Рецепт Mad Men Manhattan and Mushroom Pâté
Classic Manhattan with Mushroom Pâté
April 3, 2015 by Barb | Creative-Culinary.com 38 Comments
I was sent a couple of gorgeous glasses from my cousin who had split up items from my Aunt Eddie and Aunt Patsy’s estate. Sadly one of them was broken in transit so of course I wanted it more than ever. I could tell the shape of the glass and it was unique so through some research I discovered that it was called a ‘champagne coupe’ and that one of the early uses was for serving Manhattans. The perfect opportunity was at hand to feature this storied cocktail during a ‘Mad Men’ party a group of bloggers decided to throw to commemorate the final season of the television show that starts this coming week. I wanted to make a traditional cocktail of the era and I wanted it in the right glass, doggone it! Nothing else would do for serving this Classic Manhattan with Mushroom Pâté!
I searched high and low; I went online and found some by Kate Spade, she of the overpriced designer category, and others by Waterford, still overpriced but a name that I would more proudly attribute to my stemware. I finally found the perfect reasonably priced glasses by Libbey (remember, I just wanted them for a couple of photos) but I was not interested in an entire case. Drat!! Finally, feeling a bit desperate, I decided to contact my favorite restaurant and see if they had one I could borrow. I can not deny that once I get it in my head that I want something done a certain way I am most definitely a woman on a mission!
The Manhattan is an elegant cocktail with a rich history; some of it fabricated to lend more glory to its name but all leading to it originating in Manhattan, one of the five Burroughs of New York City. By all accounts it originated in the later part of the 19th century and has seen a resurgence often attributed to the popularity of ‘Mad Men‘ – a television show that chronicles the lives and social mores of the 1960′s in America. I’ll be honest. I didn’t expect to be a fan. Let’s just say that my parents both enjoyed a Manhattan. They were a part of that 60′s generation that drank too much and partied too hard; there were affairs and a divorce and in a real soap opera twist; a re-marriage. By them. To each other. Watching that play out on the small screen hit a bit too close to home so I kept my distance from the show for the first couple of years until a friend insisted I do a marathon with her and doggone it; I was hooked. Truth is I had also kept my distance from a Manhattan all these many years for many of the same reasons and that was another error in judgement on my part.
This is no lightweight drink. Recognizing that my taste in wine has segued from Boone’s Farm to a nice Cabernet over the years, I’m quite certain that if someone had introduced me to this cocktail those many years ago; it would have been received less than favorably. This is booze, pure and simple. Despite some controversy over where it began, one area without controversy is the continued popularity of the drink. It is still considered one of the finest cocktails ever conceived and on every bar’s list of best cocktails.
Purists (who are these people anyhow?!!) presume that the only way to create a Manhattan is with Rye Whiskey, Sweet Vermouth and Bitters but there are those who cry sacrilege if not using Dry Vermouth. Most concede that Rye Whiskey is the liquor of choice and I love Templeton Rye but bartender choices run the gamut from Bourbon to Rye to Canadian Whiskey. For me it has to be Rye but I’m more forgiving with the Vermouth depending on tastes, personally preferring Sweet Vermouth. Bitters are seeing a huge boon in popularity right now and the choices are endless but this is a Manhattan and Angostura bitters are a must. Sometimes something is so good that you simply don’t need to mess with success!
Ingredients
- 2 oz rye whiskey
- 1/2 oz sweet vermouth
- 2-3 dashes Angostura bitters
- Maraschino cherries for garnish (I’ve used my own version which are a combination of sour cherries and Luxardo Maraschino Liqueur)
- 3 Tbsp butter
- 12-16 oz sliced mushrooms
- 4 stalks green onion, sliced
- 2-3 cloves garlic
- 4 Tbsp Medium Dry or Dry Sherry
- 6 ounces cream cheese
- 1tsp fresh thyme or rosemary
- Salt and Pepper to taste
- Parsley for garnish
Instructions
Pour the ingredients into a mixing glass with ice cubes.
Stir well.
Strain into a chilled cocktail glass.
Garnish with the cherries.
Melt the butter in a skillet over medium heat
Add the sliced mushrooms and sauté for 3-4 minutes until softened.
Add the green onion, garlic and Sherry and saute for 3-4 more minutes til the garlic is cooked but not browned.
Remove from heat and allow to cool for 5 minutes.
Put herbs, cream cheese and mushroom mixture into food processor and pulse gently until mixed thoroughly but not completely smooth.
Season to taste with salt and pepper.
Pack into 2 serving crocks and refrigerate for 2 hours minimum.
Sprinkle with chopped parsley and service with crackers or toast points. With a Manhattan!
6.5
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