Photo: Condé Nast Archive
When a movie is good, it makes me want to drink. Usually I crave something nostalgic of the film. After I saw The Help in theaters, I had a major hankering for fried chicken, and chocolate pie (which, if you’ve seen the film, is a peculiar longing). I settled on a tipsy tea, which I’ll be serving during the red carpet Oscars pre-show on Sunday.
During the main event, in order to ensure that my guests are able to spend every moment eyeing the TV, I’m pre-making a batch of “American Punch” from the book, Good Spirits, because even though several of the best picture nods are for Frenchie flicks, there are few things more patriotic than gathering to discuss the style of American royalty (and because it contains bourbon).
You’ll need a punch bowl, a lot of ice, a bottle of bourbon (750 ml), 8 ounces simple syrup, 4 ounces of freshly squeezed lemon juice, a bottle of champagne (750 ml), and a 2-liter bottle of ginger ale. Pour all of the ingredients over the ice, stir and serve in wine glasses. If you have time, muddled cherries add a nice touch and gives a pop of the signature Oscars hue.
What will you be drinking during the Oscars?
Photo: Fairchild Archive
The 84th annual Academy Awards are only a few days away, and this star-studded event is the perfect excuse to make your own award-winning dish. So we want you to tell us:
What is your most famous signature dish?
Award season is also a great time to debut new dishes. Try your hand at our Retro Recipe Remix contest, starring Canapés Brésiliens, for a chance to win five Gourmet cookbooks.
We’re gearing up for an Oscar-worthy spread with awards show fare in our Red Carpet Foods collection, now available in the Gourmet Live Store.
Kickoff your star-studded bash with our Red Carpet Cocktail that blends vodka, cranberry juice, and fresh citrus. Pair your celebratory sipper with homemade Tomato Focaccia and Mesquite-Grilled Red Snapper, and then cap off your evening with a slice of Raspberry Crumble Tart.
Download the free Gourmet Live app then head to the Library to access the Store for our Red Carpet Foods collection.
We’re excited to announce the first Gourmet Retro Recipe Remix, which gives you the chance to put your own fresh twist on a classic Gourmet recipe. Once you’ve remade the specified recipe, snap a quick photo and upload it, along with your recipe, to our Contest page on Facebook. You’ll then be entered for a chance to win a set of five exclusive Gourmet Special Edition Cookbooks. Your photo may also be featured on Gourmet.com!
Our first Retro Recipe Remix pays homage to the Oscars with a 1961 Gourmet recipe for Canapés Brésiliens (pictured above).
Canapés Brésiliens (as published in Gourmet magazine)
Remix this recipe based on your own tastes and preferences, and then head over to the Gourmet Facebook page to submit your updated take on this iconic dish.
- Combine 1 pound moderately lean round steak, ground twice, with 1/4 pound cooked crumbed bacon, 1/2 teaspoon chili powder, and salt and pepper to taste.
- Form the meat into bite-sized patties 1/4 inch think. Broil the patties in a very hot broiler for 2 or 3 minutes, or until they are nicely browned on both sides.
- Cut firm-textured bread into thin slices and toast them lightly. Cut out 40 rounds of toast with a cutter 1 1/2 inches in diameter, or use a star cutter.
- Butter the rounds or stars lightly and immediately put the meat patties on them, topping each with a paper-thin slice of banana that has been soaked in lemon juice.
- Serve immediately.
This week we’re name-checking, noshing, and getting in the mood for the Oscars with our Hollywood Issue. Download the free Gourmet Live app for access to all of the issues and recipes, and visit Gourmet.com to read this week’s issue in full, including:
Almost all of the very famous, somewhat famous, and infamous Hollywood stars I’ve ever dealt with have been unassuming, polite, and terribly excited to see what food my catering company had brought for their dinner or event. All except two. Big ones.
Gourmet Live entertaining guru Serena Bass is back this week with an inside look at what it’s like catering for the stars. From Demi Moore to Sigourney Weaver, get your post-Oscar fill of award-worthy buzz from a culinary insider.
For the full story and more, download the free Gourmet Live app.
With the Oscar’s just two days away, we’ve rounded up a list of elegant recipes that are lit with the Midas touch. From crispy beignets to blow-torched crème brûlée, these golden recipes emit an Oscar-worthy glow — the perfect bites to brighten up your spread for a star-filled night.
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- Irresistible Biscuit Beignets with Praline Sauce from Kevin & Amanda are fried until golden crisp and dusted with powdered sugar. The secret is in the rich, silky praline sauce which oozes beautifully into the crispy folds of the beignet (pictured above).
- Your guests will love Limoncello & Meyer Lemon Cupcakes from 52 Kitchen Adventures, which are filled with a tart lemon curd and covered in layers of cream cheese frosting. Top each cupcake with half an orange slice for an elegant effect and a kick of citrus flavor.
- Bring out the blowtorch to create Crème Brûlée from The Fresh Fridge. The same caramelized effect can be conjured up under the broiler for a slightly burnt top which cracks into a soft custard filling.
- White chunks of feta are contrasted with the bright orange hue of sweet potatoes in this Sweet Potato Tart with Rosemary and Feta from Seandi Foodie. It’s a celebrity-worthy sweet and a savory dish guaranteed to be an instant hit.
- Homemade Pretzel Bites from Dine & Dish are simple to make, and bake to a beautiful golden brown. The dough can be folded into a pretzel or shaped into bite-size rounds.
- Whole Lemon Bars from david lebovitz are a sweet, indulgent treat that can be baked ahead of time. Your guests will love the crumbly golden brown crust and the tart filling made with fresh lemon juice.
The below feature appears in the current issue of Gourmet Live and was written by Adam Harrison Levy. Download the free Gourmet Live app to get this story and more.
Are you interested in clean food and water? Do you feel that it’s important to stay alive? If you answer yes to these questions—and who wouldn’t?—then immediately go see the documentary Gasland.
This is not movie hype. This is not empty promotion. This is a clarion call.
Hydraulic fracturing, or fracking, is a process promoted by the gas industry to extract gas from the earth. It’s controversial, relatively untested and it has been, before this film, under the radar in terms of national politics and consciousness.
That is changing. This film, and its director, are one of the prime catalysts for this change—Gasland has been nominated for an Academy Award™ for Best Documentary. What follows is an extensive interview with its director, Josh Fox. Continue reading