Recipes: Oscars night drinks and appies to make you happy

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With spring now sprung and Omicron apparently on the run, who can’t embrace a good excuse for a party? With some restraint, of course.

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The 2022 edition of the Academy Awards, which will light up home screens on Sunday, March 27, presents a great opportunity to kick back with friends and enjoy some imaginative drinks and appetizers.

My go-to-cocktail for a crowd, as you may already know because I’ve mentioned them before, are Jargaritas — aka, frozen margaritas served in 8-ounce jars that can be made the day before.

Chef Michael Olson’s Bacon Onion Tart baked on crisp pastry and cut into bites is a perfect appetizer that pleases everyone.

And Holy Guacamole Nachos layered with tomatoes, red onion, avocado, cilantro, lime and chipotle peppers lends a smokiness to guacamole more so than chopped jalapenos.

Jargaritas

You will need a dozen 8-ounce glass canning jars with lids. I buy them at the Dollar Store.

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1 – 12oz (355 mL) can frozen limeade concentrate, thawed

Juice of 2 limes

1 1/2 cups (375 mL) tequila

3/4 cup (175 mL) Triple Sec

1 cup (250 mL) Chambord or red raspberry liqueur

4 cups (1 L) cold water

Combine all the ingredients in a large pitcher and stir well. Divide the mixture among 12 8-ounce jars, filling them to within 1/2 inch of the rim. Place the lids on the jars and screw them on fairly tightly. Freeze overnight or for at least 5 hours.

You may serve the Jargaritas with spoons or simply instruct you guests to warm them in their hands until they are slushy enough to sip.

Makes 12 servings.

Bacon Onion Tart

This appetizer can also be served as a slice for a starter course. Adapted from Living High Off the Hog by Chef Michael Olson, published by Appetite (Random House).

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1 tbsp (25 mL) butter or reserved dripping from cooked bacon

2 yellow onions, sliced

Splash balsamic vinegar

1 tsp (5 mL) chopped fresh thyme leaves

Salt and pepper

1 sheet (8oz/225 g) frozen butter puff pastry, thawed in fridge (see note below)

6 slices bacon, cooked, drained and crumbled

12 cherry tomatoes, halved

Melt butter in a large sauté pan over medium heat, then stir in the onions. Sauté onions until they turn a golden brown and their volume reduces by half, about 35 minutes. Add balsamic vinegar and stir the onions with a wooden spoon to pull up the caramelized bits from the pan and let cool at room temperature. This can be made up to a day ahead and chilled until ready to assemble.

Preheat oven to 400 F and line a baking sheet with parchment paper.

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Lay the sheet of puff pastry on the baking sheet and dock it with a fork across the surface (this prevents it from rising too much). Spread cooled onions in an even layer over the pastry, right to the edges and sprinkle the crumbled bacon overtop. Arrange the cherry tomatoes halves overtop in 4 rows of 6. Bake the tart until it is puffed and golden brown at the edges, about 30 minutes.

To serve, transfer the baking sheet to a cooling rack for 5 minutes, then cut the pastry into 24 pieces so that a cherry tomato halves over top in 4 rows of 6. Bake the tart until it is puffed and golden brown at the edges, about 30 minutes.

To serve, transfer the baking sheet to a cooling rack for 5 minutes, then cut the pastry into 24 pieces so that a cherry tomato half is on each piece. Pick up with your fingers to eat warm or at room temperature.

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Yield: 8 servings.

Makes one 10-inch tart.

Holy Guacamole Nachos

Adapted from !Buenos Nachos! by Gina Hamadey, published by Dovetail Press.

1/2 cup (125 mL) sour cream

Juice of 1 lime

1 tbsp (15 mL) pureed canned chipotle peppers in adobe sauce

8 – 10 oz (1 medium bag) tortilla chips

6 oz (1 1/2 cups) coarsely grated Monterey Jack cheese

2 avocados – halved, pitted and diced

1/2 cup (125 mL) finely chopped red onion

1 large tomato, seeds and pulp removed, diced (about 2 cups)

1/2 cup (125 mL) chopped cilantro leaves

1 recipe smoky Guacamole

Preheat oven to 350 F.

In a small bowl, mix sour cream, lime juice and chipotle puree until combined. Set aside the crema until ready to use.

Arrange chips on a rimmed baking sheet. Sprinkle half the cheese evenly over the chips. Top with avocado, onion and tomato and remaining cheese. Bake until the cheese has melted but not browned, about 10 to 12 minutes. Drizzle with the chipotle crema, sprinkle with cilantro and serve with Smoky Guacamole on the side.

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Serves 4 to 6.

Smoky Guacamole

3 avocados, halved and pitted

Juice of half a lime, plus more to taste

1/2 medium red onion, finely chopped

2 plum tomatoes – cored, seeded and diced

1 1/2 tbsp (25 mL) pureed canned chipotle peppers in adobe sauce

3 tbsp (50 mL) chopped cilantro

Kosher salt

In a bowl, use a fork to lightly mash avocados with lime juice, leaving the avocado as chunky as you like. Stir in the onion, tomatoes, chipotle puree and cilantro. Season to taste with salt and more lime juice, if needed. Cover the surface with plastic wrap until ready to serve, up to 2 hours.

Makes 3 cups.

Kitchen Hack

Puff pastry needs a hot oven to make it crisp, light and airy, so be sure to fully heat it to temperature before baking.

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