Catering Order for Sterling Cooper

Sometimes I cannot help but wonder, if that show was real or if that movie was real, what would they be eating? What desserts would they consume?

Now what better way to figure that out than to play a little game of make-believe. So just close your eyes and take yourself way back to the year 1962. Even if you weren't alive during that time (I wasn't), you can still imagine it and picture it clearly thanks to television and movies. One show that sticks out the most to me, as it is a favourite, is AMC's Mad Men.

Coming soon will be its much anticipated third season, and I for one could not be more excited for its return!

For any of you who aren't exactly familiar, its basically a show set in the early 1960s surrounding the people who work for a popular and productive advertising firm, Sterling Cooper. There is a whole whack of different characters, all with their own set of positive attributes and flaws. It is a show that (I find) is very true to the time period. I suggest getting addicted! Wanna learn more, check out AMC's website - Mad Men.
So for this game, lets just say I will take the role of the sultry, Monroe-esque Joan Halloway. She is the office organizer extraordinaire. Nothing goes past Joan, she knows all and she makes sure that everyone is taken care of.
Now if I was Joan and I was going to cater an evening office meeting with desserts for the employees of Sterling Cooper, what recipes/sweets would be served?
Now to find this, I need to take a little trip back in time to find some popular dessert recipes of the 60s. Sterling Cooper prides itself on being very in-the-know and in mode of the time, so I have to be wise with my choosing. There is no real way to be sure, so Im going to pick what I think everyone would love and what all of you would like to make yourselves. It's time to bring back the early 60s through visions of all things sweet.

Now what is a meeting without a cup of coffee to keep you awake and aware. No better way to do this, than with a steamy cup of Irish Cofee! Yes, it's ok to drink at Sterling Cooper. Have a drag of your cigarette too, everyone is doing it. This is all you need:

Irish Coffee
1 1/2 oz Irish whiskey
1 tsp brown sugar
6 oz hot coffee
heavy cream

Combine whiskey, sugar and coffee in a mug and stir to dissolve. Float cold cream gently on top. Do not mix.

Another option to provide would be a nice cool glass of scotch. Note: Mr. Draper has a few bottles in the cabinet in his office.

Now that we have beverages out of the way, what about something a little light and crispy. I find these Cinnamon Crisps are a yummy hit:

Cinnamon Crisp Cookies
½ lb. butter
1 c. sugar
1 egg
3 c. flour
1 ½ t. cinnamon
½ t. salt
1 t. baking powder

Instructions
Cream butter and sugar until light and fluffy. Add egg and beat well. Sift together flour, salt, cinnamon and baking powder, Add to the creamed mixture. Chill about 1 hour for easy handling.
Roll out on a floured board. To ⅛ inch thick and cut in desired shape. Place on ungreased cookie sheets and bake at 350˚ for 11 to 12 minutes or until golden brown. Remove cookies from pan immediately. Cool on wire racks. Store in air tight container.

Next item is a trendy hit, Meringue Drops. A light treat for the ladies in the boardroom. Wait, there is only one, so make this a recipe for Peggy!

Meringue Drops

2 egg whites
1 c. powdered sugar
1 c. cut up dates
1 c. chopped nuts
½ c. coconut

Instructions
Whip egg whites until dry. Add powdered sugar, then the remaining ingredients. Drop spoonfuls on slightly greased cookie sheet. Bake at 250° for 20 minutes. Let stand after taking out to cool.

Just in case the men and Peggy need to buy some time thinking through an answer in the boardroom, these melty caramels would do just the trick!

Melt in your Mouth Caramels

1 c. butter
1 lb. brown sugar
Dash of salt
1 c. light corn syrup
1 15 oz. can sweetened condensed milk
1 t. vanilla

Instructions
Melt butter in a heavy 3-quart sauce pan. Add brown sugar and salt. Sit until thoroughly combined. Stir in light corn syrup, mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage (245˚ on candy thermometer), about 12-15 minutes. Remove from heat. Stir in vanilla. Pour into buttered 9x9x12 inch pan. Cool and cut into squares. Makes about 2 ½ lbs.

Something tells me that Mr. Cooper might be making an appearance at this meeting and I should do something extra special, a cake, but not a full extravagant cake. Hmm...what about a Charlotte Russe Cake

1 sachet unflavoured gelatine
¼ cup water
1cup (220gm, 8oz) sugar
1 cup milk
2 beaten egg yolks
1 large lemon 2 egg whites, beaten stiff ¾ pt. double cream, whipped Sponge fingersSoft fruit (a handful each of strawberries)
Greaseproof paper
Charlotte Russe Mould

Instructions
Warm the water, then soak the gelatine until thoroughly dissolved (follow on-pack instructions if necessary).
Combine the sugar, milk and egg yolks and cook to a custard sauce.
Add the water/gelatine to the custard.
Grate the lemon and add the grated rind to the mixture, stirring well.
Remove from the heat and allow to cool thoroughly. When the mixture is completely cold and beginning to thicken, gently fold-in the beaten egg whites and the whipped cream.
Line the base of the mould with a disc of greaseproof paper.
Stand one sponge finger vertically in the mix until just the tip is showing.
Now depending on how thick the mixture is, you have a choice:

Method ONE:
If the mixture is sufficiently thick, the finger will stay in place. If you are sure it hasn’t risen, pull it out of the mix and discard (or eat) it. You can now line the sides of the mould with sponge fingers as in the picture below.
Spoon in the mixture.
Chill in the fridge for at least two hours, or until fully set. With a plate over the top, invert the mould. With a little shaking, you should feel the Charlotte drop onto the plate.
Remove the mould and the disc of greaseproof paper. Decorate with sliced fruit.

Method TWO:
If the mixture is a little thin, the biscuit will rise-up. Don’t panic: simply remove the biscuit, then pour the mix into the mould and chill in the fridge for at least two hours, or until properly set.
Once set, stand the mould in warm water for a few seconds to release the sides, then with a plate over the top, invert the mould. With a little shaking, you should feel the Charlotte drop onto the plate.
Remove the mould and the disc of greaseproof paper, then line the sides of the Charlotte with sponge fingers.
Decorate with sliced fruit.

Now this is a menu guaranteed to please the boardroom and our clients!