The 83rd Academy Awards ceremony is Sunday. Are you planning on rolling out the red carpet and popping a bottle of bubbly in honor of Black Swan or doing an at-home version of Smash Burgers and beers to celebrate The Fighter? Or is it Toy Story 3 cupcakes and Kool-aid with the kids?
It doesn't matter if you've created your own Oscars night party room like Rachel Barry's dads or are just throwing big pillows on the floor so everyone has a place to sit, having people over for a few drinks and to watch the Academy Awards is fun. Also, it's a perfect time to bash...I mean critique celebrities and their taste in clothes.
If you want to add a whole lot of yum to your party, here's a recipe for a bite-sized version of the classic Beef Wellington. They're great with wine (sparkling or no) or cocktails and have a bit more substance than other appetizers so people don't get too tipsy.
Beef Wellies
7 oz. frozen puff pastry, thawed
1 Tbsp. olive oil
1 Tbsp. butter
1 shallot, minced
1 clove garlic, minced
¾ C. mushrooms, chopped
2 oz. liver pate
2 Tbsp butter, softened
½ lb. beef tenderloin, trimmed, cut into 1-inch cubes
salt and pepper to taste
1 large egg, beaten
Preheat the oven to 400 degrees F. On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7 1/2 -by-15-inch rectangle, about 1/8 inch thick. Cut the pastry into 2-inch squares, cover with parchment paper and set aside.
Melt butter in olive oil until foamy then add shallots, garlic and mushrooms. Sauté until fragrant and mushrooms are softened (3ish minutes) and set aside to cool.
In small bowl mix liver pate with 2 Tbsp. softened butter then spread 1 tsp. scant onto each pastry square. Top with mushroom mixture then beef square. Season with salt & pepper. Fold puff pastry over the beef, neatly tucking in the corners and arrange Wellies seam side down on a large baking sheet lined with parchment paper. (At this point recipe can be frozen for up to a week.) Lightly brush each Wellie with the beaten egg and bake for 10-12 minutes or until puffed and golden brown.
No time for all the sautéing? A quicker version is to replace the mushroom and the liver pate mixture with Borsin or any herbed cheese.
Happy Friday!
It doesn't matter if you've created your own Oscars night party room like Rachel Barry's dads or are just throwing big pillows on the floor so everyone has a place to sit, having people over for a few drinks and to watch the Academy Awards is fun. Also, it's a perfect time to bash...I mean critique celebrities and their taste in clothes.
If you want to add a whole lot of yum to your party, here's a recipe for a bite-sized version of the classic Beef Wellington. They're great with wine (sparkling or no) or cocktails and have a bit more substance than other appetizers so people don't get too tipsy.
Beef Wellies
7 oz. frozen puff pastry, thawed
1 Tbsp. olive oil
1 Tbsp. butter
1 shallot, minced
1 clove garlic, minced
¾ C. mushrooms, chopped
2 oz. liver pate
2 Tbsp butter, softened
½ lb. beef tenderloin, trimmed, cut into 1-inch cubes
salt and pepper to taste
1 large egg, beaten
Preheat the oven to 400 degrees F. On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7 1/2 -by-15-inch rectangle, about 1/8 inch thick. Cut the pastry into 2-inch squares, cover with parchment paper and set aside.
Melt butter in olive oil until foamy then add shallots, garlic and mushrooms. Sauté until fragrant and mushrooms are softened (3ish minutes) and set aside to cool.
In small bowl mix liver pate with 2 Tbsp. softened butter then spread 1 tsp. scant onto each pastry square. Top with mushroom mixture then beef square. Season with salt & pepper. Fold puff pastry over the beef, neatly tucking in the corners and arrange Wellies seam side down on a large baking sheet lined with parchment paper. (At this point recipe can be frozen for up to a week.) Lightly brush each Wellie with the beaten egg and bake for 10-12 minutes or until puffed and golden brown.
No time for all the sautéing? A quicker version is to replace the mushroom and the liver pate mixture with Borsin or any herbed cheese.
Happy Friday!
No comments:
Post a Comment