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Oscars Recipes By Katie Lee And Moet & Chandon

Originally Posted: February 25, 2010

Eileen Casey

Katie Lee offers up some tasty recipes to accompany Mot & Chandon's champagne for an entertaining at-home Oscar bash. (The Rose Group)

Southampton - Renowned author of "The Comfort Table," culinary personality, and Mot & Chandon's entertaining ambassador, Katie Lee, is offering tips on how to have the ultimate at-home Oscar bash on March 7, for viewers who will watch all the glamorous Hollywood action.

Below are some recipes tips to enjoy - the envelope (or champagne flute) please - and the cocktail goes to:

Katie Lee "The Comfort Table."

 • First, pick up the Mot Limited Edition Cinema Party Pack, which features four Mot Imperial mini bottles and four mini flutes, which screw directly into the mini bottles, carried in a decorative tribute to cinema ice bucket. This is the perfect starter kit for a home viewing party coupled with Lee's Chinese Five Spice popcorn.

 • Additionally, Mot's "Golden Glamour" signature cocktail will be served on the red carpet and inside of the Governor's Ball. It's simple and delicious, made with a bit of passion fruit juice, a splash of vanilla liqueur for an exotic flavor, topped with Mot & Chandon Imperial, and finished with a sprig of mint. This cocktail is easy to whip up at home, and Lee suggests delicious finger foods to pair, like chicken lettuce cups or shrimp potstickers. Lee also believes that no party is complete without Pigs in a Blanket, a perfect choice given that the menu served to the stars includes home cooking and comfort foods like Kobe beef sliders.

Golden Glamour
 • 4 oz. Mot & Chandon Imperial Champagne
 • 0.25 oz. Navan
 • 1.5 oz. Passion Fruit Juice

Combine all ingredients in a champagne coupe. Top with fresh sprig of mint for garnish.

Lee's Recipe For Chinese Five-Spice Kettle Corn
Lee says, "I eat popcorn almost every night and I like to experiment with different flavors. I make this Chinese Five-Spice Kettle Corn to enjoy with cocktails and also package it up in take out boxes for a party favor for my guests."

 • cup popcorn
 • cup canola oil
 • 3 tablespoons sugar
 • 2 tablespoons Chinese 5 Spice powder
 • 2 teaspoons salt
 • 2 tablespoons unsalted butter, melted

Chinese Five-Spice Kettle Corn.

In a pot with a tight-fitting lid over medium heat, combine popcorn, oil, sugar, 5 Spice powder, and salt. Shake constantly. When popcorn begins to pop, lower heat to medium-low. Continue to shake until popping begins to slow and transfer to a bowl. Drizzle with melted butter.

Yield: 6 to 8 servings; Prep Time and Cook Time: 5 minutes

Lee's Chicken Lettuce Cups
Lee confesses "The first time I made these, I stood over the stove with a spoon, and ate almost the whole thing straight out of the pan - it's that good. The mint and cilantro garnishes add so much flavor and the lettuce cup adds a refreshing crunch to the spicy chicken."

 • 1 packet stir-fry seasoning powder
 • cup water
 • 2 tablespoons soy sauce
 • 2 tablespoons freshly-squeezed lime juice
 • 1 teaspoon sugar
 • 1 tablespoon canola oil
 • 1 pound ground chicken breast
 • 1 red bell pepper, diced
 • cup water chestnuts, diced
 • 2 tablespoons scallions, thinly sliced
 • Pinch red pepper flakes
 • 1 head of romaine lettuce (inner leaves only), or 2 heads of butter lettuce and/or radicchio
 • Minced mint and cilantro, bean sprouts, and chopped peanuts

In a small bowl, combine stir-fry seasoning, water, soy sauce, lime juice, and sugar. Set aside.

Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10 minutes. Add red bell pepper, water chestnuts, scallions, and red pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mix. Cook until liquid evaporates, about 2 to 3 minutes.

Spoon chicken mixture into lettuce cups and garnish with mint, cilantro, bean sprouts, and chopped peanuts.

Yield: 6 to 8 servings (about 8 to 12 cups); Prep Time: 25 minutes; Cook Time: 20 minutes

Lee's Chicken Lettuce Cups.

Lee's Shrimp Potstickers With Ginger Lemon Dipping Sauce
Lee notes, "Making homemade potstickers is much easier than it sounds and the little extra effort is well worth it in the end. Store-bought wonton wrappers are very easy to work with and once assembled, these potstickers can be refrigerated or frozen until you are ready to use them. I like to take any uncooked potstickers and drop them in boiling chicken broth combined with the leftover dipping sauce for an instant wonton soup."

For The Potstickers
 • pound shrimp, peeled and deveined
 • cup thinly sliced scallions
 • 1 large egg, lightly beaten
 • teaspoon kosher salt
 • teaspoon freshly ground black pepper
 • 24 to 30 round wonton (or goyza) wrappers
 • 4 tablespoons canola oil
 • cup water

For The Dipping Sauce
 • 2 tablespoons soy sauce
 • 3 tablespoons freshly squeezed lemon juice
 • 1 teaspoon fresh grated ginger
 • 1 tablespoon barbecue sauce
 • 1 teaspoon toasted sesame oil
 • 1 scallion, thinly sliced

 • For the potstickers: In a food processor, pulse shrimp until ground. Transfer to a mixing bowl. Add scallions, egg, salt, and pepper. Place one level teaspoon shrimp mixture onto each wonton. Brush edge with water and fold into a half moon to seal. In a large skillet, heat 2 tablespoons oil over medium high heat. Add half of the dumplings seam side up and cook 2 minutes. Add cup water, cover and let steam 3 to 4 minutes. Cook the dumpling a few minutes longer with the lid off if they are sticking to the pan. Repeat with other half of dumplings.

 • For the dipping sauce: Whisk soy sauce, lemon juice, ginger, barbecue sauce, and sesame oil. Stir in scallion.

Yield: 6 to 8 servings; Prep Time: 25 minutes; Cook Time: 12 minutes

So enjoy the Oscars and remember - no autographs please!




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