Sunday, February 20, 2011

Party Prep

Hello darlings! I promised you I would post a few photos from the Oscar party I threw last year, and here they are! I wanted things to be simple yet elegant, so I kept the menu to a couple stunning hors d'oeuvres, some beautiful champagne cocktails and a fun popcorn bar featuring a variety of flavors of the classic movie snack. Everyone is still raving about the lamb stuffed cucumbers (an idea I actually borrowed from a cocktail party I attended at the Beverly Center in Los Angeles), so I'm including the recipe — which I completely made up based on what I tasted at the cocktail party — below. Enjoy!

Curried Lamb with Cucumber, Crème and Orange


4 to 5 good sized English (seedless) cucumbers
1 orange, zested
1 small container of crème fraiche (which is the French version of sour cream. If you can't find it in the specialty cheese case of your grocery store, you can substitute regular sour cream)
1 pound of ground lamb (you could also use ground chicken, turkey or beef)
curry powder
ground cumin
salt and pepper


Slice each cucumber into into one-inch rounds. Using a spoon, gently hollow out each round to make small cups. Meanwhile, brown the ground lamb in a skillet. Season with the salt and pepper, curry powder and cumin (use as much or as little as you'd like. I love these flavors, so I used about one tbsp of curry powder and 2 tbsp of cumin). When the meat is done cooking, spoon a little into each cucumber cup. Top with a dallop of crème fraiche and garnish with orange zest.

Using a photo frame to display your menu is a quick and easy way to elegantly let your guests know what treats are in store for the evening!

Garnishing each champagne flute with a thinly sliced star fruit gives your drinks added pizazz and reminds your guests why they're gathering: to honor the stars, of course!

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