When we think of the Oscars, we think of glitz, glamour, and gold. Inspired by the iconic golden statue, we created a honey champagne cocktail to enjoy with a fig and ricotta crostini.
For a bit of glitz, we dabbled in the glitter ombre nail trend. Maintaining a manicure isn't always practical in our profession, but it's the weekend...and the Oscars...time to toss practicality out the door!
We have our fingers crossed for Argo as best picture...who are you rooting for?
Fig Ricotta Walnut Crostini
1 lb dried mission figs
1/2 c balsamic vinegar
1/2 c water
1 tbsp lemon juice
3/4 c + 2 tbsp sugar
8 oz ricotta cheese
1/2 c walnuts
Making the fig jam
Roughly chop dried figs in half. Place in a medium sized pot with balsamic vinegar, water, lemon juice, and 3/4 cup of sugar on medium to high heat. Once simmering, reduce heat to low and cover and cook for 20 minutes. Remove from heat and once cooled for about 10 minutes, roughly puree the fig jam mixture (we used a Magic Bullet). Cool to room temperature and store in an air-tight container. If making ahead, can refrigerate for up to 1 month.
Candying the walnuts
In a small non-stick saucepan, heat 2 tablespoons of sugar, pinch of salt, and walnuts until sugar is dissolved and walnuts are golden brown. Remove from heat and spread the walnuts out on aluminum foil to cool completely.
Assembling the crostini
Preheat oven to 450 degrees. Slice baguette into 1/2 inch thick rounds. Brush with olive oil and spread on baking sheet. Toast in oven for 3-5 minutes until golden brown. Spread fig jam on toasted baguette slices (if fig jam was refrigerated, you may need to warm it to make it slightly more spreadable). Layer ricotta cheese over the fig jam. Lightly sprinkle with coarse sea salt. Top with a candied walnut.
Lavender Honey Champagne Sparkler
1/2 c honey
1/2 c water
1 tbsp dried lavender
1 bottle of dry champagne (or sparking wine, we used prosecco)
In a small saucepan, heat up honey, water, and dried lavender on medium heat until boiling. Then remove from heat and strain out lavender. Refrigerate syrup until ready to serve.
Pour two teaspoons of lavender-infused honey syrup into a champagne flute. Top off with champagne. Garnish with dried lavender. Cheers!