A few weeks ago I got my hands on a copy of The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars and Restaurants of Mad Men. Each recipe includes a description connecting it to a specific moment or episode within the series. There's also a bit of background history on the era and the recipes origins. To celebrate tonight, I decided to try out a recipe for Jackie Kennedy's Avocado and Crabmeat Mimosa Salad, and pair it with a Bridge Night Tom Collins. Recipes are below.
|Jackie Kennedy's Avocado and Crabmeat Mimosa|
AVOCADO & CRABMEAT MIMOSA
2 ripe avocados
1 scallion, minced
2 teaspoons lemon juice, divided
1/4 teaspoon salt, plus additional to taste
dash of hot pepper sauce
3 tablespoons mayonnaise
2 tablespoons chili sauce
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
ground white pepper
8 ounces cooked fresh crabmeat
2 cups watercress (I substituted kale)
2 hard-cooked egg yolks
1 tablespoon chopped fresh parsley
1. Peel half of one avocado. In a small bowl, mash avocado half. Add scallion, 1 teaspoon of lemon juice, 1/4 teaspoon of salt, and hot pepper sauce. Stir until well combined. Reserve.
2. In a separate bowl, stir together mayonnaise, chili sauce, horseradish, Worcestershire sauce, and remaining teaspoon lemon juice. Season to taste with salt and white pepper. Reserve.
3. Peel remaining 1 1/2 avocados, 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.
4. Line bottoms of 6 chilled open champagne glasses (coupes) or small glass serving dishes with watercress (I substituted finely chopped kale). Divide crab mixture evenly among glasses. Top each with a dollop of mashed avocado mixture.
5. Press egg yolks through fine mesh sieve; combine with parsley in a small bowl. Sprinkle yolk/parsley mixture evenly over each portion. Mimosas can be covered and refrigerated for up to 3 hours.
|Bridge Night Tom Collins|
1 1/2 ounces dry gin
1 ounce lemon juice
1 teaspoonful powdered sugar
club soda (about 3 ounces)
Maraschino cherry, for garnish
Orange slice, for garnish
1. Add gin, lemon juice and powdered sugar to cracked ice in a cocktail shaker and shake thoroughly. Strain into a Collins glass.
2. Add ice cubes (to collins glass), squeeze lime into drink, and fill with club soda. Stir a little and garnish with lime shell (I used a lime wheel), cherry, and orange slice.
Both recipes turned out splendidly. I was a bit skeptical about the Tom Collins recipe, but I found it very refreshing. I had a few friends over to test out the Avocado and Crabmeat Mimosa Salad and they're all begging me for the recipe. Enjoy your Sunday nights on the couch as we celebrate the last few episodes of Mad Men, and happy dining!