This post is brought to you by Bing. Know what Bing does really well? Image searches, which is why I now need to go plant seeds to have these ready for next year. Thanks to Bing for making finding ideas for Oscars party food and star shaped foods easy to find.
My husband is on call for work the night of the Oscars so we stay fairly low key in our house. A little bit of celebration is in order since it marks the end of a big annual work project. So this year I’m making it The Night of A Thousand Star..shaped foods. Or at least a few star shaped foods. All of these are gluten-free, almost by coincidence. Though I know so many people who are gluten-free that it’s become normal to avoid it when menu planning.
I hope some of these ideas help make your Oscars snacks a bit more sparkly.
We’ll start with a fruit salad and champagne. Pineapple rings and kiwi slices act (sort of) like rays of light and the stars are cut from slices of pear. I used Sumo citrus wedges here, their delicate taste doesn’t overwhelm the other fruits. (Shout out to my friends who have shown me the way to Sumo love!) Add pomegranate seeds to your champagne glass and watch as they bob and float.
DIY star shaped tortilla chips! The best thing about homemade tortilla chips is that they are extra strong and can stand up to the chunkiest of guacamole.
The chips are are easier than you might suspect, I followed the instructions you can find over at Savory Sweet Life. You’ll need a bag of corn tortillas, a star cookie cutter and some vegetable oil. Brush or spray vegetable oil on both sides of a tortilla and use a cookie cutter to cut shapes, I could only get through two tortillas at a time. Spread the chips on a baking sheet in a single layer, sprinkle with salt and bake at 350 degrees for about ten minutes, flipping about half way through. Since I don’t know the size of your cookie cutter I recommend flipping them after five minutes and checking them every two minutes after that. If you have a crowd coming over you can make some star chips for decorations and then slice the rest of the tortillas into wedges to save time. (Kind of like bringing out the cheap wine after the good wine has been consumed and nobody will care at that point anyhow.) If you want to make these in advance they can be crisped up by baking in a 200 degree oven for a few minutes.
Finger foods are in order to keep our energy up during commercial breaks so I’m going with stuffed mushrooms and star shaped cheese crackers. This is the first time I’ve made stuffed mushrooms and I had no idea that they are so easy, I’m going to be making these a lot more often for no reason at all. For these I simply subbed in gluten-free bread crumbs.
The star shaped cheese crackers here are the Cheesy Squares recipe from Lara Feroni’s book Real Snacks. I’ve made these before (for cookbook club) and at the time I made both the version with wheat flour and the gluten-free ones to compare. We found that the gluten-free ones turn out a bit more crisp and are more fun to eat. This time around I made a few different sized cheese stars and the smallest size were our favorite by far, the crispy edge ratio is just about right. The ones shown here arout 1.5 inches tall. I used Bob’s Red Mill Gluten-Free All Purpose Flour. If you make these a day early they can be crisped up by heating in a warm oven for a few minutes.
I had a little conundrum at the grocery store over these. The good sharp cheddar I could find didn’t have the ultra-orange coloring that would make these really fun to look at. But the good sharp cheese is delicious so it won out. You could likely make these far more Cheez-its orange with different cheese.
Recipe from Real Snacks, by Laura Ferroni. Used here with permission and changed slightly.
- 8 ounces grated sharp cheddar cheese
- 2 tablespoons unsalted butter
- 180 grams (1.5 cups) all-purpose gluten-free baking flour
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 cup milk, plus more for brushing
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Combine the cheese, butter, flour, onion powder, salt, and milk in the bowl of a food processor fitted with the dough blade. Pulse to form a ball, 1 to 2 minutes. Divide the dough into four parts and flatten into discs, wrap with plastic wrap for the time being.
Roll dough between two sheets of parchment paper until it’s 1/8th to 1/16th inch thick. Cut the dough out using a small star cutter and transfer each star to a baking sheet lined with parchment paper leaving about 1/2 inch between each. (You will likely be popping each one out of the cutter so it’s easy to just deposit them right onto the baking sheet.) Brush the dough with milk and prick the center of each one with a skewer.
Bake until the crackers are just slightly brown on the edges. Check after five minutes frequently after that, times will vary depending on which size cutter you’ve used. Cool crackers on a wire rack.
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Dessert will be something we can make quickly so we don’t miss anything. Here are simple scoops of ice cream with metallic sprinkles. I found these at Joanns. I cannot tell you how delightful I find these tiny edible gold stars. I’m going to start putting them on everything, like eggs and steak.