WHEW…I can’t believe fashion week is over. It’s been a long 10 days of glamour on the runway and celebrities in the first row. There was so much goodness on the runway it was insane! I’m sure several celebrities, stylists and editors, were watching closely to get an idea of what to wear for the upcoming Academy awards. While I don’t know who will wear whom, I do know they will be drinking lots of champagne.
Moet & Chandon is returning as the exclusive champagne of the Academy Awards, and this year partnered with home entertaining expert Katie Lee. She has whipped up a few easy to make food recipes for your own Academy party and the Silver Screen Punch, which will be served at the Governor’s Ball immediately following the Academy Awards.
So while you’re at home watching the latest fashions on your favorite stars, why not try a few of these recipes and like Katie says enjoy the three c’s -casual, comfortable with a touch of couture. If you truly want to receive your own ‘gold award’, pick up this limited edition bottle of Moet to enjoy.
The limited edition bottle retails for $39 and will be available through March 31st, anywhere that fine wines are sold.
1 (6 ounce) can pink lemonade concentrate, partially thawed
8 ounces pineapple juice
1 cup frozen strawberries
1/2 teaspoon grated ginger
1 cup Belvedere vodka
1 bottle Moet & Chandon
1 pineapple, cut into rings and frozen
In a blender, combine pink lemonade concentrate, pineapple juice, strawberries, and ginger. Blend until smooth. Pour into a punch bowl. Add vodka and stir to combine. Just before serving, pour in Moet & Chandon. Add frozen pineapple rings.
8 slices Brioche or French bread (about ¼ inch thick)
¼ cup truffle butter, softened to room temperature
4 slices Gruyere cheese (about ¼ inch thick
Spread both sides of each slice of bread with truffle butter. Place one slice of cheese on top of four slices of the bread and top with the remaining four slices of bread. In a nonstick skillet over medium heat, grill the sandwiches until cheese has melted, about two minutes per side. Remove from skillet and let stand for about one minute. Cut crusts from each sandwich and cut into quarters.
1 lb. white button mushrooms, stems removed
½ lb. bulk Italian sweet sausage (or links with casings removed)
1⁄3 c. grated Parmesan cheese
¼ c. bread crumbs
2 T minced parsley.
Combine last four ingredients, and spoon into mushroom cavities. Bake at 350 degrees for 30 minutes just before serving.
One 11-ounce log of fresh goat cheese, softened
4 ounces Gouda cheese, coarsely shredded (1 packed cup)
1/2 cup mayonnaise
1/4 cup drained jarred pimientos, coarsely chopped
2 scallions, thinly sliced
1 tablespoon sweet pickle relish from a jar
1 teaspoon onion powder
1 teaspoon Tabasco
Salt and freshly ground pepper
Crudites and crackers, for serving
In a medium bowl, using a wooden spoon, blend the goat cheese with the Gouda, mayonnaise, pimientos, scallions, pickle relish, onion powder and Tabasco and season with salt and pepper. Transfer the pimento cheese to a bowl and serve with radishes and celery ribs.
1 ½ pounds boneless, skinless chicken breasts, cut into strips
1/3 cup Dijon mustard
4 cups cornflakes
1 teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
Sweet and Sour sauce, for serving
Special equipment: skewers
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, salt, garlic powder, 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 sweet and sour sauce.
1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon lemon juice
1/4 teaspoon salt
2 ounces American caviar
Place eggs in a stockpot and cover with water. Add vinegar and bring to a boil over high heat. Turn off the heat and cover. Let sit for 15 to 18 minutes. Drain water. When cool enough to touch, remove shells.
Slice each egg in half, lengthwise. Remove yolks and place in a food processor. Add mayo, mustard, lemon juice, and salt to the yolks. Blend until smooth. Scoop the yolk mixture into a plastic baggy. Use scissors to snip off the end of the baggy. Use the baggy like a pastry bag to pipe the yolk mixture into the egg whites. Spoon a small amount of caviar on each egg.
*Variation: Instead of caviar, garnish each egg with a small piece of smoked salmon and sprinkle with chives.
¾ cup popcorn kernels
¼ cup canola oil
3 tablespoons sugar
1 tablespoon chili powder
2 teaspoons kosher salt
2 tablespoons butter, melted
1 teaspoon orange zest
In a large pot or stockpot with a tight-fitting lid over medium heat, combine the popcorn, oil, sugar, chili powder, and salt. Shake constantly. When the popcorn begins to pop, lower the heat to medium-low. Continue to shake until the popping begins to slow. Transfer to a bowl. Drizzle with the melted butter and orange zest and toss to coat.