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And theAcademy Awardgoes to … you!
For having the best Oscarspartyever with thisscrumptious menu.
You may not be Brad Pitt’s date, but you’re able to toast to him nonetheless!
Smoked Salmon, Creme Fraiche and Fennel Rillettes.
The classic French ingredients in this dish to pair perfectly withHugo, a movie set in 1930s Paris.
Crisp Tempura Vegetables with Miso-Mustard Sauce.
Pancetta, Thyme and Fontina Gougeres.
A modern interpretation of authentic French style in homage toThe ArtistandMidnight in Paris.
Meyer Lemon Icebox Pie Bites.
And now, the recipes!
Strain into a champagne flute to fill halfway and top with Moet & Chandon Imperial.
Garnish with a single rose petal.
Fresh squeezed sour mix preparation: Make a syrup with 1.5 cups sugar and 1 cup hot water.
Stir until sugar is completely dissolved.
Add 1 cup fresh lime juice and 1 cup fresh lemon juice and refrigerate.
May be prepared the night before.
Syrup may be substituted with 1 pint agave nectar.
Cook until the shallots are translucent and soft; set aside to cool slightly.
Season with a pinch of salt and some freshly ground black pepper.
Break salmon into bite-sized pieces and fold until just combined.
Taste and adjust seasoning as desired.
Transfer rillettes to an airtight container, cover and refrigerate until chilled through, at least 2 hours.
Let the rillettes sit at room temperature for a few minutes before serving so they’re spreadable.
To serve, spread on crackers or toast and sprinkle with herbs.
(The rillettes are best when eaten within 4 days.)
Note: If you might’t find creme fraiche, use sour cream or Greek yogurt instead.
Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
Line a plate with paper towels and set aside.
Place pancetta in a medium nonstick frying pan and cook until crisp.
Remove pancetta to paper towel-lined plate and set aside to drain.
Reduce heat to medium-low, dump in all the flour, and stir vigorously until flour is incorporated.
Transfer dough to a food processor fitted with a blade or a stand mixer fitted with a paddle attachment.
Drop tablespoon-size portions of dough on the prepared baking sheets, spacing them at least 1/2 inch apart.
Place in oven and bake, rotating halfway through, until puffed and golden brown, about 30-35 minutes.
Serve hot, warm or at room temperature.
Notes: This can be made up to 4 days ahead – store, covered, at room temperature.
Freeze the pancetta for 5 to 10 minutes to facilitate dicing.
Chill in refrigerator until ready to use.
(Sauce can be made up to 4 days ahead.)
Insert a deep frying thermometer and heat the oil to 350 degrees F over medium-high heat.
Meanwhile, prepare the batter.
Add the cold seltzer or beer to the flour and whisk until just combined.
(There should be a few lumps left – if you over-whisk it will get gummy.)
Place a handful of the prepared vegetables in the batter and toss to coat.
Remove vegetables one by one and let excess batter drip off.
Remove to paper towels, season with salt and repeat to cook all vegetables.
Serve hot or warm with dipping sauce, lemon wedges and extra salt.
Notes: If you could’t find rice flour, use a mixture of equal parts all-purpose flour and cornstarch.
Add butter and pulse until moist.
Bake until crust is golden brown, about 5 minutes, then remove from oven.
For the custard:Whisk or blend remaining ingredients together until smooth then divide among prepared crusts.
Remove from oven and let cool completely, at least 1 hour.
Cover and freeze until chilled and set, at least 2 hours or overnight.
Cover and return to freezer until ready to serve.
(Can be done up to 2 weeks in advance.)
(Tarts are best eaten when still frozen or chilled.)
Notes: Tarts should be eaten within 30 minutes of removing from freezer for best texture.
If you’re free to’t find Meyer lemons, substitute with equal parts orange and lemon juice.
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