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Oscar-worthy party fare

As a movie fan I love Oscar night and all the glitz and glamour that go with it. That’s why when planning an Academy Awards viewing party the food should fit the part, though it doesn’t have to be difficult.

Nominated for hottest, most delicious hors d’oeuvre ever is Mushroom Bacon Cheesecake, a perfectly cast ensemble of savory mushrooms, red peppers, crispy bacon, feta and cream cheese baked in a delectable Parmesan crust. And the Oscar goes to…

Of course, what would a movie-themed party be without popcorn? To dress your popcorn for the occasion top with melted butter, onion, garlic and Parmesan cheese. It is sure to be a winner.

And don’t forget to celebrate with champagne. To make a little go a long way try serving Champagne Jello Shots. Sprinkle gold or silver colored sugar over the tops for an impressive presentation.

Round out the menu by filling in with fresh vegetables and dip and an elegant dessert and wait for the applause. Get that acceptance speech ready!

Champagne Jello Shots

8 ounces champagne

7 ounces lemon-lime soda, divided

3 packets unflavored gelatin

Food color (if desired)

Sanding sugar

Directions: In small saucepan combine champagne and 2 ounces of the lemon-lime soda. Sprinkle gelatin on top and let sit for at least 2 minutes.

Place saucepan over medium-low heat and heat just till gelatin is dissolved. Do not allow to boil. Remove from heat and stir in remaining lemon-lime soda. If you wish to color your shots add a few drops of food coloring and stir.

Carefully pour mixture into small single-serving containers or a 9×9-inch square baking dish. Place jello shots in refrigerator and chill at least 2 hours, or till completely set. If made in baking dish, cut into squares and carefully remove from pan. Sprinkle tops with sanding sugar, if desired. Keep shots refrigerated till ready to eat. Makes 12 to 15 shots.

Parmesan Popcorn

(You’ll probably want to make several batches.)

1 bag plain microwave popcorn

2 T. butter or olive oil

1/4 tsp. onion powder

1/4 tsp. garlic powder

2 T. grated Parmesan cheese

Directions: In small saucepan combine the butter, onion powder and garlic powder. Place over medium heat till butter is just melted. Pop the corn according to package directions. Transfer to large bowl. Drizzle seasoned butter over popcorn and toss to coat evenly. Immediately sprinkle on the Parmesan cheese and toss till mixed and melted.

Mushroom Bacon Cheesecake

Crust:

1 3/4 cups soft bread crumbs

1 cup grated Parmesan cheese

6 T. butter, melted

Filling:

1 cup finely chopped onion

1 cup finely chopped sweet red pepper

4 cups assorted chopped fresh mushrooms

3 (8-ounce) packages cream cheese, softened

1 tsp. salt

1 tsp. pepper

1/2 cup sour cream

4 large eggs, room temperature, lightly beaten

12 strips bacon, cooked and crumbled, plus 2 for garnish

1 cup crumbled feta cheese

1/2 cup minced fresh parsley

Roasted sliced mushrooms, parsley and bacon for garnish, optional

Assorted crackers for serving

Directions: Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square.) Securely wrap foil around pan.

In small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom on the pan. Place pan on a baking sheet. Bake in preheated 350-degree oven 10 to 15 minutes or till golden brown. Cool on wire rack.

Meanwhile, in large skillet, saute onion and red pepper in oil for 2 minutes. Add mushrooms; cook and stir for 10 minutes or till liquid has evaporated. Set aside to cool.

In large bowl, beat the cream cheese, salt and pepper till light and fluffy. Beat in sour cream. Add eggs, beating on low speed just till combined. Fold in bacon, feta cheese, parsley and mushroom mixture. Pour into crust.

Place springform pan in a large baking pan and add 1 inch hot water to larger pan. Bake at 350-degrees 55 to 65 minutes or till center is just set and top appears dull. Remove pan from water bath. Cool on wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cook 1 hour longer. Refrigerate overnight.

To serve, remove sides of pan. Garnish with mushrooms, parsley and additional bacon, if desired. Serve with crackers or toasted baguette slices.

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