Mad Men Season 7: “You’re Going to Like Us” – TWA’s Ambassador Service and a Cocktail Recipe

 Mad Men Season 7: You’re Going to Like Us   TWAs Ambassador Service and a Cocktail Recipe  The promo images and video for Mad Men Season 7 showing Don, Roger and company flying TWA got us thinking about the now defunct airline and its famous Royal Ambassador Class service of the late 1960s, when flight attendants were airborne bartenders. To learn more, we spoke with Marge Siegal, a former TWA flight attendant who started flying with the airline in 1970.

 Mad Men Season 7: You’re Going to Like Us   TWAs Ambassador Service and a Cocktail Recipe

Marge Siegal, at her TWA Flight Attendant graduation in Kansas City, 1970

Siegal is the editor of The Very Best of TWA, a collection of 130 recipes from TWA kitchens, which also includes contributions from former flight attendants.

TWA was known as the “airline to the stars,” says Siegal, recalling the glory days of flight. “We were the first to do in-flight meals. Celebrities loved flying TWA, and three popes chartered flights to the United States on TWA.”

“Flying was more glamorous and the meals were too,” adds Siegal. “It was a different era. People dressed up and we were proud to fly.”

Dinners, served on Rosenthal China, were made in kitchens on the ground, but flight attendants added sauces and garnishes in the airplane galleys. “Drinks, served in glassware, were all mixed in flight. Passengers expected cocktails and we would gladly mix them,” says Siegal. There were many cocktail options, including the famous Royal Ambassador Cocktail (see recipe). The most popular TWA inflight cocktail ever served was not a 1960s cocktail, but an 1980s concoction, the Bocce Ball, a mix of amaretto, orange juice and club soda.  A TWA favorite of the Mad Men era was the GK Cadillac, made with Galliano, Kahlua and cream from those little airline creamers, served over crushed ice.

 Mad Men Season 7: You’re Going to Like Us   TWAs Ambassador Service and a Cocktail Recipe

TWA Royal Ambassador Mug

 

 Mad Men Season 7: You’re Going to Like Us   TWAs Ambassador Service and a Cocktail Recipe

TWA Royal Ambassador Service Menu

What could Don and Roger expect in first class? In the early days, recalls Siegal, beverages were served to passengers in glassware while the plane was on the ground.  Hot towels were passed after take off. Linen tablecloths were placed on the seat trays and cocktail service began again. Attendants came down the aisle with an appetizer cart, which included caviar. The most popular appetizer, however, was Coquille St. Jacques.

“Then we came through with a salad cart and made salads to order,” says Siegal. “For entrees, TWA was famous for Chateaubriand, which was served from a carving cart.  Our steaks and Chateaubriand were cooked to order.  Many entrees were boarded in foil pans with steaks in one, potatoes in another, veggies in yet another., and we assembled the entrees in the galley, with the appropriate sauces and garnishes before serving to our passengers.  It was no small feat to try to accommodate different meat preferences, when they were all boarded in the same pan,” says Siegal. A  perennial favorite entrée, she recalls, was Iron Skillet Chicken, a fried boneless chicken breast with a sweet and sour sauce.

TWACover 220x300 Mad Men Season 7: You’re Going to Like Us   TWAs Ambassador Service and a Cocktail Recipe

The Very Best of TWA

Finally, there was a dessert cart.  Most popular was Grand Marnier Fluff  – a combination of orange juice, gelatin, sugar and vanilla pudding served with whipped topping and vanilla ice cream. The dessert cart also featured cheese, crackers, fruit and cordials.

It was a far cry from flying today and no one paid to check a bag.

To order a copy of The Very Best of TWA,
email Marge Siegal (Margesiegal@gmail.com).

See our recipe for the Classic Algonquin Cocktail to toast Mad Men Season 7

TWA Royal Ambassador Cocktail

Prep Time: 5 minutes

1 drink

Image 11 Mad Men Season 7: You’re Going to Like Us   TWAs Ambassador Service and a Cocktail Recipe

The classic TWA Royal Ambassador Cocktail, as prepared by TWA flight attendants, is a perfect drink to toast Season 7 of Mad Men.

Ingredients

  • 4 ounces orange juice
  • 1 ½ ounces Grand Marnier (or one mini)
  • Splash champagne

Instructions

  1. In a champagne glass, pour orange juice. Add Grand Marnier and top with champagne.
  2. Adjust to taste by adding more orange juice or Grand Marnier.
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Toasting Mad Men Season 7 with the Classic Algonquin Cocktail

 Toasting Mad Men Season 7 with the Classic Algonquin Cocktail

Don Draper at Algonquin in Seasons 7 promotional images

In the promotional images for Mad Men’s Season 7, Don Draper waits in front of New York’s famed Algonquin Hotel.

It’s not the first time the Algonquin Hotel has appeared in Mad Men. We’ve chosen the Classic Algonquin Cocktail to toast Season 7, offering  the Algonquin Hotel’s recipe and a look at Mad Men’s history with the Manhattan landmark.

ah 300x189 Toasting Mad Men Season 7 with the Classic Algonquin Cocktail

The lobby of the Algonquin in the early Mad Men era (photo: Algonquin Hotel)

 

The famed Algonquin Round Table, for which one of the midtown hotel’s current restaurants is named, was a group of actors, humorists, newspaper writers, and critics that met at a round table in the Algonquin for lunch every day from 1919 to 1929. Membership was fluid, but included, at one time or another, the sportswriter Heywood Broun, editor of the New Yorker  Harold Ross, actor and humorist Robert Benchley, actress Tallulah Bankhead, and actor and comedian Harpo Marx.

algonquin 300x199 Toasting Mad Men Season 7 with the Classic Algonquin Cocktail

Classic Algonquin Cocktail (photo: Algonquin Hotel)

Bartender Rodney Landers of the Blue Bar, and previously of the Plaza Hotel, recommended the classic Algonquin cocktail as befitting two advertising
executives meeting quietly to discuss an employment matter. Made with a “top-shelf rye whiskey base,” the drink also includes vermouth and pineapple juice as its two other principal ingredients. While Jim Hobart is a very persuasive man, we doubt even a couple of Algonquin cocktails, as fine as they are, would have persuaded Don to jump ship from Sterling Cooper.

Classic Algonquin Cocktail from The Unofficial Mad Men Cookbook

Prep Time: 15 minutes

Yield: 1 coclktail

ncybarwriter911 Toasting Mad Men Season 7 with the Classic Algonquin Cocktail

The Classic Algonquin Cocktail from The Unofficial Mad Men Cookbook by Judy Gelman and Peter Zheutlin (SmartPop, 2011). Made with a “top-shelf rye whiskey base,” the drink also includes vermouth and pineapple juice as its two other principal ingredients

Ingredients

  • 2-1/4 oz rye whiskey, preferably top-shelf small-batch whiskey
  • 3/4 oz vermouth
  • 3/4 oz pineapple juice
  • Lemon twist, for garnish

Instructions

  1. Pour whiskey, vermouth, and pineapple juice in a cocktail shaker and shake.
  2. Strain into a rocks glass. Garnish with a lemon twist.
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Celebrating Mad Men at the James Beard House

On September 11, the James Beard Foundation, which promotes the culinary arts andBHexterior 300x225 Celebrating Mad Men at the James Beard House America’s diverse culinary heritage, honored the food traditions of the Mad Men era, using The Unofficial Mad Men Cookbook as a guide and invited us to join the party.  The historical venues of the 1960s-era  — some of New York’s most enduring and classy restaurants –  Keen’s Steakhouse, The ‘21’ Club, the Grand Central Oyster Bar, Delmonico’s, and P.J. Clarke’s – crafted the food and drink for this memorable evening. As Izabela Wojcik, Program Director for the James Beard Foundation put it, “this is food that never goes out of style.”

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Keens Steak House serve roast mutton to guests at the James Beard House “Mad About Mad Men” event.

We can’t imagine a more perfect setting for such an evening than James Beard’s home.  Beard, the literal and figurative giant who towered over the mid-20thcentury culinary scene, lived in the Greenwich Village townhouse that now bears his name. His cookbook collection lines the walls of a fireplaced living room; memorabilia of his extraordinary career as a chef and writer is everywhere, from his distinctive chef’s

jacket with its finely embroidered floral design to photos of him with Julia Child.

We had the privilege of watching as teams of consummate professionals went about the work of preparing a tasting dinner for 80 guests. Tables were set and chairs relayed up the four flights of stairs that wind though the narrow home. James Conley, the

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Keens Old Fashioneds along with the ingredients, and historic food memorabilia

service manager at Keens, spent hours meticulously muddling bitters, simple syrup and orange slices for Old Fashioneds. Dozens of oysters were shucked and martinis readied by the staff of the Grand Central Oyster Bar: their raw bar also featured clams, Shrimp Cocktail, and Bloody Mary Oyster Shooters. Izabela herself filled endive leaves with Waldorf Salad in the downstairs kitchen and Brian Carter, who now runs the bar at the original P.J. Clarke’s on Third Street, rimmed cocktail glasses with sugar for his Sidecars – one of our favorite cocktails in our book, made with cognac, Cointreau, orange and lemon juices. We imagine it was a bit like being behind the scenes at the Bolshoi just before the curtain goes up: a little bit of chaos followed by pure elegance once the show begins.

 Celebrating Mad Men at the James Beard House

Brian Carter of P. J. Clarke’s shakes up their classic Sidecar.

P.J. Clarke’s also served their legendary Miniature Cadillac Burgers with Smoked Country Bacon and Classic American Cheese along with Crispy Parmesan Tater Tots with Sir Kensington Classic Ketchup. (If you haven’t tried Sir Kensington’s Ketchup,  you must!) Delmonico’s offered their Famous Lobster Newburg and Oysters Diamond Jim Brady while the ’21’ Club served its signature Steak Diane and French 75s – champagne cocktails.

The chefs discussed James Beard’s influence on their careers: “Exploring all the variety of what we have to offer as Americans to the food culture of the world has been a great journey that still is not finished,” said P.J. Clarke’s chef Mike DeFonzo. “The legacy of James Beard is like a road map for me, as I wonder off the guided path, I can always use his knowledge and writings to guide me back to the main road so I can wonder again.”

It’s no easy feat, especially in New York City, for these restaurants to move the provisions and staff they need to participate in an event like this, especially since their

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Keens Steakhouse Executive Chef Bill Rodgers, who contributed to THE UNOFFICIAL MAD MEN COOKBOOK

establishment were all open for business that night. But Bill Rodgers, the Executive Chef at Keen’s who was carving Roasted Mutton with mint accompaniment, told us you simply don’t decline the opportunity to participate in a James Beard House event. And if it was an honor for these legendary New York restaurants, with histories dating back well over a century, to participate, we were doubly honored to share the evening with them, to taste recipes from The Unofficial Mad Men Cookbook brought to life by the best in the business, and

GCOB 150x150 Celebrating Mad Men at the James Beard House

The Grand Central Oyster Bar staff prep their raw bar.

to have our book recognized by The James Beard Foundation. Many thanks to all of the participating, restaurants, chefs and the James Beard Foundation staff for this memorable evening.

A Mad Men Cocktail for The Great Gatsby Premiere

21 Classic Mint Julep 1024x682 A Mad Men Cocktail for The Great Gatsby Premiere

’21′ Classic Mint Julep

F. Scott Fitzgerald helped to popularize the Mint Juelp  – a bourbon and mint cocktail –  in The Great Gatsby. Tom, Daisy, Gatsby, Nick and Jordan cool off with a Mint Julep at New York’s Plaza Hotel on a hot day.

In the The Unofficial Mad Men Cookbook, we included the recipe for Jane Sterling’s Mint Julep (season 3, episode 3 “My Old Kentucky Home”). As we wrote:

“Roger Sterling’s hedonism and lack of self-awareness are in full flower at the Kentucky Derby–themed garden party he and his new young wife Jane throw at an elegant Long Island country club. Guests mingle under the party tent and sip mint juleps in silver cups, Southern-style. Made up in blackface, and backed by a jazz band clad in straw boaters and Roaring Twenties–style red-and-white striped jackets, he sings ‘My Old Kentucky Home’ to Jane, the overt racism clearly lost on him and over Jane’s head. Later, Don and Betty Draper have to help Jane to her seat; she’s clearly had a few too many mint juleps.

“This classic Southern cocktail evokes the gentility of the South and hot, humid summer days passed on the porch of an elegant plantation-style home. For Betty, mint juleps were also the perfect refreshment to serve to the adults who accompany their children to Sally’s sixth birthday party (season 1, episode 3; “Marriage of Figaro”).

“The origins of the mint julep aren’t known, though legend has it that a Kentuckian boating on the Mississippi River stopped along the banks one day to pick fresh mint, which he then added to his bourbon and water mixture. An integral part of Kentucky culture, the mint julep is the official drink of the Kentucky Derby.

“This contemporary julep courtesy of the ‘21’ Club in Manhattan that features a delicious mint-infused simple syrup.”

21’ Club Mint Julep

Prep Time: 10 minutes

Yield: 1 drink

21 Classic Mint Julep A Mad Men Cocktail for The Great Gatsby Premiere

This refreshing, classic Mint Julep recipe from The Unofficial Mad Men Cookbook is courtesy of The ‘21’ Club in New York, New York and perfect for Gatsby gatherings.

Ingredients

  • Fresh mint leaves
  • 1/2 ounce fresh lemon juice
  • 1 ounce Mint Simple Syrup (see recipe below)
  • 2 ounces bourbon
  • *Mint Simple Syrup *
  • Bunch of fresh mint leaves
  • About 2 cups sugar
  • Boiling water

Instructions

  1. To make the drink: In a Collins glass, muddle mint leaves in fresh lemon juice and Mint Simple Syrup.
  2. Fill glass with crushed ice and add bourbon. Stir. Garnish with a bruised mint leaf.
  3. To make the Mint Simple Syrup:Crush a goodly bunch of mint leaves in a quart container. Fill to halfway mark with sugar, then fill with boiling water. Stir well to dissolve sugar.
  4. Let mint steep while syrup cools. Strain. Let the syrup cool to room temperature and spoon it into a jar. Seal tight and store in refrigerator for up to three weeks.
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Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak Diavolo

Today, we’re recapping a few of the culinary highlights of recent episodes of Mad Men; there’s been a lot to chew on.

Dinner 300x225 Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak DiavoloIn Episode 3, “The Collaborators,” neighbors Arnold and Sylvia Rosen join the Don (Meghan is sick) for dinner at a fictional upscale Italian restaurant, Endino’s, and order eggplant rollatini (breaded eggplant rolled with cheeses and baked), steak diavolo (“brother devil”) with a peppery tomato sauce, and branzino, a prized European sea bass.

heinz nfl 1967 225x300 Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak Diavolo
Later in Episode 3, Heinz’s Tim Jablonski comes calling at Sterling Cooper Draper Pryce, in search of an advertising boost for ketchup. Introduced in 1876, Heinz Ketchup is the nation’s best seller. Although Heinz started by making horseradish, and later pickles and vinegar, ketchup is the company’s best selling condiment. By 1968, sales of ketchup had picked up due to aggressive advertising, and that was the year Heinz introduced the first individual foil ketchup packets.   See Ad Age’s excellent backgrounder on Heinz ketchup advertising in the 1960s.

In Episode 4, “To Have and to Hold,” JoanLancers1 Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak Diavolo’s mom, Gail, has been working on a pork roast for dinner for Joan and her old friend Kate, and serves it up with Lancers Rosé, a sweet Portuguese wine that became a fad when rosé wines hit the United States in the 60s. Our friends at Grapefriend, who follow wine appearances in Mad Men, tell us Lancers was the only rosé option aside from Mateus in the 60s. In the same episode, Joan tells her sister and mother she’s made reservations at Le Cirque the famous Manhattan restaurant, but Mad Men creator Matthew Weiner has admitted this was a mistake: this season is set in 1968, but Le Cirque didn’t open until 1974.

Mabells23 Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak DiavoloTwo iconic establishments, Ma Bells and Electric Circus, did exist in 1968 and also make appearances in “To Have and to Hold.” Joan and Kate head to Ma Bells, a concept restaurant whose name plays on the nickname of The Bell Telephone Company, commonly referred to in the 20th century as “Ma Bell.” Ma Bells was the creation of Restaurant Associates, which was also behind Forum of the Twelve Caesars featured in season 4, episode 7 (“The Suitcase”). Located on Shubert Alley between, between 44th and 45th Streets, there was a telephone on every table for table to table phone calls. According to Ma Bells ads from the period, the restaurant was the most “harmonious, telephoniest spot in town,” offering “food, phones, and a long distance bar.” Kate ordered their “Caruso sized hamburger” while Joan seemed to need a drink from the 80 foot bar.

After eating at Ma Bells, Joan and Kate visit Electric Circus on St. Mark’s Place (see St. Mark’s  Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak DiavoloPlace in Episode 1 ) between 2nd and 3rd Avenues, a psychedelic disco that had just opened in 1967. According to The New York Times, Electric Circus, “turned on its patrons with high decibel music and flashing lights.” It wasn’t long-lived: it closed in 1971. The Bowery Boys, who excel at providing historical context for each Mad Men episode, offer a history of the club.

Also in episode 4, Meghan greets Don by promising to stuff him with coq au vin, the classic French dish of braised chicken in red wine, just before breaking the news about her upcoming romantic soap opera scene. Meghan is comfortable with French cuisine  (last season she whipped up Boeuf Bourguignon and Dover Sole and this season, fondue). Julia Child popularized coq au vin in the United States in the 1960s; it was one of her signature dishes, which she prepared on her television show, “The French Chef,” in 1967.

In Episode 5, “The Flood,” Don, Meghan and the staff of Sterling Cooper Draper Pryce, along with Peggy and her colleagues at Cutler, Gleason and Chaough, attend The Ad Club of New York’s 4th Annual Andy Awards, held at the midtown New York Hilton on Avenue of the Americas (it’s still there). The event was held on April 5, 1968, the night of Martin Luther King Jr.’s assassination. Paul Newman was the guest that night, as depicted in Mad Men.

Milkduds Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak DiavoloAnd, last but not least, episode 5 finds Don and Bobby sharing Milk Duds, the chocolate wrapped caramel candies, while watching Planet of the Apes. Although the Beatrice Company purchased Milk Duds from Holloway in 1960, the packaging still contained the name Holloway until the 1970s.

 

Mad Men Season 6 Premiere: From the Fire Pit to the Bowery Pot to the Fondue Pot

bh Mad Men Season 6 Premiere: From the Fire Pit to the Bowery Pot to the Fondue Pot

Meghan enjoys a Blue Hawaii on the beach in Waikiki

“The Doorway,” the premiere episode of Mad Men Season 6, opens in Hawaii, where Meghan is reaching for a Blue Hawaii (see our recipe), while sunbathing on the beach. She and Don are vacationing at Honolulu’s Royal Hawaiian, “The Pink Palace of the Pacific,” guests of Bob Grange of Sheraton Hotels, and his wife Patsy. The Royal Hawaiian opened in 1927 and sits on Waikiki beachfront. Sheraton purchased the hotel in 1959 and expanded it in the 1960s, when Hawaii tourism was booming. In 1968, just after the Draper’s December 1967 trip, Hawaii had its first million visitor year.

m hi waikiki royal 58090 300x202 Mad Men Season 6 Premiere: From the Fire Pit to the Bowery Pot to the Fondue Pot

1960s postcard from the Royal Hawaiian Hotel

The Granges introduce Don and Meghan to Hawaii’s “unique local flavor” with a luau. “The feast of the islands is the perfect expression of Hawaiian hospitality,” wrote Erma Meeks Boyen in The Hawaii Cookbook published in 1968. But food alone doesn’t make the luau: “It is the genial atmosphere of the music, flowers and colorful clothing and the lovely hula dancers that add to the romance of this time honored Hawaiian feast,” wrote Boyen.

Poipudding Mad Men Season 6 Premiere: From the Fire Pit to the Bowery Pot to the Fondue Pot

Poi pudding, a Hawaiian staple served at the Royal Hawaiian luau

“Everything you see in on your plate is what you find at a Royal Hawaiian Feast,” Don and Meghan’s luau host assures them. “The purple poi is pudding. It’s strange but satisfying,” he jokes.  “We say that it’s ono which means easy but you might just say ‘oh no!’”

Native Hawaiian poi, a pasty staple made from cooked taro root pounded to a smooth paste and mixed with water, or milk, is thought to be an acquired taste. (Bob cautions Don it tastes like “wallpaper paste.”) Hawaiians cook the starchy root in the imu or underground oven for hours. The Hawaii Cookbook suggests offering non-natives the Tahitian recipe of mixing poi with mashed banana.

The Hawaiian macaroni salad the Drapers sample is a staple of the Hawaii-style plate lunch, which accompanies meat and rice. The mayonnaise dressing is thinned with milk and flavored with sugar and vinegar. The pasta is very soft to help it absorb the sauce, and vegetables such as carrots and celery are added for crunch.

The traditional luau pig, or Kalua pig, is filled with hot rocks and covered with banana leaves, then lowered into the imu where it’s steamed with bananas and sweet potatoes surrounding it. No wonder this “sensory” experience stayed with Don when he created his ad campaign, “Hawaii. The Jumping Off Point.”

Meanwhile, back in New York, Betty is helping squatters in the Lower East Side’s St. Mark’s Place make a pot of goulash with pork butt, onion, lentils and paprika, a communal dish in keeping with the spirit of St. Mark’s Place. The street, named for progressive St. Mark’s Church in-the-Bowery, was host to a community of anti-establishment young people and students in the 1960s.

One of our favorite recipes (coming soon) is Szekely Goulash, made with pork, from the classic 1960s Hungarian Family Cookbook by Jolie Gabor, mother of Eva and Zsa Zsa. Goulash, the best-known Hungarian meat dish, is a stew of meat, noodles and vegetables seasoned with spices. It dates to the Hungarian Magyar tribes’ migration around 600 AD, when herdsman, gathered around an open fire and for their meal, combined meat and vegetables over campfires. “There is no  Mad Men Season 6 Premiere: From the Fire Pit to the Bowery Pot to the Fondue Potstandard method nor precise ingredients for making goulash,” wrote Gabor. “With the Hungarian fondness for creation and originality, much has been added to make this hearty meal, the most inspired of which was Hungarian paprika. It is judicious blending of Hungarian paprika to the goulash that makes it such a superb dish.”

Also seen on Mad Men last night: Betty and Sally’s friend Sandy enjoy a late night snack of Ritz Crackers with peanut butter.

The buttery crackers (the slogan during the late 60s was “no matter how hard you try, you just can’t disguise that beautiful buttery Ritz taste.”) were named, according to the manufacturer, Nabisco, to conjure wealth and affluence when they were introduced during the Great Depression. Mad Men Season 6 Premiere: From the Fire Pit to the Bowery Pot to the Fondue Pot

And, of course, there was the fondue. Meghan hosts a fondue party that includes Dr. Arnold Rosen and his wife Sylvia, serving cheese fondue (see our post and recipe), followed by chocolate fondue for dessert, with her new fondue pot from Bloomingdale’s kitchen store.

Mad Men Premiere Recipe: Dipping into Season 6 with Classic Cheese Fondue

 Mad Men Premiere Recipe: Dipping into Season 6 with Classic Cheese Fondue

Classic Cheese Fondue Recipe (image and recipe from Better Homes and Gardens Fondue and Tabletop Cooking (Meredith, 1970)

We’ve been expecting to see some fondue on Mad Men –  it is the late1960’s after all — and are happy to know that we’ll be doing some dunking to kick off the season.

Meghan Calvet Draper takes on fondue in tonight’s Season 7 premiere. Her recipe secret: rubbing the pot with a clove of garlic and doubling the amount of Kirschwasser.

“Out of a fervent desire to utilize hardened cheese, the Swiss concocted a mouth-watering cheese-wine mixture,” wrote the editors of Better Homes and Gardens Fondue and Tabletop Cooking (Meredith, 1970). Dunking small pieces of bread, vegetables and meat into hot cheese wine sauce quickly became one of the hottest food fads of the late 1960s

“Now is the time of the fondue,” wrote Jean Hewitt her 1969 New York Times article, “For Dips or Dinners, Fondue Is Popular.”

“Supper or dinner may well turn out to be a communal dunking-pot affair,” added Hewitt. “These days, brides-to-be are counting up the number of duplicate fondue pots and forks they receive as they used to tick off silver compotes.”

Enthusiasm for fondue cooking generated a slew of cookbooks, including The Gold Medal Fondue Cookbook, also published in 1970. According to author Marie Roberson Hamm, fondue in the “Age of Aquarius” was “a culinary game for young partiers, one that can level all company to a state of euphoria. Who can resist the fun of dunking their merry way through a fondue meal? It pleases men as much if not perhaps little bit more than women.”

Will it please both the men and women of Mad Men tonight?

For our recipe, adapted from Better Homes and Gardens Fondue and Tabletop Cooking (Meredith, 1970), we heeded Meghan’s suggestion of rubbing the pot with garlic.  If you’d like to use Kirschwasser, a cherry brandy commonly used in Swiss fondue recipes, substitute 1 tablespoon of sauterne with  tablespoon with Kirschwasser.

(For a  premiere cocktail recipe, see our Blue Hawaii).

We look forward to sharing  food and drink highlights of the new season of Mad Men along with culinary history and recipes!

Classic Cheese Fondue

Prep Time: 30 minutes

Yield: 10 servings (as appetizer)

 Mad Men Premiere Recipe: Dipping into Season 6 with Classic Cheese Fondue

Classic Cheese Fondue recipe, as seen on Mad Men Season 6 premiere, dapted from Better Homes and Gardens Fondue and Tabletop Cooking (Meredith, 1970),

Ingredients

  • 12 ounces natural Swiss cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 1 1/2 teaspoons cornstarch
  • 1 clove garlic, halved
  • 1 cup white wine, such as sauterne (see note)
  • 1 tablespoon lemon juice
  • Dash of ground nutmeg
  • Dash of ground black pepper
  • Dippers: French or Italian bread, hard rolls, boiled potatoes, cooked chicken shrimp or ham, Cheery tomatoes cooked artichokes, carrot slices, cooked mushroom, celery or green pepper pieces. (see note)

Instructions

  1. Combine cheese with cornstarch in a bowl. Rub inside of heated saucepan with garlic and discard garlic. Pour in sauterne and lemon juice. Warm till air bubbles rise and cover surface. Do not cover or allow to boil. Stir vigorously and constantly from now on.
  2. Add half of the cheese, keeping heat to medium, but not boiling the mixture. When melted add the remaining half of the cheese. After cheese is blended and bubbling, add nutmeg and pepper, stirring continuously.
  3. Quickly transfer to fondue pot; keep warm over fondue burner. If fondue becomes too thick, add a little warmed sauterne. Spear bread cube with fondue fork piercing crust last. Dip bread into fondue and swirl to coat. It’s important to swirl keep fondue in motion. Also keep the cheese bubbly over the fondue burner. It shouldn’t be too hot or it will become stringy, nor should it be too cool or it will become tough.

Notes

Sauterne is a dry to semi-sweet white wine. If you’d like to use Kirschwasser, a cherry brandy commonly used in Swiss fondue recipes, substitute 1 tablespoon of sauterne with 1 tablespoon with Kirschwasser.

All dippers should be bite-sized and each bread cube should have a crust. To estimate how many dippers are needed, consider appetites and accompanying dishes. Generally 1 large loaf of bread serves 6-8. Any cooked meats and vegetables dippers are served warm.

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Aloha Mad Men: Toast Season 6 with a Blue Hawaii

We’re counting down the days to thhawaii Aloha Mad Men: Toast Season 6 with a Blue Hawaiie Season 6 Mad Men premiere on April 7.  Given the promotional images of Don and Meghan lounging on a beach in Hawaii – Meghan with blue drink in hand –  we chose to toast the new season with the Blue Hawaii cocktail. This tropical concoction made its Mad Men debut in Season 4, Episode 3 (“The Good News”), when Joan Harris prepares a Hawaiian-themed New Year’s Eve dinner for husband Greg shortly before he deploys to Vietnam.

DSC 0006 300x274 Aloha Mad Men: Toast Season 6 with a Blue Hawaii

Blue Hawaii from The Unofficial Mad Men Cookbook, courtesy of Holly Korus (barista.net)

A popular cocktail in the 1960s, the Blue Hawaii, grew out of Americans’ infatuation with the nation’s newest state. Curaçao is a liqueur made from the oil of dried laharas orange peels grown on the Caribbean island of Curaçao. The oranges aren’t blue, of course. Colorants are used to make blue, orange, yellow and green curaçao.

Though named for the Aloha State, the Blue Hawaii is not truly of Hawaiian origin. The Bols liquor company, maker of blue curaçao, was looking for a way to increase sales of the product and asked a bartender at Waikiki’s Hawaiian Village Hotel to come up with a cocktail that would parlay Hawaii’s popularity into revenues.

Aloha, Season 6!

Recipe from The Unofficial Mad Men Cookbook (SmartPop, 2011).
Adapted from Sippin’ Safari: In Search of the Great “Lost” Tropical Drink Recipes and the People Behind Them by Jeff Berry (SLG Publishing, 2007) and Gourmet Magazine (June, 1969).

Joan’s Blue Hawaii

Prep Time: 15 minutes

Yield: 1 drink

DSC 0006 Aloha Mad Men: Toast Season 6 with a Blue Hawaii

Ingredients

  • 3 ounces pineapple juice
  • 1 ½ ounces light rum
  • 1 ounce sweet and sour mix (see recipe for homemade sweet and sour mix)
  • 1 ounce Blue Curaçao
  • 1 ounce lemon juice
  • 1 small cube fresh pineapple, plus a wedge for garnish
  • 1 maraschino cherry, for garnish
  • Homemade Sweet and Sour Mix
  • ¾ cup water
  • ¾ cup sugar
  • ½ cup fresh lemon juice
  • ½ cup fresh lime juice

Instructions

  1. To make the drink: In the container of a blender, mix pineapple juice, rum, sweet and sour mix, blue Curaçao, lemon juice and small cube of pineapple. Add ½ cup crushed ice and blend.
  2. Pour into a punch glass and garnish with a cherry and a small wedge of fresh pineapple.
  3. To make the Homemade Sweet and Sour Mix: Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool.
  4. In a pitcher, combine syrup, lemon juice and lime juice. Refrigerate until cold.
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It’s National Irish Coffee Day: Warm Up with The Pierre Hotel’s Irish Coffee

It’s chilly here in Northeast, and throughout much of the country, so it’s a perfect time to celebrate National Irish Coffee Day.

 Its National Irish Coffee Day: Warm Up with The Pierre Hotels Irish Coffee

The Pierre Hotel’s Irish Coffee (photo by Nina Gallant for THE UNOFFICIAL MAD MEN COOKBOOK)

Our favorite version of this mid-century creation is from the Pierre Hotel, and we’re happy to share it.

From The Unofficial Mad Men Cookbook by Judy Gelman and Peter Zheutlin (SmartPop, 2011)

Pierre Hotel’s Irish Coffee
Season 1, Episode 6, “Babylon”

It doesn’t take long for Don Draper and Rachel Menken, the daughter and heir apparent of a Jewish department store owner, to become romantically involved. But the romance ends abruptly when Don asks her to run away with him and she refuses. Eager to see her again, Don calls asking to meet, saying it’s strictly business and that he wouldn’t have called unless it was urgent. Rachel reluctantly agrees to meet Don for “just lunch” and tells him to meet her the next day at the Tea Room in the Pierre Hotel.

The famed Pierre on East 61st Street, now part of the Taj Hotels Resorts & Palaces, is the setting for several memorable scenes in Mad Men. It’s where Peggy and Duck Phillips have a tryst (Season 3, Episode 7, “Seven Twenty-Three”), and when the principals of Sterling Cooper maneuver to start their new agency, Sterling Cooper Draper Pryce, they temporarily set up shop in Room 435 of the Pierre (Season 3, Episode 13, “Shut the Door, Have a Seat”).

Don tries to charm Rachel when they meet in the Tea Room, but she reminds him sternly that he said he had urgent business to discuss. To underscore her determination to keep the meeting strictly business, she orders only coffee. “Irish coffee?” asks Don, hoping to take the chill out of their encounter. “Coffee,” she replies.

That the Tea Room at the Pierre served Irish coffee may have been one of the fruits of an advertising push that started in 1956 to market Irish whiskey in the United States. As the New York Times reported on October 2, 1956, a reception at the Irish Products Center on East 50th Street featured representatives from five of Ireland’s biggest distillers and an Irish singer and television personality, Carmel Quinn, who “explained that Irish coffee consists of hot coffee, with sugar and Irish whiskey, topped by whipped cream.”

Simple to describe; not as easy to make. According to Andrew Smith, editor of The Oxford Companion to American Food and Drink (Oxford University Press, 2007), Irish coffee was purportedly invented in 1943 by Joe Sheridan, the chef at the airport in Limerick, Ireland, to soothe exhausted New York–bound passengers whose flight had to return to Limerick because of bad weather. A passenger on the flight brought the recipe back to San Francisco, where he and Jack Koeppler, a bartender at the Buena Vista Hotel, tried to re-create it. At first, the whipped cream kept sinking to the bottom, but then Koeppler eventually met Sheridan and learned the secret: “The coffee must be lightly sweetened, the cream must be both fresh and softly whipped, and the cream must be poured into the hot coffee over the back of a spoon.”

The Pierre of the early 1960s, as you would expect, looked quite different than the Pierre of today, especially since undergoing a $100 million renovation in 2009. The Tea Room is gone, but the hotel’s elegant Two E Bar/Lounge still serves what it calls a “Classic Irish Coffee,” and graciously shared the recipe with us. If Rachel and Don were to meet at the Pierre today, we’d definitely recommend she indulge in the Irish coffee. You don’t need to be Irish to love Irish coffee!

Pierre Hotel’s Irish Coffee

Prep Time: 5 minutes

Yield: 1 drink

 Its National Irish Coffee Day: Warm Up with The Pierre Hotels Irish Coffee

Delicious Irish Coffee from THE UNOFFICIAL MAD MEN COOKBOOK by Judy Gelman and Peter Zheutlin courtesy of The Pierre Hotel, New York, New York, as referenced in Season 1 of Mad Men, when Don Draper and Rachel Menken meet at the Pierre Hotel.

Ingredients

  • 2 ounces Irish Whiskey (see note)
  • 3 ½ teaspoons light brown sugar
  • 4 ounces hot coffee
  • Whipped cream, for topping

Instructions

  1. Stir whiskey, brown sugar and coffee together in a mug. Add whipped cream on top.

Notes

Note: The Pierre Hotel uses Bushmill’s Irish Whiskey, but says the drink also works well with John Jameson Irish Whiskey. Any variety of whiskey made in Ireland would suffice, hence the name “Irish Coffee.”

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Are you ready for Season 6? Try some Mad Men Trivia!

25539 banner geekswhodrink625 300x144 Are you ready for Season 6? Try some Mad Men Trivia!

Geeks Who Drink offers a challenging Mad Men trivia night

Ready for Mad Men’s Season 6 this spring? Then whet your appetite for the upcoming season with a Mad Men trivia night. To celebrate the Season 5 finale, The Unofficial Mad Men Cookbook authors, editor Leah Wilson and Mad Men trivia hound Josh Benton, took on other Mad Men fans in a trivia battle sponsored by Geeks Who Drink at Common Ground in Allston, Massachusetts. Our team, The Blankenships (named for one of Don’s many secretaries), duked it out with teams such as Roger in the Sky with Diamonds and Sterling Cooper Draper Holloway. The Blankenships, even with our advanced Mad Men culinary knowledge, were only hanging in because of Josh’s extraordinary memory.

IMG 3608 300x177 Are you ready for Season 6? Try some Mad Men Trivia!

The Blankenships captured 5th place

The Blankenships went in confident, were in second place for a while, but were soon trailing in 5th place, where we landed at the end of the night. But we we glad we could offer a prize — a copy of our cookbook — to second place winners, Tim Gilman and Lauren Feinberg!

 

IMG 3609 283x300 Are you ready for Season 6? Try some Mad Men Trivia!

Second place winners Roger in the Sky with Diamonds, a/k/a Tim and Lauren, took home The Unofficial Mad Men Cookbook.


To help refresh your memory for Mad Men Season 6,  Geeks Who Drink generously shared a few trivia questions, all involving snarky Pete Campbell. Test your Pete Campbell IQ and send us your answers, and you’ll be entered to win a copy of The Unofficial Mad Men Cookbook.

What global event was going on when Betty discovered she IS pregnant, and Peggy told Pete that she WAS pregnant?

Roger and Don gave Pete a verbal beat-down after he pitched his “Backbone of America” idea to what client?

Finish Pete’s airplane joke: “Some of the passengers were on their way to a golf tournament. Apparently, the minute the plane hit, the bay turned BLANK.”

Questions courtesy of Geeks Who Drink.  Thanks to them for providing excellent Mad Men trivia, and see the event recap here.Comm