Oscars Party Recipes: Inspired By The Movies!
Oscar Sunday is almost here – and that means it’s time to put the finishing touches on your Oscar party plans!
Of course, no Oscar party is complete without the perfect food!
Celebrity chef and “Keys to the Kitchen” cookbook author Aida Mollenkamp stopped by Access Hollywood Live to share some recipes for your Oscar viewing party, inspired by this year’s Best Picture nominees.
Mini Meatball Sliders – Inspired by ‘American Hustle’
Makes: 24 (1/4 cup) meatballs
Total Time: 40 to 50 mins
Active Time: 15 to 20 mins
For the meatballs:
- 1/2 red onion, finely chopped
- 1/2 cup finely grated Parmiggiano-Reggiano, plus more for serving (1.5oz)
- 3 tablespoons toasted pine nuts
- 3 tablespoons sundried tomatoes, minced
- 1 tablespoon Worcestershire sauce
- 2 1/2 teaspoons kosher salt
- 1 1/2 teaspoons red pepper chili flakes
- 4 medium garlic cloves, finely chopped
- 2 large eggs, beaten
- 1 pound ground chuck beef, chilled
- 1 pound ground pork, chilled
- 2/3 cup Panko breadcrumbs
- 1/4 cup finely chopped fresh Italian parsley
- 2 tablespoon minced fresh oregano
- Favorite tomato sauce
- Provolone cheese, sliced paper thin
- 24 mini slider buns
For the meatballs:
Heat oven to 375F (190C/gas mark 5) and arrange a rack in the middle. Add onion, cheese, pine nuts, tomatoes, Worcestershire, salt, pepper flakes, garlic, and eggs to a blend or food processor and process until very smooth. Add with remaining ingredients to a large bowl and gently mix until thoroughly combined, about 2 minutes.
Measure out 1/4 cup portions of the meat mixture and between your hands until compact, smooth, and round. Place meatballs on a baking sheet and repeat until you have used up all the meat mixture.
Bake until meatballs are firm and just cooked through, about 155F to 160F (68C to 71C), about 20 to 25 minutes. Eat alone or serve with tomato sauce of your choice.
Arrange oven to a high broil and place rack at least 6 inches from the heat source. Split slider buns and arrange on a rimmed baking sheet. Top mini slider bottoms with a meatball, a spoonful of sauce, and a thin slice of cheese.
Dig out a bit of the bread from each slider bun top so it will later sit on top of the meatballs easily. Place the meatballs (on top of the slider bottoms) and the slider buns tops under the broiler and cook until the cheese is melted and the slider buns are toasted and golden. Serve immediately.
Mini Pizzas with Squash & Feta – Inspired by ‘Her’
Makes: 24 mini pizzas
Total Time: 40 minutes
Hands-On Time: 20 minutes
- 1 pound whole wheat pizza dough
- 2 teaspoons kosher salt
- 6 tablespoons extra-virgin olive oil divided
- 1 medium yellow onion minced
- 1 pound Delicata squash halved, seeded, and cut into half moons
- 1 tablespoon fresh thyme leaves minced
- 1/3 cup finely grated Parmesan cheese (about 1 ounce)
- 4 ounces crumbled feta cheese
Heat oven to 425F and arrange racks in the upper and lower third of the oven. Line two rimmed baking sheets with parchment paper and set aside. On a lightly floured surface, roll out half of the dough 1/4-inch thick round, and, using a (2 1/2 inch) biscuit cutter, stamp out about 12 rounds. Repeat with remaining dough and dough scraps until you have 24 rounds. Set rounds aside to rest briefly, about 10 minutes.
Meanwhile, heat 1 tablespoon of oil in a large frying pan over medium-high heat. When it shimmers, add the onion, season with salt, stir to coat in oil and cook until translucent, about 5 minutes. Add in the squash and thyme and cook until squash is browned, about 3 minutes. Add just enough water to cover the bottom of the pan and cook until the water has evaporated and squash is knife tender, about 2 to 5 minutes more.
Arrange rounds between two rimmed baking sheets and brush rounds with remaining oil. Carefully divide parmesan cheese, then squash mixture, and finally goat cheese among pizzas. Bake, rotating sheets halfway through until pizzas are puffed, cheese is melted, and underside of pizzas is browned, about 15 minutes more.
Guiness Cupcakes with Cream Cheese Frosting – Inspired by ‘Philomena’
Makes: 24 large cupcakes
Total Time: 50 minutes
Hands-On Time: 25 minutes
For the cupcakes:
- 1 (11.2-ounce) bottle Guinness stout
- 1/2 cup whole milk, at room temperature
- 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 3/4 cup sour cream, at room temperature
- 2 1/2 cups all-purpose flour
- 2 cups unrefined granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
For the frosting: (makes 4 cups)
- 1 (8-ounce) package mascarpone or cream cheese, at room temperature
- 1/4 teaspoon kosher salt
- 1/2 stick (4 tablespoons) unsalted butter, at room temperature
- 2 to 3 tablespoons heavy cream, as needed
- 1 1/4 cups powdered sugar
- Unsweetened cocoa powder, for garnish
For the cupcakes:
Heat oven to 350F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans and set aside.
Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
Whisk the flour, sugar, cocoa powder, baking soda, and salt together in a second bowl until aerated. Using a rubber spatula, slowly fold the dry mixture into the wet Guinness mixture. Divide the batter evenly among the muffin wells.
Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Place the pans on a cooling rack and cool completely before removing from the pans. Meanwhile, make the frosting.
For the frosting:
Place cream cheese in a bowl of a stand mixer fitted with a paddle attachment. Beat on medium until very smooth. Add remaining ingredients and beat until airy and well combined.
Peanut Butter-Chocolate Moon Pies – Inspired by ‘Gravity’
Makes: 30 moon pies
Total Time: 15 minutes plus 2 1/2 hours setting time
Hands-On Time: 15 minutes
- 60 store-bought wafer-thin ginger, chocolate or sugar cookies (aka Moravian cookies)
- 1 cup peanut or almond butter
- 12 ounces semisweet chocolate, melted
- 1/4 cup unsalted butter
Spread the peanut or almond butter on the inside of half of the cookies then spread marshmallow cream on the center of a cookie. Top with another cookie and press lightly to spread the marshmallow to the edges. Place sandwiches in freezer for about 30 minutes.
Using a double boiler, melt the chocolate and vegetable oil together until completely smooth. Place the assembled cookies on a wire cooling rack set over a sheet of parchment paper.
Spoon the melted chocolate over each cookie so that it covers most of the cookie. Allow to set at room temperature for about 2 hours (or refrigerate to speed up the process). Store in an airtight container at room temperature
Mini Lobster Rolls – Inspired by ‘The Wolf Of Wall Street’
Makes: 20 mini rolls
Total Time: 20 minutes
Hands-On Time: 10 minutes
- 20 mini dinner rolls, split and halved
- Kosher salt
- 1/2-pound (about 2) lobster tails
- 2 celery stalks, small dice (about 1/2 cup)
- 1 Japanese cucumber, small dice (about 2/3 cup)
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons snipped fresh chives
- 2 tablespoons unsalted butter, room temperature
Add 1-inch of water to a large pot, bring to a boil over high heat, and salt generously. Add a steam basket then add lobster tails, cover, and cook until bright red and meat is opaque throughout, about 5 to 7 minutes.
Transfer to a plate and set aside until cool enough to handle, about 10 minutes. Crack lobster shells, pick meat from tail and claws, and cut into 1/2-pieces.
Mix lobster, cucumber, celery, mayonnaise, sour cream, lemon juice, and chives, in a medium bowl. Season well with salt and pepper, taste, and add more, if desired.
Heat a large frying pan over medium heat. Spread insides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture and serve immediately.
And, of course, no party is complete without the perfect cocktail!
The St-Germain Cocktail
- 2 parts Brut Champagne or Dry Sparkling Wine
- 1 1/2 parts St-Germain
- 2 parts Club Soda
Fill a tall Collins glass with ice. Add champagne first, then St-Germain, then club soda. Stir completely. Garnish with a lemon twist, making sure to squeeze essential oils into glass.
For more recipes, visit AidaMollenkamp.com. Aida Mollenkamp is also the host of Yahoo!’s “In The Pantry” series.
The Oscars, hosted by Ellen DeGeneres, will air on Sunday, March 2, live on ABC.