An awards show promises a fun-filled glamorous evening filled with movie stars, celebrities and of course, some yummy food and tasty drinks worth an award unto themselves. We partnered with Nik from A Brown Table to create a signature cocktail and some nibbles sure to impress your family and friends at this year’s awards night.
Keeping it simple, Nik created two appetizers and a delicious libation that are easy to whip up in advance but look like something a Hollywood chef would whip up.
Apple Cider Hibiscus Ginger Cocktail
- 1/4 cup (60mL) chilled apple cider
- 1 teaspoon (6mL) l Glossops No. 4 Hibiscus Ginger syrup
- 3/8 cup (88mL) champagne
- a thin slice of pink lady apple
Fill a champagne flute, with the apple cider, add the Glossops No. 4, stir. Fill with champagne to about an inch from the top. Drop with a slice of the apple into the glass and serve immediately.
Cannellini Bean and Blood Orange
Serves: 12 portions
- 1 15 ounce can cannellini beans
- 1/4 cup extra virgin olive oil
- 1 garlic clove
- 1 teaspoon chili powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried mint leaves
- 1 teaspoon dried oregano leaves
- 1/4 cup lemon juice
- 1 blood orange or pink grapefruit
Place all the ingredients from the beans to the lemon juice in a blender. Taste and adjust seasoning if necessary.
Peel the blood orange/grapefruit. Cut the fruit into wedges and dice, discard any seeds.
Smear a little bit of the bean spread over toasted baguette slices. Garnish with a small piece of the blood orange/grapefruit.
Ancho Chili and Coriander Steak with Horseradish Mayonnaise
- 1 1/2 lbs flank steak
- 1 tablespoon coriander, coarsely ground
- 1 teaspoon ancho chili powder
- 1/2 teaspoon black pepper powder, freshly ground
- 1 tablespoons sea salt
- 3 tablespoons olive oil
- 1 tablespoon horseradish
- 1 cup mayonnaise
- fresh pea shoots or wasabi sprouts for garnish
Pat the flank steak dry with clean paper towels. Mix the coriander, chili and salt in a small mixing bowl. Season each side of the flank steak with the spice mix and let it sit for 10 minutes.
Heat the olive in a skillet on medium-high heat. When the oil is hot, place the seasoned steak on the skillet and cook on each side for about 5 to 6 minutes or until the internal temperature reaches 135F. Remove the steak from the skillet and allow to rest for 5 minutes. Slice the flank steak against the grain of the steak into thin 1/4 inch thick slices.
Mix the horseradish and mayonnaise in a small mixing bowl.
To prepare the crostini, spread a generous amount of the horseradish mayonnaise over the toasted crostini, put a thin slice of flank steak and garnish with a pea shoot or wasabi sprout.
Raspberry Chocolate Ganache Cake
- 1 1/4 cups (177.18 gm) whole wheat pastry flour
- 1/4 cup (29.5 gm) unsweetened dark cocoa powder
- 1/2 cup (59 gm) unsweetened Dutch-processed cocoa powder
- 1 cup (226.8 gm) bittersweet chocolate, chopped
- 3/4 cup (170 gm) unsalted butter, room temperature
- 4 large eggs
- 1 cup (200gm) fine grain sugar
- 1 tablespoon raspberry liqueur such as Chambord
- 1 cup milk
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon baking soda
For the chocolate ganache frosting
- 1 1/4 cup (300gm) bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon raspberry liqueur such as Chambord
- 12 fresh raspberries for decorating
Place a wire rack at mid-level in the oven and preheat to 325F. Lightly grease and line a 13X9 inch baking pan with parchment paper.
Sift the flour and cocoa powders together three times and keep aside.
In a medium sized mixing bowl, melt the chocolate over a barley simmering water bath. Add the butter and mix with a silicone spatula until completed mixed. Remove and keep aside until ready to use. In a separate large mixing bowl, whisk the eggs and sugar and raspberry liqueur.
In two installments, whisk in the chocolate mixture into the egg mixture and mix until completely combined. In a small bowl stir the milk and cider, then whisk this into the chocolate mixture along with the baking soda. Quickly whisk in the dry ingredients until combined and pour the batter into the prepared baking pan. Transfer the pan to the oven and bake for about 45 to 50 minutes, rotating the cake halfway through the baking process. The cake will be done when the center is firm to touch or a skewer comes out clean from the center. Allow the cake to cool in the baking pan completely to room temperature before frosting.
To prepare the chocolate ganache frosting, place the chocolate chips and heavy cream in a heatproof mixing bowl and place over a pan of barely simmering hot water. Stir with a silicone spatula until completely combined. Once the chocolate is shiny and glossy, fold in the raspberry liqueur and remove from heat. Remove the cake from the pan by running a knife around the edges. Pour the warm ganache over the cake and cover evenly. Let the cake sit at room temperature until the ganache solidifies. Once the cake is set, trim the edges with a clean and sharp serrated knife. Cut the cake into 12 rectangles and decorate each slice with a raspberry in the center.
Complete your Awards Party by following Nik’s suggestions on how to plate and serve your delicious treats:
Need anything else for throwing the perfect party? Check out our entire line of tabletop and servingware at www.potterybarn.com.