The Paparazzi were out in full force at the annual Academy Awards/Biggest Loser Mystery Dinner.  Guests were bombarded with photo flashes and celebrity reporters asking, “Who are you wearing?” and “Who do you think will win the Biggest Loser Award? ”

The Walk of Fame, down our driveway, was studded with stars displaying the names of the guests attending this major event.  While lingering at their ”Stars”  photos were snapped to remember the fun evening.

Andrea, Brian and Juli handed out flutes of champagne before the guests were whisked away to the dreaded weigh-in.     

 The horsd’eourves were inspired by Academy Award Nominees.  The Curious Case of Benjamin Button was Sausage Stuffed Button Mushrooms.  Tropic Thunder was a Cheese Ball made with pineapple and peppers.  Momma Mia was Roma Tomato Bruschetta.

Before finding their places at the tables and filling out their mystery dinner menu everyone mixed and mingled while checking off their picks for the Academy Award winners. 

With my brilliant help in the kitchen, Andrea, Brian, Juli and Katie, it was like a mini version of Top Chef.  We scrambled to get the food out warm, on time, and to the correct person.  They really did an amazing job.  Meanwhile in the dining room the guests were popping open their “Crackers.” 

At almost every party I have I put together a “Cracker” that holds a lottery ticket, a penny to scratch off the ticket, a little gift – maybe lipstick or nail polish for the women and maybe a pen or miniature deck of cards for the men, and a question or joke or riddle each person can share at the table.  At this party I chose trivia from past Academy Awards.  It’s always a great way to start conversation while the food is being served.

Before the party I put a key to the menu on the web site.  About half of the guests read the key, but unfortunately for the other half they did not, and some received their dessert first; or in the case of Linda, she received two courses without a knife or fork.  It was hilarious to watch and also a reminder to be sure and check out Grin and Bake It! 

Glo, who answered 13 out of 24 categories walked off with the Ken, my version of the Oscar, named after my husband Ken.  It’s a Ken doll, spray painted gold, and usually glued to a hockey puck.  This year because it was in honor of Jeanette, who died the week after the Golden Globe/Biggest Loser Party, the stand was a revolving stand that holds 4 pictures.  Glo, who by the way, came as a Martini with her husband who came as James Bond, accepted the Ken in Jeanette’s memory.  In the past Jeanette had won several “Kens.”  Actually she was the Merryl Streep of our group–winning the most Kens. 

The announcement that Ken won the Biggest Loser Contest came at the end of the evening.  He lost 14 pounds and beat Andrea by 1/2 percent. When we viewed his before picture it was evident he didn’t cheat – thank goodness he didn’t have to weigh in after the three course meal!

Check out the recipes.  Everything was made ahead of time and ready to pop into the oven right before the guests arrived.  I even put the grilled lamb chops in a large crock pot.  When they reached 100 degrees with a temperature fork, I cut them into individual chops and packed them in the pot with the bone facing up.  I poured the sauce over the chops, covered the pot with the lid and let the meat soak up the flavor on low for 2 hours.

The Curious Case of Benjamin Buttons Mushrooms

3          hot Italian sausages — casings removed
1/4      teaspoon  oregano — dried
1          cup  Parmesan cheese (3 ounces) — freshly grated                                                                                                                   1/2      teaspoon  Worcestershire sauce
1/2      teaspoon  gaarlic powder
1          8-ounce package  cream cheese — room temperature
1          large  egg yolk
              olive oil
24        2-inch diameter  mushroom — stems removed
1/3      cup  white wine

Saute sausage and oregano over medium heat until cooked through. Using a slotted spoon transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce and garlic powder, then cream cheese.  Season with salt and pepper. Mix in egg yolk.Brush 15X10X2-inch glass baking dish with olive oil to coat.Brush cavity of each mushroom cap with white wine.Fill cavity with scant tablespoon of filling and sprinkle with remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up in prepared dish. Can be made a day ahead of time.  Cover and chill.  Extra filling may be frozen. Preheat oven to 350 degrees and bake uncovered until brown on top, about 25 minutes.

Tropic Thunder Cheese Ball

  1       8 ounce package  cream cheese — softened
  2       ounces  cooked beef — finely chopped
  4       ounces  crushed pineapple — well drained
  1       teaspoon each  red, orange, and yellow bell pepper — finely chopped
  1       tablespoon  onions — finely chopped
  1/2   teaspoon  salt
  1/2    teaspoon  parsley — finely chopped
  1        cup  macadamia nut — chopped

Mix Mix first 6 ingredients and shape into ball. Mix nuts and parsley. Roll cheese mixture in nut mixture. pressing nuts into cheese. Cover with plastic wrap and refrigerate.  Keeps for several days.  Can be frozen. Let cheese come to room temperature and serve with crackers.

The Pig

Serving Size  : 10  
4        pork tenderloins
2        cups  almonds — coarsely chopped
1/2    cup  Parmesan cheese — grated
4        tablespoons  Grainy Dijon mustard
                        salt and pepper
   
                        CHERRY SAUCE
9        tablespoons  sugar
9        tablespoons  water
6        tablespoons  Balsamic vinegar
3/4    cup  shallots — minced
6        tablespoons  butter — divided
3        tablespoons  flour
2 1/4 cups  ruby port
4        cups  chicken broth
3        tablespoons  white wine
1        cup  dried cherries
1/2     teaspoon  ground pepper
             salt and pepper to taste

Preheat oven to 375 degrees. Mix almonds with cheese. Season tenderloins with salt and pepper and brush mustard on tenderloin. Roll tenderloin in nut mixture. Bake 45 minutes.  Rest for 5 minutes.  Serve with cherry sauce.

CHERRY SAUCE:  In a skillet boil sugar and water until mixture turns golden – stir constantly.  Add vinegar (sauce will bubble up).  Cook over low until sugar is dissolved.  Set aside.

In a skillet cook shallots with 3 tablespoons butter until shallots are soft.  Stir in flour.  Cook 2 minutes.

Whisk in Port.  Boil and reduce to 2/3 volume.  Add broth, wine, cherries and pepper.  Boil and reduce to 3 cups.

Whisk in 9 tablespoons of balsamic mixture and 3 tablespoons of butter over low heat. Season with salt and pepper.  (Can be made a day ahead)

Momma Mia Bruschetta

4         Roma tomatoes — seeded and diced
1         teaspoons  garlic — finely minced
1/2     cup  fresh basil — chopped
1         tablespoon  fresh parsley — finely chopped
1/2     tablespoon  lemon juice
1/2     teaspoon  fresh thyme– finely minced
             pinch crushed red pepper flakes
1         Baguette — 1/2-inch diagonal slices

2         tablespoons olive oil
  

Mix all ingredients except bread and olive oil.  Add salt and pepper to taste.  Set aside for a few hours or make the day before.Heat oven to 350 degrees.  Brush sliced bread with small amount of olive oil.  Toast bread on baking sheet.   Top with tomato mixture and serve.

RACHEL GETTING MARRIED
2         pounds  broccoli — cut into florets
1         pound  cauliflower — cut into florets
1         cup  cooked rice
3         tablespoons  butter
3         tablespoons  flour
1         cup  cream

1         can cream of mushroom soup

1/2      cup sour cream
2         tablespoons  prepared horseradish
2         teaspoon  white wine vinegar
             pinch  ground nutmeg
1         cup  white cheddar cheese — grated
                        TOPPING
1          teaspoon  prepared horseradish
1          teaspoon  grainy mustard
1 1/2    cups fresh bread crumbs
3          tablespoons  butter–melted

Steam broccoli and cauliflower.  Cool rice and mix with broccoli and cauliflower.  Melt butter, add flour and stir for 1 minute.  Gradually whisk in cream.  Stir until mixture thickens. Add soup, sour cream, horseradish and vinegar. Mix in nutmeg.   Add cheese and stir mixture until cheese melts.  Add salt and pepper to taste.  Pour over vegetables and gently stir until coated. Place mixture in 8 X 10 casserole that has been sprayed with PAM. 

Topping:  Melt butter, add horseradish and mustard. Mix in breadcrumbs and sprinkle over vegetables.  Bake 35 minutes in 375 degree oven.

Kung Fu Panda

MARINADE
1/3      cup  cilantro — chopped
1/4      cup  honey
2          tablespoons  soy sauce
2          tablespoons  brandy or cognac
3          cloves  garlic — minced
2 1/2   pounds  rack of lamb — fat trimmed
                        SAUCE
1          cup  chicken stock
3          tablespoons  oyster flavored sauce
1/4      cup  fresh lemon juice
1          tablespoon  sugar
1          teaspoon  Chinese five-spice powder
2          green onions — thinly sliced
1/2      cup  butter — chilled, cut into pieces

Whisk first five ingredients in glass baking dish to blend.  Add lamb; turn to coat.  Cover and refrigerate overnight.

Sauce:  Boil chicken stock and next 4 ingredients in saucepan and cook until reduced to 1 cup. Reduce heat to low.  Add green onions and butter, stirring until butter melts.

Grill lamb and baste with marinade.  When lamb reaches desired temperature remove from grill and rest for 5 minutes.  Cut ribs into chops.  Place on plates and spoon sauce over. Serves 6-8.  Serve with New Zealand Salsa

For the Academy Awards Dinner I tripled the recipe.  3 hours before the party I grilled the lamb to 100 degrees.  After resting for 5 minutes I cut it into chops and placed it, bone up in my slow cooker.  I added the sauce to the cooker and left the chops covered on low until dinner.  The chops were perfectly cooked by the time dinner was served and placing them bone up made them easy to remove from the cooker.

Kung Fu Panda Salsa

1        small  Asian pear — cored and diced

2        Kiwis — peeled and diced
3        tablespoons  dried cranberries
1/4    cup  green onions — chopped
1        tablespoon  fresh lemon juice
2        tablespoons  honey
1        teaspoon  mint — fresh, chopped
            salt and pepper to taste

Mix all the above ingredients.  Refrigerate for at least 2 hours.  Return to room temperature.  Serve with lamb.