“88th Oscars Best Picture Hors D’oeuvres” Menu

When? February 28, 2016

Where? Your place or mine?

Welcome to the 88th Academy Awards, honouring the best films of 2015. What an exciting night with Chris Rock taking up the reins as host again. Enjoy the glitz and the glam of the evening as you dine on these glitzy appetizers. And to ask or not to ask, “Who are you wearing?” What we do know is what you’ll be dining upon…a mini trip for your taste buds on the red carpet!

“88th Oscars Best Picture Hors D’oeuvres” main course demo

‘One take’ Cooking Videos so forgive any faux pas & yes I know that I talk too much at times!
PS: If you’re enjoying the ‘Menu Mood Music’, please remember to pause or mute it before watching this Main Course Demo—unless you’re really into multi-tasking!

“88th Oscars Best Picture Hors D’oeuvres” recipes

A star-studded appetizer that will transport your taste buds across the bridge to exotic Morocco in one tiny, little bite!Kitchen Confidence Rating Scale: Budget Rating Scale: Makes 24...
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The spotlight is on this elegant creamy sweet Brie cheese, all nicely wrapped in phyllo pastry. It’s a wrap for sure!Kitchen Confidence Rating Scale: Budget Rating Scale: 1/2 pound frozen...
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My creed to you is that you’re gonna’ LOVE this dip, it’s the ‘bomb’!Kitchen Confidence Rating Scale: Budget Rating Scale: 1 tablespoon butter ½ cup yellow Spanish onion, finely...
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You won’t hate this taste of Italy, quite the opposite!Kitchen Confidence Rating Scale: Budget Rating Scale: Serves 41 lb (about 20 stalks) of asparagus spears 6-8 paper-thin slices of...
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You’ll be filled with ‘Joy’ as you savour these crispy potatoes, they ARE that good!Kitchen Confidence Rating Scale: Budget Rating Scale: 3 tablespoons of extra virgin olive oil 2...
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“88th Oscars Best Picture Hors D’oeuvres” playlist

Some music to get you in the mood!

(Click printer icon to print this shopping list)

“88th Oscars Best Picture Hors D’oeuvres” menu shopping list

“Bridge of Spies” Cumin Scented Moroccan Kebobs with Minted Yogurt

  • 2 pounds/1 kilogram extra lean ground beef
  • 1 medium yellow Spanish onion, quartered
  • 4 tablespoons each fresh coriander and flat-leaf parsley, most of the bottom stalks discarded
  • 2 or 3 sprigs of mint, leaves only
  • 1 teaspoon each ground cumin and paprika
  • ½ teaspoon ground allspice
  • ½ teaspoon dried red chili peppers
  • Sea salt, to taste (your call)
  • Small skewers

Minted Yogurt:

  • 2 cups plain yogurt
  • 1/4 cup packed fresh mint leaves, chopped
  • 1/8 cup parsley, finely chopped
  • Juice of ½ lemon
  • Salt and cayenne pepper to taste

“Spotlight” Phyllo Baked Brie with Maple Syrup

  • 1/2 pound frozen phyllo dough, (about 10 sheets) thawed
  • 1/2 pound wheel Brie cheese
  • 1 tablespoon maple syrup (if you can find a nice amber grade then great, if not, that’s fine with us)
  • 1 tablespoon brown sugar
  • 1 tablespoon slivered almonds
  • 1/2 cup butter, melted

“Creed” Simply The Best Crab Dip with Warm Crostini

  • 1 tablespoon butter
  • ½ cup yellow Spanish onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ cup rum (pick your favourite)
  • Grated zest of 1/2 lime
  • Juice of 1/2 lime
  • ¼ teaspoon Tabasco sauce
  • 1 cup/8 ounces cream cheese
  • 1/3 cup mayonnaise
  • ½ cup/4 ounces crab meat, well-drained (1 small tin)
  • Salt to taste
  • Paprika for garnish

“The Hateful Eight” Italian-inspired Roasted Asparagus Bundles Wrapped in Prosciutto

  • 1 lb (about 20 stalks) of asparagus spears
  • 6-8 paper-thin slices of prosciutto
  • 1 tablespoon extra virgin olive oil
  • Freshly ground pepper
  • ½ cup freshly grated Reggiano Parmesan
  • Shaved Reggiano Parmesan
  • 1 lemon, quartered

“Inside Out” Spanish Patatas Bravas Crisp Spiced Potatoes

  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons minced onion
  • 2 cloves garlic, minced
  • 1½ tablespoons Spanish Smoked paprika (or ‘regular’ paprika is fine too)
  • ¼ teaspoon Tabasco Sauce
  • ¼ teaspoon ground thyme
  • ¼ cup tomato sauce (or Ketchup if you prefer, your call)
  • ½ cup mayonnaise
  • Sea Salt & freshly ground black pepper
  • 4 large Russet potatoes, peeled, & cut to 1” cubes
  • 1 cup extra virgin olive oil, for frying
  • ¼ cup tomato sauce to drizzle on top