In the Kitchen: Oscar Party Recipes
Truffle Bacon Popcorn
8 cups popped popcorn
4 slices bacon
1 stick (8 tablespoons) butter
1 teaspoon truffle salt
½ cup finely grated parmesan cheese
- Pour popcorn into a large bowl and set aside.
- Arrange bacon side by side on a plate lined
with parchment paper. Cover with another sheet of parchment paper or
microwave-safe cover and cook on high for 4-6 minutes. Rotate the plate
half way through cooking so bacon cooks evenly. Place bacon on a paper
towel lined plate to drain, then crumble or slice into small pieces and
add to popcorn.
- Add butter to a microwave safe bowl and heat
on high for 30 seconds. Rotate and heat for another 15-30 seconds,
watching to be sure it doesn’t boil over.
- Pour butter over popcorn then sprinkle with truffle salt. Mix to combine. Then add parmesan cheese
and toss to coat. Serve warm or at room temperature.
The Silver Screen Punch
1 (6 ounce) can pink lemonade concentrate, partially thawed
8 ounces pineapple juice
1 cup frozen strawberries
1/2 teaspoon grated ginger
1 cup vodka
1 bottle champagne
1 pineapple, cut into rings and frozen
In a blender, combine pink lemonade concentrate, pineapple juice, strawberries,
and ginger. Blend until smooth. Pour into a punch bowl. Add
vodka and stir to combine. Just before serving, pour in Moet &
Chandon. Add frozen pineapple rings.
Wednesday, April 23 2014, 11:23 AM CDT