Recipes from Oscar Party Recipes Program

Posted by: BevA | Posted on: Feb 23 2017

Susan Maddox was here to share some great recipe ideas for making our Oscar Parties a huge success! 


Bacon, Pecan, & Date Phyllo Bites


¼ C Soft goat cheese, (2 oz.), room temperature

¼ C Cream cheese, (2 oz.), room temperature

3 Tbsp. Milk

2 tsp. Fresh thyme leaves, finely chopped or ¾ tsp. dried thyme leaves

6 strips Bacon, cooked until crispy & chopped

2 Green onions, thinly sliced

12 Dates, chopped

12 Pecan pieces, toasted

3 Tbsp. Maple syrup

1/8 tsp. Ground cayenne

Phyllo cups


1. Combine first four ingredients in mixer with paddle attachment. Cream on low speed until well combined and smooth, scraping occasionally.

2. Fold in remaining ingredients and allow to be well combined. Season to taste.

3. Spoon or pipe in piping bag with round tip into phyllo cups about ¾ full.

4. Place in 350F oven for 5-7 minutes or until hot.

5. Serve hot or room temperature.

Olives – Different Ways to Present:

Marinated Olives:

2 C Black and/or green olives, rinse and drained

½ C Olive oil

2 3 x ½-inch strips lemon peel

½ C Lemon juice

4-6 Garlic cloves, sliced

2 tsp Snipped fresh oregano, or 12 teaspoon dried oregano, crushed

1 Bay leaf

½ tsp Crushed red pepper

In a 1-quart jar with screw-top lid, combine all ingredients. Cover and shake to coat olives. Marinate in the refrigerator for 2 days. Shake jar occasionally.

To serve: Let olives stand at room temperature for 1-2 hours. Drain olives, discard bay leaf and marinade.

Mediterranean-Spiced Olives:

1 Cracked green olives, drained, 16 oz. jar

2/3 C Bottled roasted red bell peppers, drained and thinly sliced

1/3 C Olive oil

3 Tbsp Drained capers

3 Tbsp Sherry vinegar

2 Tbsp Snipped fresh rosemary

1 Tbsp Ground cumin

4 Garlic cloves, slivered

½-¾ tsp Crushed red pepper

In a medium glass or stainless-steel bowl, combine all ingredients. Cover and marinate in the refrigerator for 24 hours.

To serve, let stand at room temperature for 1 hour.

Rustic Goat Cheese Tart with Caramelized Balsamic Onions

Yields: 6-8 servings



1 sheet Frozen Puff Pastry

Or Pizza dough cooked


4 oz. Goat Cheese

3 oz. Mozzarella Cheese, grated

¼ C Sour Cream

3 Tbsp. Grated Parmesan Cheese

To taste: Salt and Freshly Ground Black Pepper

1 Egg

1 Tbsp. Water

Balsamic Onions

1 Tbsp. Unsalted Butter

1 Tbsp. Oil

1 large Onion, thinly sliced

1 pinch Sugar

To taste: Salt and Freshly Gr. Black Pepper

1 Tbsp. Balsamic Vinegar



Preheat the oven to 400°F.

Roll the dough out into a 14-10-inch rectangle on a lightly floured surface, and place it on a baking sheet covered with parchment. Refrigerate for 15 minutes.

Mix the filling ingredients together in a medium bowl and spread onto the dough, leaving a 1 ½-inch border. Fold the uncovered edge of the pastry over the filling mixture, making small pleats along the way.

Mix together the egg and water and brush around the edges of the pastry. Place in the oven and bake until golden brown, about 20 minutes.

To make the Onions: While the tart is baking, heat the butter and oil in a skillet. Add the onions and sugar and cook over medium heat until the onions are a deep golden brown, about 20 minutes. Add the vinegar and season with salt and pepper.

Place the tart on a serving platter and arrange the onions on top. Slice and serve warm or at room temperature.

Variation – Figs, Goat Cheese and Walnuts Rustic Tart

1 C Dried Figs, stems removed and soaked in 1 cup hot water for 15 minutes

4 oz. Prosciutto, cut into thin strips

5 oz. Goat Cheese, crumbled

½ C Chopped Walnuts

¼ C Fresh Rosemary

3 Tbsp Honey

Make tart as explained in recipe above. Fill with figs, prosciutto, goat cheese, chopped walnuts, rosemary and drizzle honey over. Brush with egg/water mixture and place in oven for 20 minutes or until golden brown.

Spicy Shrimp & Melon Appetizer

Yield: 3 Cups


1/2 Dried chilies de arbol (or cayenne chilies) or chipotle (desired “heat”)

1/2 C Vegetable oil

1 1/3 tsp Salt

2 2/3 Garlic cloves, sliced

1 1/3 bunch Cilantro, sliced

2 Lime’s zest

2 2/3 Tbsp Fresh lime juice

1 1/3 Tbsp Rice wine vinegar

¼ C Sugar

2/3 C Mint leaves, finely chopped

1 lb Cooked Shrimp, cleaned and minced (grilled, sautéed, or poached)

1 1/3 qt Watermelon, cantaloupe, and honeydew, mango mix, diced in 1/8” small dice


*** Scoops or tortilla chips


1. Grind the chilies in a spice mill to form a powder (about 1/2 tablespoons). In a bowl, mix chili powder with oil, salt, garlic, cilantro, zest, lime juice, vinegar, and sugar (vinaigrette). Add shrimp and marinate for 2-3 hours in refrigerator or overnight.

2. Combine melons and mint then add to shrimp mixture and refrigerate for at least 30 minutes to chill properly.

3. Place melons and shrimp in a martini glass or other fun dish and serve with desired chips