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Oscar-worthy treats

<p>Here are two easy-to-make recipes that will be the stars of your party. </p>

Here are two easy-to-make recipes that will be the stars of your party.


Ice Wine Chocolate Truffles


Celebrate the Oscars with a hint of Canadiana and include the sweet nectar of ice wine. My favourite is Stratus Ice Wine Red 2007 with its strawberry rhubarb notes. Its sweet decadence with the chocolate is the perfect accompaniment to celebrate all the winners.


Ingredients



  • 8 oz (250 g) high-quality bittersweet chocolate, chopped

  • 3/4 cup (175 mL) unsalted butter

  • 3/4 cup (175 mL) 35% whipping cream

  • 3 tbsp (45 mL) ice wine



Coating



  • 12 oz (375 g) high-quality bittersweet or white chocolate, chopped

  • Gold flakes for garnishing


Preparation


1. In heatproof bowl set over hot water, melt chocolate and butter. Let cool to room temperature for about 1 hour.


2. Meanwhile, in bowl, whip cream until stiff peaks. Fold half into chocolate mix; fold in ice wine then remaining whipped cream until combined. Using mini ice cream scoop (5 mL) scoop onto parchment paper lined baking sheet and freeze for 1 hour or until firm.


3. Coating: In heatproof bowl set over hot, not boiling, water, melt chocolate; keep warm. Using two forks quickly dip each truffle into chocolate to coat, letting excess drip. Place on parchment paper lined baking sheet. Sprinkle top with gold flakes and repeat with remaining truffles. Refrigerate for 15 minutes or until set.


Extravagant Oscar Popcorn


For a night when celebs bask in the luxury of all things expensive, only the finest ingredients could create buttery rich popcorn as good as this one. And only a champagne flute will do for serving.


Ingredients



  • 2 tbsp (25 mL) canola oil

  • 1/2 cup (125 mL) popcorn kernels

  • 1/2 cup (125 mL) butter

  • 1/4 cup (50 mL) freshly grated Parmigiano Reggiano cheese

  • Pinch each Fleur de sel and freshly ground black pepper


Preparation


1. In large pot, heat oil over medium. Add kernels and shake pot to coat kernels. Cover with lid and cook, swirling pot occasionally until popping begins.


2. Slightly askew lid to create a small steam vent and cook, swirling pot for about 4 minutes or until popping begins to slow down. Remove from heat and let stand covered until all popping stops. Remove lid and place in bowl.


3. In saucepan, melt butter over medium heat. Place cheese in bowl. Gently pour butter into cheese, making sure to pour in only the butter and not the creamy whey. Discard whey. Add salt and pepper to butter and cheese mix; stir until cheese is melted. Drizzle over popcorn and toss until coated.

 
 
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