Going Retro: A New Year's Eve Party Menu

I saw that Katie Lee Joel was on the Early Show this morning with a retro inspired New Year's Eve menu (derived from the ever-so-stylish show, Mad Men).  First of all, let me say that she was adorable.  I wish she had shown that much personality when she was the host of Top Chef!  Second of all, I loved the menu!  I personally think that the 1960s knew how to throw a party...  so, she immediately had my attention.

The Menu

Oven-fried Chicken Satay

" I love to serve fried food at parties, but when there's a big crowd, I find myself stuck in the kitchen frying while all of my guests are having fun. By coating chicken in cornflakes and baking it, I get the same crunchy effect without all of the labor. I like to serve this with homemade BBQ sauce, but you could also use honey mustard, ranch dressing, or duck sauce. "

*Satay - An Indonesian favorite consisting of small marinated cubes of meat, fish or poultry threaded on skewers and grilled or broiled. Satay is usually served with a spicy peanut sauce. It's a favorite snack food but is also often served for an appetizer and sometimes as a main dish.

INGREDIENTS:

1 1/2 pounds boneless, skinless chicken breasts cut into strips

1/3 cup Dijon mustard

4 cups cornflakes

2 teaspoons minced fresh sage

2 teaspoons minced fresh thyme

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

BBQ sauce, for serving

METHOD:

Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.

Thread chicken pieces onto skewers, working the skewer in and out of the meat. Using a pastry brush, brush each piece of chicken with Dijon mustard.  In a food processor, combine the cornflakes, sage, thyme, salt, and pepper. Pulse to a coarse meal and transfer to a shallow dish. Dredge each chicken skewer in the cornflake mixture until evenly coated. Place on prepared baking sheet and bake until cooked through, 8 to 10 minutes.

Serve with BBQ sauce.

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Asparagus with Roasted Garlic Aioli

" This is a great hors d'oeuvre to make ahead of time for a cocktail party. I steam the asparagus and make the aioli the day before and store them in the refrigerator until serving time. "

INGREDIENTS:

1 bunch asparagus, trimmed and peeled

1 head of garlic

1 teaspoon olive oil

1 cup mayonnaise

1 tablespoon fresh lemon juice

METHOD:

Bring a large pot of salted water to a boil. Prepare an ice water bath. Boil the asparagus for 2 minutes and plunge into the ice water. Drain and chill until serving time.

Preheat the oven to 400°F. Slice the top off the head of garlic. Place the garlic on a sheet of aluminum foil and drizzle with the olive oil. Wrap tightly. Roast for 35 to 50 minutes, depending on the size of the garlic, until the garlic is soft and deep golden brown. Let cool completely. Squeeze the peel of each clove to release the garlic.

In a food processor, combine the roasted garlic, mayonnaise, and lemon juice. Pulse until garlic is completely incorporated. Serve alongside the chilled asparagus.

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Meatloaf Sliders

" The most popular recipe from my first cookbook was meatloaf. I called it "manloaf' because if you make it for a man, he's destined to fall in love with you. Everyone loved it, even Oprah! So many people are serving sliders at parties that I decided to miniaturize my meatloaf for a party and turn it into a small sandwich-a meatloaf slider. These mini manloaves were the hit of the party! "

INGREDIENTS:

1 pound extra lean ground beef

1 large egg, lightly beaten

1/2 cup ketchup

1/4 cup grated onion

1/4 cup bread crumbs

1 1/2 teaspoons Worcestershire sauce

1 tablespoon minced flat-leaf parsley

1 teaspoon minced fresh thyme leaves

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

24 slider-size hamburger buns

Mayonnaise

METHOD:

Pre-heat the oven to 350°F. Line a baking sheet with parchment paper and place a cooking rack on top. Spray lightly with nonstick cooking spray.  In a large bowl, combine the beef, egg, 1/4 cup of the ketchup, the onion, bread crumbs, Worcestershire, parsley, thyme, salt, pepper, and garlic powder. Use your hands to mix everything together.

Divide meat by the tablespoonful and shape each into a thin patty. Place on the prepared rack. Brush the patties with the remaining 1/4 cup ketchup. Bake for 20 minutes.  While meatloaf is baking, spread mayonnaise onto one side of each bun. Place each meatloaf slider in a prepared bun and serve.

For other recipes, like Sausage Ball Appetizers and Devils On Horseback, click HERE.



Now, let's talk cocktails.

She made Kiwi-Lillet Gimlets and Old Fashion Manhattans (one of my favorites).  But, she also included recipes for Meyer Lemon Collins, Blood Orange Sidecar, Champagne Cocktail, and Pineapple Strawberry Punch!  I have listed the recipes for the Gimlets and Manhattans here, but if you want the others, visit the Early Show website link HERE.

Cocktails:

Kiwi-Lillet Gimlet

" A couple of years ago, a friend brought me a bottle of Lillet. It quickly became my favorite summer drink, just poured over ice with a splash of soda. I started experimenting and came up with this spin on a gimlet. The frozen kiwi looks so pretty in the glass and the mint and gin make it very refreshing on a hot day. Be careful - it goes down easy! "

INGREDIENTS:

2 kiwis, peeled and sliced

4 cups Lillet blonde

1/2 cup club soda

1/4 cup gin

Fresh mint leaves
2 cups ice

METHOD:

Freeze the kiwi in a single layer on a sheet pan lined with parchment paper.  In a pitcher, combine the Lillet, club soda, gin, and mint. Add frozen kiwi and 2 cups of ice. Serve in highball glasses.

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The "Perfect" Manhattan with Drunken Cherries

INGREDIENTS:

2 ounces bourbon

1/2 ounce good-quality sweet vermouth

Dash of bitters

1 drunken cherry (recipe follows)

METHOD:

In a cocktail shaker filled with ice, combine the bourbon, vermouth, and bitters. Shake for 15 seconds. Strain into a chilled martini glass and garnish with the Drunken Cherry.

Drunken Cherries:

" Fill a one-quart mason jar with fresh, plump cherries (pits removed). Pour your favorite bourbon oven them until they are all covered. Seal the jar and refrigerate at least 24 hours, but the cherries will keep for up to three months. The longer they marinate in the bourbon, the better they taste! These cherries are great in Manhattans, Old Fashioneds, or even over vanilla ice cream for a decadent dessert. "

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I really like her style, and think I might have to buy her book, available HERE. 

Until today, I was less familiar with Katie Lee Joel's cooking and more familiar with her fabulous house featured in Domino and designed by Nate Berkus... 

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