Food & Drink

Celebrate the return of 'Mad Men' with a menu inspired by the show

The fifth season of AMC's hit advertising drama "Mad Men" returns at 9 p.m. Sunday, March 25.

Seventeen months since the season four finale, loyal — and patient — fans will find out what's been going on in the offices of Sterling Cooper Draper Pryce with a special two-hour premiere.

Several "Mad Men"-related books have been published during the gap in the series, including "The Unofficial Mad Men Cookbook" by Judy Gelman and Peter Zheutlin. Its 260 pages are filled with recipes for drinks, appetizers, entrees and desserts indulged in and inspired by the show.

"Our goal was to be authentic to the show," said Gelman in a phone interview last month. She said they studied cookbooks of the era and went to establishments where those working on Madison Avenue would have frequented (several are directly referenced in the show).

"I think people really appreciate the effort we put into making this book authentic," she said.

Boston-based Gelman and Zheutlin said they've had "Mad Men"-themed parties to attend this month, several featuring the recipes they compiled or using their book as a party favor.

If you're hosting a "Mad Men" premiere party, these recipes from "The Unofficial Mad Men Cookbook" will help evoke that 1960s feel.

COCKTAIL: OLD FASHIONED

"An Old Fashioned: it's the very first food or beverage mentioned in Mad Men, and this popular cocktail makes many appearances in the series. It's Don's drink of choice." The Unofficial Mad Men Cookbook

Recipe courtesy of The Grand Central Oyster Bar, New York, New York.

1 orange slice

1 maraschino cherry

1 teaspoon sugar

Few drops of Angostura bitters

A splash of soda water or muddle ingredients

2 ½ ounces rye or bourbon

1. In a mixing glass, muddle orange slice, cherry, sugar, bitters, and a little soda water: push around and break up cherry and orange until flavor is released.

2. Add soda water so cherry is wet and sugar is melted. Add rye or bourbon and serve over rocks, if desired.

Note: Bourbon or rye may be used in the Old Fashioned. Rye was originally used, and the Grand Central Oyster Bar is starting to use rye again in these drinks; they use Michter's, but Don would likely choose Canadian Club, the brand we often see in his office and home. Seagrams V.O. and Crown Royal were also popular in the 1960s, says Jonathan Rogers of the Grand Central Oyster Bar.

APPETIZER: TOASTED PARMESAN CANAPÉS

"These miniature toasts were a fixture of the cocktail party scene in the 1950s and '60s. Canapés are also easy to serve. As Joan Halloway says to Roger Sterling about the way Shirley MacLaine's character, Fran Kubelik, was mistreated in the 1960 film, The Apartment, 'The way those men treated the poor girl, handing her around like a tray of canapés?' (season 1, episode 10; "Long Weekend"). It's no way to treat a woman, but canapés are means to be passed around on a tray." The Unofficial Mad Men Cookbook.

Adapted from Ladies' Home Journal Cookbook, by Carol Truax, Ed. (DoubleDay, 1963)

¾ cup minced onion

½ cup mayonnaise

1/3 cup Parmesan cheese, plus extra for sprinkling

20 Melba Toast rounds

Paprika, for sprinkling

1. Mix onion, mayonnaise, and Parmesan cheese in a small bowl. Spread on toast pieces. Sprinkle extra Parmesan cheese, and then sprinkle with paprika.

2. Before serving, broil 3 inches from heat for 2-3 minutes, or until golden brown.

MAIN COURSE: STUFFED CROWN ROAST OF PORK

"Joan Harris née Halloway and her husband, Dr. Greg Harris, are trying to impress when they host a dinner party in the small apartment for two of Greg's hospital colleagues and their wives. There are martinis, and a platter of cheese, meats, and crackers. Dessert will be éclairs, cookies, cakes, and coffee. But the main event is a crown roast Joan has made in her tiny kitchen." -- The Unofficial Mad Men Cookbook

Adapted from The Small Kitchen Cookbook by Nina Mortellito (Walker and Company, 1964)

For the pork:

1 crown pork roast (2 lean, 8-rib sections tied together)

All-purpose flour

1 teaspoon salt

½ teaspoon pepper

1 teaspoon dried sage

For the stuffing:

4 tablespoons butter

½ cup minced onion

¾ cup chopped celery

2 ½ cups white bread cubes

½ tablespoon poultry seasoning

½ cup chopped fresh cranberries

1 cup peeled, chopped apple

Salt

Ground black pepper

Parsley sprigs, for servings

For the gravy:

2 tablespoons all-purpose flour

1 cup chicken broth

Hot water

Salt and pepper

½ teaspoon sage

1. Preheat oven to 325 degrees. Rub outside of pork roast with flour, salt, pepper, and sage. Place in a roasting pan, bone ends up. Cover rib ends tightly with foil and roast for 1 1/2 hours.

2. Make the stuffing: Melt butter in a small skillet. Add onion and cook until golden brown. Place butter and onion in a large mixing bowl. Add celery, bread cubes, and poultry seasoning and mix thoroughly. Add cranberries, apples, and salt and pepper to taste. Toss until well mixed.

3. Remove roast from oven. Fill center of roast loosely with stuffing, and cover loosely with foil. (Place extra stuffing in a covered casserole dish. You can bake it in the over for the last 30-40 minutes that the roast is cooking.)

4. Roast for 2 more hours. Removes pieces of foil and roast for an additional 20 minutes, unitl the pork is tender, or until thermometer in thickest part of the meat registers 185 degrees. Garnish with parsley. To carve, slice down between the ribs, serving 1 or 2 chops at a time.

5. Make the gravy: Drain off all fat from roasting pan and place in a small saucepan. Whish in flour, and place pan over low heat. Add chicken broth slowly, stirring constantly. Add hot water, slowly stirring all the time until desired thickness is reached. Add salt and pepper to taste, and sage. Simmer for 3-5 minutes until gravy is smoth and heated through. Strain gravy if necessary.

Yield: 8 servings

DESSERT: POPCORN BALLS

"During the festivities at the Sterling Cooper Draper Pryce Christmas party in 1964 , a conga line forms and snakes through the office, past tables laden with holiday treats. We spotted a classic next to the candy canes: a bowl of red and white popcorn balls." The Unofficial Mad Men Cookbook

Adapted from Better Crocker's New Boys and Girls Cookbook (Golden Press Western Publishing Company, Inc., 1965)

7 cups freshly popped popcorn

3 cups mini marshmallows

2 tablespoons butter

1/4 teaspoon salt

1. Place popcorn in large buttered bowl. Heat marshmallows, butter, and salt in the top of a double boiler, or in the microwave, until melted.

2. Pour marshmallow mixture over popcorn and stir gently to coat. Grease hands with butter and quickly shape popcorn into 2-inch balls. Wrap in waxed paper.

Yield: Approximately 12 2-inch balls

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