Picture it… Ohio, early 1980’s. A girl and her Momma, glued to the television watching movie stars walk the red carpet. We used to watch the Oscars as if it were a runway show during fashion week. I feigned interest in the actual awards part of the show, but to be perfectly honest I didn’t really care who won “Best Picture”. My Mom was letting me stay up past my bedtime and that was award enough for me.
I have friends who host elaborate Oscar parties and I must admit the thought of it has crossed my mind on more than a few occasions, but considering the size of my shoebox apartment it doesn’t seem to be an option this year.
However, just because I won’t be hosting a gathering doesn’t mean I can’t make some good party food…
I tried to keep it fairly simple, with options that could be served warm or at room temperature. These can also be transported fairly easily if you are a guest bringing a little something to the festivities.
Mini twice baked potatoes with creme fraiche & caviar
- 12 baby Yukon potatoes
- 1/4 cup creme fraiche or sour cream
- 2 or 3 pieces chives
- a few tablespoons of milk
- 1 tbsp. butter
- salt & pepper
- olive oil
- Preheat oven to 350 degrees.
- Cut potatoes in half (or if very small, just trim the top off) and then cut a small piece off the bottom so the potato will sit level on a plate.
- Using a small melon baller or a 1/4 tsp measuring spoon, scoop out the potato.
- Toss the cut potatoes in a few tablespoons of olive oil, salt & pepper and roast for about 20 – 25 minutes until a knife can easily pierce them.
- While the potatoes are roasting, use the scooped out bits of potato to make mashed potato with a few tablespoons of milk and the butter. Season with salt & pepper.
- When roasted potatoes are done and cooled, fill with mashed potato, top with creme fraiche, a piece of chive and caviar.
- 24 mini shells, blind baked
- 1/2 cup quiche filling (bacon, onion, spinach, mushrooms, etc.)
- 1/2 cup shredded cheese
1 cup milk
1 cup heavy cream
6 large eggs
1/2 tsp. salt
pinch freshly ground black pepper
- Preheat oven to 325 degrees
- Make quiche custard by whisking together milk, cream, eggs, salt & pepper
Fill quiche shells with cheese and vegetables or bacon (whatever you’ve chosen to use)
Pour custard into shells and bake for approximately 12 – 15 minutes.
Lorraine: caramelized onion, bacon & swiss
spinach & goat cheese
mushrooms & manchego
smoked salmon, cream cheese & chives
red pepper & goat cheese
caramelized onions & gruyere
broccoli & cheddar
asparagus & truffled pecorino