GET READY FOR the most glamourous couch time of the year — it’s Oscar night.
We are truly bummed we will be working and not sipping bubbly and noshing on delicate blini topped with smoked salmon and dill creme. Sigh.
And these Oscar bingo cards and ballots would only make it more fun.
Academy Awards night is an easy party to have — even if it’s just the two of you snuggling on the couch. We dream of a very fun popcorn buffet and assorted nibbles.
And to add a bit of glamour to the evening, these two luxurious dips are divine served with an elegant platter of crudite.
Also, besides Wolfgang Puck’s famous smoked salmon pizza, he posted a recipe for his prime sliders being served at the Governor’s Ball.
Perfect for a night on the couch and your very own red carpet evening.
•3 packages of cream cheese
•1/2 cup mayonaise
•1 teaspoon prepared mustard
•1/2 teaspoon garlic powder
•2 teaspoons Old Bay seasoning
•1/2 cup dry white wine like Chardonnay or 1/4 cup of sherry
•Juice of half a lemon
•1 teaspoon lemon zest
•1 pound lump crabmeat, canned
•1/4 cup green onions, sliced
•Baguette, cut into cubes
In a double boiler, melt cream cheese, mayonaise, mustard, garlic powder, Old Bay, and lemon zest.
Stir in wine and lemon juice.
Carefully fold in crabmeat.
Transfer to a fondue pot to serve.
CAVA’S CHIPOTLE CARAMEL CORN
1 cup popcorn kernels
1/4 cup vegetable oil
1 cup brown sugar
1/4 cup corn syrup
1/2 cup cold, salted butter (cubed)
3 tablespoons chipotles en adobo* (puréed)
1/2 teaspoon baking powder
Preheat oven to 300 F.
In a medium-sized pot, heat oil over medium heat. Add popcorn kernels and cover. Shake until kernels have stopped popping. (Alternatively, pop in an air popper or microwave.) Transfer popped corn to a large mixing bowl.
In a small saucepan, heat brown sugar and corn syrup. Boil until sugar has dissolved. Carefully add butter, a few cubes at a time. When butter is melted, stir in the chipotles en adobo and remove from heat. Let cool slightly before whisking in baking powder.
Drizzle caramel mixture over popcorn. Stir with a large spoon.
Spread popcorn evenly on a parchment-lined tray and bake 20 to 30 minutes, tossing occasionally. Let cool. Keeps up to three days in tightly sealed container. Enjoy.
(Yields 6 cups.)