Oscar Recipe: Edamame Guacamole

Here's a new spin on an old favorite courtesy of Wolfgang Puck!

So many people today enjoy edamame, those delicious little fresh soybeans, usually
served as a snack in Japanese restaurants, simply boiled in their pods, sprinkled with
some sea salt, and popped from pod to mouth. But thinking of other ways they could be
enjoyed, my team and I came up with the idea of including them in guacamole, pureed
along with ripe avocados and seasonings. The result is a touch lighter in taste and
texture (and fat) than traditional guacamole, with a beautiful pale-green color. Serve it
with your favorite chips or fresh vegetable for dipping.

Oscar Recipe: Smoked Salmon Mousse

This recipe comes straight from Wolfgang Puck's menu for this year's post-Oscar Governor's Ball. This light, creamy, flavorful, and beautiful mousse fills that role deliciously. Better still, it takes just a few minutes to make. Serve it with thinly sliced toasted pumpernickel bread for spreading, or serve as a dip with a selection of good-quality crackers.