Grammy cocktail party menu
Host a stylish Grammy Awards party with these three fun, festive and eye-appealing recipes!
taste buds singing!
Host a stylish Grammy Awards party with these three
fun, festive and eye-appealing recipes!
Parmesan crisp bowls with grilled shrimp Caesar salad and caviar
These individual Parmesan crisp bowls filled with Caesar salad and shrimp are sure to impress! They are as delicious to eat as they are beautiful to look at!
- 2 cups Parmesan cheese, freshly grated on small grater setting
- 2 cups romaine lettuce, finely chopped
- 1 hard-boiled egg, finely chopped
- 3-4 tablespoons Caesar salad dressing
- 8 medium shrimp, peeled and deveined
- 1 small clove garlic, minced
- 1 tablespoon fresh lemon juice
- Lemon zest from half a lemon
- 2 tablespoons olive oil
- Caviar for garnish (optional)
- Kosher salt and fresh cracked pepper
- Place shrimp, olive oil, garlic, lemon juice and a pinch of salt and pepper in a bowl to marinate.
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. To make the Parmesan crisps: Take 1/4 cup of grated Parmesan cheese and place it in a circle mound shape on the parchment paper. Press mound down lightly. (You'll be left with a circle of grated cheese about 3 inches across.) Continue this process until you have eight circles (four per cookie sheet).
- Place one cookie sheet in the oven and cook for 10 minutes. While baking, assemble 4 water bottles, wine bottles or soda bottles (something with a smallish top as you will be draping the hot Parmesan crisps over the bottle to form the bowl shape.)
- After the 10 minutes is up, immediately remove the pan from the oven and with a spatula quickly, remove the Parmesan crisps from the sheet and drape them over the bottles, lightly pressing with your fingers to form the shape of a rustic bowl. Allow them to set for a few minutes. Do the same process with the other prepared cookie sheet. When finished, you should be left with 8 Parmesan crisp cheese bowls.
- Heat a grill pan over high heat for 2 minutes. Add shrimp that's been marinating to the pan and cook on both sides, about 1-2 minutes per side depending on their size. Remove shrimp from the pan and set aside to cool.
- In a large bowl, mix together romaine, egg and salad dressing. Add fresh cracked pepper if desired.
- To assemble, take a scoop of the Caesar salad and place inside a Parmesan cheese crisp bowl. Top with a piece of grilled shrimp and garnish with a touch of caviar and lemon zest if desired. Serve.
It is crucial you form the Parmesan crisp bowls immediately after you remove the crisps from the oven while they are still hot and pliable. Otherwise, they will crisp up flat and be unbendable.
Chorizo in puff pastry squares with creamy, tangy white bean dip
Talk about easy... this crowd-pleasing recipe comes together in no time at all! A fun bite-sized twist to the classic white beans and chorizo!
Yields about 25
- 1 (15 ounce) can white beans, drained and rinsed
- 1/8 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1 very small garlic clove or half of a normal-sized one, minced
- 3 teaspoons lemon juice
- 1/4 cup fresh parsley, chopped
- 2-4 tablespoons milk (to thin it out if needed)
- 1/2 teaspoon cayenne pepper (optional)
- 1 sheet puff pastry, thawed
- 6-8 ounce piece chorizo sausage link, cut into 1/4-inch rounds
- 1 egg, beaten
- Place beans, olive oil, cheese, garlic, lemon juice and parsley in a food processor and puree until smooth. If dip seems too thick, thin with milk and puree again to desired consistency. Taste and add salt and pepper only if needed. Stir in cayenne pepper if using. Place dip into a bowl and set aside.
- Preheat oven to 400 degrees F.
- On a lightly floured surface, roll out puff pasty sheet to about a 12 x 14-inch rectangle. Cut puff pastry into approximately 25 squares (with a knife or pizza cutter) and place them on a cookie sheet lined with aluminum foil. Place a chorizo round in the center of each puff pastry square, pressing down on the chorizo. Brush the tops with egg.
- Place in the oven and bake about 10 minutes or until the puff pasty is lightly browned and shiny. Remove from the oven, blot any grease that may have collected on the chorizo with a paper towel. Serve warm with the dip.
A pretty and simple-to-construct cocktail that pairs well with a variety of sweet and savory dishes!
- 2 ounces amaretto
- 1 ounce lemon juice
- 1 teaspoon granulated sugar
- Maraschino cherry and lemon slice for garnish
- Shake the amaretto, lemon juice and teaspoon of granulated sugar in a strainer without ice, then strain into a glass over ice. Garnish with cherries and lemon slice.