I rounded up a fantastic team and we made the recipes of Oscar winners and nominees! In addition to the recipes below, we had special guests showing us how to make cocktails, mocktails! This episode took place live on April 25th from 1:00pm - 5:00pm PST on my Facebook page. It was a marathon session filled with food, film history and fun! See the entire video at the bottom of this post.
Sophia Loren's Spaghetti al Limone
Presented by Benjamin Meißner
Ingredients (Serves 2)
2 tablespoons unsalted butter
2 cloves garlic, roughly chopped
Suprême and zest of 1 lemon
½ cup heavy cream
Sea salt & freshly ground pepper
1/4 teaspoon freshly grated nutmeg, or more to taste
250 grams spaghetti
Freshly grated Parmigiano cheese or Romano
Bring a large pot of water to a rolling boil and salt (remember: the water should be as salty as the Mediterranean!!) Cook the pasta until al dente.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the garlic and sauté until golden then add the lemon zest, nutmeg and cream. Let the cream simmer. Add salt and pepper to taste. When the pasta is finished cooking drain it, reserving one cup of pasta water. Add the pasta to the saucepan and mix to distribute the sauce. Pour in a bit of the reserved pasta water to bolster if necessary. Add basil chifonade and toss well; remove from heat and serve, adding the Parmigiano or Romano to taste.
Source: Sophia Loren's book "Recipes and Memories" (1998)
Norma Shearer's Jellied Pineapple Salad
Presented by Darin Barnes and Krista Lawler
1 tablespoon gelantine
1/2 cup cold water
1/2 cup boiling water
1/4 cup lemon juice
1/2 cup sugar
1/4 teaspoon salt
green food coloring
1/2 cup small sweet cucumber pickles
1/2 canned pineapple (cut in small pieces)
1/2 chopped almonds
1/2 cup stuffed sliced olives
Soak 1 tablespoon gelatine in 1/2 cup cold water for five minutes; dissolve in 1/2 cup boiling water, adding 1/4 cup lemon juice, 1/2 cup sugar, 1/4 teaspoon salt and touch of green coloring. When this mixture starts to thicken, add 1/2 cup small sweet cucumber pickles, 1/2 cup canned pineapple (cut in small pieces), 1/2 cup chopped almonds, 1/2 cup stuffed sliced olives. Slice pickles thin. Place into wet individual mounds, when firm place on lettuce leaves and serve with mayonnaise.
Source: "Food and Fashions of 1936"
Greta Garbo's Swedish Meatballs
Presented by Annette Bochenek
1 lb. round stead (finely ground)
2 tablespoons minced onion
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
2 eggs (beaten slightly)
4 cups corn flakes
1 cup milk (for gravy)
Put meat in bowl and add onions, salt, pepper, milk and eggs. Roll corn flakes into crumbs. Add to meat mixture. Mix thoroughly and form into balls. Saute slowly in butter. Remove meat balls from pan. Add milk to the butter in which the meat has been cooked and pour it over the meat balls. Makes 12 small balls - four to five servings.
Source: "Milady's Style Parade and Recipe Book for 1935"
DAIQUIRI Presented by Theresa Brown
Ingredients 2 oz. Light rum 1 oz. Lime juice 3/4oz. Demarara sugar syrup
Directions 1. Add the rum, lime juice and demerara sugar syrup to a shaker with ice and shake until well-chilled.
2. Strain into a chilled coupe. 3. Garnish with a lime twist.
Ava Gardner's Baked Candied Yams
Presented by Lora Stocker
Parboil yams and pare and cut in halves, lengthwise and place in a casserole dish. Sprinkle each layer as it is set in place with salt, paprika and brown sugar. Dot with bits of butter and add a few dashes of cinnamon. Pour in about half a cup of boiling water. Cover and bake until tender. When about half baked, turn potatoes. Add more water, if necessary.
Source: Recipe courtesy of the Ava Gardner Museum.
Clark Gable's Sour Cream Chocolate Cake
Presented by Christina Rice and her daughter Gable
2 squares grated chocolate
1/2 cup sour cream
3 egg yolks
1 1/2 cups sugar
1 cup flour
1 level tsp. soda
Melt chocolate, add sour cream (about 1/2 of it). Mix egg yolk and sugar and remaining sour cream, add flour and pinch of salt, then add to first mixture of chocolate and sour cream. Add whites of 2 eggs, then soda mixed in a little water. Bake in 375 degree oven.
1 cup sugar
1 whole egg (do not beat)
2 squares grated chocolate
2 tbs. thick cream
Stir all ingredients together. Cook in double broiler. You can put this on a stove when you start cake as it does not matter how long it cooks. Take off, add 1 tsp. vanilla and spread on cool cake.
Source: "Cookbook of the Stars" (1970)
TOM COLLINS Presented by Theresa Brown
Ingredients 2 oz. London Dry Gin 1 oz. Lemon juice 1/2 oz. Simple syrup
Club soda to top off the drink
Directions 1. Add the gin, lemon juice and simple syrup to a Collins glass. 2. Fill with ice, top with club soda and stir. 3. Garnish with lemon wheel and Cherry. ( Optional )
George Arliss' Green Goddess Dressing
Presented by Donna Hill
2 cups of mayonnaise
1 clove of garlic
4 anchovy fillets
1 scallion, chopped
2 teaspoons chopped parsley
2 teaspoons chopped chives
2 teaspoon cut, fresh tarragon
Juice of 1 lemon
salt & pepper to taste
Place the garlic and anchovy fillets in the bowl of a food processor and pulse until minced. Add in the remaining ingredients and blend until smooth. Taste for seasoning. If you prefer the dressing to be less viscous, add a bit of water and grape seed oil to thin it. Adjust seasonings accordingly.
Serve over a classic iceberg wedge or split romaine heart. Garnish with a sprig of fresh tarragon. Enjoy!
Source: This recipe was created by The Palace Hotel in San Francisco.
Hattie McDaniel's Cornbread
Presented by Karie Bible
Ingredients ¾ cup of meal yellow or white 1 ½ cups of flour 2 Tablespoons of sugar ¾ teaspoon salt 1 egg well beaten 2 Tablespoons fat or butter 4 ½ teaspoons baking powder 1 Cup of milk.
Mix dry ingredients, add milk, beaten egg and your favorite shortening. Beat thoroughly, bake in well-greased pan in hot oven 25 minutes. You will find this recipe very good.
For lighter corn bread use 5 teaspoons baking powder.
Source: Recipe courtesy of the David O. Selznick Collection, Harry Ransom Center, The University of Texas at Austin
Cary Grant's Beefsteak a la Victor Hugo
Presented by Ruth Mundsack
Broil a porterhouse steak and serve with following sauce: cook for 5 minutes with 1/2 teaspoon finely-chopped shallot in 1 tablespoon tarragon vinegar. Wash 1/3 cup butter and divide in thirds. Add 1 piece butter to mixture, with yolks of 2 eggs, 1 teaspoon lemon juice and 1 teaspoon meat extract. Cook over hot water, stirring constantly. As soon as butter is melted, add second piece and then the third piece. When mixture is thick, add 1/2 tablespoon grated horseradish.
Source: "Midgie Knight presents Hollywood's Hundred Famous Recipes of the Movie Stars" (1932)
Presented by Theresa Brown
Ingredients 2 oz. Bourbon 3/4 oz. Lemon juice 1/2 oz. Simple syrup 1/2 oz. Egg white ( Optional ) Garnish: Angostura Bitters
Directions 1. Add Bourbon, lemon juice, simple syrup and egg white to a shaker and dry shake for 30-seconds without ice 2. Add ice and shake again until well-chilled 3. Strain into a coupe glass. 4. Garnish with 3 or 4 drops of Angostura Bitters.
Shelley Winters' Caesar Salad
Presented by Danny Miller
2 tbsps. wine vinegar
6 tbsps. fine grade olive oil
1 tsp. dry mustard
2 dashes Worcestershire sauce
Freshly ground black pepper
2 heads Bibb or romaine lettuce, cleaned, well-chilled
1 cup croutons
1 clove garlic, crushed
1/2 can anchovies, mashed
1/2 cup freshly grated Parmesan cheese
Combine wine vinegar, olive oil, mustard, Worcestershire and pepper in screw-top glass container: shake well. Put lettuce, croutons, garlic, anchovies and grated Parmesan cheese in salad bowl. Mix dressing well before sprinkling over salad. Toss well; serve at once. Serves 4.
Source: "The Mike Douglas Cookbook" (1969)
Anne Bancroft's Lasagne
Presented by Lara Gabrielle
Two 24 ounce cans large tomatoes, pureed
One 6 ounce can tomato paste
2 fresh basil leaves
2 pounds chopped meat
1/2 to 1 cup breadcrumbs
1/4 cup water
1 bunch parsley, chopped
Salt to taste
Fresh ground pepper
1 pound of lasagne pasta
3 pounds ricotta cheese
2 medium sized mozzarella cheese, sliced
1/2 pound grated Parmesan cheese
First prepare sauce. It can be done the night before if desired. In the bottom of a pot, put a touch of olive oil. Add 1 or 2 pieces of garlic and the tomatoes. Stir in tomato paste and basil leaves. Simmer for 4-5 hours, adding a little water if necessary. While it is cooking prepare meatballs. Mix well together chopped meat, breadcrumbs, water, parsley, salt and pepper. Roll into tiny meatballs. Put a drop of olive oil in frying oan, add 1 or 2 cloves of garlic. Fry meatballs until brown. Put meatballs in sauce. Cook lasagne 15 minutes and drain. Then, spread a couple of spoonfuls of sauce over the bottom of an extra large roasting pan. On top of sauce place a layer of lasagne. A layer of ricotta cheese (about 1 1/2 pounds) and one half of your meatballs make the next two layers. Cover meatballs with slices of mozzarella, then repeat layers beginning with the sauce. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake at 350 degrees for 20 minutes to 1/2 an hour with oven on. Then take cover off and bake an additional 15 minutes. Serves ten.
Source: LIFE Magazine November 23, 1962
1/2 ounce grenadine
1/4 ounce lime juice (freshly squeezed)
5 ounces ginger ale
Maraschino cherries for garnish
1/2 to 1 ounce grenadine (to taste)
6 ounces cola
Maraschino cherries for garnish
3/4 oz lime juice
6 ounces ginger ale
Watch the nearly four hour marathon!
Thank you to all of my friends who participated in this! It was such a fun way to spend our Oscar Sunday!