Moët & Chandon is returning as the exclusive champagne of the Academy Awards, and have partnered with home entertaining expert Katie Lee. She’s whipped up a few easy-to-make recipes for your Academy Awards party.
From food to fashion Katie summarizes her style with her three C’s—casual and comfortable with a touch of couture. She refers to her culinary approach as “conscious consumption.” She explains, “If you are what you eat, then you should know what you are eating, where it came from, and how it was raised.”
Mini Truffle Grilled Cheese Sandwiches
- 8 slices brioche or French bread (about 1/4-inch thick)
- 1/4 cup truffle butter, softened to room temperature
- 4 slices gruyere cheese (about 1/4-inch thick)
- Spread both sides of each slice of bread with truffle butter; place 1 slice of cheese on top of 4 slices of the bread and top with the remaining 4 slices of bread.
- In a nonstick skillet over medium heat, grill the sandwiches until cheese has melted, about 2 minutes per side; remove from skillet and let stand for about 1 minute; cut crusts from each sandwich and cut into quarters.
- 1 pound white button mushrooms, stems removed
- 1/2 pound bulk Italian sweet sausage (or links with casings removed)
- 1/3 cup grated Parmesan cheese
- 1/4 cup bread crumbs
- 2 tablespoons minced parsley.
- Combine last four ingredients and spoon into mushroom cavities; bake at 350 degrees for 30 minutes just before serving.
Gouda and Goat Cheese Spread
- 1, 11-ounce log of fresh goat cheese, softened
- 4-ounces gouda cheese, coarsely shredded (1 packed cup)
- 1/2 cup mayonnaise
- 1/4 cup drained, jarred pimientos, coarsely chopped
- 2 scallions, thinly sliced
- 1 tablespoon sweet pickle relish from a jar
- 1 teaspoon onion powder
- 1 teaspoon tabasco
- Salt and freshly ground pepper
- Crudités and crackers, for serving
In a medium bowl, using a wooden spoon, blend the goat cheese with the gouda, mayonnaise, pimientos, scallions, pickle relish, onion powder and tabasco and season with salt and pepper; transfer the pimiento cheese to a bowl and serve with radishes and celery ribs.
Oven-Fried Chicken Satay
- 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
- 1/3 cup Dijon mustard
- 4 cups cornflakes
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Sweet and sour sauce, for serving
- Special equipment: skewers
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- Thread chicken pieces onto skewers, working the skewer in and out of the meat; using a pastry brush, brush each piece of chicken with Dijon mustard.
- In a food processor, combine the cornflakes, salt, garlic powder, and pepper; pulse to a coarse meal and transfer to a shallow dish; dredge each chicken skewer in the cornflake mixture until evenly coated; place on a prepared baking sheet and bake until cooked through, 8 to 10 minutes. Serve with sweet and sour sauce.
Deviled Eggs with Caviar
- 1 dozen large eggs
- 2 tablespoons white vinegar
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 2-ounces American caviar
- Place eggs in a stockpot and cover with water; add vinegar and bring to a boil over high heat; turn off the heat and cover; let sit for 15 to 18 minutes; drain water. When cool enough to touch, remove shells.
- Slice each egg in half, lengthwise; remove yolks and place in a food processor; add mayo, mustard, lemon juice, and salt to the yolks; blend until smooth; scoop the yolk mixture into a plastic baggy, use scissors to snip off the end of the baggy; use the baggy like a pastry bag to pipe the yolk mixture into the egg whites and spoon a small amount of caviar on each egg.
*Variation: Instead of caviar, garnish each egg with a small piece of smoked salmon and sprinkle with chives.
Chili Orange Kettle Corn
- 3/4 cup popcorn kernels
- 1/4 cup canola oil
- 3 tablespoons sugar
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 2 tablespoons butter, melted
- 1 teaspoon orange zest
In a large pot or stockpot with a tight fitting lid over medium heat, combine the popcorn, oil, sugar, chili powder, and salt; shake constantly. When the popcorn begins to pop, lower the heat to medium-low; continue to shake until the popping begins to slow; transfer to a bowl and drizzle with the melted butter and orange zest; toss to coat.