Recipe: Oscar Night's Party Menu 2006

Good Morning Everyone,

The Oscars are this Sunday and I am so excited! I love watching the stars on the red carpet and seeing what they are wearing. So why not plan a party with star quality! Invite a couple of friends who are as star-crazy as you and let the fun begin!

Plan for a buffet of yummy finger foods and drinks that can be enjoyed while guests sit around the big screen and comment as celebrities arrive for the Academy Awards. Who can resist a party like this? Who wants to spend time in the kitchen? It's all about the stars and you don't want to miss a second of it!

A combination of make-ahead scratch and half-scratch dishes will help keep you in front of the TV instead of laboring in the kitchen. Make sure to stock the bar with all the necessary items for the drinks. Also, make sure there is plenty of ice and that the blender and glasses are near the sink. Setting the bar right near the sink is a good idea. Keep the oven warm for the appetizers so all you have to do is keep 'em coming on a pretty platter for your guests.

The red carpet bash starts at 5:30 p.m. on the E! cable channel and ends at a civilized 7:30. Then switch over to ABC for a 30-minute red carpet coverage and catch Oscar host Jon Stewart's opening bits. Start the party with wickedly good cocktails to match, such as strawberry margaritas or chocolate martinis. And for those with favorite movies, leave a card out with the recipe for each of the cocktails made up for movies this year.

Wolgfang Puck always has his signature smoked salmon and caviar pizzas at the Hollywood parties. Short of getting a taste of those, buy California Pizza Kitchen's frozen garlic chicken or margherita pizzas. Cook and cut in small, appetizer-sized bites. All of the California Pizza Kitchen varieties are to die for. Serve the appetizers on doily covered glass platters.

Penne With Vodka Sauce is the featured event. Make the sauce from scratch or purchase a prepared version. Serve the pasta in individual bowls that can be easily cradled while eyes are glued to the TV. Lots of Parmesan cheese and ribbons of basil bring flavor and appeal to the simple dish. Have crusty bread to soak up the lux pink sauce on hand too.

A yummy Caramel Flan Cheesecake ends the party in award-winning style. The cheesecake needs to be made early in the day, or even two days before, to let it set. Another party plus.

Send everyone home with a bling bag, worth slightly less than the trunks of goodies given to the stars. You can even ask your guests to bring something to contribute. Some ideas: disposable cameras, costume jewelry, miniature bottles of spirits, breath mints, travel-sized hand lotions or age-defying eye cream, video store gift card or movie theater certificates, DVDs, sunglasses and sunscreen.

What could be better than eating good food with friends while watching good actors who haven't eaten in a week? We've got to feel superior somehow.

The Star Quality Drinks

The Brokeback Mountain
Recipe courtesy of Francesco Lafranconi
SERVES 1

3 sprigs fresh mint
2 ounces fresh sweet 'n sour or fresh lemonade
1 1/2 ounces Bulleit Bourbon
3/4 ounces Disaronno Amaretto Liqueur
2 tablespoons sliced canned peaches

1. Place the mint in a highball glass and muddle it for few seconds. In a shaker, combine lemonade, peaches, bourbon, and Amaretto. Fill with ice, and shake vigorously for few seconds. Transfer to a highball glass (do not strain).

The Capote Martini
courtesy of Francesco Lafranconi.
SERVES 1

1/2 ounce Harvey Bristol Cream Sherry
2 1/2 ounces Level vodka
Ice cubes
1 green olive, stuffed with a pimento
1/2 teaspoon fresh rosemary needles, plus 1 sprig

1. Combine the sherry, vodka, and rosemary needles in a shaker filled with ice. Shake, and strain into a chilled martini glass. Thread olives onto rosemary sprig. Add to glass for garnish; serve immediately.

The Crash
Recipe courtesy of Francesco Lafranconi
SERVES 1

3 orange wedges, unpeeled and cut in small pieces
1/2 ounces Simple Syrup
1 1/2 ounces Belvedere Pomarancza (Orange-flavored vodka)
Juice of 1/2 lime
1 ounces pomegranate juice
1/4 ounce Cruzan Mango-Flavored Rum
1 sprig fresh mint, for garnish

1. In a large glass, combine the orange pieces, without straining, and simple syrup. Using a muddler or a wooden spoon, press to break down the orange pieces. Add the lime and pomegranate juices and the vodka. Fill shaker with ice, cover and shake vigorously. Pour into tumbler glass. Top with rum. Garnish with sprig of mint. Serve immediately.

The Good Night and Good Luck
Recipe courtesy of Francesco Lafranconi
SERVES 1

Ice cubes
1 1/2 ounces Stolichnaya vodka
4 ounces ginger beer
1/2 lime
2 thin slices thin slices

1. Fill a tumbler size glass with ice. Add vodka and ginger beer. Squeeze lime juice into a glass and add lime halve. Stir to combine. Garnish with cucumber slices; serve immediately.

The Munich
Recipe courtesy of Francesco Lafranconi
SERVES 1

Ice cubes

1 1/2 ounces Plymouth gin
4 ounces passion fruit and orange juice
Prosecco (Italian sparkling wine)
Campari or Cr me de Noya Liqueur, for garnish
1/2 small orange, flesh removed and discarded

1. Fill a highball-size glass with ice. Add gin, fruit juice, and enough Prosecco to fill the glass. Add enough Campari to just cover the surface. Stir to combine. Pierce a hole in the center of the orange halve with a knife. Insert a straw and place in the glass, skin side up for garnish.

Chocolate Martini
Source: www.perfectentertaining.com
Makes 1 serving

Ice
2 ounces chocolate liqueur
1 1/2 ounces vodka
1/2 ounce grated chocolate

Fill a cocktail shaker with ice. Add the chocolate liqueur and vodka to the shaker. Shake briskly to mix and chill. Strain into a chilled martini glass. Garnish with the chocolate.

Frozen Strawberry Margaritas
Source: www.allrecipes.com
Serves 4

6 ounces tequila
2 ounces triple sec
8 ounces frozen sliced strawberries in syrup
4 ounces frozen limeade concentrate

Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in powdered sugar.

Five-Cheese Crab and Artichoke Dip
Source: LowCarb magazine, spring 2006.

4 ounces cream cheese
1/4 cup Monterey Jack cheese, finely shredded
2 tablespoons Romano cheese, finely shredded
2 tablespoons Parmesan cheese, finely shredded
1/4 cup mayonnaise
2 tablespoons white wine
1 cup canned chopped artichoke hearts, drained
1/4 teaspoon seafood seasoning, such as Old Bay
8 ounces crab meat
Salt and pepper to taste

In medium pot, heat all cheeses, mayonnaise and white wine, stirring constantly over low heat until cheeses are melted and well-blended. Gently stir in artichoke hearts, seafood seasoning and crab meat, then mix until well-blended. Add salt and pepper to taste (optional). Heat until hot throughout, but do not boil. Bake in greased casserole dish in preheated 450-degree oven until bubbly and top is lightly browned. Serve with crackers or raw vegetables for dipping.

Serve on a platter with endive, jicama, carrot sticks, bell pepper, cherry tomatoes, sliced cucumber and whole wheat crackers.

Penne With Vodka Sauce
Source: www.allrecipes.com.

1 pound penne pasta
2 tablespoons butter
1/4 pound thinly sliced pancetta, chopped
1/3 cup vodka
1/2 cup heavy whipping cream
1 1/2 cups tomato sauce
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in cream and tomato sauce. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.

Stir in pasta and heat through. Serve with Parmesan cheese.

Caramel Flan Cheesecake
Source: Wolfgang Puck

Caramel:
1 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice

Cheesecake base:
3 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1 tablespoon orange zest
6 eggs
1 cup heavy cream

To make the caramel: In a heavy metal saucepan, combine the sugar, water and lemon juice. Over high heat, cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan. Set aside to cool completely while you make the cake.

To make cheesecake base: Preheat oven to 325 degrees. In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth. Add the sugar, vanilla and orange zest. Continue to mix for 2 minutes until smooth.

Add the eggs, one at a time, and scrape down after each addition.

On low speed, slowly stream in the heavy cream. Scrape down every 30 seconds.

Remove from bowl and pour out into prepared cool caramel pan. Place pan in larger baking dish and put in the oven and fill with hot or boiling water halfway up the flan pan. When finished, the cake will be slightly firm to the touch. Remove from the oven and place in the refrigerator.

Be sure to cool for at least 4 hours before flipping over. The cake can be made up to 2 days in advance. Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second.

Lift pan off the cake and serve on its own or with fresh berries. Serves 8 to 10.