Using the Oscars as an excuse to roll out your own red carpet and throw a glitzy party? Organizers of the 85th edition of the Academy Awards offer a few menu ideas for throwing your own Oscars at home.

Clink glasses with a blueberry and mango cocktail, whet the appetite with bacon-wrapped parmesan-stuffed dates or spicy tuna tartare in sesame miso cones, and then tuck into a souped up macaroni and cheese with black truffle.

Here are a few Oscar night recipe ideas courtesy of caterer to the stars celebrity chef Wolfgang Puck and the Academy:

I. The Ultimate Blue Sunrise

1 ½ oz. Ultimat Vodka
½ oz. Patrón Citrónge Orange Liqueur
2 oz. Fresh Blueberry Juice
1 oz. Fresh Mango Juice
Blueberry Garnish
Silver Sugar Rim

II. Bacon-wrapped parmesan-stuffed dates

Makes 18

18 large dates, preferably Medjool, slit lengthwise and pitted
18 pieces good-quality Parmesan cheese, preferably Parmigiano-Reggiano, each about 1 by 1/4 inch
6  slices good-quality smoked bacon, cut crosswise into thirds

1. Position an oven rack in the middle of the oven. Preheat the oven to 450°F.

2. Insert a piece of Parmesan into each date. Then, wrap each date with 1 piece of bacon, securing it with  a wooden toothpick.

3. Arrange the dates 1 inch apart in a shallow baking pan. Bake for 5 minutes. Then, using tongs, turn the
dates over. Continue baking until the bacon is crisp, 5 to 6 minutes longer.

4. With the tongs, transfer the dates to paper towels to drain, carefully patting them dry with more paper    towels. Serve immediately.

III. Spicy Tuna Tartare In Sesame Miso Cones

4 ounces diced, sushi grade tuna
1 tablespoon diced pickled ginger
1 teaspoon chopped scallions
1 tablespoon soy sauce/wasabi mixture* (see below)
2 tablespoons Spicy Chili Mayonnaise *

Miso Tuile Cone

4 ounces (1/2 stick) butter
1 cup corn syrup
1/8 cup miso paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sesame oil
1/2 cup all-purpose flour
1 tablespoon powdered ginger
1/2 cup sesame seeds (1/4 cup black, 1/4 cup white)


1. Preheat oven to 350 degrees F.

2. In a medium saucepan, melt the butter together with the corn syrup. Do Not Boil.

3. Remove from the heat and whisk in miso paste and sesame oil.

4. Sift the flour, continuously stirring. Add the ginger and sesame seeds.

5. Bake in the oven on Silpats in 1 tablespoon portions for 10 minutes, then turn and bake for another 2 minutes.

6. Remove from the baking sheets and form into miniature cones.

Assembly and presentation

1. Mix together tartare ingredients. Place in plastic pastry bag.

2. Place cones (about 20) in cone holder. Place 2 daikon sprouts in each cone while piping in the tartare mixture.

3. Top with masago roe, julienne bonito flake, and chopped pickled ginger

*Soy Sauce/Wasabi
Mixture is made with 1/3 cup wasabi paste and 1 cup Japanese soy sauce. First, mix the wasabi paste with a little water, then mix with soy sauce. Be sure to shake or mix before every use.

*Spicy Chili Mayonnaise is made with 1 cup of good quality prepared mayonnaise, 1/3 cup plus 1/4 tablespoon chili sauce siaracha, and 1/4 teaspoon sesame oil (Kadoya brand), all mixed together.

IV. Baked macaroni and cheese with black truffles

 Yield: Serves 4

8 ounces elbow macaroni
3 tablespoons butter
3 tablespoons flour
3-1/2 cups milk
1/2 medium white onion
1 bay leaf
1 teaspoon Kosher salt
1 teaspoon black pepper
Pinch cayenne
3 tablespoons finely chopped black truffles
10 ounces sharp aged white cheddar, grated
3 ounces Gruyère cheese, grated
1 ounce Parmesan cheese, grated
2 drops black winter truffle oil
3 tablespoons butter
1 cup brioche bread crumbs
2 tablespoons chopped parsley
Sliced fresh black truffles for garnish (optional)

1. Preheat oven to 350 degrees F.

2. In large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes).

3. Strain and place on a lightly oiled sheet pan.

4. While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour.

5. Continue to cook over low heat for 4 minutes stirring constantly. Add the milk, chopped truffles,
onion and bay leaf. Simmer for 10 minutes. Remove onion and bay leaf.

6. Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Season with salt
and black pepper and fold in macaroni. Pour into a 2-quart casserole dish. Top with remaining

7. Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with
bread crumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes. Serve with fresh shaved black truffles.