[nextpage title=”Start”]
And the kudos go to…you, when you serve these fun, easy-to-prepare treats at your Academy Awards viewing party! Enjoy our French 75 Cocktail, Cheese Fondue, and Crostini with Toppings recipes, and the Oscars as well!
[/nextpage]
[nextpage title=”1″]
French 75 cocktail
This drink was named after the French 75mm field gun—because both have a mighty kick! You can make variations by substituting the champagne with a different sparkling wine, or with cognac, which makes the drink a little sweeter.
Makes 1 serving
1 ounce gin
1/2 ounce lemon juice
1/2 ounce simple syrup
3 ounces champagne
Lemon twist
Combine the gin with the lemon juice, simple syrup, and ice in a martini shaker. Shake until cold. Strain into a Collins glass or wine glass filled with fresh ice.
Top with champagne and garnish with lemon twist.
To make simple syrup: Stir one cup of sugar and one cup of very hot water until the sugar is dissolved. Bring the water and sugar to a boil. Once made, you can store it in the fridge.
[/nextpage]
[nextpage title=”2″]
Cheese Fondue
If the cheese gets too stringy, add a splash of wine or squeeze of lemon juice.
Makes 4 servings
1 garlic clove, peeled
1 pound Gruyère, grated
2 teaspoons cornstarch
1 2⁄3 cups dry white wine
1⁄4 cup Kirsch
Ground white pepper, as needed
Freshly grated nutmeg, as needed
1 baguette, cut into 1⁄2-inch cubes
2 apples, cored and cut into 1⁄2-inch cubes
Cut garlic clove in half and rub the inside of the fondue pot with the cut sides of the garlic. Turn heat to medium under the pot.
Toss grated cheese with the cornstarch and set aside.
Add wine to fondue pot, turn heat to medium-high, and bring to a simmer. Add cheese, a handful at a time, waiting for the previous bit to have melted. Stir in a figure-eight pattern rather than in a circle (to help keep the cheese from becoming too stringy).
When all the cheese is incorporated, add the Kirsch, white pepper, and a few gratings of nutmeg.
Serve with bread and apple cubes, keeping fondue steaming, but not boiling.
[/nextpage]
[nextpage title=”3″]
Crostini with Toppings
Crostini are perfect for topping and garnishing creatively, or simply serving as is for guests to enjoy with various dips and spreads.
Makes 24 pieces
1 baguette
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Kosher salt and freshly ground black pepper, as needed
Slice baguette into rounds 1/2-inch thick. In a small bowl, combine olive oil and garlic. Brush both sides of the bread with the garlic oil, and season lightly with salt and pepper.
Preheat the oven to 400 degrees F. Toast baguette slices until golden, turning once if necessary, about 12 minutes total.
The crostini are ready to top or serve now, or they can be stored in an airtight container at room temperature for up to two days.
Suggested toppings: Sun-dried tomatoes and sweet onions; baba ghanoush; goat cheese and roasted peppers; tapenade; black bean and avocado salsa; fresh mozzarella and shredded basil; wild mushroom ragoût; fig preserves with fresh mozzarella, honey, and pine nuts; mussels; eggplant caponata; lobster (or shrimp) and prosciutto; or cannellini bean purée
[/nextpage]