Simple Recipes for a Sensational Oscar-Viewing Party
Moet & Chandon is once again the exclusive champagne of the Academy Awards. The iconic bubbly brand has teamed up with home entertaining expert Katie Lee to provide avid movie fans and party planners alike with delicious and easy recipes for a tasty at-home Oscar party.
From food to fashion Katie summarizes her style with her three c’s – casual, comfortable with a touch of couture. She refers to her culinary approach as “conscious consumption.” She explains, “If you are what you eat, then you should know what you are eating, where it came from and how it was raised.” This philosophy is clearly reflected in her best selling cookbook, The Comfort Table, and her second book, The Comfort Table: Everyday Occasions.
Moët & Chandon is celebrating awards season with the release of their Gold Award Season Moët & Chandon Impérial bottle. Moët wants viewers to share in the tradition at home by picking up the limited edition bottle for their own Academy Awards viewing parties. The limited-edition bottle retails for $39 and will be available through March 31st, anywhere that fine wines are sold.
The Starlet Cocktail
4 mint leaves
3/4 ounce good-quality silver tequila
1/2 ounce elderflower liqueur
1/2 ounce simple syrup
1/2 ounce lime juice
3 ounces Moet & Chandon Imperial
1 slice starfruit
In a cocktail shaker combine simple syrup, lime juice, and mint leaves. Use a muddler or a wooden spoon to muddle the mint leaves. Add tequila and elderflower liqueur and fill shaker with ice. Shake vigorously for 20 seconds. Strain into a glass and top with Moet & Chandon. Garnish with starfruit.
The Silver-Screen Punch
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.
Mini Truffle Grilled Cheese Sandwiches
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.
Gouda and Goat Cheese Spread
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.
Oven-Fried Chicken Satay
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.
Deviled Eggs with Caviar
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.
Chili Orange Kettle Corn
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.