The 90th annual Academy Awards (or The Oscars as we all know them), are just around the corner! Every year we love to celebrate the biggest night in Hollywood with a viewing party … And that means lots of good food (and of course some champagne). This year is no exception, and we are already well into our Oscars viewing party menu planning. Below are our 5 must-make appetizers that are sure to impress your guests for this fun night of television.
First up are these Rosemary Roasted Cashews — They are the perfect amuse bouche to snack on as the party is just getting started (and you’re watching all that red carpet fashion).
Rosemary Roasted Cashews
1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
Directions: Preheat the oven to 375 degrees F.
Place the nuts on an un-greased baking sheet and bake for about 10 minutes until they are warmed through and slightly browned.
Meanwhile, in pot over medium heat, combine the rosemary, pepper, sugar, salt and butter and whisk until well incorporated. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
*These nuts are best if served immediately. If they sit for a while, they will get sticky.
Next, we suggest serving our Avocado Tomatillo Salsa with some fresh crudités. This salsa is light and flavorful, and a great alternative to a heavy dairy-based dip.
Avocado Tomatillo Salsa
1 large Hass avocado halved and pitted
6 small tomatillos about 9 ounces, husks removed, rinsed and quartered
2 jalapeños seeded
1 cup cilantro leaves packed
2 green onions
1 small garlic clove
1/4 cup freshly squeezed lime juice
1 tablespoon freshly squeezed orange juice
freshly ground pepper
In the bowl of a food processor, combine the avocado, tomatillos, jalapeños, cilantro, green onions, and garlic and process for about 10 seconds, or until creamy but still chunky.
Transfer the salsa to a medium bowl, stir in the lime juice, orange juice, and season with salt and pepper. Cover and chill well before serving.
Serve with tortilla chips.
By the time the show actually starts you and your guests will be ready for a little something more, and we suggest serving these Pear and Cheese Endive Bites.
Pear and Cheese Endive Bites
1 head of endive
1 ripe pear (peeled, cored and cut into small cubes)
6 red seedless grapes, quartered
1 tablespoon of blue cheese or feta
1/4 cup chopped toasted walnuts (Reserve 2 tablespoons for garnish)
Salt and pepper
Rinse endive and remove leaves. You should have about 20 individual pieces in a head of endive. In a small bowl, add the cubed pear pieces, quartered grapes, blue cheese, and toasted walnut pieces. Stir to combine ingredients. Drizzle olive oil and season with salty and pepper. Gently toss to coat and check for seasonings. Depending on the ripeness of the pears you may or may not need to add more olive oil. Using a small spoon, evenly divide mixture between the leaves of endive. Top each piece with a sprinkle of reserved toasted walnut pieces. Alternatively, you could fill mixture in small tasting cups to serve.
Next up, we have salad (sort of) …. These Lettuce Wedge Bites pack all the flavor of an iceberg wedge salad, but are in an appetizer-friendly form!
Lettuce Wedge Bites
Grape tomatoes, sliced 2-3 slices per grape tomato
Turkey bacon, cooked until crispy and crumbled
Skewers, cut to a 4" in length
Cut iceberg lettuce into chunks. Skewer desired amount of tomatoes onto skewer. Insert skewer into the middle of the iceberg wedge. Top with desired amount of blue cheese dressing and crumbled turkey bacon.
For the Blue Cheese Dressing
1/3 cup crumbled blue cheese
1/3 cup light mayonnaise
1/3 cup light sour cream
1 small clove of garlic minced
1 teaspoon cider vinegar
Ground black pepper
Combine all ingredients into a bowl. If you like a thinner dressing, add 1 tablespoon of milk.
Last but not least, we have Clark’s Snapper Ceviche. Don’t be intimidated by the idea of making ceviche at home … This recipe is so delicious, easy to do, and will certainly impress your guests!
Clark's Snapper Ceviche
For the Marinade:
1 pint blood orange or fresh squeezed orange juice
1/2 cup fresh lime juice
2 teaspoons agave nectar
1/3 cup white shoyu
For the Ceviche
1 fillet/ ½ pound of fresh red snapper, diced
½ cup English cucumber, diced
2 radishes, finely diced
1 pint of fresh squeezed orange juice
½ cup of lime juice
2 teaspoons of agave nectar
¼ cup of cilantro
¼ cup of parsley
2 thinly slices serrano chiles
Mix together the orange juice, lime juice and agave nectar.
In a non-reactive mixing bowl combine snapper with enough marinade to cover, add vegetables and season. Do not over mix or let sit too long.
Place ceviche in the center of a chilled bowl, pour excess marinade over and garnish with chiles.
Hope you all enjoy the show!
Women of Today