People’s Choice Awards, Golden Globes and more awards show are coming up. Prep for your party!
Tonight is the People’s Choice Awards. Sunday it’s the Golden Globes, then we have the Director’s Guild Awards, BAFTAs, (and more!), and then finally the Academy Awards. Yup, awards season is upon us! If you’re throwing your own awards party, why not try a couple of these cool appetizers from celebrity caterer Mary Guiliani and pair them with low calorie wine (100 calories per glass) from Skinnygirl cocktails.
Read on for recipes:
Outer Space Spritzer
2 parts of Skinnygirl™ Prosecco
2 parts limeade
Lime wheels for garnish (optional)
Add all ingredients into a stemless wine glass. Enjoy!
Deconstructed Pizza Skewers, Roasted Tomato, Smoked Tofu, Basil Aioli
Courtesy of Mary Guiliani
3/4 cup lite mayonnaise
1/3 cup basil leaves
1/4 cup baby arugula leaves
1 tablespoon fresh lemon juice
1 ½ teaspoons minced garlic
1 tablespoons grated parmesan
Salt & pepper to taste
1 half-pint container of red or yellow grape tomatoes
1 package semi or firm smoked tofu
In a pan add a teaspoon of olive oil on med heat. Add the tomatoes and stir to lightly cook and blister the skin slightly. Remove and cool down. Cut the tofu into approx. ½ inch cubes. With a skewer poke through the side of a tomato then with the tofu, dot the tops with the basil aioli.
Magnificent Mary Pop
3 parts Skinnygirl™ Prosecco
2 parts peach puree
Place ingredients in blender and blend on high until smooth. Pour into a flute glass and enjoy!
Skinny Pigs in a Blanket with Maple Dijon
Courtesy of Mary Guiliani
1 pound chicken and apple sausage
4 tablespoons Maple Dijon mustard in a squeeze bottle
2 sheets puff pastry thawed in refrigerator
2 whole eggs for egg wash
2 tablespoons white sesame seeds
Preheat oven to 350. Place the chicken sausage in a small baking pan to keep the links straight and pack in snug to avoid curling while they cook. Bake for about 12-15 minutes until the sausage is cooked through and set. Remove from the oven and cool down. This preparation can be done a day in advance.
Place a sheet of puff pastry on a lightly flour-dusted cutting board. Cut the ends off the chicken sausage and line in a single layer across the edge of the pastry. Squeeze a thin line of mustard along the edge of the sausage onto the pastry.
Roll the dough over the sausage and egg wash the seam where the pastry will reach the other side to seal the dough together. Repeat with the remaining links, and refrigerate or freeze until ready to bake.
Once chilled, cut the pigs into approx. 1 inch pieces and place on a paper-lined sheet tray. Brush the tops with egg wash and sprinkle with sesame seeds. Bake for approx. 20 minutes rotating the tray halfway through. Place on serving tray and dot the top with Maple Dijon.
3 tablespoons Dijon mustard
1 tablespoon maple syrup
Mix together in a bowl and store in a squeeze bottle.
*makes 24 – 30 pieces
The Prosperous Predator
1 ½ parts Skinnygirl™ Cucumber Vodka
3 parts soda water
Cucumber wheel for garnish
Combine ingredients over ice and garnish with a cucumber wheel.