At your Oscars party, if we told you you could serve what Elton John is serving to his guests for the Academy Awards – would you do it? Do you even need to hesitate? We took a tip from Elton’s chef – Wayne Elias – who serves up delicious appetizers yearly at Elton’s Academy Awards Viewing Party. Hey, if these hors d’oeuvres are good enough for Heidi Klum, they’re good enough for us right?
Grape Crostini with Ricotta Cheese
Makes 12 bites
3 slices of brioche sandwich bread cut in to twelve 3/4 of an inch rounds
1 cup of green grapes cut in fours
1 cup of red grapes cut in fours
1/2 oz of roasted pine nuts, finely diced
12 small sage leaves, fried
1/2 cup of ricotta cheese
Salt, white pepper, onion powder, and garlic powder
1 teaspoon of chopped parsley
Turn your oven to 250 degrees.
Toss the cut grapes with olive oil, salt and pepper. Put them in the oven for 15 to 20 minutes. Let cool for 5 minutes.
Mixed the roasted grapes with the pine nuts.
Bring oven to 350 degrees.
Toss the brioche crostini lightly with some olive oil, salt, pepper and parsley. Toast them in the oven for 5 to 7 minutes or until golden brown. Let cool for 5 minutes.
Season the ricotta cheese with salt, white pepper, garlic powder and little onion powder.
Place the season ricotta cheese into a disposable pastry bag and cut a very small tip to pipe the cheese onto crostini. Cover 1/2 of the crostini with a very thin layer.
Spoon the grape mixture onto the crostini and garnish with the fried sage leaf.
Honeydew Bite and Prosciutto Rosette
1 honeydew melon
2 oz of very thin prosciutto
Cut half of the melon into twelve 3/4 of an inch by 1/4 thick cubes
Cut the prosciutto into 12 one inch squares.
Make a rose out of each piece of prosciutto – Do this by rolling the ham very tight and it will form a rose shape.
Make a small indentation in the center of each Melon cube.
Place the melon cube in the center of the prosciutto rose and re-shape if needed.
Rosemary Filet Mignon Bite with Sea Salt & Cracked Black Pepper
Makes 12 pieces
Cut twelve 1 ounce Filet mignon squares out of a tenderloin of beef. Season with 1/4 teaspoon of cracked black pepper, 1/2 teaspoon sea salt and 1/8 cup of olive oil. Let marinate for 30 minutes.
In a sauté pan, place 1 tablespoon of olive oil. When the oil is hot place the 12 pieces of filet and brown on both sides, about 1 minute on each. This will also cook the meat to a rare temp. You can cook the meat longer if you would like the meat to be medium rare or medium.
Remove the meat and pat dry. Let cool for 5-10 minutes and skewer each piece with a Rosemary skewer. This can be served at room temperature or re-heated in the oven at 350 degrees for 4 minutes.
Place the filet on a serving plate and brush with a little olive oil.