served it alongside a simple and very delicious Vegetarian Pasta Salad from Food and Wine.

When you're devoting your energy to a main course and sides, you've go to keep the hors d'oeuvres simple - and ideally, make-ahead. Today, I'd like to remind you of two of our fave party bites. Both can be prepped ahead of your guests arrival and put into the oven just before you'd like to serve them and both are always, always, crowd pleasers.

1. Devils on Horseback are a classic party snack - they consist of Sweet Dates (sometimes Prunes) stuffed with Bleu Cheese and wrapped in thick-cut Bacon. What could go wrong??? Exactly. Nothing at all. Our favorite recipe for Devils is Martha Stewart's uber simple interperation of the classic. Click HERE for the recipe. Prep the Dates ahead and pop in the oven 25 minutes before you'd like to serve.

Mini Crab Cakes with Mustard Sauce, Photo: NK

2. Next up, one of our other hors d'oeuvre favorites, and a very popular hit here on Neurotic Kitchen, my Mini Crab Cakes in a Muffin Tin. Prepping these little tasty bites in a mini-muffin tin and baking them in the oven eliminates the usual muss and fuss that frying little crab cakes can create. With just a bit of prep, you can turn out 24 hors d'oeuvres in as long as these babies take to bake and transform into their golden brown delicious glory. Make the Mustard Topping and pour all the Crab Cake ingredients into the muffin tin. Start about 35 minutes before you'd like to serve. Click HERE for the recipe.

Curious about that Pasta Salad? Here's how it came out:

Simple and Delicious Pasta Salad, Photo: NK

Now just add your main dish and simple as that, you've got a great menu. You'll never cure me of my love for hors d'oeuvres. I often think I could just eat them and skip the main course. And I have! Add these two easy nibbles to your dinner party repertoire and your guests won't soon forget your effort. The fact that it wasn't all that much effort at all can be our little secret.

Turkey Day Roundup - Thanksgiving Nibbles + Mac and Cheese

Ricotta & Roasted Grapes Crostini, Photo: NK

Hopefully you too are coming down from the glorious food hangover that is Thanksgiving. While we all know that the Turkey is supposed the main event, there are many of us that look forward just as much to the apps, sides and other accoutrements that make the meal so memorable. 


This year, I decided to chronicle our household's contribution to an already smashing family feast. 


You'll find one Neurotic Kitchen hors d'oeuvre favorite, two new and different small bites that we tried making for the first time, and last but not least, my husband's traditional contribution to Turkey Day, and the ONLY Mac and Cheese recipe you'll ever need, Martha Stewart's Perfect Mac and Cheese.

Make Your Own Hors D'oeuvre, Photo: NK

First thing's first: when your don't have time to assemble each hors d'oeuvre, why not create an equally lovely "make your own" platter.
Be sure to include a little card with the "how to" for guests so they know how to assemble. Pictured above is our quickie, deconstructed version of NK's very popular Soppressata, Truffle Goat Cheese and Pepper Jelly Crostini. It was tasty as ever. 

Next up, I was really delighted with the results of my first time trying Ina Garten's Blue Cheese and Walnut Crackers. So savory and easy, these are made using good quality Blue Cheese, in this case, Stilton. I was able to mix up the very simple cracker dough several days before Thanksgiving. You simply roll it in a log and freeze it. When ready to serve just slice and bake! I chose to bake them a day ahead to minimize my Turkey Day morning workload. These crackers need no accompaniment as they are really flavor-packed and hearty just as they are. Check them out below and click HERE for the recipe. 

Ina Garten's Blue Cheese Crackers (middle) Photo: NK

Beautiful Roasted Grapes, Photo: NK

It was our third small bite (pictured at the top of the page) that got the biggest raves from the hors d'oeuvres table - my adaptation of Athena Calderone's Ricotta and Roasted Grape Crostini. Roasting deepens and concentrates the flavor of Grapes, and fine quality fresh-made Ricotta (we just love the artisan Ricotta from Salvatore BKLYN) is the perfect creamy foil. My changes to the original recipe included using finely chopped Pecans instead of pricey Pignoli (Pine Nuts), and Fig Balsamic Vinegar rather than regular Balsamic for a little extra flavor dimension. I roasted the grapes Thanksgiving morning and put the crostini together at our host's house, just before guests arrived. I also opted to use French Grey Salt over regular Sea Salt. I would absolutely make this wonderful recipe again. It tasted as beautiful as it looked!

Finally, the main event: turkey and lots and lots of sides. Our addition to the impressive spread my Mom-in-Law made was Martha Stewart's incredibly decadent classic, Perfect Mac and Cheese. This stuff should come with a warning label. It is that good. So addicting, in fact, that we affectionately refer to it as "Crack and Cheese." The secret? An ungodly amount of Cheddar and Gruyere plus a crunchy topping of toasted breadcrumbs (chunks of fluffy white bread soaked in butter creates the decadent crispiness). Do not miss this dish or attempt to alter the recipe. It is perfect, just like its name. Do note that you will end up with a ton of cheesy goodness (a plus, in my book), so if you aren't serving a crowd and do not want tempting leftovers (why??) you may opt to cut the recipe in half. 

Prepping the most delicious Mac and Cheese, Photo: NK

One more Thanksgiving in the books! I hope you've enjoyed our recipe roundup and that your holiday was filled with happiness, family, and wonderful food!

Roundup: Mid Century Munchies - Mad Men Season 7!!!

Dust off your martini glasses and get out your finest mod attire because...
IT'S HERE!!

Image Courtesy of AMCTV.com

The long awaited premier of Mad Men Season 7. 

It's hurts me to even utter these words but as you probably know, this is going to be Mad Men's final season. Over the past few years I've celebrated these momentous premier nights by cooking up some easy yet elegant Sixties-inspired dishes and hors d'oeuvres. Whether you're hosting a premier party or just want to amp up your own viewing pleasure with some tasty morsels, we've got two totally doable multi-course menus (plus drinks!) to choose from:

Mad Men Menu 1 - Retro Food Redux
Mad Men Menu 2 - Sixties-Inspired Party Bites

At the very least, please mix yourself a nice stiff drink while you watch the drama unfold. This season is sure to surprise, and it's only right that we send off our favorite angsty ad execs with a toast! Enjoy and thanks for the memories, Don. 

Mad Men Season 6 - Sixties-Inspired Party Bites

Season 5 Spoiler Alert! 

We left Don Draper in a familiar place at the close of season 5 of Mad Men - sidled up to the bar, deep in thought, with beautiful strangers buzzing around nearby. When one of the women propositions him on behalf of her friend, Nancy Sinatra's ominous rendition of "You Only Live Twice," swells even louder.

Then the screen goes black. 

Photo Courtesy of AMCTV.com

So we begin the penultimate season of our most favorite show with great anticipation. Will he or won't he? The suspense has been killing us for a year. 

Whether or not Don will return to his skirt-chasing ways, we are surely back to our old tricks with yet another Mad Men Premiere Party Menu. The success of last year's (check it out HERE) made us even more excited to create the spread that we'll feature today. 

Yet again, we set out to remake some mid-century classics, but this time, we are focusing on retro-inspired finger foods that are party-ready and easily adaptable to feed a crowd. Naturally, cocktails will also be involved. If you're waiting to watch Season 6 on tivo and looking for some easy to make nibbles, you're in luck: 

Coconut Shrimp, Photo: NK

Mad Men Menu for 4

Cocktail - Moscow Mule 


Baked Coconut Shrimp Served in a Pineapple


Steak Satay "Diane"


Dessert - New Ambrosia Fruit Dip 

COCKTAIL:

The Moscow Mule originated several decades before the Mad Men days, but it does make our list of cocktails that our favorite ad execs would have enjoyed. A party-ready drink that can be assembled right in the glass, the Mule is, as classic cocktails go, somewhat under appreciated. We chose it for its refreshing character. A healthy squeeze of Lime pairs with a clean Vodka base while slightly sweet and refreshing Ginger Beer (we prefer Gosling's brand) rounds out the drink. Toss in a sprig of Mint for color. 

Want other ideas? Check out AMC's Official Mad Men Cocktail Guide: HERE.

Moscow Mule

Recipe from AMC's Mad Men Cocktail Guide

Makes 1 Drink

Ingredients:

1 1/4 Oz Vodka

3 Oz Ginger Beer

1 teaspoon Simple Syrup

1/4 Oz Lime Juice

1 Sprig of Mint

1 Slice of Lime

Method:

Pour Vodka over Ice in a short glass or copper mug. 

Add Lime Juice and Simple Syrup

Top with Ginger Beer and stir.

Garnish with a Mint Sprig and a slice of Lime. 

Enjoy! 

Moscow Mule, Photo: NK

PARTY BITE # 1:

Our first shareable dish is Baked Coconut Shrimp served in a Pineapple. A nod to the fact that all things Polynesian often dominated Sixties cocktail parties, the presentation and some of the ingredients of this dish are also inspired of my grandma, Dolly. One of her standard party classics, she would coat the Shrimp in a little Bisquick and Egg batter before rolling them in Sweetened Coconut Flakes and deep frying them. Grandma was always focused on smashing presentation,  so she'd serve these crowd-pleasers in a hollowed out Pineapple. While we won't be deep frying our Shrimp, we will use her serving method and will also adapt her standard Duck Sauce accompaniment to add a bit of spice and a bit more tanginess. She liked to use Saucy Susan brand Duck Sauce. I hope you enjoy! 

Lighter Baked Coconut Shrimp Served in a Pineapple with Lime Jalapeno Duck Sauce

Adapted From The Girl Who Ate Everything and My Grandma, Dolly

Approx 24 Shrimp - Serves 8 as a Cocktail Nibble, 4 as an Appetizer 

Ingredients:

1 Lb Large Shrimp, peeled, deveined, tail on 

1/2 a whole Pineapple, hollowed out (flesh reserved for other use - like our dessert!)

2 Egg Whites

2 Tablespoons Cornstarch

2 Cups Sweetened Coconut Flakes

1/2 Cup Duck Sauce

1.5 Tablespoon Lime Juice

1.5 Tablespoon Jalapeno, chopped finely 

1/8 teaspoon Salt

Method: 

For the dipping sauce - combine Lime Juice, Jalapeño, Duck Sauce and Salt. Stir and set Aside.

Preheat oven to 400 and line a large cookie sheet with parchment paper. 

Spread Coconut Flakes and Cornstarch on two different plates.

Place Egg Whites in a bowl and whisk vigorously until frothy.

Holding Shrimp by the tail, dredge in Cornstarch, dip in Egg Whites, and finally, roll in the Coconut Flakes. When finished, sprinkle all the Shrimp very lightly with a pinch of Salt. 

Place Shrimp on cookie sheet and bake for 15-18 minutes until they become golden. Make sure to turn in the middle of the cooking process, at around 8 minutes in.

Place Shrimp in the hollowed out Pineapple with the dipping sauce on the side. 

Serve and enjoy!  

Baked Coconut Shrimp in a Pineapple with Lime and Jalapeño Duck Sauce Dip, Photo: NK

PARTY BITE # 2:

Our second shareable party bite is derived from an uber popular Sixties dinner party dish - Steak Diane. The earliest mention of Sauce Diane comes from French culinary master, Escoffier, around the turn of the century, but in the Sixties, Steak Diane was de rigueur for any elegant soiree. How do you translate this sit down dish for a crowd?  I decided to make it handheld by putting it on a stick just like you would Beef Satay. Steak Diane's typical cream sauce laced with flambeed Cognac and Beef Broth can be drizzled over the Satay or served in a small bowl. Either way, the dish that was once the hallmark of haute cuisine (and fittingly for Mad Men, is said to have originated in New York) deserves a remix. 

Steak Satay "Diane"

Adapted from Saveur and Epicurious 

*Cooks note - start marinating the steak at least 2 hours ahead 

Serves 8 as a Cocktail Nibble, 4 as a Light Entree

Marinade Ingredients:

1 Tablespoon Low Sodium Soy Sauce

2 Tablespoons Lemon Juice

1 Tablespoon Worcestershire Sauce

1/2 Cup of Vegetable Oil 

Tablespoon of Chopped Chives

Tablespoon of Chopped Parsley

1 teaspoon Dry Mustard

Ingredients for the Skewers:

1 Lb Flank Steak 

Salt

At least 25 Long Wooden Skewers 

Sauce Diane Ingredients:

1 1/2 Cups Beef Stock

2 Tablespoons Salted Butter

3 Cloves Garlic, finely minced

1 Large Shallot, minced 

Black Pepper

4 Oz Cremini Mushrooms, roughly chopped

1/4 Cup Cognac

1/4 Cup Half and Half

1/4 teaspoon Tabasco Sauce

1 Tablespoon Dijon Mustard 

1 Tablespoon Worcestershire Sauce

3 Tablespoons minced Chives plus extra for garnish

1 Tablespoon chopped Parsley

Method: 

Several hours before, whisk the marinade ingredients together in a bowl. Put Steak in a large ziploc and pour Marinade over Steak.  Let it sit refrigerated for at least two hours or overnight.

Soak wood skewers in a bowl for at least a half hour. 

When ready to cook or an hour before, slice Steak against the grain into centimeter wide strips. Thread a strip of Steak onto each wooden skewer and when done, sprinkle them all with a pinch of Salt. 

Put Beef Broth in a medium sauce pan. Over medium high heat, cook for 15 minutes until reduced to about a 1/2 to 3/4 cup. Remove broth to a bowl and set aside.

Reheat the Saucepan and melt 2 Tablespoons of Butter in it. Next add Garlic and minced Shallot and cook for another 2 minutes until softened. Add the Mushrooms and cook, stirring, another 4 minutes until tender. Add Cognac to the sauce pan.

Carefully light the Cognac aflame using a long match. Allow to flambée until the flame dies down naturally. Next, stir in your Beef Stock, Cream, Mustard, Worcestershire and Hot Sauce. Cook another 4-5 minutes until sauce thickens a bit. Finish with a sprinkle of Black Pepper. Turn flame to the lowest heat to keep warm. 

Heat up a grill or grill pan over high flame. Cook each skewer about 2 minutes per side until medium rare or done to your liking. Stir Parsley and Chives into the Sauce Diane and remove it to a small bowl. Serve with Skewers around the sauce and garnish with extra Chives and Parsley.

Enjoy!

Steak Satay "Diane," Photo: NK

DESSERT:

Since everything old is new again, I figured why not revamp another Sixties' holdover: Ambrosia Salad. Ambrosia is said the be the nectar of the gods, but this questionable creamy Fruit Salad with Coconut and Mini Marshmallows appears to be anything but. Still very popular in the southern states, there's no doubt that Ambrosia can indeed be incredibly delicious, but I think we can agree that the standard presentation leaves much to be desired. If you fancy traditional Ambrosia, I really love the following recipe and post from a blog called The Country Cook HERE. To modernize this dish and make it more visually appealing, we took all the creamy, marshmallowy goodness of it and turned it into a more palatable fruit dip. This recipe is easily adaptable to any fruit that suit your tastes, and bonus - our version is deliberately lighter in calories and fat. A sprinkle of toasted Coconut enhances both the taste and visual appeal. We hope you take a dip!

New Ambrosia Fruit Dip 

Adapted from Taste of Home

Serves 4 to 6 

Ingredients: 

2 Cups Strawberries

1/2 a Pineapple, cut into bit size wedges

3 Fresh Mandarin Oranges, peeled and sectioned

Fruit Dip and Topping

1/4 Cup Sweetened Coconut flakes, lightly toasted for 2 min in the toaster oven* 

4 Oz Fat Free Cream Cheese, softened

3 Oz Fat Free Greek Yogurt (we like Fage brand)

4 Oz Cool Whip Free

4 Oz Marshmallow Fluff

1 Heaping Tablespoon Confectioners Sugar

Method:

*When toasting Coconut, keep an eye on it as it burns and smokes easily. Once golden brown flakes begin to appear, it is done enough. 

In a large bowl, combine yogurt and cream cheese until well incorporated. Gently stir in Marshmallow Fluff, sprinkle on Powdered Sugar, and add Cool Whip. Stir to combine.

Add half of the Toasted Coconut to the mixture and stir again to incorporate. Serve Dip in a bowl surrounded by assorted fruits. Top the Dip with the remainder of the Toasted Coconut and sprinkle additional Coconut over Fruit as well. Refrigerate dip until ready to use. Enjoy!  

New Ambrosia Fruit Dip, Photo: NK

We hope you enjoyed our Mad Men Party Bites Menu. Until next season! And enjoy the show!