Matt and I watch the Academy Awards together every year, and we make predictions on the winners (in all categories, not just the major ones). And this year I won!! It’s always really fun, and I make some fun appetizer type foods for it. This year was quite delicious, we had a good time, especially me!
I made a delicious romaine and asparagus salad with a mustard vinaigrette. This came from “Barefoot Contessa Family Style” by Ina Garten. Then we made Asiago-Prosciutto Pinwheels, which came from “Cocktail Time” by Sandra Lee. And for dessert, we had Rose and Pistachio Ice Cream, from “Tangy, Tart, Hot and Sweet” by Padma Lakshmi. Overall, a very delicious night. Enjoy!
SALAD WITH CREAMY MUSTARD VINAIGRETTE
1 Romaine heart
1 bunch of asparagus, tough ends snapped off
3 tbs Champagne vinegar
1/2 tsp Dijon mustard
1/2 tsp minced fresh garlic
1 egg yolk, room temperature
Kosher salt and black pepper
1/2 cup EVOO, plus more for sauteeing the asparagus
Chop the romaine and set aside. In a medium skillet, heat to medium-high and drizzle in some EVOO. When hot, add the asparagus spears and saute until cooked and slightly charred, if desired. Remove, cool slightly, and chop into bite-size pieces.
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the EVOO until the vinaigrette is emulsified. Toss with the lettuce and asparagus and serve immediately.
1 frozen puff pastry sheet, thawed in the refrigerator
2 tbs apricot preserves
1 1/2 tbs Dijon mustard
1/4 cup dried currants
1/4 cup shredded Asiago cheese
1 package thinly sliced prosciutto
Preheat oven to 400 F. Line a baking sheet with parchment paper. On a lightly floured surface, unfold puff pastry. Using a rolling pin, roll pastry sheet into a 14×11 inch rectangle.
In a bowl, combine preserves and mustard. Spread mixture over puff pastry, leaving a half inch border. Sprinkle with currants and cheese. Top with prosciutto slices. Starting with a short side, roll pastry sheet up in a spiral. Using a pastry brush, lightly moisten edge with water, and pinch to close seam. Slice pastry roll into sixteen half inch slices. Place pinwheels cut sides down, on prepared baking sheet. Bake for 15 minutes or until puffed and golden brown. Serve warm.
ROSE PISTACHIO ICE CREAM
2 cups heavy cream
2 cups whole milk
4 large egg yolks
1/2 cup sugar
1 tsp vanilla extract
2 tbs rose syrup
5 tbs Turkish rose jam
1/4 cup crushed raw pistachios
Heat the cream and milk over medium heat for 5 to 8 minutes, until the mixture almost boils.
In a bowl, beat together the egg yolks, sugar and vanilla until smooth.
Add 4 tbs of the hot cream mixture to the egg yolk mixture, stirring so the eggs won’t scramble when heated.
Reduce the heat to low, and gradually add the remaining egg yolk mixture to the cream and milk, being careful to prevent scrambling of the eggs by continuously stirring. Cook for 3-5 minutes, until the mixture has thickened slightly. Stir in the rose syrup and rose jam. Cool the mixture completely, either overnight in the refrigerator or in an ice-water bath for 30 minutes.
Pour the cooled cream into your ice cream maker and follow manufacturer’s instructions. When finished churning, remove the ice cream and fold in the pistachios (I do this in the last five minutes of churning, as per my ice cream maker’s instructions). Place ice cream in the freezer for at least six hours to solidify properly. Enjoy!
Note: I had to go to a specialty store to obtain the rose syrup and rose jam. An Indian or Middle Eastern grocer would probably have it.