Empieza la semana de los premios de cine más esperados del año, el Oscar.
Como es costumbre, la Academia te invita a celebrar estas fechas con varios tips para armar tu propia fiesta del Oscar.
Este es el Menú (en inglés), que sugieren para acompañar la celebración de los premios:
1 ounce Baileys® Vanilla Cinnamon Irish Cream Liqueur
1/2 ounce Goldschläger® Cinnamon Schnapps Edible Gold Flakes for Garnish Preparation
Candy – Chocolate Peanut Butter – Puffed Rice
8 oz Milk Chocolate
1 Tbsp Vegetable Oil
5 oz Peanut Butter, creamy JIF
3 cups Puffed Rice
1. Melt the milk chocolate and vegetable oil in a microwave bowl to 90 degrees F.
2. Fold in the peanut butter, in puffed rice.
3. Line a sheet tray with parchment paper, place lollipop sticks 1 inch apart.
3. Scoop 1 tablespoon onto top of each stick.
4. Refrigerate for 30 minutes.
2 cups fresh organic carrot juice
1/2 cup fresh organic apple juice
1/2 cup fresh organic orange juice
Thin slices fresh carrot or apple, for garnish (optional)
We’ll be passing small sips of this refreshing cold soup in shot glasses as guests enter the Governors Ball. You can make it easily by buying the bottled fresh organic carrot, apple, and orange juices you’ll find in the refrigerated section of many health-conscious markets today. Or, if you have a countertop electric juice extractor, make the juices just before serving and chill the mixture by shaking it with ice in a cocktail shaker.
Combine the juices in a nonreactive pitcher or jar. Cover and refrigerate for several hours, until well chilled.
Meanwhile, put 16 shot glasses, about 2 ounces each, on a tray. Chill in the freezer.
1.5oz Johnnie Walker Back Label
.75oz lemon juice
.75oz ginger syrup (2:1 simple syrup : fresh ginger juice)
float of peaty single malt scotch (Lagavulin, etc)
garnish with skewered ginger candy or lemon
Roasted Yukon Gold Potatoes With Crème Fraîche And Osetra Caviar
12 medium Yukon Gold potatoes
2 ounces Iranian osetra caviar
2 tablespoons buttermilk 1 cup heavy cream
Preheat oven to 350 degrees F.
Wash and dry potatoes. Wrap individually with aluminum foil.
Place on baking sheet and bake for 1 hour.
Remove potatoes from oven and set aside.
2 tablespoons buttermilk
1 cup heavy cream
Stir together the ingredients and let sit at room temperature, covered, until the mixture thickens,
usually overnight. Scrape into a container, cover, and refrigerate until needed.
Score and pinch each potato. Dollop with a little bit of the crème fraîche and osetra caviar.
Yield: Serves 12
Baked Macaroni And Cheese With Black Truffles
(recipe courtesy Wolfgang Puck)
Yield: Serves 4
8 ounces elbow macaroni
3 tablespoons butter
3 tablespoons flour
3-1/2 cups milk
1/2 medium white onion
1 bay leaf
1 teaspoon Kosher salt
1 teaspoon black pepper
3 tablespoons finely chopped black truffles
10 ounces sharp aged white cheddar, grated
3 ounces Gruyère cheese, grated
1 ounce Parmesan cheese, grated
2 drops black winter truffle oil
3 tablespoons butter
1 cup brioche bread crumbs
2 tablespoons chopped parsley
Sliced fresh black truffles for garnish (optional)
Preheat oven to 350 degrees F.
In large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan.
While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes stirring constantly. Add the milk, chopped truffles, onion and bay leaf. Simmer for 10 minutes. Remove onion and bay leaf.
Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Season with salt and black pepper and fold in macaroni. Pour into a 2-quart casserole dish. Top with remaining cheddar.
Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with bread crumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes. Serve with fresh shaved black truffles.
Bacon-Wrapped Parmesan-Stuffed Dates
I love this easy appetizer’s combination of sweet, salty, nutty, meaty, and smoky flavors and smooth, creamy, and crispy textures—all wrapped up in just an intense bite or two. The effect works best when
you seek out ingredients of the highest quality. You’ll need a wooden toothpick to secure each stuffed and wrapped date for baking and serving. And let me add one more important word of advice: People will love these so much that you might want to plan on making multiple batches.
18 large dates, preferably Medjool, slit lengthwise and pitted
18 pieces good-quality Parmesan cheese, preferably Parmigiano-Reggiano, each about 1 by 1/4 inch 6 slices good-quality smoked bacon, cut crosswise into thirds
Position an oven rack in the middle of the oven. Preheat the oven to 450°F.
Insert a piece of Parmesan into each date. Then, wrap each date with 1 piece of bacon, securing it with a wooden toothpick.
Arrange the dates 1 inch apart in a shallow baking pan. Bake for 5 minutes. Then, using tongs, turn the dates over. Continue baking until the bacon is crisp, 5 to 6 minutes longer.
With the tongs, transfer the dates to paper towels to drain, carefully patting them dry with more paper towels. Serve immediately.
SMOKED SALMON PIZZA WITH CAVIAR
3/4 cup Pizza Dough
2 Tbsp. Chili and Garlic Oil
1/2 tsp. thinly sliced red onion
1/4 cup plus 1 Tbsp. thinly sliced smoked salmon
2 tsp. chopped fresh chives
2 Tbsp. Sevruga caviar, optional
Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
On a lightly floured surface, stretch or roll out the dough into an 8-inch circle, with the outer edge a little thicker than the inner circle. Brush the dough with the oil and arrange the onions over the pizza. Slide a pizza paddle or rimless baking sheet under the pizza and then slide the pizza onto the pizza stone. Bake until the crust is golden brown, 6 to 8 minutes.
With the pizza paddle or a large spatula, carefully remove the pizza from the oven and set it on a cutting board. Use a knife, an icing spatula, or the back of a spoon to spread the Dill Cream over the inner circle. Arrange the slices of salmon so that they cover the entire pizza, slightly overlapping the raised rim. Sprinkle the chopped chives over the salmon. Using a pizza cutter or a large sharp knife, cut the pizza into 4 or 6 slices. If you like, spoon a little caviar in the center of each slice. Serve immediately.
Huckleberry Earl Grey Macarons
¾ cup (4 ounces) Almond Flour
1 cup Confectioner’s Sugar
1 teaspoon Earl Grey Tea, ground in coffee grinder
3 Eggs Whites
¼ tsp Cream of Tartar
¼ cup (1 ½ oz) Sugar
3-4 drops Purple Food Color – Chef Master – Concentrated No Fade Purple
1 cup Huckleberry Jam
1. Line 2 – 12 by 17 inch baking trays with parchment. Reserve.
2. In a food processor fitted with a blade, blend the almond flour, confectioner’s sugar, and tea for one minute.
3. Sift blended almond mixture directly into a medium mixing bowl. Reserve.
4. In the bowl of a stand mixer whisk the egg whites on low speed for 1 minute foamy, add the cream of tartar.
5. Turn to medium speed stream in the sugar 3-4 minutes until egg whites are medium stiff peaks, shiny.
6. Turn machine to lowest setting and add the purple color. Remove from machine.
7. Add the one third egg whites to the almond mixture, with a rubber spatula fold together until homogeneous.
8. Add the remaining egg whites, turning the bowl as you fold count 50 strokes/folds. Mixture will be ribboned.
1. Fit a piping bag with a #4 medium round tip.
2. Pipe 1 inch rounds – the batter will be slightly wet /Hold the bag at a slight angle and release small bits of batter. Allow ½ inch between cookies for slight spreading.
Keep piped cookies at room temperature uncovered 1 hours. (This will help form a skin)
Pre-heat oven 275 degrees F.
Place the rack in the center and lower shelves of oven.
Bake macarons for 8 minutes, reverse trays on racks and rotate continue bake 7-8 minutes.
They will be firm to the touch and not wet. Cool to room temperature.
Fill a disposable piping bag with huckleberry jam, pipe 1 teaspoon of jam on half of the macarons. Top with remaining macarons.
Best filled 4 hours before eating, or fill and freeze for up to two weeks.
Jam makes the macaron melt in your mouth.