Red carpet season means gal pal parties in my circle of friends! We love getting together, dishing on the fashion and sipping on some bubbly. Why not throw a last minute Oscar Party? I will help you with the dessert, signature cocktail and a few quick decorations and you are in BUSINESS! Signature cocktail: The Red Carpet

Ingredients:

Raspberry Cane Sugar from s.a.l.t. sisters

Jar of Wild Hibiscus Flowers

Segura Viudas Brut Cava (voted 2013 value brand of the year by Wine & Spirits- best bang for the buck bubbly in my book!)

Dip the rim of a narrow champagne glass in lemon juice or water. Pour sugar on plate and dip the rim in sugar. Fill glass with Cava and add a Wild Hibiscus Flower.

Wild Hibiscus Flowers can be purchased at Whole Foods, certain specialty food stores, and online on Amazon.com and their own website, wildhibiscus.com. They are all natural REAL edible hibiscus flowers preserved in cane syrup and every guest will go nuts over them!

 

I would also grab a few bottles of Cordon Negro Rosé, which comes in a chic black bottle. Who doesn't love sipping on pink bubbly?!

Delicious Dessert: Chocolate Strawberry Coconut Trifle

Ingredients:

1 bag Simple Mills Chocolate Muffin Mix + coconut oil, egg & water according to directions

1 can coconut milk (13.5 oz)

1/2 cup sugar

2 tablespoons cornstarch

2 cups heavy cream

6 tablespoon sugar

1 teaspoon vanilla extract

1 cup unsweetened shredded coconut

1 lb fresh strawberries, cut into 1" chunks

Directions:

Make mini muffins according to mix, cool and break into quarters.

Heat oven to 350 and toast coconut on a baking sheet (about 10 minutes, making sure to toss to prevent burning).

Combine coconut milk, 1/2 cup sugar and cornstarch in a small saucepan and bring to a slow boil, making sure to stir. Reduce heat and continue to stir and cook until slightly thickened. Transfer to a different dish and set aside to cool.

Beat heavy cream for a couple minutes in a bowl and add the 6 tablespoons sugar and vanilla extract. Continue beating until stiff peaks are formed. 

Add half of the whipped cream to the cooled coconut mixture and fold in.

Assemble the trifles-

Add 2 muffin quarters to the bottom of a wide mouth champagne glass.

Add a dollop of regular whipped cream.

Add a few strawberry pieces.

Add a dollop of coconut cream.

Sprinkle toasted coconut.

Repeat, ending with coconut cream and toasted coconut sprinkled liberally on top.

These can be assembled 2-3 hours prior to serving and kept in the fridge. You can also put all the prepared ingredients in small dishes and let guests assemble the trifles themselves- a trifle bar!

 

Decor: Red, Black and Gold

Red, black and gold are the colors of the season! If you have a red or black pashmina, use it as a runner down your counter or table. Next, grab some gold glitter and glue and add ombre glitter to plasticware and plastic cups.  Concentrate the glitter on the bottom and thin out towards the top. Take plain white napkins and add gold stars stickers or a stamp to each.

 

To create a photo booth, buy a red plastic tablecloth at a Dollar Store or Party City for a few dollars and hang on a wall. You can add gold stars, film strip border using white printer paper and black permanent marker, or the Hollywood letters! Make a few props- top hats, red lips, fun glasses attached to long bamboo skewers (trim the sharp ends!) and place in a vase on a table near the booth. I keep white electric pillar candles on hand at ALL times and decorate them as needed- a red ribbon with a gold glitter star is simple and elegant, or a faux film strip to keep with the theme.

Done! Pop a cork and enjoy, and always remember your friends come to see YOU and catch up, not judge you based upon how many Pinterest fails you have. 

Thank you to Simple Mills, Freixenet and Wild Hibiscus for providing product samples for photographs!

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