Game Day Gourmet - Superbowl LI

Hosting our friends for the Super Bowl is a tradition in our house, and even though we only invite a few people, we do like to go all out. This year's menu was at its best with Thomas Keller's absolutely delicious New England Clam Chowder (even though we were hoping the Falcons would win!). As a rule, I like to go beyond the chips and dip and serve recipes that are casual, fast to make, but also just a little elegant too. Who says football food can be gourmet? 

Here's a quick look at what we made with links to all the recipes. Until next year! 

Hogs In A Blanket, (Andouille Sausage in Puff Pastry with Chutney & Mustard). Click HERE 

Thomas Keller's Amazing New England Clam Chowder, Click HERE 

Ina Garten's Roasted Brussels Sprouts Tossed with Bacon, Click HERE 

Old Bay Buffalo Wings, Click HERE 

Looking for more ideas? Check out our Super Bowl Menus through the years:

2016
2015
2014
2013
2012

Thoughts on Thanks (and our Thanksgiving Hors D'oeuvre)

This time every year, and throughout the holiday season, we are called to be thankful. The truth is, we can never be reminded enough. 

Hogs in a Blanket with Mustard Chutney, Photo: NK 

Now I know as well as anyone how easy it is, amid life's many obligations, to feel sorry for ourselves. When I'm exhausted after a long day at work and facing several hours of household chores, even the littlest annoyance (most recently it's been never being able to find the matching lids to my tupperware, and if you ask my husband, he'll accurately report that it is "ruining my life!") can send me into a pity spiral. 

Though I have momentary lapses, I like to think I've always been a grateful and generous person, someone very tuned in to the world around me, and more keenly, someone aware of the suffering of others. The world has been on my mind more than ever this past year, the year I became a mom. Not a day goes by that my heart doesn't break for families and children that are suffering in our all too troubled world. And whether it is because food is my passion and cooking is my favorite way to pass time, World Hunger is a scourge that I also lament often. 

As I cook today's appetizers for our family Thanksgiving feast, it doesn't escape me that for far too many, ample food is a luxury they will never be afforded. Whether we look across town, across the country, or to the other side of the world, children and adults suffer the pain of hunger. I can think of no greater psychic pain than not being able to nourish my child. And so my heart breaks,

for those enduring hunger, 
malnutrition, and wars and terror in their homeland. 
And for anyone who has lost a loved one because of these horrors. 

And it is in these moments that, almost daily, I am overcome by gratitude, even shame for my trivial complaints. As I think more on human suffering, I inevitably reaffirm a very basic truth I have always held in my heart, that there, but for the grace of God (or if you prefer, the fates), go I.

If you can lend your time, talents, or money to help others, then you too are very lucky and your soul will be full. Whether it be making a meal for an elderly person on your block, volunteering, or making a donation to a worthy charity, let the Thanksgiving gratitude you feel for the good things in your life inspire you to pay it forward. Not just now, but all year long. In this giving spirit, I've included links to three food-related charities that I continually support as they realize their mission of fighting hunger one belly at a time. 

The Community Food Bank of New Jersey - feeding hungry communities locally 

Heifer International - Provides animals and farming supplies and training to needy families across the globe, allowing them a sustainable and renewable means to feed themselves and their communities 

City Harvest - Rescuing huge amounts of food from all over NYC that would otherwise be wasted, and supplying it to shelters and other outreach centers 

And to the brave people who run towards and not away from danger and war to help those in need (I am thinking especially of two other worthy charities, Doctors Without Borders and The International Rescue Committee), you are gift to humanity doing work that few among us, myself included, would be selfless enough to do.  

In closing, I am thankful for my beautiful family, the food on my table, the safety and warmth of my home, a job that I enjoy by day and one that helps me to provide for my loved ones, and finally, that I am fortunate enough to share my passion for cooking with others. Thank you for reading and please enjoy today's creative take on Pigs in a Blanket.


Cook's note: We followed Food & Wine's recipe exactly except that we used Applegate Farm Turkey and Chicken Andouille Sausage. The key to perfectly cooking these little bites is a mini muffin tin (which is a great investment because she has so many great uses, especially for hors d'oeuvres). Trust me, you will not be able to keep these on the plate!!  

Hogs in a Blanket
From Food & Wine, Grace Parisi
Makes 36 Hors D'oeuvres

HAPPY THANKSGIVING!!!!! 

A Simple Seafood Starter - Cilantro Scallops On Tortilla Chips

File today's tasty morsel under appetizers that practically make themselves. 
Marcela Vallodolid's genius Cilantro Scallops recipe begins with a boldly flavored, Latin-inspired marinade that imparts just enough punch to sweet Sea Scallops.

Cilantro Marinated Scallops, Photo: NK 

Our twist: I opted to let the scallops sit, marinating in the fridge, longer than specified (to great results, I might add) and then, following the recipe exactly, seared them on a blazing hot grill for just minutes, before being serving them on a sturdy tortilla chip that lends a homey twist to what is normally an elegant seafood splurge. 

The easy marinade, Photo: NK

Adaptable to a grill or indoor grill pan, why not live it up while those sultry summer nights are still with us? Add an easy main (we went with our favorite Fish Tacos), and you have yourself a fabulous fish feast.




Marinate these Scallops for a few hours to really maximize their flavor. 3 hours was just perfect, and while more is probably not needed, less would be fine too. Make yourself a nice cocktail like our Paloma-rita while you wait.


CHEERS!

The easiest of the not-too-sweet margs - the Grapefruit-based Paloma-rita!
Photo: NK 

Mad Men Farewell - New York Brunch Bites

It is only fitting that the show that has captured our imagination over the past eight years be sent off with a proper culinary bang. It's Mad Men Series Finale night, and we couldn't be sadder. Matthew Weiner's masterpiece has also inspired so many smashing menus here at Neurotic Kitchen. The ultimate New York T.V show pairs perfectly with New York's classic nosh, our twist on Lox on a Bagel. This bite-sized appetizer combines our classic Salmon Canape topping and turns it into a mini version of one of my MOST FAVORITE things in the world - Smoked salmon on an Everything Bagel with all the fixins. And, you guessed it, we'll be using our Everything Seasoning that I am, admittedly, obsessed with.

New York Brunch Bites, Photo: NK 

Enjoy, and goodbye Mad Men. Thanks for the memories. Sunday night won't be the same without you. 

New York Brunch Bites With Smoked Salmon, Creme Fraiche & Everything Topping
Makes about 16

Everything Topping Ingredients 

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

Canape Ingredients:

5 Ounces Organic Smoked Irish Salmon

1 small bunch of Fresh Dill

1 Lemon, zested with a microplane, and 7 or 8 long strips of zest cut in half (optional)

1/2 Cucumber, seeded and minced

1 Shallot, minced

3 Tablespoons Lemon Juice 

Black Pepper
5 Ounces Creme Fraiche

16 Bagel Chips without holes such as Stacy's     

Method:
Mix Everything Topping Ingredients.

Lay Bagel Chips on a work surface.

On a cutting surface, Stack Smoked Salmon Slices in layers and slice thin strips vertically. 

Turn your cutting surface ninety degrees, and slice the Salmon again vertically. This will create fine dice. Place diced Salmon in a medium bowl. 

Add grated Lemon Zest to Salmon mixture, and set the optional strips of Zest aside for garnishing later on.  

Combine Minced Cucumber, Minced Shallot, and Lemon Juice into Salmon Mixture. Add ample amount of Black Pepper to taste. Recipe can be prepared up to this point up to 6 hours before serving. Just cover mixture and place in the fridge if you choose. When ready to assemble, give the mixture a stir and add more Lemon Juice as desired.

To assemble, place a small dollop of Salmon Mixture atop the Bagel Chip. Top with a small drop of Creme Fraiche, and sprinkle with a liberal pinch of Everything Seasoning. Garnish with a sprig of Dill. 

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.

In Season: Apricots - DIY Apricot Butter

Fruit Butters are a great way to make use of overripe fruit. They're also a bit easier to make than jellies and jams. Today, we're using the stone fruit star of the season, the Apricot, as the base for a smooth and tangy fruit butter that is irresistible by itself on bread or crackers, or, better yet, alongside butter, cream cheese, ricotta, or even sinful mascarpone. (We admit to an Apricot obsession this summer - check out our recent Apricot Mint Sorbet).

Homemade Apricot Butter, Photo: NK

We love our recipe all the more because it employs ingredients you'll find handy in your pantry (except for the fresh Apricots of course), and in just an hour and fifteen minutes' time, only a bit of which is spent actively cooking, you'll emerge from your kitchen with two cups of Apricot Butter that tastes just as good or better than anything you can find in a gourmet store. Enjoy it yourself or cool the mixture and spoon into a mason jar for a charmingly homemade hostess gift. Apricot Butter can be stored in the fridge for up to a week for a taste of summer anytime the mood strikes. 

Apricot Butter
Adapted from Food & Wine Magazine

Gorgeous, ripe Apricots. Photo: NK

Yield: 2 Cups 

Ingredients:
10 or 11 very ripe medium-sized Apricots, carefully pitted and halved
1 Cup Orange Juice
1/3 Cup Water
3/4 Cup Sugar
1/4 teaspoon Real Vanilla Extract
3 Tablespoons Lemon Juice
2 good pinches of Salt

Method:
1. Place all ingredients in a large saucepan and bring to a boil. Partially cover and over moderately-high heat, allow the mixture to to simmer. Stir occasionally and keep an eye on it for about 10 minutes. Apricots will become very soft.

2. Uncover the pot and and lower the flame tp just under medium. Continue to cook simmer, stirring every few minutes, until the mixture is very thick. About an hour. 

3. Scrape mixture into food processor or high powered blender (we used our Vitamix) and blend until quite smooth. Allow the mixture to cool fully before refrigerating in an airtight container. Apricot Butter will keep up to a week in the fridge. 
ENJOY! 

A Family Affair - Potluck Easter

They say that many hands make light work. "They" would be right. With the weather steadily warming and the first buds appearing on the trees, the mood seemed right for a more casual and stress-free Easter holiday - a celebration requiring less fuss in the kitchen, and leaving more time for enjoying the outdoors. When you're looking to keep it simple, a potluck holiday is a great solution. I hope you enjoy our Easter 2014 recap. A good time (and a great meal) was had by all!

To start, a light and springy appetizer platter that we enjoyed al fresco:

Crostini with Fresh Ricotta, Sautéed & Fresh Ramps, and Pistachios
Photo: NK

Now for the How To:

Spring Crostini, Photo NK

Spring Crostini Platter
Serves 6 as a light appetizer

1 good quality crusty Baguette:
Slice it into 1/3 inch thick slices, brush with Olive Oil and a sprinkle of Coarse Salt and grill until some char marks appear. 

1 bunch of Ramps: 
Half of them chopped into 1/2 in pieces and sautéed in a little bit of olive oil before being finished with a sprinkle of salt. Slice some of the remainder of the uncooked ramps into 1/4 inch pieces, and set aside several whole ramps for a beautiful, edible garnish.

8 Oz fine quality homemade or store-bought Ricotta Cheese 
(we chose the amazing whole milk Ricotta Salvatore BKLYN via Freshdirect. (It's Martha Stewart's favorite!) Drizzle the Ricotta with Olive Oil and sprinkle with Coarse Salt and some Black Pepper.

Finely Chopped Pistachios 
Fresh Grated Parmigiana Cheese Curls
Fine Quality Fig Balsamic Vinegar or Balsamic Reduction
Honey or Truffle Honey 

To Serve: simply put it all together and let your guests assemble their own crostini! It's helpful to show a few example toasts to get them started. Voila!

Let's move on to the big Easter Feast:

All hands on deck for a delicious Easter feast, Photo: NK

Potluck Easter "Credits" & Recipes 

Ina Garten's Roasted Fennel with Parmesan, center front - by yours truly.  Recipe HERE
Minted Peas, middle (cooked with a bit of mint jelly & a dollop of salted butter),by mom.
Mashed Turnips, center left, heated with butter & some cinnamon, from Southland
Cranberry, bottom right - straight from the can, baby. 
Waldorf Salad, top left, delicious, crunchy & refreshing - by my mom-in-law. Recipe HERE
Stuffed Pork Loin with Cheese & Herbs, top right, from La Torre Pork Store of Brooklyn,cooked by mom.
Apple Sauce, top right, from the jar. 
Stuffing with Sausage, Pecans, and Green Apples, middle top, by mom. 
Creamy Horseradish Potato Salad, top left, by my sis-in-law. Recipe HERE

Bunny Cake & Easter Bread, Photo: NK

Potluck Easter may have been comparatively easy, but there was one of us who did do some majorly involved baking and prep work, and boy did it pay off. 

My sister-in-law Marjie's long awaited and UBER adorable "Bunny Butt Cake" made for the the most wonderfully whimsical and tasty dessert. Because sometimes, you're just in the mood for an adorable rabbit tush on your table. How cute is this cake?? Click HERE for the Betty Crocker Recipe. A clever and perfect execution resulted in a cake that went along great with the Italian Easter Bread that my mom-in-law brought us.

Thanks again to everyone for a great meal.



Until next year!

The Ultimate in Easy Starters - Pan con Tomate

Labor Day is almost here and even though we have a big bash planned, we are, as always, keeping things simple.  For our holiday weekend barbecue, we'll be serving up a traditional Spanish tapa to kick off our meal - Pan con Tomate. Pan con Tomate means bread with tomato, and that's really almost all there is to it. Extremely ripe tomatoes are grated into a pulp and put atop crusty slices of a toasted bread that have been liberally rubbed with garlic and drizzled with olive oil. 

Grating the Tomatoes, Photo: NK

Basic though it may be, Pan con Tomate also happens to be insanely delicious - so much so that you really can't fathom just how good it it is until you try it for yourself. The tips below will help you to put this under-five-ingredient and absolutely to die for appetizer together with ease. 

TIPS:

To make a stellar Pan con Tomate, be sure to get yourself some really fantastic bread. I think that a large, round peasant loaf sliced about a 1/2 inch thick is the best bet because it toasts up very light and easy to bite while the crust maintains its crispiness. We like to use Eli's brand. 

Finally, the recipe hinges on having very ripe beefsteak tomatoes. Really any type of larger tomato will do, but beefsteaks have been especially flavorful this summer. A nice drizzle of good quality, fruity extra virgin olive oil is also important, as is a dusting of kosher salt. 

Pan con Tomate, Photo: NK

Serve up these toasty slices of garlic and tomato-ey goodness and watch as your guests gobble them up. It's hard to say just what makes these so good, but the fact that they are incredibly easy to makes them all the more wonderful. I hope you enjoy this dish as well as all the compliments it's sure to get you! 

Pan Con Tomate

Serves 4 

Recipe Courtesy of Saveur

Ingredients: 
1-2 very ripe tomatoes sliced in half (ideally beefsteak variety)

About 8 Slices of bread sliced 1/2 inch thick (ideally a round peasant loaf) 

Good Quality Extra Virgin Olive Oil 

2 Cloves Garlic, each sliced in half

Kosher Salt 

Method:

Over a box or handheld grater set over a bowl, rub tomato halves until all the pulp is grated and only the skin remains. 

Lightly toast the slices of bread until crispy and slightly golden.

Rub the tops of each slice with a half clove of garlic. Press hard to be sure the garlic is transferred onto the entire surface of each slice (the crispiness of the bread will aid in the transfer). 

Next, drizzle slices with Extra Virgin Olive Oil. Liberally spoon tomato pulp over toasts and sprinkle with kosher salt. Serve immediately and enjoy!

No-Stress Nibbles - Semi-Homemade Finger Foods

Mini Muffaletta Sandwiches with Caciocavallo Cheese, Photo: NK

Especially since our Sixties-Inspired Party Bites Post the other day, I've been on a finger food kick. 

Actually, this is is pretty much my baseline. Little nibbles are my absolute favorite - and for me, the best type of party is a cocktail party with small plates and lots of variety. 

I have trouble making decisions ...especially food related decisions, so a little of everything is my kind of meal. 

Now that spring is really here (NYC hit 65 degrees  the other day!), party season will no doubt be getting into full swing. To get you ready, today's post will focus on easy to prepare party hits that are based off a special store bought/ready made ingredient. Whenever I find a really smashing ingredient, I am always inclined to build several dishes around it, because when you start with amazing building blocks, it's hard not to turn out a great dish.      

I suppose today's post is the Neurotic Kitchen version of "semi-homemade,"      

and the winning ingredients are:

  Marconi Hot Muffaletta Mix                       AND                   D'Artagnan Black Truffle Butter 

Photo Courtesy of D'Artagnan
Available at www.dartagnan.com

 

Photo Courtesy of Marconi Foods

Available at www.marconi-foods.com

What joy was mine when I discovered Marconi Muffaletta mix at my favorite ever Italian Gourmet Store, Jerry's in Englewood, NJ (Check Jerry's out HERE). This store is so great that it will get its own post one of these days. For the uninitiated, Muffaletta is a type of sandwich that's famous in New Orleans. Said to have been devised by a Sicilian Immigrant (my people!) who owned a grocery store there, and so named for the large round roll the sandwiches were built on, Muffaletta is a delicious sandwich that includes a mix of Deli  Meats, often Mortadella particularly, Cheese, and a Pepper and Olive Relish that provides an incredible piquant flavor with a hint of spice. For more about the Muffaletta, click HERE.

I have been meaning to make Muffaletta relish for some time and doing my usual poking around the internet to research the sandwich itself. Time and again, however, I was deterred by the volume ingredients that the olive spread requires. That's why when I spied this ready-made Muffaletta Mix from Marconi, I knew my ship had come in. 

My mom had joined me on my Jerry's field trip that day and was a bit peckish by the time we returned home. Excited to sample my find, I tossed the Muffaletta mix on the only bread we had on hand, Challah, with some thinly sliced Mortadella. Holy moly did we swoon. Delicious, delicious stuff. Needless to say, when I was invited to a party the following week, I knew exactly what I'd be bringing. Now, all I'd need to do was adapt the Muffaletta to cocktail size. Step one was to add on a cube of tangy, salty Caciocavallo cheese both to anchor the toothpick and sandwich, and for extra flavor. Caciocavallo is similar to Provolone, the latter being more widely available. Step two -class it up all party-like with a parsley garnish. Step three? There's no step three except- presto! Instant cocktail nibble! So without further delay, here's the How To:

Mini Muffaletta Cocktail Sandwiches

Makes 12 Sandwiches - 1 or 2 per person is a good serving size

Ingredients:

12 Mini Slider Buns - Brioche is preferable if you can find them

1/2 Jar Marconi Hot Muffaletta Mix 

1/4 Pound Caciocavallo or Provolone Cheese cut into centimeter-sized cubes

1/2 Pound thinly sliced good quality Mortadella

12 small pieces of Italian Parsley 

12 toothpicks

Method:

Lay Mortadella slices in one layer and slice them in half down the middle.

Using on the bottom half of the Mini Brioche Buns, trim them to about one inch thickness and reserve remainder of bread for another use.

Spread each of the 12 pieces of bread with about 1 heaping teaspoon of Muffaletta Mix.

Take two halves of the Mortadella Slices and roll them up. Place on top of the Muffaletta Mix, crisscrossing one over the other. Next, place the sprig of Parsley in the middle of the two Meat slices and place a cube of Caciocavallo Cheese on top of the sprig. Secure the Sandwich by driving a toothpick through the Cheese and towards the bottom of the Sandwich. Enjoy!

 

Delicious Mini Muffaletta Sandwiches, Photo: NK

Herb and Truffle Butter Mixture, Photo: NK

Next up, an easy to assemble handheld cocktail bite that uses everyone's favorite cold cut - Prosciutto. What makes these Prosciutto Wrapped Breadsticks better than usual? Truffle Butter.  We prefer D'Artagnan brand. When mixed with fresh, bright Herbs and slathered over Breadsticks, this high-quality Black Truffle Butter provides an extra flavor dimension that makes for an hors d'oeuvre greater than the sum of its parts. 


Whenever I find D'Artagnan Truffle Butter, an ingredient I first heard about from Ina Garten, I like to store it in the freezer so it's ready to go whenever I get the urge. Another great way to use this delicious product is in this amazing dish that practically makes itself - Ina Garten's Tagliarelle with Truffle Butter. 

Prosciutto Wrapped Breadsticks with Herbed Truffle Butter

Adapted from Robert Irvine
Makes 16 Sticks, Serving Size 2 per guest 

Ingredients: 
3 teaspoons Fresh Italian Parsley, minced
3 teaspoons Fresh Chives, minced
3 Ounces Truffle Butter fully softened, preferably D'Artagnan Brand
Pinch of White Pepper (or Black is just fine too)
1 teaspoon Olive Oil
16 Plain Italian Breadsticks, (buy extra in case some are broken)
About 20 Slices thinly sliced Prosciutto (between 1/3- 1/2 LB)

Method:
Combine softened Truffle Butter with Fresh Herbs, Pepper and Oil. 

Using a butter knife, carefully spread the Butter Mixture about halfway down each Breadstick. 

Use a light touch or Breadsticks could snap.

Wrap one slice of Prosciutto around each Breadstick, covering all of the Butter. You can press small pieces of Prosciutto in as well to fill any gaps. 

Serve and Enjoy! 

Prosciutto Wrapped Breadsticks with Herbed Truffle Butter, Photo: NK

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!