Oscar Party Flourishes!

Happy Wednesday lovely readers! One day closer to spring (I hope...). The Oscars are officially upon us this weekend, and if you're having a fabulous party you will need a fabulous dessert! Maybe you'd looking to match the dessert to the movie? Maybe you're just going for the overall "movie theater" theme? Whatever your party desires may be, here are a few ideas to get the creative juices flowing.

For the "Let's All Go to the Movies..." themed party:
Caramel Corn Clusters
Gourmet, September 2004

Ingredients

• 2 tablespoons vegetable oil
• 1/3 cup popcorn kernels
• 1 stick (1/2 cup) unsalted butter
• 11/2 cups packed light brown sugar
• 1/2 cup light corn syrup
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup salted peanuts (5 oz)

Directions:

1. Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
2. Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
3. Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.

For the "Lincoln/All-American" themed party:

Apple Spice Cake with Brown Sugar Glaze

Bon Appetit, February 2007

Ingredients:

Cake

• Nonstick vegetable oil spray
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 3/4 pounds Granny Smith apples, peeled, cored, coarsely grated
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 1/2 cup (packed) golden brown sugar
• 1 teaspoon grated lemon peel
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice

Glaze

• 1/2 cup (packed) golden brown sugar
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup whipping cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon salt

Directions: 

For cake:

1. Position rack in center of oven and preheat to 325F. Spray 12-cup Bundt pan with nonstick spray. Sift flour and next 6 ingredients into medium bowl. Drain grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.
2. Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs, 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 20 minutes.

Meanwhile, prepare glaze:

1. Stir all ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute. Remove from heat. Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour glaze over top, allowing it to be absorbed before adding more. Cool cake 30 minutes. Serve warm or at room temperature.

For the "Silver Linings Playbook/Philly Pride" themed party: 

Lemon Cheesecake with Shortbread Cookie Crust

James Irby, Girl Scout Camp, March 1999

Ingredients

For shortbread crust:

• 1/2 cup unsalted butter (room temperature)
• 1/4 cup granulated sugar
• 1/2 cup flour
• 1/2 cup finely ground Trefoil (shortbread) cookies

For cheesecake:

• 2 pounds cream cheese (*For this recipe theme, must use Philadelphia Cream Cheese!)
• 1 cup mascarpone cheese
• 1 1/2 cups sugar
• 2 eggs
• 2 1/2 teaspooons lemon zest
• 2 tablespoon fresh squeezed lemon juice

Directions

Make crust:

1. Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground Trefoils to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely.

Make cheesecake:

1. Using an electric mixer, beat the cream cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Blend in the lemon zest and juice. Pour mixture into the cooled crust.
2. Set the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown. Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.

Happy baking!