Written on February 24, 2012 at 11:26 am , by Karla Walsh
Katie Lee knows how to host one festive, tasty event. The food critic, cookbook author and former Top Chef host and judge has thrown countless parties and has big plans for Oscar Sunday this year! But before her big soiree, we caught up with Lee to snag her top three Academy Award-worthy tips:
- Get everyone involved. “Bring the glamour of the red carpet into your living room. Details as small as gold or silver cocktail napkins, draped red table cloths and glitzy champagne glass charms can make a big impact.”
- Add festive details. “Create simple ballots on festive stationery that allow your guests to predict the winners of each category. The guest with the most correct picks wins a fun prize!”
- Set up party stations. “Encourage guests to mingle by creating separate food and drink stations around the room. This will allow your party to flow well, but also encourage guests to meet one another throughout the night. For an added attraction, theme each station to one of the best picture nominees!”
Chili Parmesan and Peanut Popcorn (Inspired by Moneyball)
- 18 cups plain popped popcorn
- 1/4 cup I Can’t Believe It’s Not Butter! Spread, melted
- 2 tablespoons chili powder
- 1 teaspoon Kosher salt
- 3/4 cup dry roasted peanuts
- 2 tablespoons Parmesan cheese
- Put popcorn in large bowl.
- In small bowl, combine melted spread, chili powder and salt; drizzle over popcorn and toss until evenly coated.
- Add peanuts and cheese; toss.
Nutrition information per serving: 110 calories, 8 grams of fat
Now that we covered the savory, Lee passed along a sweet idea. Click below for the recipe!
Spotlight Cookies (Inspired by The Artist)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 1/2 cup I Can’t Believe It’s Not Butter! Spread
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated lemon peel
- 4 cups confectioners sugar
- 1/3 cup boiling water
- 1 ounce bittersweet chocolate, melted
- Preheat oven to 350 degrees. Spray 2 large baking sheets with nonstick cooking spray; set aside.
- For cookies: in medium bowl, combine flour, baking powder and salt; set aside.
- In large bowl, with electric mixer, beat spread with granulated sugar until light and fluffy, about 4 to 5 minutes. Beat in egg, vanilla and lemon peel. Stir in flour mixture just until blended. On prepared baking sheets, drop dough using tablespoon or small ice cream scoop, 2-inches apart. With hands, flatten slightly.
- Bake 9 to 10 minutes or until edges are lightly golden. On wire rack, cool 2 minutes; removes from sheets and cool completely.
- Meanwhile, for white glaze, put confectioners sugar in large bowl. With wire whisk, whisk in boiling water, 1 tablespoon at a time, until mixture is the consistency of spreadable icing. Remove 1/2 to small bowl and stir in melted chocolate to make chocolate glaze.
- Spread half of each cookie with white glaze and the other half with chocolate glaze. Let stand until hardened.
Nutrition information per serving: 120 calories, 2.5 grams of fat