And the winner is….

I’ve put together some fun “Oscar Appetizers” that will be a “Blockbuster” addition to your Oscar Party.

These appetizers are not only delicious, but they’re quick to prepare and most of them can be made ahead of time to get you out of the kitchen and watching the Oscars!

I suggest pairing these appetizers with a bottle of Chateau Ste Michelle’s Ethos Syrah (pictured) and toast to the awards with the Domaine Ste Michelle Blanc De Noirs, which pairs perfectly with the chocolate dipped strawberries.

And by the way, I’m rooting for The Blindside for Best Picture, what are your favorites?

Oscar Party Appetizer Recipes

• Apple Chip Pork Bites
• Herb and Parmesan Toast Points
• Mediterranean Red Pepper and Feta Dip with Sauteed Pita Bread
• Italian Popcorn
• Chocolate Dipped Strawberries

Makes 22

Make Ahead Tip: Up to 3 days ahead, make chutney.  1 day ahead sear tenderloin.  Refrigerate both until ready to use, then allow to come to room temp.

If you want to assemble ahead of time, rub the apples with a scant amount of lemon or orange juice so the apple doesn’t turn brown.

Ingredients

• 1 Tablespoon olive oil
• 1 pound pork tenderloin, sliced 1/4 inch thick rounds
• salt and pepper
• 2 large gala or fuji apple, sliced into 22, 1/4 inch thick disks and then sliced in half  into thin half moons (seeds removed)
• 1/2 cup creamy goat cheese
• 6 leaves sage, minced

Directions

1. Salt and pepper both sides of each tenderloin medallion.
2. In a large sauté pan over medium/high heat add olive oil.
3. Once the oil is glistening add the pork ( don’t over crowd, do in two batches if needed).  Brown for about 1 1/2 minutes, then flip medallions over and brown on the other side until cooked through about 2-3 minutes.
4. Spread goat cheese evenly over the apples slices, place pork on top of the cheese, top with chutney and finish of with a pinch of sage.

Cherry Chutney Ingredients

• 1 Tablespoon olive oil
• 1 cup yellow onion, diced
• 1 1/2 cups chicken broth
• 3/4 cup dried bing cherries
• 2 sage leafs
• 1 Tablespoons butter

Cherry Chutney Directions

1. In a medium sauté pan over medium/high heat add oil and onions, allow to caramelize for about 10-12 minutes, stirring frequently.
2. Pour in chicken broth, cherries and sage and reduce on medium for about 10-15 minutes or until most of the broth has been reduced.
3. Swirl in butter and set aside.

Ingredients

• 16 large-medium strawberries
• 1 1/2 cup semi-sweet chocolate chips
• 3/4 cup white chocolate chips

Directions

1. Wash and pat dry strawberries.
2. In a small microwave safe dish, microwave chocolate for about 1 1/2-2 minutes, stopping ever 20 seconds to stir until melted.
3. Holding the green top dip each strawberry into the chocolate and place on a sil-pat or parchment paper. Repeat with remaining strawberries.
4. Place dipped strawberries in the fridge for about 5 minutes to harden the chocolate .
5. Place the white chocolate into a small microwave safe dish, microwave chocolate for about 1-1 1/2 minutes stopping ever 20 seconds to stir until melted.
6. Pour white chocolate into the corner of  a small Ziploc bag , twist the bag to add pressure and cut the corner tip to make a small hole to pipe the chocolate.
7. Decorate strawberries with the white chocolate and serve.

Ingredients

• 1 1/2 cup roasted red peppers
• 1 cup Feta
• 3/4 teaspoon garlic salt
• pinch cayenne
• 1/2 teaspoon oregano
• 1/2 teaspoon red wine vinegar
• 2 Tablespoons mascarpone cheese (you can sub cream cheese)
• pinch of sugar
• 4 pitas
• 2 Tablespoons olive oil

Directions

1. Add all of the ingredients through the sugar to the bowl of a food processor.  Blend until well combined.
2. Heat  a medium sauté pan over medium.  Add 1/2 Tablespoon olive oil to the pan and add 1 pita allow to “toast” on for about 20-30 seconds and flip and toast the other side.  Repeat with remaining oil and pita.
3. Cut each pita in to 8 wedges and serve with dip.

Ingredients

• 1/2 cup popcorn kernels
• 3 Tablespoons butter
• 1/4 teaspoon oregano
• 1/4 teaspoon granulated garlic
• 3 Tablespoons romano cheese, finely grated
• salt to taste

Directions

1. In a small microwave bowl add butter, oregano and garlic and melt for about 30 seconds or until melted. Stir together.
2. Pop popcorn in an air popper.
3. Pour melted butter mixture over the popcorn and toss.
4. Sprinkle the cheese over popcorn and toss.
5. Add salt to taste.

Make Ahead Tip: You can make the butter mixture up to 2 days ahead and then keep in the fridge, covered.  The toast points can be sliced and baked 1 day ahead and kept unwrapped at room temp.

You can make the butter mixture in a food processor and you don’t need to chop the ingredients.

Ingredients

• 12 baguette slices, 1/2 inch thick cut on the bias
• 3 Tablespoons butter, room temp
• 2 large basil leaves, minced
• 12 parsley leaves, minced
• 1 small garlic clove, minced
• 2 teaspoon olive oil
• pinch of salt
• 1 cup parmesan cheese, grated

Directions

1. Place a rack in the top 1/3^rd of  your oven and turn your oven on broil.
2. Place the baguette slices on a cookie sheet and place in the oven.
3. Toast on broil for 2-3 minutes or until lightly toasted, keeping a constant watch on them (they burn easily).  Remove from the oven and set aside.
4. In a small bowl mix together the butter, basil, parsley, garlic, olive oil and salt.
5. Spread the butter mixture evenly over the toast points and top with about 1- 11/2 Tablespoons parmesan cheese.
6. Place the topped toast points back in the oven on broil for about 1 minute or until parmesan cheese is melted.

This week’s segment is a fun one, I’m doing “Restaurant Remakes”, taking some of my favorite restaurant menu items and making them at home.  A perfect way to save a few bucks and still enjoy a steakhouse quality meal.  I hope you enjoy them!

• The Wedge
• Steamed Asparagus with a Lemon Hollandaise
• Flat Iron Steak with a Gorgonzola Cream Sauce and Balsamic Mushrooms

This week’s segment is a fun one, I’m doing “Restaurant Remakes”, taking some of my favorite restaurant menu items and making them at home.  A perfect way to save a few bucks and still enjoy a steakhouse quality meal.  I hope you enjoy them!

• The Wedge
• Steamed Asparagus with a Lemon Hollandaise
• Flat Iron Steak with a Gorgonzola Cream Sauce and Balsamic Mushrooms

Serves 6

Make Ahead: The dressing can be made up to 2 days a head.  The lettuce can be cut, tomatoes diced, eggs chopped and onion chopped up to 3 days ahead.  Keep in individual containers covered.

Ingredients

• 2 head Ice burg lettuce
• 1/3 cup slivered almonds (toasted*)
• 1 cup tomato, diced
• 4 eggs, chopped (hard boiled**)
• 1/3 cup red onion, sliced thin
• 8 strips –Bacon(cooked until crispy and chopped)

Blue Cheese Dressing

Ingredients

• 1 cups mayonnaise
• 1/4 cup milk
• 1/4 teaspoon Tabasco
• 1 cup blue cheese, such as Point Reys, crumbled
• 1 teaspoon lemon juice
• salt and pepper (to taste)

Directions

1. In a medium mixing bowl whisk together all of the ingredients.  Season with Salt and Pepper. Keep dressing in the refrigerator until ready to use.
2. Peel the top leaf off of the lettuce.  Cut each head of lettuce in to 4ths.  Slice out core.  Place wedge on plate and top with dressing, almonds, tomato, egg, onion and bacon.  Serve chilled.

*Place almonds in a small skillet over med/high heat. Allow almonds to toast for about 4-6 minutes or until fragrant and slightly browned. (stir frequently). Remove from heat and allow to cool.

**Place uncooked eggs in a medium pot, cover with cold water and bring to a boil over high heat. Cover, and turn off heat. Allow to finish cooking for 11 minutes. Drain water and place in a bowl filled with ice and cold water. When cooled, crack and peel.

Serves 6

Ingredients

• 1 pound Asparagus, bend one of the asparagus spears until it snaps, then cut all the other asparagus spears to that length
• Hollandaise sauce (recipe below)

Directions

1. If your asparagus is thick, with a vegetable peeler, peel off the outer layer from the bottom of the asparagus. If you have thin asparagus use as is.
2. Place asparagus in a microwave safe dish and fill with water half way over the asparagus. Microwave on high for 4-6 minutes or until tender.
3. Drain the water and top with hollandaise sauce. Serve immediately.

Hollandaise Sauce Recipe

Make ahead tip: Make up to 1 day ahead of time, keep in an airtight container in the fridge.  When you are ready to use, dollop the cold sauce over the hot food to coat.

Ingredients

• 4 egg yolks
• 1/2 teaspoon Tabasco
• 1 teaspoon lemon juice
• pinch of salt
• 2 pinches of pepper
• 1 stick butter, melted

Directions

1. In a blender, add the egg yolks, tabasco, lemon juice, salt and pepper, put the lid on but remove the center piece.
2. Turn the blender on high and slowly pour in the melted butter. Once the butter is fully incorporated the sauce is done.
3. Use with in 20 minutes or place in the fridge.