And the award goes to…

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
• caviar
• 2 or 3 pieces chives
• a few tablespoons of milk
• 1 tbsp. butter
• salt & pepper
• olive oil

1. Preheat oven to 350 degrees.
2. 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.
3. Using a small melon baller or a 1/4 tsp measuring spoon,  scoop out the potato.
4. 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.
5. 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.
6. 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

1. Preheat oven to 325 degrees
2. Make quiche custard by whisking together milk, cream, eggs, salt & pepper
3. Fill quiche shells with cheese and vegetables or bacon (whatever you’ve chosen to use)
4. Pour custard into shells and bake for approximately 12 – 15 minutes.

1. Lorraine: caramelized onion, bacon & swiss
2. spinach & goat cheese
3. mushrooms & manchego
4. smoked salmon, cream cheese & chives
5. red pepper & goat cheese
6. caramelized onions & gruyere
7. broccoli & cheddar
8. asparagus & truffled pecorino