Blog entry: Award Winning Oscar Party Tips
Blog entry

Award Winning Oscar Party Tips

By Mindy Kobrin on February 15th, 2008
The real key to any fabulous Oscar Party is to have a great mix of people mingling and enjoying delicious finger foods. Feel like a star gourmet chef with these handy party tips.

  

Easy Award Winning Oscar Party Tips:

  • With good friends at my side, I try to include some new faces who will inject some fresh interest into the mix. I always think about who my guests would want to meet and have fun talking to.
  • I set up my living room for ultimate comfort, and serve a menu composed of small bites.
  • Roll out the epicurean red carpet with bacon-wrapped dates and asparagus and prosciutto bundles - see the fabulous recipes below
  • Mini seasoned skewers with shrimp or lamb with vegetables and two or three dipping sauces are always winners!
  • Plus cupcakes, brownies and truffles piled high make for decadent centerpieces.
For winning Oscar cocktail ideas, click here.

Bacon-Wrapped Dates

Ingredients

18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates
6 bacon slices, cut crosswise into thirds
Special equipment: 18 small bamboo picks

Preparation

  • Put oven rack in middle position and preheat oven to 450°F.
  • Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.
  • Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.
Asparagus and Prosciutto Bundles

Ingredients

48 thin asparagus spears
2 1/2 ounces soft fresh goat cheese (such as Chevre or Montrachet), room temperature
2 tablespoons chopped fresh basil
1 tablespoons toasted pine nuts, chopped
1 tablespoon water
1 teaspoon grated orange peel
2 ounces thinly sliced prosciutto, cut into twenty-four 4x1-inch strips

Preparation

  • Cut stalks from asparagus, leaving 2-inch-long tips.
  • Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute.
  • Drain. Transfer asparagus to paper towels and drain well.
  • Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper.
  • Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto.
  • Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter.
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