Save the champagne for the Oscars and serve up a little port for a fun evening get-together to celebrate the Golden Globe winners.

The pairing of salty delicate crackers and sweet aged port will be a sophisticated match to enjoy while basking in the winners’ circle.


• 3/4 cup (175 mL) crumbed blue cheese

• 1/3 cup (75 mL) butter, softened

• 3/4 cup (175 mL) all-purpose flour

• 3 tbsp (45 mL) ground walnuts

• 1/4 tsp (1 mL) freshly ground pepper

• Pinch salt


1. In a food processor or bowl, combine cheese and butter. Add flour, walnuts, pepper and salt. Blend until dough starts to come together. Bring mixture together with your hands as necessary and place onto a large piece of plastic wrap.


2. Shape dough into about a 6 inch (15 cm) long log and refrigerate for at least 1 hour or until firm.

3. Cut into 1/4 inch (5 mm) thick slices and place on parchment paper lined baking sheet. Bake in 350 F (180 C) oven for about 15 minutes or until golden. Let cool completely on pan. Remove with small spatula.

Citrus Seafood Cocktail

With a hint of smokiness and a fresh zing of orange and grapefruit juice, this Citrus Seafood Cocktail is a sophisticated addition to any Golden Globes entertaining menu.


• 15 ml (1 tbsp) canola oil

• 3 cloves garlic, minced

• 75 ml (1/3 cup) finely diced red onion

• 2 ml (1/2 tsp) smoked paprika

• 250 g (8 oz) raw shrimp, peeled, deveined, chopped

• 1 pkg (200 g/7 oz) frozen snow crab, thawed and squeezed dry

• 75 ml (1/3 cup) each orange and grapefruit juice

• 50 ml (1/4 cup) chopped fresh coriander

• 30 ml (2 tbsp) finely diced red pepper (optional)

• Hot pepper sauce, to taste

• Pinch salt

• 500 ml (2 cups) greens


1. In a skillet, heat oil over medium heat and cook garlic, onion and paprika for 2 minutes. Add shrimp and crab and orange and grapefruit juices and simmer for about 4 minutes or until juices are absorbed.

2. Stir in coriander, red pepper, hot pepper sauce and salt. Cover and refrigerate for at least 1 hour or up to overnight.

3. Divide greens among 6 cocktail glasses and spoon seafood mix over top to serve.

• Emily Richards is a professional home economist, cookbook author and a tv celebrity chef. For more, visit

– The Canadian Press/ Florida dept. of citrus/ adapted by Emily Richards

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