Each guest was a winner with their own miniature gold Oscar, a ballot for scoring and some Godiva chocolates to sweeten the evening.
Now had I been on top of things I would have recreated this epic dessert, fruit and cheese Charcuterre board from blogsite damndelicious.net Check out all these these mouth watering items:dark chocolate, assorted cheeses and crackers, cherries + fresh berries and nuts. Oh, and don't forget some sparkling type of beverages to serve with the board just in case you should happen to recreate it. It's an Oscar worthy appetizer or for any other special gathering.
Puff Pastry Shells with Cream of Chicken Filling. It was one of my mother's favortie meals to prepare.
This recipe serves 4. Advance preparation: cut celery, onions, potatoes, mushrooms, carrots and refrigerate until needed. Use rotisserie chicken for easier prep.
- 1 package (17.3 oz. ) Pepperidge Farm Puff Pastry Shells
- 2 tablespoons butter
- 1 cup each diced carrots, celery, small peas, cubed (1 inch) potatoes, onions and mushrooms
- 1/3 cup flour
- 4 cups chicken broth (low sodium-fat free)
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon thyme
- 1 tablespoon parsley flakes
- 1 teaspoon herbs de Provence
- Salt and pepper to taste
- 3-1/2 cups cooked chicken, diced
- 1/2 cup grated Parmesan cheese
- 1/4 cup each white wine and heavy cream
- In a large fry pan melt butter. Add in carrots, celery, mushrooms, potatoes and onions. Sprinkle spices over the mixture and stir fry for 4 minutes. Cover and cook on medium low heat to sweat mixture. Cook until carrots and potatoes are tender-crisp.
- Add in 1/3 cup flour and stir for 3 minutes until flour is golden. Pour in chicken broth and stir until it boils and thickens. Whisk in mustard then lower the heat.
- Add in chicken, peas, wine. Parmesan cheese and cream. Cook on low 15 minutes, uncovered.
- Preheat oven to 425 degrees. Bake puff pastry shells according to manufacture's directions.
- Spoon chicken cream filling into shells and serve.
This same filling can be used to create a chicken pot pie. Directions found at https://sockfairies.blogspot.com/2016/11/in-november.html
Dessert:Mexican Ice Cream Pie
The recipe was adapted from Southern Living August 2012
I used Haagen-Dazs coffee (Breyer makes a coffee flavored one too) and chocolate ice-cream (each container is 14 oz.)
- 3-1/2 cups of finely ground graham crackers (about 2 sleeves from the box)
- 1 teaspoon Saigon cinnamon or 2 teaspoons regular cinnamon
- 5 tablespoons melted butter
- 1/2 cup mini semi-chocolate chips
- 1/2 cup finely chopped pecans
- 1 cup toasted coconut
- 1 pt. container coffee ice cream-softened
- 1 pt. container chocolate ice cream-softened
- 1 cup whipping cream
- 3 TB. coffee liqueur (I used Kahlua)
- Preheat oven 350.
- Use a blender or food processor to finely grind the graham cracker into crumbs. Add in cinnamon and melted butter, mix well.
- Reserve 1 cup crumbs and press 2-1/2 cups of crumb mixture into a pie pan.
- Bake 6-7 minutes, set aside to cool.
- Stir together reserved 1 cup graham crumbs, mini-chocolate chips, toasted coconut and pecans. Set aside.
- Spread softened coffee ice-cream evenly over baked cooled crust. Sprinkle 1/2 cup crumb mixture (crumbs, chips, coconut, pecans) over the coffee ice cream layer.
- Freeze until firm
- Repeat with next layer of softened chocolate ice cream and sprinkle with rest of graham cracker mixture and freeze until firm.
- Beat whipped cream, add in Kahlua and spread over the top of each pie serving or over top of entire pie. Sprinkle with any remaining crumb mixture.
- Serve immediately. Leftover pie should be stored in freezer and covered with foil.