by Heather Harris-Brady
Oscar night is tomorrow! Wolfgang Puck and his pastry chef Sherry Yard are doing the menu for the Governor’s Ball again this year. One of the things they’ll be passing around the tables during the show is a rosemary pineapple nut mix. I was a little disturbed by the pineapple, because one tends to eat nut mix without looking and grabbing a slippery piece of pineapple could distract one from the gowns.
So I substituted these dried plums I picked up at the Asian supermarket downstate. At least, I think they’re plums. They look like plums even though the ingredient list on the back says peaches. The package translations also say other amusing things, so I’m going with plums.
Oscar Party Mix
Three cups raw pecans
1/2 c. diced dried plums
1/3 c. olive oil
1/3 c. brown sugar
1 t. cayenne pepper
1 t. paprika
2 t. chopped fresh rosemary
1 t. cajun seasoning
1/2 t. garlic powder
2 t. sea salt
Preheat the oven to 300 and lightly grease a baking sheet. Spread the pecans in a single layer and toast until crunchy and barely darkened – about 15 minutes.
Toss the remaining ingredients with the toasted pecans. Spread it back out on the cookie sheet and return it to the oven for another 15 minutes. Store in ziplock bags until ready to serve.
I’m a huge Wes Anderson fangirl, so I’ll be pulling for Moonrise Kingdom for Best Screenplay. Just for fun, I’ve included Wes Anderson bingo cards in the printables section above for your next movie party.
The Oscars dessert buffet usually includes lots of miniature treats. If you want to do a champagne and dessert buffet for your Oscar party, these would all be good candidates to shrink down and serve:
The entrees include miniature kobe sliders, my pub burgers could easily adapt to silver dollar size.