Oscar Party Foods - New York News

Oscar Party Foods

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The Oscar's are this Sunday – whether you're routing for American Hustle or The Wolf of Wall Street, gather your friends together and host a viewing party at home!

At Made by Meg, we specialize in seasonal ingredients sourced locally here in LA – and celebrities like Kaley Cuoco, Gene Simmons, and Ian Somerhaulder can't get enough.

Today Meg is going to show you how to serve up in style some delicious snacks with a Hollywood flair!

Snack: Truffle Parmesan Popcorn

  • Nothing says movies like popcorn – this treat goes a step beyond the classic theater butter, by incorporating rich hints of truffle and tangy parmesan cheese.

  • Chef tip - use real popping corn, not the microwave kind! It's more cost effective and will allow your seasoning to really soak in.

  • Place popped kernels into a large mixing bowl and drizzle with truffle oil, available at your local farmer's market or Whole Foods stores.

Mix until kernels are evenly coated; toss in grated parmesan cheese. Serve to guests in personal popcorn bags for easy munching.

Savory: Crunchy Pear, Blue Cheese and Walnut Salad in Belgian Endive

  • Snack like a Hollywood starlet with these handheld salad bites

  • Pears and endive are some of the best produce in season right now – you can find them at your local grocery store or farmer's market

  • Rinse endive leaves and set aside to dry. Rinse pears and slice into elegant slivers. TIP: if you're going to prepare in advance, drizzle lemon juice over the pears before you assemble, to keep them from turning brown in the fridge!

  • Place pear slices, bleu cheese chunks, and toasted walnut pieces in the Belgian endive leaves

  • Drizzle with reduced balsamic vinegar and honey. Season to taste with freshly cracked black pepper and kosher salt.

  • Arrange filled leaves onto a gold tray

  • Sweet: No Bake Meyer Lemon Goat Cheese Soufflé 
    • Continue the Oscar gold theme with a petite soufflé served in a Meyer lemon cup

    • Cut the end off of a Meyer lemon and scoop the flesh and seeds out to form a cup; slice a bit off the bottom so the cup will stand on it's own. Tip: be careful not to slice too much off, or the soufflé will leak out the bottom!

    • Whip heavy cream until stiff peaks form – place in fridge
    • Combine goat cheese, coconut oil, sugar, lemon zest, nutmeg, cardamom in a mixing bowl until smooth. Season to taste with black pepper and kosher salt

    • Gently fold in whipping cream to "lighten up" the goat cheese mixture

    • Spoon into lemon cups and refrigerate for 4 hours or more

    • Serve with mini gold spoons for a glamorous touch!

 
Hungry for more? Visit us at Made by Meg in Redondo Beach!
www.meghall.com

 

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