Cool River Oscar Eats

You can eat like a celebrity while watching the Academy Awards with these recipes from Chef Dillon Koen from Cool River in Las Colinas.

Cocktail Tartlets

1 ½ cups All Purpose Flour
¼ teaspoon table salt
3 ½ oz (by weight) Butter, unsalted
1 oz (by weight) Parmesan Cheese, grated
1 each large egg (lightly beaten)

Sift flour and salt together into a large mixing bowl.  Add butter and, using your fingertips, cut butter into flour until mixture resembles breadcrumbs.

Stir in parmesan and then make a well in the center.  Add egg and a little bit of water (approximately 2-3 teaspoons) into the well.  Using a flat bladed knife, fold mixture together using a cutting method until all the ingredients are incorporated.  Pull all ingredients together and pack into a ball.  Wrap the dough in plastic and set in refrigerator for at least 30 minutes.

Using a rolling pin, on a lightly floured surface, roll the dough out, approximately 1/8th inch thick.  Use a 3 inch round cookie cutter and punch out discs.  Place the disc over the opening of a mini muffin pan and use your fingers to press the dough down without tearing the dough.  Use a fork to prick each tartlet in the pan before baking.

Place pan in a preheated oven at 415 degrees Fahrenheit and bake for 8-9 minutes.  Allow pan to cool before removing tartlets.

Sweet Cocktail Tartlets

1 ¼ cups All Purpose Flour (May substitute chocolate Flour if desired)
¼ teaspoon table salt
3 ½ oz (by weight) Butter, unsalted
¼ cup Powdered Sugar
1 each large egg

Use same steps as for "Cocktail Tartlets"

Caprese Filling

1 pint Cherry tomatoes, quartered
1 fluid ounce Extra Virgin Olive Oil
1 Teaspoon Garlic, minced
2 Teaspoon Kosher Salt
1 Teaspoon Course ground Black Pepper
1 cup 15-year Aged Balsamic Vinegar
½ lb Fresh Mozzarella, cubed
2 oz Basil, Fresh, cut chiffonade

Place vinegar in small sauce pot and reduce until syrupy consistency.

While vinegar is reducing, combine tomatoes, oil, garlic, salt, and pepper in mixing bowl and set aside.

Place 2 pieces of marinated tomatoes and 1-2 pieces of mozzarella inside cocktail tartlet. Drizzle balsamic reduction over tomatoes and cheese and garnish with chiffonade basil.

Mixed Berry Filling

1 cup blue berries
1 cup red raspberries, halved
1 cup black berries, halved
1 cup strawberries, quatered
1 cup sugar, granulated
¼ teaspoon table salt
Whipped Cream- as needed

Mix all ingredients into a mixing bowl and set in refrigerator for at least 1 hour.  Fruit should have a syrup developed inside bowl.

Spoon filling into "Sweet Cocktail Tartlets." Garnish with whipped cream.

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