Light! Camera! Photo! That is no way for anyone to watch the academy awards. I couldn’t make it to the Kodak theatre “this year”, thus last week I created my own glamour on the Oscar night with a vintage Hollywood bash at home. Eaten in front of the television, of course invite my own “Rat Pack” over it was a great fun.
The menu was:
Horse d’oeuvres: Smoked salmon roulades
Main course: Pork fillet with French potato salad
Dessert: Rasp and strawberry tiramisu
Setting the table/the scene: I sent invites in film canister with an awards ballot tucked inside. (downloaded from oscar.com)
The décor was: white, black palette accented with white, grey and black candles
I arranged flowers into vases of varying heights-(such as white tulips, lilies) and on the buffet, and lower arrangements on the coffee table. I entertained my guests with best song nominees from the past year (some classics downloads).
The winner was… I placed an Oscar ballots tray for completed ballots near the front door. After guests arrived, I passed out pens and had each guests pick another guests ballot to score during the show. During commercials I tested my friends Tinseltown knowledge with trivia questions.
For instance: What does Oscar stand for? What film and sequel both won a best picture Oscar? What was the first X-rated film to win best picture? etc.
Prizes were a bottle of champagne, and I gave some trivia champs gift certifications to a local movie theater ticket and a DVD of a past best picture winner
Smoked salmon roulades
Ingredients for 12: whipped cream cheese at room temperature, 3 tbsp chopped fresh dill, chives, salt, pepper smoked salmon, thiny sliced
In a small bowl combine cream cheese, chives, salt and pepper. On clean work surface place 11×30 sheet of plastic wrap, with shorter sides positioned to the right and left. Carefully center a piece of salmon vertically on plastic wrap about 3 from the short side at left. Continue to lay pieces of salmon, overlapping each other about 1, until all salmon is used. Finished salmon layer should measure about 6×24 and should end about 3 from the right edge of plastic wrap. Using a cakefrosting metal spatula, gently spread cream cheese mixture over salmon. Sprinkle with dill. Starting at long side, roll up salmon into a log and wrap in plastic. Secure ends. Place on baking sheet and refrigerate until serving time. Then unwrap the salmon roll and slice into half thick pieces, which will resemble pinwheels. Arrange on platter and accompany with toast points if desired.
Pork fillet: 6 oranges, 5t sugar, 2 garlic cloves, 2 pork fillets, 300g baby spinach, 1/4C pecans, 100g mange tout, half spoon lemon juice, 1 teaspoon Dijon, 1 tbsp olive oil
For the glaze:
3 oranges, juiced and 1 zested
4 Tbs sugar
2 cloves garlic, crushed
2 pork fillets
Salt and pepper
For the salad:
300g baby spinach
¼ cup pecan nuts, toasted and chopped
100g mange tout, halved
3 oranges, segmented
For the dressing:
2 Tbs orange juice
1 Tbs lemon juice
1 tsp Dijon mustard
1 tsp sugar
1 tbs olive oil
Combine the ingredients for the glaze in a pot and bring to boil.
Reduce the liquid until a syrupy consistency.
Season the pork with salt and pepper then brush with the glaze and fry in lightly oiled pan for about 5 minutes per side.
Continue basting with the glaze until the pork is cooked through.
Combine the salad ingredients in a large bowl
Whisk together all ingredients for the dressing and pour over the salad and toss
Serve the pork fillet sliced on top of the salad.
French potato salad
Ingredients: 1/4 cup dry white wine, 1/4 cup olive oil, 4 green onions, 2 tablespoons Dijon mustard, 2 tablespoons white wine vinegar, 2 tablespoons drained capers, 1 teaspoon of dill, 1 teaspoon of thyme, 1 teaspoon of estragon, 3 1/4 pounds of 2 1/2-inch-diameter red-skinned potatoes
Methods: 1. Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. (It can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
2. Cook potatoes in a large pot of boiling salted water until just tender, about 35 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes evaporates, about 2 minutes.
3. Cut warm potatoes into 1/3-inch-thick slices. Add to dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. Toss again and serve.
Rasp and strawberry tiramisu
Place this recipe on top of a completely cooled homemade or store-bought cheesecake or tiramisu
Ingredients: 2 cups raspberries, 1/2 cup plus 1/2 cup sugar divided, 3 cups strawberries, hulled and quartered
In a bowl of food processor combine raspberries and half cup sugar. Pour into stainer. Using rubber spatula, press raspberry mixture through to remove seeds. Add strawberries to raspberry mixture. Refrigerate until ready to serve.