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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.
 
  
 
Mini Quiche
  • 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.
*You will have custard left over.  As quiche is baking, the filling will settle and you may have to top off the quiche with a little more custard about halfway through.
 
 
 
Quiche Suggestions:
  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

3 Comments

    1. Kita!! Our plan for next year: find the ugliest Prom dresses at a consignment shop and that’s the attire for the night.

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