Mad Men Dinner Party Part II

Now down to the food we served at our dinner party!  We did research and try to create a menu that you might have seen at a dinner party in the early 1960's with a couple twists, of course.

Appetizers
Deviled Eggs (David made these from a basic recipe we found and they were delicious!  Unfortunately, I can't remember exactly what we put in them, oops!)
Pigs in a Blanket
Cheese Spread with Ritz Crackers

First Course
Iceberg Wedge with Bacon, Grape Tomatoes and Ranch Dressing
Shrimp Cocktail Shooters with Cocktail Sauce

Entree
Individual Beef Wellington with Mushroom and Onion Ragout
Individual Vegetable Wellington  with Mushroom and Onion Ragout (for our vegetarian friends)
Au Gratin Potatoes
Roasted Asparagus with Balsamic Vinegar
Herbed Dinner Rolls

Dessert
Chocolate Fondue

The au gratin potatoes only came out ok but the rest of the meal was pretty good.  The herbed dinner rolls were a hit and probably my favorite thing that we had.  They were another recipe from Annie's Eats and I can't wait to make them again.  The individual beef wellingtons are something that I have been making for years.  I found a recipe online many years ago and have been tweaking it as I go.  Unfortunately, I have no idea where the original recipe came from so I can't give credit where credit is due.

Individual Beef Wellingtons with Mushroom and Onion Ragout

Ingredients:
1 package cremini mushrooms, finely chopped
1 medium sweet onion, finely chopped
3 tbsp. fresh thyme
3 tbsp. fresh flat leaf parsley, chopped
6 1 1/2 inch thick eye round steaks (can also use filet mignon)
2 sheets frozen puff pastry dough, thawed
1 egg yolk
2 tbsp. Water
Salt and Pepper
Olive Oil

Directions:
Place olive oil and onions in a large pan and cook on medium-high heat until soft and they begin to caramelize, about 6 minutes.  Add mushrooms to pan and cook for 3-4 minutes more until mushrooms are tender.  Mix in the thyme and parsley and season with salt and pepper to taste.  Remove from pan and let cool slightly.

Season steaks with salt and pepper.  In a hot pan, sear steaks for 2 minutes on each side.  Remove from pan and let cool slightly.

Mix the egg yolk and water in a bowl.

On a lightly floured surface, cut each piece of puff pastry dough into 3 pieces.  Roll each piece out to about 1/8" thick.  place some of the mushroom and onion mixture in the center of each piece of dough.  Place a steak on top of each and, using egg wash to seal the edges, wrap up each steak and place it, seam side down on a baking sheet lined with parchment paper.  Bake in a 425 degree oven for 25 minutes.  Let rest for 5 minutes before serving.

Herbed Dinner Rolls
From Annie's Eats

Yield:  about 18 rolls
Ingredients:
4 eggs
2 tsp. salt
4 1/2 tsp. instant (rapid rise) yeast
1/3 cup sugar
1 cup warm milk (105-110 degrees F)
8 tsp. unsalted butter, melted
4 cups bread flour
1/2 cup mixed chopped fresh herbs (parsley, rosemary, chives, thyme, sage, basil, dill, etc.)
1 egg, beaten with 1 tbsp. milk
Whole fresh herb leaves (for topping)

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and salt on medium-high speed until pale yellow and fluffy, about 5 minutes.  Mix in the yeast, sugar, milk, melted butter and flour.  Stir until a dough forms.  Beat in the chopped fresh herbs until incorporated.  Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 2 hours.

Generously butter 18 muffin cups.  Punch the dough down.  Scoop the batter, dividing it evenly between the prepared muffin cups.  cover loosely with plastic wrap or a clean kitchen towel and let rise about 45 minutes, until slightly puffed.

Preheat the over to 350 degrees F.  Uncover the rolls and brush the tops lightly with the beaten egg mixture.  Gently press a fresh herb leaf into the top of each roll so that it adheres completely.  Bake until a toothpick inserted int he center comes out clean, about 22-25 minutes.  Let cool in the pan a few minutes, then transfer to a wire rack.  (Note:  I had to run a small paring knife around the edge of each roll to get them to release from the pan.)