1920s French-Style Oscars Party

Today was très amusant! I woke up to throw together a 1920s French-themed party and share it with my friends on Access Hollywood Live. Seeing as I’ve been working with Moet & Chandon a French-ified party seemed parfait. So, I donned my best 1920s makeup, decorated with a mix of modern metallics and vintage glasses, and assembled an assortment of finger foods with classic French flavors.

Here’s a few tips I passed on, a menu inspired by classic French foods, and a few behind-the-scenes snapshots of  the food I prepared.

Party Tips

  • Theme It – Base your party on your favorite  theme for the night and sculpt your decor and menu around it.
  • Channel Hollywood Glamour – Have your guests dress in cocktail attire or even have a red carpet at your entrance for guests to take photos
  • Favorites as Favors – Make a swag bag as a party favor or even hand out mock awards for “Best Dressed” or “Best Performance” of the evening
  • Serve A Signature Drink – Whether its simply some champagne or the 2012 Oscars Governors Ball cocktail, serve something memorable
  • Twists on Classic Foods – Both Midnight in Paris and The Artist draw from the 1920’s/1930’s style of Old Hollywood and Old traditional France. These recipes offers fun new twists on traditional French cuisine to create a Parisian inspired Oscar Viewing Party Menu.
  • Dress-up Store bought -Don’t stress out about making everything from scratch. Choose something homemade to focus on and fill in your food with some dressed-up storebought ingredients. For this French-themed party, here are a few easy ideas: warm good-quality olives over low heat with citrus zest, olive oil, and fennel seed until fragrant then serve warm; roast cheese in the oven and topped with thyme and honey for a makeshift fondue; fill mushroom caps with pesto and bake until heated through; make one of the simple appetizers below.

Oscars Party Menu

MENU

Moet Red Carpet Glamour Cocktail

Salmon, Crème Fraîche, and Fennel Rillettes

Pancetta, Thyme, and Fontina Gougères

Warmed Olives with Orange Peel and Fennel Seed (technique above)

Mini Ham and Brie Baguette Sandwiches (below)

Roasted Beet and Goat Cheese Salad Spears (below)

Pear, Blue Cheese, and Toasted Walnut Salad Spears (below)

Last-Minute Lemon or Nutella Tartlets  (below)

Mini Baguette Sandwiches

Mini Ham and Brie Baguette Sandwiches

  • Makes: 16 mini sandwiches
  • 2 (24-inch) sweet baguette*
  • 4 tablespoons unsalted butter, softened
  • Kosher salt and Freshly ground black pepper
  • 4 ounces thinly sliced ham
  • 4 ounces Brie cheese, cut into 1/4-inch-thick slices

Slice the baguette crosswise at 3-inch intervals so you have about 16 mini baguettes. Slice each mini baguette in half lengthwise, cutting about three-quarters of the way through.

Evenly coat the cut sides of each mini baguette with butter and season with salt and pepper.  Layer the ham and cheese on the bottom half of each mini baguette, close, secure with a toothpick to serve.

*Some stores and bakeries sell thin (about 1-inch wide) baguettes (sometimes called ficelle). If you can find them, they’re perfect for this recipe.

Beet and Goat Cheese Salad Bites

Roasted Beet and Goat Cheese Salad Spears

  • Makes: About 30 bites
  • 3 to 4 heads of Belgian Endive
  • 1 pound roasted and peeled beets
  • 1 tablespoon minced fresh Italian parsley
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1 teaspoon sherry vinegar
  • Kosher Salt and Freshly Ground Black Pepper
  • 4 ounces fresh goat cheese (chevre)

Trim off the bottom 1/2 inch of each Belgian endive head then separate into individual leaves (you want about 30 leaves total). Place in ice water until ready to use (can be done up to 1 day ahead).

Cut the beets into small dice then mix together with parsley, olive oil, vinegar, a pinch of salt, and a few cranks of freshly ground black pepper. (Can be made up to 1 day ahead. Store refrigerated until ready to use.)

To serve, fill each endive leaf with 1 teaspoon of the beets, a sprinkling of goat cheese, and a drizzle of olive oil.

Pear, Blue Cheese, and Walnut Salad Bites

Pear, Blue Cheese, and Toasted Walnut Salad Spears

  • Makes: About 30 bites
  • 3 to 4 heads of Belgian Endive
  • 1 pound (2 to 3) ripe pears
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1 1/2 teaspoons freshly-squeezed lemon juice
  • Kosher Salt and Freshly Ground Black Pepper
  • 4 ounces blue cheese
  • 2/3 cup roughly chopped toasted walnuts

Trim off the bottom 1/2 inch of each Belgian endive head then separate into individual leaves. Place in ice water until ready to use (can be done up to 1 day ahead).

Core the pear then cut into small dice. Mix pears together with olive oil, lemon, a pinch of salt, and a few cranks of freshly ground black pepper. (Can be made up to 1 day ahead. Store refrigerated until ready to use.)

To serve, fill each endive leaf with 1 teaspoon of the beets, a sprinkling of cheese and nuts, and a drizzle of olive oil.

Last Minute Tartlets

Last-Minute Lemon or Nutella Tartlets:

These are ridiculously simple. Just buy some mini tart shells then fill with lemon curd or hazelnut-chocolate spread and top with a dollop of whipped cream.

Appetizers // Starters Desserts Entertaining Recipes Salad // Sandwich // Soup Snacks