CBS

TOPICS

Talk Food Festival: David Tutera

Posted on Feb 28, 2014 10:45am

Party planner, entertaining expert and star of "David Tutera: Unveiled," David Tutera joined our ladies for an Oscar-themed Talk Food Festival. He showed the ladies how to make easy hors d'oeuvres for any Oscar Party.  Here are his fun recipe ideas!



AMERICAN FONDUE 


Cheese Fondue

Ingredients (for 1 pot of fondue):

1 clove garlic

1 lb. shredded cheese

3 tablespoons flour

1¾ cup white wine

¼ teaspoon fresh nutmeg

Splash of kirsch

Favorite dip-ables


Instructions :

Rub the inside of your fondue pot with the peeled garlic clove. Pour in the wine and bring to a simmer. Mix the flour and cheese together and add to the simmering wine. Once cheese is melted, add the nutmeg and kirsch. Serve with your favorite dippers. Classics include squares of crusty bread, fresh fruit (such as grapes) and veggies, cornichon pickles, and slices of sausage. For something different, serve with marinated artichoke hearts, roasted Brussels sprouts halves, mini chicken satay skewers, bacon wrapped mushrooms, or flavored pretzels (the peanut butter filled kind are perfect with cheese!).



Chocolate Fondue

Ingredients (for 1 pot of fondue):

1 lb. chopped chocolate

1½ cups heavy cream

Favorite dip-ables

 

Instructions:

Once your guests have had their fill of the cheese, clean out your fondue pot(s) and start fresh with chocolate. Bring the heavy cream to a simmer and add the chopped chocolate, allowing to melt before bringing out. One pot of dark and one pot of white chocolate are the perfect pairing. Serve with sliced tropical fruits, mini brownie bites, your favorite cookies, marshmallows, etc!




CAPTAIN PHILLIPS'S FAVORITE CRAB CAKES 


Ingredients:

1 lb. jumbo lump crabmeat

1-2 avocados (depending on preference), chopped

1 large egg

¼ cup mayonnaise

1½ teaspoon Dijon mustard

1½ teaspoon crab seasoning

1 teaspoon fresh lemon juice

½ teaspoon Worcestershire sauce

¼ teaspoon kosher salt

1¼ cup breadcrumbs

1 tablespoon chopped parsley

2 tablespoons butter

1 tablespoon olive oil


Instructions:

Whisk together the egg, mayo, mustard, crab seasoning, lemon juice, Worcestershire sauce, and salt in a bowl. Pick through the crab meat to clean and then pour the mixture over it adding in the avocado chunks. Mix using your fingers until well combined, but do not over mix. Sprinkle with the bread crumbs and parsley, mixing thoroughly but gently. Cover and refrigerate for a few hours. Shape the mixture into 16-miniature crab cakes. Heat the butter and olive oil in a skillet until frothy and fry the cakes until dark golden brown on each side, flipping once. Serve with your favorite homemade or store bought mango salsa.




RON'S TEX-MEX CONCOCTION (FAJITA BAR) 


Ingredients:

Skirt steak

Skinless chicken breasts

Peeled shrimp

Small white corn tortillas, small flour tortillas, small spinach tortillas, etc

Onions, sliced

Bell peppers, sliced

Olive oil

Pineapple, sliced

Guacamole

Sour Cream

Spanish yellow rice

Grated pepper jack cheese

Salt and pepper



Instructions:

Season and grill your skirt steak, chicken breasts, and shrimp (these are easiest done skewered) so that each have beautiful grill marks, the steak is medium, and the chicken and shrimp are opaque and fully cooked. Slice the steak and chicken into ¼ - ½” strips. Place each in their own serving dish. Grill pineapple rounds until both sides have grill marks. Slice into quarters and place in a serving dish. Sauté sliced onions and peppers with a small amount of olive oil, salt, and pepper in a sauté pan; transfer to a serving bowl. Prepare Spanish rice as instructed and transfer to a serving bowl. Fill other bowls with your favorite toppings, such as guacamole, sour cream, grated cheese, etc. Serve as a DIY bar setup with the different types of tortillas, toppings, etc.




OUT OF THIS WORLD SPIKED GELATIN CUBES 


Ingredients:

Package(s) blue and/or purple gelatin

Star and moon shaped sprinkles

Small, brightly colored, round candies

Water

Alcohol of your choice



Instructions:

Mix water and alcohol to make 2 cups. For 30-50 proof alcohols, mix 13oz of alcohol with 3oz water.  For 80-100 proof alcohols, mix 10oz of alcohol with 6oz water.  For 150-200 proof alcohols, mix 6oz of alcohol with 10oz water. This will ensure that the cups set properly. Refrigerator the mixture until well cooled. Boil 1 additional cup of water (not mixed with alcohol) and mix with powdered gelatin until it is completely dissolved. Stir in the chilled alcohol mixture. Distribute into your serving cups and place in the fridge. Once partially set (firm, but not solid), mix in the sprinkles and candies. Return to the fridge and allow to set completely (2-4 hours total) before serving.



JORDAN'S MARTINI 


Ingredients (per drink):

1½ oz vodka

1½ oz lychee juice

2 blueberries, plus more for garnish

Basil leaf, plus more for garnish

½ oz simple syrup



Instructions:

Muddle the basil and blueberries at the bottom of your shaker. Add ice and the remaining ingredients. Shake well into a chilled martini glass. Garnish with a fresh basil leaf and skewer blueberries.

Connect with the Talk