Oscar Party Recipes 2019
Lynley Jones
My annual list of the trendiest and most impressive noshes to serve at your Oscar party. So you'll win for Best Party. (Don't forget to thank the Academy.)
And the award goes to...
Hibiscus-Allspice Champagne Cocktails
for Most Impressive Cocktail
Spiced Collard Greens
for Best Dish to Serve at a Royal Wakanda State Dinner
Spicy Beet Curry with Beet Greens and Spiced Yogurt
for Trendiest Root-to-Leaf Recipe
Frozen Sumac-Basil Lemonade Spice Pops
for Trendiest Ice Pop Recipe
Artichoke-Leaf Appetizer with Salmon and Rutabaga Straws
for Best Recipe Adapted from Television
Champurrado-Style Hot Chocolate
for Best Picture
This Year’s Winners:
Hot chocolate sweetened with Mexican piloncillo sugar and spiked with Ceylon cinnamon to evoke Mexican champurado, the classic chocolate atole beverage. Add a splash of bourbon for a boozy version.
Champagne poured over hibiscus-allspice syrup and Calvados, and rimmed with Mexican brown sugar and cinnamon. Cheers!
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
Lemony-sweet basil frozen ice pops. Flecked with sumac, to bring nuance to the tartness and gorgeous pink color to your Spice Pop.
Artichoke leaves are an appetizer-delivery device, cooked until tender then topped with salmon, garlic-mascarpone and crispy fried rutabaga straws (my new favorite thing).
More Ideas for Your Oscar Party:
Addictively snackable crunchy chickpeas, roasted with coriander, cumin and fennel seeds, with a pinch of asafetida and a little hot paprika zing.
A little bit pesto, a little bit chimichurri, and lots of flavor! Spoon it over grilled meats or veggies, toss it with pasta, slather it over crostini or dribble it onto your pizza. Made with lots of fresh herbs, garlic and shallots, plus toasted pine nuts, mixed together in olive oil with a splash of lemon juice and a little Aleppo pepper.
Super-refreshing, fizzy and fun lemonade cocktail infused with basil and sumac.
Arugula and prosciutto pizza with cracked black pepper and sea salt, drizzled with garlic olive oil and spiked with Aleppo pepper.
Champagne poured over hibiscus-allspice syrup and Calvados, and rimmed with Mexican brown sugar and cinnamon. Cheers!
Ice pops made with semisweet chocolate, Aleppo pepper, Mexican piloncillo sugar, cinnamon and cream. Chocolaty and slightly spicy, with a cinnamon twist.
Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.
Artichoke leaves are an appetizer-delivery device, cooked until tender then topped with salmon, garlic-mascarpone and crispy fried rutabaga straws (my new favorite thing).
Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.
Fish marinated in lime juice and tossed with chiles, onions, tomatoes, avocados and orange juice.
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
Mild, creamy dip with a hint of goat cheese tang. Perfect for crudite or chips, as a spread on sandwiches or to dollop on veggies.
Minced carrot-tops with basil, garlic and parmigiano-reggiano make the perfect dip for carrots - or any other veggie!
Golden-fried zucchini spears served with a savory marinara dipping sauce.
Potstickers served with Sriracha sauce and Hoisin sauce. Plus, how to make Asian meatballs with the extra filling!
Cupcakes tinted pink with fresh raspberry puree, with a berry special surprise inside. Frost with Lemony-Basil Buttercream or frosting of your choice.
White buttercream frosting infused with fresh lemon and basil. Sweet, creamy and deliciously different. Created for Pink Raspberry Cupcakes (but would be great with many other kinds of cakes).
A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.