As usual, the biggest Academy Awards stars will be dining in style on the day of the show, thanks to an elegant and imaginative menu from master chef Wolfgang Puck. Puck’s team has dreamt up over 50 fabulous dishes to serve, ranging from bite-sized starters to small plate entrées to decadent desserts (you can view the full menu online).
Our own Oscars-viewing parties may not be as large-scale as Puck’s operation, but we can indulge in the very same flavors as his high-profile guests by following these 6 spectacular recipes — several of which come from Puck himself.
1. Spiced Crab Deviled Eggs
Up until 2012, the Governor’s Ball was a formal, sit-down affair. Nowadays, dinner is done buffet-style, affording celebs ample opportunities to socialize. These simple Spiced Crab Deviled Eggs make an ideal finger food to munch while you’re doing some mingling of your own. The snack offers deliciousness and zip in each individually-sized portion. Just Putzing’s recipe incorporates the same flavors as Puck’s original and is an easy-to-make addition to your awards show spread.
- 6 large eggs, boiled and peeled
- 2 tablespoons mayonnaise
- 1 teaspoon grainy dijon mustard
- 1 teaspoon yellow mustard
Spicy crab topping:
- ⅓ to ½ cup jumbo lump crab meat
- 1 teaspoon mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon cayenne pepper
- 1 dash paprika
- Several squirts Sriracha (to taste)
Directions: Slice eggs in half, length-wise. Gently spoon egg yolks into a small bowl. Add mustards and mayo to the bowl, and mash with a fork until mixture is smooth and uniformly creamy and yellow. For smoothest results, use a food processor or blender.
Divide yolk filling evenly between egg halves, using a spoon or piping bag. Set aside.
In another small bowl, mix together your crab, mayo, and lemon juice. Season with cayenne pepper, paprika, and Sriracha to taste, then mix well.
Spoon crab topping on top of each deviled egg, dividing mixture evenly between the eggs. Garnish eggs with some chopped green onions or chives. Enjoy!
2. Baked Macaroni and Cheese with Black Truffles
Celebrity or not, few people can resist the comforting qualities of homemade macaroni and cheese. Puck’s recipe brings a stylish twist to an old favorite: Gruyere, cheddar, and Parmesan cheese mingle in the creamy pasta sauce, topped off with an optional black truffle garnish to finish. “You can add chicken, mushrooms, whatever you like to it and jazz it up,” Puck tells People. “If you’re going to have macaroni and cheese at the Oscars, make it special and add something.” This Baked Macaroni and Cheese With Black Truffles recipe comes straight from Wolfgang Puck himself and yields 4 servings per batch.
- 8 ounces elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 3½ cups milk
- 3 tablespoons finely chopped black truffles
- ½ medium white onion
- 1 bay leaf
- 10 ounces sharp aged white cheddar, grated
- 3 ounces Gruyere cheese, grated
- 1 ounce Parmesan cheese, grated
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Pinch cayenne
- 3 tablespoon. butter
- 1 cup brioche bread crumbs
- 2 tablespoon. chopped parsley
- Sliced fresh black truffles for garnish (optional)
Directions: Preheat oven to 350 degrees Fahrenheit.
In large pot of boiling salted water, cook the macaroni to al dente, about 7 minutes. Strain and place on a lightly oiled sheet pan.
While the macaroni is cooking, in a separate pot over low heat, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes, stirring constantly. Add the milk, chopped truffles, onion, and bay leaf. Simmer for 10 minutes. Remove onion and bay leaf.
Turn off the heat and add ¾ of the aged cheddar and all of the other cheeses. Season with salt and black pepper and cayenne and fold in macaroni. Pour into a 2-quart casserole dish. Top with remaining cheddar.
Melt the butter in a sauté pan and toss breadcrumbs and parsley to coat. Top the macaroni with breadcrumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes. Serve with fresh shaved black truffles.
3. Chilled Sweetpea Soup
This year’s event will also feature a sophisticated Chilled Sweet Pea Soup. Crumb Blog’s variation of the dish can be whipped up in a snap, featuring a refreshing and simple ingredients with flavors that speak for themselves. The addition of Greek yogurt lends a delightful creaminess to the sweet pea soup base, culminating in a rewarding and vegetarian-friendly dining experience. The recipe takes only 15 minutes to make and yields 4 servings.
- 1 tablespoon butter
- 1 large shallot, finely minced
- 2 cups chicken stock
- 2 cups shelled peas (thawed, if frozen)
- ¼ cup full fat Greek yogurt
- Salt and pepper to taste
- Fresh tarragon or mint, roughly chopped (optional garnish)
Directions: In a heavy bottom saucepan set over medium high heat, heat the butter until foamy. Add the shallots and saute for 2 to 3 minutes, or until soft and translucent.
Pour in the chicken stock, and bring to a boil. Add the peas and cook for 2 to 3 minutes, or until the peas are bright green and tender. Immediately remove from heat.
Using a blender or food processor, process the soup until completely smooth and pureed, working in batches if necessary. Return to the pot, and stir in the yogurt. Season to taste with salt and pepper.
If serving warm, return the pot to the stove and warm up over medium-low heat until just shy of a simmer. If serving cold, transfer to the refrigerator to chill for about an hour. Garnish with fresh tarragon or mint and add a dollop of yogurt before serving, if desired.
4. Potato Pancakes With Smoked Salmon, Caviar, And Dill Cream
People reports that around 350 pounds of smoked salmon will be served at the Governor’s Ball, most of being devoted to Puck’s signature dish, an Oscar-shaped appetizer of smoked salmon on matzo. The creamy dill yogurt sauce brings out the finest flavors of smoked salmon in this dish, which is then topped off with caviar for a true taste of Hollywood indulgence.
Puck shares a similar version of the dish with Food & Wine, opting for a potato pancake base. These Potato Pancakes With Smoked Salmon, Caviar, And Dill Cream require 35 minutes in the kitchen, yielding 6 servings (if a matzo base seems more your speed, you can check out Puck’s themed recipe on ABC News).
- ½ cup crème fraîche or sour cream
- 1 teaspoon chopped dill
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1 tablespoon snipped chives
- 2 medium baking potatoes (1 pound), peeled
- 1 small onion
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ cup vegetable oil
- ½ pound thinly sliced smoked salmon
- 2 ounces caviar
Directions: In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve.
In a food processor or on a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry.
In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt, and ¼ teaspoon of black pepper.
In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.
Arrange the potato pancakes on a platter. Serve warm, with the dill cream, smoked salmon, and caviar.
5. Mini Kobe Beef Burgers
Hearty miniature beef burgers are another finger food set to make an appearance at the big event, proving one again that this master chef can give just about any dish a celebrity-worthy makeover. ABC News shares Wolfgang Puck’s recipe for the sliders, which are accented with a distinctively tangy homemade remoulade. The recipe yields 12 Mini Kobe Beef Burgers and takes about an hour to make.
For the burgers:
- ¾ pound prime ground beef, such as Kobe-style
- Pinch of kosher salt
- Freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 12 small slices of cheddar cheese
- 12 mini sesame brioche buns
- Remoulade (recipe follows)
- Arugula leaves
- 6 cherry tomatoes, sliced
- 3 cornichons, sliced
For the Remoulade:
- ¾ cup Thousand Island Dressing (store-bought or homemade)
- 2 tablespoons bottled barbeque sauce
- Little bit of diced red onion
Directions: For the burgers: Preheat grill or grill pan.
Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take a small amount (about 2 tablespoons’ worth) of the ground beef and roll it in the palm of your hand like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate.
Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers over and season the other side. Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs.
Place slices of cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the buns on the grill. Let them toast slightly on both sides, about 2 minutes total time.
To assemble: Put the toasted buns on a platter. Top each with a small spoonful of Remoulade. Put the burger on top (cheese side up), followed by an arugula leaf, a slice of tomato and a slice of cornichon.
For the Remoulade: Combine ¾ cup of store-bought or homemade Thousand Island dressing with 2 tablespoons of bottled barbecue sauce and a little bit of diced red onion. Stir to combine.
6. Dark Chocolate Cupcakes With Marshmallow Filling
Puck’s menu has a staggering 21 dessert selections, but one of the most tantalizing choices of the bunch is the Bittersweet Chocolate Cupcake With Marshmallow Frosting. Mimic the flavors of Puck’s spectacular dish with Sweet Pea’s Kitchen’s Dark Chocolate Cupcakes With Marshmallow Filling. The sweet filling makes a wonderful complement to the slight bitterness in the dark chocolate cupcake base. The recipe yields 12 cupcakes.
For the cupcakes:
- 8 tablespoons unsalted butter, cut into 4 pieces
- 2 ounces bittersweet chocolate, chopped
- ½ cup Dutch-processed cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- ½ cup sour cream
For the marshmallow filling:
- 6 tablespoons unsalted butter, softened
- 1½ cups confectioners’ sugar
- ¾ cup marshmallow fluff
- 1½ tablespoon heavy cream
For the creamy chocolate frosting:
- ⅓ cup (2⅓ ounces) granulated sugar
- 2 large egg whites
- pinch table salt
- 12 tablespoons (1½ sticks) unsalted butter, softened and cut into tablespoon-sized pieces
- 6 ounces bittersweet chocolate, melted and cooled to 85 to 100 degrees Fahrenheit
- ½ teaspoon vanilla extract
Directions: Adjust oven rack to lower-middle position and preheat to 350 degrees Fahrenheit. Line muffin pan with baking cup liners.
In a medium heatproof bowl, combine butter, chocolate, and cocoa. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside and cool until just warm to the touch.
In a small bowl, whisk flour, baking soda, and baking powder; set aside.
In a medium bowl, whisk eggs; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift ⅓ of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined. Sift remaining flour mixture over chocolate mixture and whisk until batter is combined.
Divide the batter evenly among muffin pan cups. Bake 18 to 20 minutes or until toothpick inserted into center of cupcakes comes out clean.
Cool cupcakes in muffin pan on wire rack for 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature.
To make the marshmallow filling: in a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff and 1½ tablespoons of the heavy cream on medium speed until fluffy. Transfer to a pastry bag fitted with a ¼-inch plain round tip.
Once cupcakes have cooled, use a paring knife or apple corer to cut out a small circle in the center of each cupcake.