Wolfgang Puck: Oscar Party Recipes 2004
Feb. 27, 2004 -- -- Celebrity chef Wolfgang Puck is busy creating dishes fit for the stars for this year's Governors Ball following the Academy Awards ceremony. It's Puck's eighth year on the job.
Puck and his team of chefs will create a multi-course, sit-down meal for the Academy's 1,650 guests.
However, Puck took time out of his busy schedule to offer some of his favorite Oscar recipes to his "Good Morning America" fans.
Check out the following Puck recipes as you plan your own Oscars party.
If you want to print these recipes, simply scroll down to the bottom of this page and click on the "print this article" option. Then send the newly formatted page to your printer.
Smoked Salmon Oscar with Iranian Osetra Caviar On Brioche
Asparagus Wrapped with Prosciutto
Marinated Artichoke Salad
Roasted Beet Napoleon
Bruschetta Trio
Roasted Yukon Gold Potatoes with Crème Fraîche and Iranian Osetra Caviar
Roasted Filet Mignon & Maine Lobster with Celery Root Puree and Two Truffle Sauces
Double Dobos Cake
Smoked Salmon Oscar with Iranian Osetra Caviar On Brioche
• 1 pound smoked salmon
• 1 cup dill cream (recipe below)
• 2 ounces Iranian Osetra caviarCut the brioche into Oscar shape and toast until golden.
Spoon small amount of dill cream on the brioche.
Layer smoked salmon on top and garnish with caviar.
Dill Cream:
• 1 cup sour cream
• 1 tablespoon lemon juice
• 2 tablespoons shallots, chopped
• 1 tablespoon fresh dill, chopped
• Pinch white ground pepper
• Pinch salt
Whisk ingredients together thoroughly.
(Recipe courtesy Wolfgang Puck, 2004) Yield: Serves 8
Asparagus Wrapped With Prosciutto
• 8 case pencil asparagus spears
• 1 pound prosciutto, thinly sliced
• Extra-virgin olive oil
Peel asparagus spears, blanch and shock in ice water. Loosely wrap thinly sliced prosciutto around the asparagus.Drizzle with extra virgin olive oil and serve. (Recipe courtesy Wolfgang Puck)
Yield: Serves 8
Marinated Artichoke Salad
• 12 artichoke hearts
• 1/4 cup shallots, chopped
• 1/2 cup olive oil
• 3 tablespoons sherry vinegar
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons parsley, chopped
• Salt and pepper to taste
Cook artichoke hearts in salted water. When tender, allow to cool.
Marinate with olive oil, sherry vinegar, chopped shallots, chopped thyme, chopped parsley, salt and black pepper.
Yield: Serves 4 to 6
Yield: Serves 4 to 6 (Recipe courtesy Wolfgang Puck, 2004)
Roasted Beet Napoleon
• 1 1/2 pounds large yellow or red beets, washed and trimmed
• 1/2 cup rice wine vinegar
• 1/2 cup granulated sugar
• 1 tablespoon extra virgin olive oil
• 1/2 recipe Herbed Goat Cheese, (recipe follows), cut into eight round slices
• 1 to 1 1/2 cups mixed baby lettuces, washed and dried
• 1/4 cup Spago House Dressing (recipe follows)
• 1/4 cup Citrus Hazelnut Vinaigrette (recipe follows)
• 1 ounce toasted hazelnuts, (recipe follows), coarsely chopped
Roast beets:
Preheat the oven to 400 degrees F. Place the beets in a small roasting pan and pour in enough cold water to reach about one quarter of the way up the sides of the beets. Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool and then peel.
Cut each beet into 1/4 inch-thick round slices. Cut each slice with a 3 inch round cookie cutter. (You will need ten rounds). Cut trimmings into 1/4 inch, dice and reserve 1/2 cup for garnish.
In a sauté pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets one minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed.
When ready to assemble, heat the olive oil in a small sauté pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly, or the cheese will melt.
To assemble the napoleons, place one of the beet rounds on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have five layers of beets and four layers of cheese.) Carefully cut through layers, dividing into three wedges. Repeat with the remaining beets and cheese.
To serve, arrange three of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle one half of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately.
Yield: Serves 2
(Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000)
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