Oscars 2016

Recipes:

Hacksaw Ridge - Hacksaw Ribs 

4 pounds baby back pork ribs

Spice Rub

1 1/2 tablespoons paprika
1 1/2 tablespoons packed brown sugar
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon ground chipotle pepper
1 teaspoon black pepper
1 teaspoons onion powder
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional for more heat)

Barbecue Sauce

2 cups ketchup
1/2 cup molasses
1/2 cup brown sugar, packed
1/4 cup seedless blackberry preserves
1/3 cup apple cider vinegar
1 tablespoon reserved Spice Rub from above
1 tablespoon liquid smoke (optional but recommended) *

Preheat oven to 400 degrees F Line a baking sheet with sides with parchment paper. Set aside.

Cut ribs into 6 sections then rinse and pat dry.  In a medium bowl, whisk together Spice Rub ingredients. Remove 1 tablespoon Spice Rub to use in your barbecue sauce. Rub all remaining Spice Rub evenly all over the meat then place ribs on prepared baking sheet. Bake ribs for 15 minutes ON EACH SIDE (30 minutes total) to sear meat. Meanwhile, add all of the Barbecue Sauce ingredients to a medium saucepan and gently simmer for 15 minutes, stirring occasionally. Remove 1 1/2 cups barbecue sauce and refrigerate to use after ribs are cooked.
Spray slow cooker with nonstick cooking spray then add a thin layer of remaining barbecue sauce, followed by ribs. Layer sauce then ribs until complete, tossing to coat as needed to ensure ribs are evenly coated in barbecue sauce.
Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR cook until ribs are fall apart tender. Rotate ribs once during cooking so they cook evenly. Cooking time may vary between slow cookers. When ribs are tender, remove from slow cooker and brush with some Reserved Barbecue Sauce if desired or use sauce for dipping. Enjoy!

Fantastic Beasts and Where to Find Them - Fantastic Beets 

• 1 large beet (approx 1 lb)
• 1 tablespoon olive oil
• 32 ounces chicken stock
• 2 tablespoons butter
• ½ onion, finely diced
• 1 cup Arborio rice
• ½ cup white wine
• 2 teaspoons balsamic vinegar
• 1 ½ teaspoons kosher salt
• 1 teaspoon crushed rosemary
• ½ cup all purpose flour
• 2 large eggs, beaten
• 1 ½ cups panko breadcrumbs
• 3 ounces fresh chevre goat cheese, cold
• vegetable oil for frying
• 1 cup balsamic vinegar
• 2 T brown sugar

ROAST AND PUREE THE BEET

1. Preheat oven to 450 F. Rinse the beet and trim off the greens (you can save them for later, beet greens are delicious sautéed with some garlic and olive oil). Wrap the beet in foil and roast until tender, about 1 hour. You should be able to easily pierce the beet through with a knife. Let it cool. When the beet is cool enough to handle, peel the skin off. It should come off easily. (Pro Tip: Peel the beet in a bowl of water, or under running water to minimize mess).
2. Cut the beet into chunks and place into a food processor or blender. Add the olive oil. Puree until smooth. You may need to scrape down the sides and add a bit of water to loosen it up. Season with salt, to taste.

PREP THE RISOTTO

1. In a medium-sized saucepan, bring the chicken stock to a simmer. Keep at a simmer the entire time the risotto cooks.
2. In a medium-sized sauté pan, heat the butter over medium-high heat. Add the diced onion and sauté until softened, about 6-8 minutes. Lower the heat a bit and add the rice. Cook until the rice is lightly toasted, about 3 minutes.
3. Stir in the white wine and allow it to evaporate and absorb into the rice. Add the warm chicken stock one ladle at a time, allowing it to absorb into the rice each time before adding the next ladle. Stir frequently to keep the rice from sticking to the bottom of the pan. (Pro Tip: A flat-edged wooden spoon works best. For the most even stirring, methodically stir in a figure eight motion drawing the spoon down the center of the pan, up around the left edge of the pan, down the center, and up around the right edge).
4. Continue adding stock and stirring until the risotto is almost done, but not quite. It will look creamy, but the texture will still be too al dente. Add the beet puree, 2 teaspoons of balsamic, and rosemary. Keep stirring until the risotto is done – creamy and soft, with a nice al dente chew to it. From start to finish, it should take about 30 minutes to cook the risotto.
5. Spread the risotto onto a parchment paper lined baking sheet to cool.

ARANCINI ASSEMBLY

1. Set up your breading station with separate bowls for the flour, eggs, and panko.
2. Next, you’re going to form balls of rice stuffed with pieces of goat cheese. I’ve found that the most efficient way to do this is in batch motions. First, using a 1.5-tablespoon cookie scoop for uniformity, I divide up all of the risotto. You now have a tray of golf-ball sized mounds.
3. Make an indentation in the center of each mound, and press in a piece of cheese.
4. Take each mound and roll it into a ball, encasing the cheese completely so you cannot see it. If it is too sticky, try wetting your hands with water.
5. Now do your 3-step breading. Gently roll the balls first in the flour, then in the eggs, and finally in the panko, shaking off excess after each coating. (Pro-tip: Use one hand for flouring, the other for egging, so you don’t end up breading your fingers).
6. To fry, pour enough vegetable oil to fill about 2-3 inches in a saucepan. Heat to 350 degrees and try to maintain throughout frying. Carefully fry 3 to 4 arancini at a time, flipping them until they are golden brown on all sides. Transfer with a slotted spoon to a paper towel-lined sheet pan. Serve while hot with balsamic glaze.

BALSAMIC GLAZE

Combine the balsamic vinegar and brown sugar in a non-reactive saucepan. Bring to a bowl, then lower heat to low and let simmer until reduced to a syrupy consistency. Stir every once in a while. It should be thick enough to coat your spoon. Makes about ½ cup.

Arrival - Time Warps

For the Pretzels

• 1 bottle of beer, such as a lager (12 ounces)
• 1 Tablespoon Sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast (2 and ¼ teaspoons)
• 2 ounces unsalted butter, melted
• 22 ounces all-purpose flour (about 4 and ½ cups)
• 10 cups water
• ⅔ cups baking soda
• 1 egg yolk beaten with 1 tablespoon water
• kosher salt for topping (or pretzel salt if you can find it)
• vegetable oil for bowl

For Beer Cheese Dip

• 4 ounces cream cheese, softened
• ¾ cup grated white cheddar
• ¾ cup grated mozzarella, divided
• ¼ cup beer (I used a lager)
• 1 teaspoon garlic powder
• a few dashes hot sauce
• 1 tablespoon chopped parsley (optional, for garnish)

To Make Soft Beer Pretzels

1. Warm the beer to 110-115 degrees.
2. In a stand mixer with the dough hook attached, add the warm beer, sugar, kosher salt, then sprinkle the yeast on top. Let the mixture sit for about five minutes, or until it starts to get foamy.
3. Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together.
4. Increase the mixer speed to medium and knead for 4-5 minutes. Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).
5. In a clean bowl, add enough oil to coat the inside of the bowl (can spray with cooking spray or add about 1 teaspoon of oil and brush to coat inside of bowl) Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil.
6. Cover with plastic wrap and a tea towel, then allow to rise for about 1 hour, until dough has doubled in size.
7. Preheat oven to 425
8. Line two baking sheets (Use silpat or parchment paper)
9. In a large pot, bring 10 cups of water and the baking soda to a boil.
10. Meanwhile, shape pretzels. Turn the dough onto a lightly oiled surface and divide into 8 pieces. Flatten each piece into a rectangle, then roll into a cigar shape. Pinch the seams together. Then roll the dough out into a 24 inch rope. Bring the two ends of the rope up to form a "U" shape. Twist the two end pieces around each other once, then cross the end pieces back down to the bottom of the "U" to complete the pretzel shape. (See above photo)
11. When all pretzels are shaped, add them 2 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove from the water with a spider or large spatula and place on the baking sheets.
12. Brush each pretzel with the egg mixture and sprinkle with kosher salt.
13. Bake for 12-15 minutes or until browned.
14. Serve with beer cheese dip (below)

To make the beer cheese dip

1. Preheat oven to 350
2. In a medium bowl, stir cream cheese until smooth. Add the grated cheddar cheese and ½ cup of the grated mozzarella, stir to combine.
3. Add the garlic powder, beer and hot sauce, stir until completely mixed.
4. Pour into a baking dish* and sprinkle the remaining ¼ cup of mozzarella on top.
5. Bake for about 15 minutes or until melted and top is golden.
6. Garnish with chopped parsley if desired and serve.

Hidden Figures - Rockets to the Moon

Red Delicious apple slices

Lemon juice

Garlic-and-herb spreadable cheese

Bacon, cooked and crumbled

Baby arugula sprigs

Freshly cracked pepper

• Toss apple slices in lemon juice; pat dry. Spread each with about 2 tsp. garlic-and-herb spreadable cheese. Top with bacon, baby arugula sprigs, and freshly cracked pepper.

Manchester by the Sea - Sea of Sorrows Punch

1/4 liter Fresca or Squirt 
1/2 can frozen limeade (softened)
1 bottle Brut champagne 
1 bottle flavored vodka (we love berry or citrus)
Fresh fruit, soaked in flavored vodka (oranges, cranberries, lemons, limes, etc...)

 Place 2-3 cups of flavored vodka in a bowl. Add sliced fruit, and allow to soak for an hour or two (or even overnight).  Combine vodka, fruit (and remaining vodka from bowl), Fresca, and limeade in a large pitcher. Stir well until combined. Top with Brut Champagne & ice. Enjoy!

Hell or High Water - Texas Toothpicks with Ranch dressing

For the toothpicks: 
1 lb jalapenos, stemmed, seeded, and sliced into long thin strips
1 cup all purpose flour
2 eggs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup cold beer
vegetable oil, for frying


For the ranch (best prepared 2+ hours in advance and refrigerated):
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup mayo (not Miracle Whip!)
1 teaspoon dried parsley
1.5 teaspoons dried dill
1 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper, to taste

To make the toothpicks, preheat the oil in a Dutch oven or deep pot until it reaches 365 degrees.

In a medium mixing bowl, whisk together the flour, eggs, and spices. Slowly pour in the beer and gently whisk together, being careful to not eliminate all the bubbles. Once the oil is ready, dip each jalapeno strip in the batter until well coated and carefully place it in the oil. Fry several at a time, being careful to not overcrowd the pot.  Let fry until golden brown and crispy on all sides. It will not reach a deep brown color. Remove with a slotted spoon onto a paper towel lined plate. Salt, to taste, while hot. Continue with remaining strips. To make the ranch dressing, whisk together all ingredients in a medium bowl. Taste and adjust seasonings, if needed. If too thick, add a touch of buttermilk to thin slightly. Cover and refrigerate at least 2 hours to help flavors meld. 

 
La La Land - Chicken on a Stick

1. 3-4 boneless skinless chicken breasts, cut into bite sized pieces
2. olive oil

Bang Bang Sauce

1. 2 tbsp mayo
2. 4 tbsp sour cream
3. 1 tsp Dijon mustard
4. 1/3 cup Thai sweet chili sauce
5. 1/2 tsp sriracha
6. 1 tsp honey
8. In a small bowl whisk together all the ingredients for the bang bang sauce until evenly incorporated and smooth.
9. Put the chopped chick into a large zip-locking bag or a tupperware dish. Add in half of the bang bang sauce, and seal the bag or dish. Give everything a good swish around to coat and then refrigerate the marinaded chicken for at least 15 minutes. Preheat the grill and lightly brush the hot grill with olive oil. Thread the chicken pieces onto your skewers (if using wooden ones make sure you pre-soaked them to prevent burning). Transfer the chicken to the hot grill and cook about 4-5 minutes before flipping the skewers and cooking an additional 4-5 minutes. When the chicken is cooked through and the outside has begun to char, remove it from the grill and transfer it to a serving platter. Pour the remaining sauce over the chicken skewers and serve immediately.

Moonlight - Moon Bites

• COOKIE DOUGH

  • 6 oz. unsalted butter

  • 1/4 cup light brown sugar, firmly packed

  • 1/4 cup Steen's cane syrup

  • 1/4 tsp. vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 1/4 cups graham cracker crumbs, ground fine

  • 3/4 tsp. kosher salt

  • 1/2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. ground cinnamon

  • 2 tbsp. whole milk

• MARSHMALLOW

  • 4 tsp. powdered gelatin

  • 1/2 cup water, ice cold, plus 1/4 cup at room temperature

  • 4 tbsp. light corn syrup

  • 3 tbsp. honey (clover or wildflower)

  • 3/4 cup granulated sugar

  • 3 large grade-A egg whites

• CHOCOLATE COATING

  • 1 lb. bittersweet chocolate (61%–70% cacao)

  • 2 tbsp. vegetable oil or canola oil

  • For the cookie dough:

     

    Cream butter, brown sugar, syrup, and vanilla in the bowl of an electric mixer, using the paddle attachment, for 1 minute.

  • In a separate bowl, combine dry ingredients and mix with a fork. Add dry ingredients to butter mixture and mix on low speed; slowly stream in milk. Continue mixing until the dough comes together. Press dough flat, wrap it in plastic, and refrigerate for at least 1 hour.

  • Preheat oven to 325 degrees.

  • Turn out chilled dough onto a flour-dusted surface, then roll it until it is ¼ inch thick. Stamp out cookies using a 3-inch round cookie cutter. Place cookies on a parchment-lined baking sheet and bake 10 to 12 minutes. Remove sheet from oven, and while the cookies are cooling, start your marshmallow.

  • For the marshmallow:

     

    Sprinkle gelatin over ½ cup ice-cold water, and set aside.

  • Combine ¼ cup room-temperature water, corn syrup, honey, and sugar in a small pot, insert candy thermometer, and simmer until mixture reaches 240 degrees. When the thermometer reaches 200 degrees—but not before—place egg whites in the bowl of an electric mixer fitted with a whisk attachment, and whip on high.

  • Once the sugar mixture hits 240, remove it from heat, and stir in the bloomed gelatin. Then, while egg whites are whipping, slowly drizzle the hot sugar mixture down the inside of the bowl to avoid spattering the hot syrup. Continue whipping for an additional 8 minutes, until the mixture stiffens. The pan will still feel warm to the touch but no longer hot.

  • Flip over half of the cooled cookies. Lightly coat a spoon with nonstick cooking spray, and spoon approximately a quarter cup of marshmallow onto each flipped cookie. Use the remaining cookies as tops; gently push down until you can see the marshmallow come just to the edge. While making the chocolate coating (see below), allow cookies to chill in refrigerator for at least 15 minutes.

  • For the chocolate coating:

     

    Melt chocolate in a heatproof bowl set over a small saucepan of simmering water. Stir until chocolate has melted, then remove bowl from heat and let it cool slightly. Once the chocolate is no longer hot, but warm, slowly whisk in oil in a steady stream. Allow chocolate to cool at room temperature for about 5 minutes before proceeding with assembly.

  • Assembly:

     

    Submerge chilled cookies in the chocolate, using 2 forks to gently lift the sandwiches out of the bowl. Let stand until shell hardens.

 

Fences - Pittsburgh Cycle Nachos

4 packages of frozen mini pierogies

1 package of kielbasa, finely diced

1/2 c chopped pepperoncini

1 8oz package of munster, shredded

2 tbsp of butter

2 Tbsp of flour

2/3 c milk

In a large saucepan, melt the butter and then add the flour, whisking until the flour is cooked a bit. Add the milk and whisk to incorporate. Begin adding handfuls of shredded cheese, incorporating a bit at a time until you get a cheese sauce. Set aside. In large fry pan. Heat the pan over med high heat and then add some olive oil. Working in batches fry up the kielbasa until slightly crisp drain on paper towels and set aside. Heat corn oil in a deep fryer or dutch oven to 375 degrees. Working in batches fry the pierogies, drain on paper towels. To assemble: layer the pierogies, drizzle cheese sauce all over them. Top with diced kielbasa and pepperoncini.

Lion - Lion's Head Meatballs

*winner best snack

1 lb of ground pork, and combined it with 8 oz of ground salt pork.

2-3 spring onions, white and light green part, minced 

1 tsp grated ginger

1 egg yolk

3 tbsp cornflour (2 tbsp for dusting)

2 tbsp hoison sauce

2 tsp rice wine

1 tsp soy sauce

1 tsp sesame oil

pinch of white pepper, pinch of castor sugar 

¼ tsp salt, 1 cup vegetable oil, for shallow frying, plus 2 tbsp for pak choy 

¼ cup coriander leaves, to serve

Braising liquid

¼ cup soy sauce, ¼ cup dark soy sauce cup ½ shao hsing wine

¼ cup castor sugar

5cm ginger, sliced and bruised

4 nappa cabbage, halved or quartered lengthwise, to serve

1. For the meatballs, mix all of the ingredients together (reserve 2 tablespoons of cornflour), and shape into four very large meatballs. Sprinkle with the reserved two tablespoons of cornflour to coat.

2. Combine the ingredients for the braising liquid in a medium saucepan and bring to a simmer.

3. Heat the oil in wok and shallow fry the meatballs one at a time until well browned all over. Place the meatballs into the braising liquid and add water until the meatballs are just covered. Simmer for 30 minutes covered, then remove the lid and continue simmering for a further 30 minutes until the liquid is reduced and thickened to a thin glaze coating the meatballs.

4. Bring a large pot of water to the boil and add two tablespoons of vegetable oil. Add the bok choy and boil for about two minutes until tender. Drain well and arrange on a serving plate. Place the meatballs on top, pour over some of the glaze to serve and scatter with coriander leaves to serve. 

Zootopia - Predators and Prey

Ryan's snack!

Prey:

Carrot Cake

• 9 1/2 ounces (2 1/4 cups, spoon and level) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 5/8 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cloves
• 5 3/4 ounces (2 cups) shredded carrots, divided
• 5 3/8 ounces (5/8 cup) unsweetened applesauce
• 4 1/4 ounces (1/2 cup) sour cream
• 7 1/2 ounces (1 cup packed) brown sugar
• 2 ounces (1/4 cup) vegetable/canola oil
• 1 egg
• 1 1/2 teaspoons vanilla extract

Cream Cheese Frosting

• 5 ounces (10 tablespoons) unsalted butter, softened
• 5 ounces cream cheese, softened
• 10 ounces (2 1/2 cups) confectioner's sugar, sifted
• 2 tablespoons sour cream
• 1 1/2 teaspoons vanilla extract
• heavy pinch of salt

Assembling & Decorating

• 50 cake pop sticks
• 1 1/2 ounces Chocoley Bada Bing Bada Boom Candy & Molding Formula White Chocolate
• 1 lb 5 ounces Chocoley Bada Bing Bada Boom Dipping & Coating Formula White Chocolate
• orange jimmies sprinkles

Carrot Cake Pops

1. Preheat oven to 325ºF. Grease two 9" round cake pans with nonstick spray.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a blender or food processor, combine 1 3/8 ounces (1/2 cup) shredded carrots with the applesauce and sour cream and blend/process until smooth.
4. In a separate, large bowl, whisk together the brown sugar and oil until the sugar is evenly moistened and the mixture is clumpy. Whisk in the egg until well-incorporated. Add the liquid carrot mixture and the vanilla and whisk in until smooth; the batter will be very liquidy.
5. Fold in the dry ingredients just until no longer visible, and then gently fold in the remaining 4 3/8 ounces (1 1/2 cups) shredded carrots, just until dispersed.
6. Divide batter evenly between the two prepared cake pans, lightly smoothing out tops. Bake in preheated oven for about 30 minutes, just until a skewer inserted into the center of the cakes comes out clean or with just a few moist crumbs. Cool in pans for about 20 minutes before flipping over onto a wire rack to cool completely. Once cool, prepare cream cheese frosting.

Cream Cheese Frosting

1. In the bowl of a stand mixer fitted with the wire whip attachment, or using a bowl and handheld electric mixer, cream together the butter and cream cheese on medium-high speed until light and fluffy. Slowly add the confectioner's sugar until incorporated, and then continue to beat on medium-high until smooth, light, and fluffy. Beat in the sour cream, vanilla extract, and salt until smooth.

Assembling & Decorating

1. In a large bowl, mash cakes with a large fork until fine and crumbly. Add cream cheese frosting and mix in until evenly combined.
2. Roll cake mixture into 1-oz balls (about the size of a ping-pong ball) and place on a large tray. Cover with plastic wrap and refrigerate for at least an hour or two, until cold and set. Meanwhile, use a cake pop stick to poke holes (about an inch apart) into a large block of styrofoam for holding the cake pops (unless you have a cake pop stand).
3. Place the Candy & Molding white chocolate in a bowl and microwave on medium power for 30-60 seconds, until beginning to melt. Stir and microwave for additional 15-second increments, stirring in between, until about 3/4 of the chocolate has melted. Continue to stir until smooth. Allow to cool to 96º-98ºF before using.
4. One at a time, dip each cake pop stick about an inch into melted chocolate, and then stick into one of the cake pops. Repeat with remaining cake pops, leaving pops upside-down on tray while chocolate sets.
5. Place the Dipping & Coating white chocolate in a bowl and microwave on medium power for 60 seconds. Stir and microwave for additional 15-second increments, stirring in between, until about 3/4 of the chocolate has melted. Continue to stir until smooth. Allow to cool to 96º-98ºF before using.
6. Dip each cake pop into white chocolate to coat completely, letting excess drip off. Sprinkle jimmies around base of cake pop and then stick into styrofoam or cake pop stand to set. Once set, cake pops can be placed in mini cupcake liners if desired before serving.
7. Store cake pops in an airtight container in the refrigerator.

• Chavrie (I used flavored with basil and Goat Cheese, but use whatever flavor appeals to you)
• 4 ounces Cream Cheese
• 3 Bacon strips, cooked and diced finely
• 1 cup pecans, finely chopped
• Black Pepper
• Lollipop sticks
• Ice cream scoop, 1 tablespoon size (optional)
• Plastic gloves (optional)

In a bowl, combine the goat cheese and the cream cheese. Add pepper to taste and add a few pinches of the bacon pieces and continue to mix. On a plate, mix the remaining bacon and pecan pieces and set aside.  Using an ice cream scoop, start scooping out balls of of cheese. If you don’t have a scoop you can use a measuring spoon for 1 tablespoon. With your plastic gloves on, roll the cheese into balls. and then roll the ball on the plate of pecans and bacon. Place the finish ball in a dish and insert the lollipop stick. Once all your pops are done, put the pops in the freezer for 20 minutes and then keep in the refrigerator until ready to serve.

Predators:

• Chavrie (I used flavored with basil and Goat Cheese, but use whatever flavor appeals to you)
• 4 ounces Cream Cheese
• 3 Bacon strips, cooked and diced finely
• 1 cup pecans, finely chopped
• Black Pepper
• Lollipop sticks
• Ice cream scoop, 1 tablespoon size (optional)
• Plastic gloves (optional)

In a bowl, combine the goat cheese and the cream cheese. Add pepper to taste and add a few pinches of the bacon pieces and continue to mix. On a plate, mix the remaining bacon and pecan pieces and set aside.  Using an ice cream scoop, start scooping out balls of of cheese. If you don’t have a scoop you can use a measuring spoon for 1 tablespoon. With your plastic gloves on, roll the cheese into balls. and then roll the ball on the plate of pecans and bacon. Place the finish ball in a dish and insert the lollipop stick. Once all your pops are done, put the pops in the freezer for 20 minutes and then keep in the refrigerator until ready to serve.

Kubo and the 2 Strings - Beetle Juice Punch:

6 cups limeade

6 cups lemon-lime soft drink

1 pt. lemon sorbet

1 pt. lime sherbet

2 to 3 fresh rosemary sprigs

Garnishes: lemon and lime slices

Stir together first 2 ingredients in a large punch bowl. Scoop sorbet and sherbet into punch; add fresh rosemary sprigs. Serve immediately.

Notables:

So...... nothing really happened of interest or note on this Oscars.  Oh, wait, what's that?  Oh yeah... Presenters Warren Beatty and Faye Dunaway apparently took the wrong envelope — the one for best actress winner Emma Stone — onto the stage for the final prize. When they read "La La Land" as the winner, representatives for ballot tabulators PwC — formerly Price Waterhouse Coopers — realized the mistake and raced onstage to try to stop the acceptance speeches.It was revealed that "Moonlight" had actually won and the producers were brought onto the stage to accept after 3 producers from La La Land had already given acceptance speeches. The only Oscars mistake that came close occurred in 1964, when Sammy Davis was given the wrong envelope for best music score winner but made a quick correction.

Moonlight becomes the first film with a gay protagonist to win Best Picture. It also becomes the first Best Picture winner ever to not feature a single white character.

La La Land's Damien Chazelle, 32, tied 1932 winner Norman Taurog for youngest Best Director winner. 

There have now been 647 cinematography nominations in Oscar history. Not one has been for a woman.

La La Land ties All About Eve and Titanic for the most nomination for a film with 14.

Meryl Streep receives her 20th acting nomination.  A new record.

Sound Mixer Kevin O'Connell finally takes home an Oscar after receiving his 21st Oscar nomination. 

 

The Pool:

And the Oscar Cup goes to...

Gianna with 17 out of 24.

And the rest of the pool looked like this:

Dave - 16

Jami - 15 (Jami wants everyone to know that 2nd and 3rd place would have been reversed had La La Land actually won best picture)

Sean - 14

Susan - 13

Jake, Nathaniel - 11

Leigh, Ursula - 9

Noah, Ryan - 8

Dan - 7