A party is no party if there isn't champagne and since Oscar Night is all about extravagance why not toast to this event with some dry or sweet champagne.
Cocktail
The Red Carpet Fizz source blogs.glam.com
1/2 oz Pomegranate Juice
1/3 oz Orange Liquor
Add Fresh Raspberries
Top with Moët & Chandon Imperial
Appetizer
Shrimp Oscar source:post-gazette.com
1 pound cooked shrimp, peeled and cleaned
1 6-ounce can crab meat, drained
1 package frozen or 10 fresh as- paragus spears - canned aspara- gus may be substituted
1 package hollandaise sauce mix
1 cup milk
1/4 cup butter or margarine
Parboil asparagus for 2 to 3 minutes until crisp tender. Meanwhile, prepare hollandaise sauce mix with milk (we used 2 percent) and butter according to package directions. Drain asparagus on paper towels and cut into 1-inch pieces. Mix together with shrimp, crab and hollandaise sauce.
Place in a microwavable casserole dish. Cover and microwave for 5 minutes. Remove and stir. Makes 2 generous or 4 regular-size portions.
Appetizer
The Antipasto Platter source: allrecipes.com
1 (10-ounce) box of breadsticks, crostini, or crackers
1 cup niçoise or kalamata olives
1/2 cup cornichons (or sweet or dill pickles)
1 (6-ounce) jar marinated artichoke hearts, drained
1 (12-ounce) jar pickled vegetables
1/2 cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
1 pear or apple, sliced
1/2 cup dried apricots, figs, or dates
1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
1/2 cup extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
Fresh rosemary sprigs
1/2 cup Dijon mustard
Dress it up: wedges of cheese, such as sharp Cheddar, Parmigiano-Reggiano, Manchego, Asiago; meats and fish, such as Genoa salami, soppressata, prosciutto, capicola, smoked salmon, steamed shrimp
Preparation
Arrange first 9 ingredients on a large platter or cutting board. Pour olive oil into a small bowl, and add sea salt, pepper, and rosemary. Place mustard in a separate small bowl. Set out small plates for guests to help themselves and several small bowls to collect olive pits
Main Course
Butternut Squash and Fried Sage Pasta source epicurious.com
8 ounces whole-wheat penne
1 tablespoon olive oil
8 sage leaves
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan
Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.
Dessert
Intensly Chocolate Mousse Cake source: allrecipes.com
3/4 cup cold water
1/2 cup corn syrup
1/2 cup sugar
1/4 cup cornstarch
1 1/2 (6 ounce) packages BAKER'S Bittersweet Baking Chocolate, coarsely chopped
1/4 teaspoon salt
1/4 cup butter or margarine
3 large eggs, lightly beaten
1 cup whipping cream
Boiling water
Directions
1.Preheat oven to 350 degrees F. Grease and flour 9-inch springform pan. Mix cold water, corn syrup, sugar and cornstarch in large heavy saucepan. Cook on low heat until sugar is dissolved, stirring constantly with wire whisk. Add chocolate and salt; increase heat to medium. Continue cooking until chocolate is completely melted and mixture just comes to boil, stirring constantly. Remove from heat. Add butter; stir until melted. Transfer mixture to large bowl. Refrigerate 15 min. or until cooled, stirring occasionally. (Mixture can still be slightly warm to the touch.) Add eggs; mix well.
2.Beat whipping cream in small bowl with electric mixer on high speed until soft peaks form. Add to chocolate mixture; stir gently until well blended. Spoon into prepared pan. Place pan in larger shallow baking pan, then place on center rack in oven. Carefully pour boiling water into larger pan to come halfway up side of springform pan.
3.Bake 45 min. or until center is set. (Top will feel slightly firm to the touch.) Remove springform pan to wire rack. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Cover top with plastic wrap. Refrigerate 4 hours or overnight. Garnish with chocolate curls, if desired. (See Tip.) Store leftover cake in refrigerator.
Lisa
Lisa's Weekly Coffee
ShesDaily.com
Disclosure: the above publication is for entertainment purposes. The above recipes are based on Lisa's own personal online research and credit has been given to the source of the above recipes. Images are source of google and may or may not reflect the actual recipe.
