The Oscar Cook-Along 2025

Mar 44 min read

This year the theme is "Awards Aren't Everything!"

Believe it or not this the FIFTH annual Oscar Cook-Along!

Every year we've had a theme and this year we decided to highlight performers who NEVER won a competitive Oscar or even received a nomination. In spite of this, they still turned out tons of memorable performances that we still love today. So without further ado, please enjoy this year's Oscar special.

The cocktails are presented by Elizabeth Locke of Cinema Sips.

Mae West (in honor of the pre-code classic, I'm No Angel)

Ingredients:

1 oz Brandy

1/2 oz Powdered Sugar

1/2 Egg Yolk

Dash of Cayenne Pepper

Directions:

Shake the brandy, egg yolk, and powdered sugar together for about thirty seconds. Add ice, and shake for another thirty to sixty seconds. Strain into a chilled cocktail glass, and top with a dash of cayenne pepper.

Source: Adapted from Let's Bring Back: The Cocktail Edition by Lesley M.M. Blume

Derby Daiquiri (in honor of Fred MacMurray, The Apartment)

Ingredients:

1 1/2 oz White Puerto Rican Rum

1 oz fresh Orange Juice

1/2 oz fresh Lime Juice

1/2 oz Sugar Syrup

1/2 cup crushed ice

Directions:

Combine all ingredients in a blender. Flash blend for about five seconds, then strain through a wire mesh into a coupe glass.

Source: Beachbum Berry's Sippin' Safari by Jeff Berry

Bob Hope's Favorite Lemon Pie

Presented by Danny Miller

Ingredients:

1 Cup Sugar plus 2 tbsp

3 Tsp. Corn Starch

1 Cup Boiling Water

4 Tbsp. Lemon Juice

2 Tbsp. Butter

4 Egg Yolks

Pinch of Salt

Grated rind of 1 Lemon

Directions:

Combine corn starch and sugar, add water slowly, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, Lemon rind and juice, and salt. Cook 2 or 3 minutes. Pour into baked shell. Cover with meringe made from 3 egg whites. beaten stuff, 2 1/2 tbsp. sugar. Bake in slow oven 15 minutes, or until light brown.

Source: This recipe is from The Celebrity Cookbook, which was published in 1967.

Myrna Loy's Cheese Puffs (in honor of her performance in The Best Years of Our Lives)

Presented by Lara Gabrielle

Ingredients:

½ cup mayonnaise

2/3 cup shredded Swiss or aged cheddar cheese

¼ cup chopped green onion (or fresh chives or leeks)

¼ cup chopped green bell pepper (optional, but it really adds a lovely crunch)

½ tsp worcestershire sauce (could use Tabasco/sweet chilli instead, if desired)

2 egg whites, stiffly beaten

Freshly ground black pepper (to taste)

8 slices toasted hearty brown bread (such as pumpernickel or rye)

Directions:

Turn on oven and set to broiler.

In a medium sized mixing bowl combine the mayonnaise, shredded cheese, green onion, green pepper, worcestershire sauce and black pepper; mix well so that all ingredients are thoroughly blended together. Fold in the (previously stiffened) egg whites and stir lightly to combine.

Spoon an equal amount of the cheese and egg white mixture onto each of the eight slices of bread. Place bread on a non-stick baking sheet and place under the broiler until the cheese and egg mixture has puffed up and turned golden brown (about 4 minutes – watch carefully, as it’s very easy to burn things cooked under the broiler).

Serve cooked cheese puffs immediately (can keep warm under a layer of tinfoil for a few minutes, but the cheese and egg mixture will deflate a bit and the bread may soften slightly – the sooner this dish is served, the better).

Makes 8 appetizer sized portions or served 2-4 as part of a meal.

Source: The Intrepid Foodie blog

Danny Kaye's Sweet and Sour Sauce

Presented by Mary Stanford

Ingredients:

1 cup sugar

3⁄4 cup white vinegar (Mary suggests using white wine vinegar.)

1⁄2 cup water, plus

2 tablespoons water

3⁄4 cup pineapple juice

1 1⁄2 tablespoons cornstarch

1⁄2 teaspoon red food coloring

Directions:

In a small saucepan, combine the sugar, vinegar, 1/2 cup water and pineapple juice. Bring to a boil and simmer, stirring, until sugar dissolves.

Blend the cornstarch with the remaining 2 tablespoons of water. Bring the pineapple juice mixture to the boil again, and stir the cornstarch mixture into the sauce, stirring a few moments until thickened.

Stir in the food coloring, remove from the heat, and serve as is as a dipping sauce (either warm or at room temperature) or use in a sweet and sour recipe for stir frying.

Source: This recipe is from Food.com

Mae West's Fruit Compote

Presented by Karie Bible

Ingredients:

1 large apple, chopped

1 large pear, chopped

1 large banana, chopped

2 or 3 almonds, grated

Directions:

Combine fruits; top with almonds. If desired, apples may be sliced and combined with raisins and topped with a syrup made of powdered almonds, milk and honey. Serves 1.

Source: Classic Celebrity Recipes Blog

Note: To be honest, the Fruit Compote didn't go that well. The fruit started to brown quickly and the almond powder gave it a very gritty texture. It looked yellow and lumpy. I didn't want to toss it out and waste the food. Instead I got some raspberries and strawberries and mashed them up. Then I added a small amount of sugar and sprinkled it with cinnamon. I put it all in mini pie shells and baked them at 350 degrees for about 25 minutes. The result is AWESOME!!!! My mini fruit pies are delicious and not too sweet. I'm so glad I was able to turn this around!