As movie fans get ready to celebrate the year's most buzzed-about films on Hollywood's golden night, "Good Morning America" has gathered ingredients and recipes to make an Oscars 2022 movie-inspired meal.
Chef David Rose concocted a selection of dishes to pair with Oscar-nominated films for the 94th Academy Awards on Sunday.
Ingredients
Bourbon-cardamom caramel sauce
1/2 cup heavy cream
1/3 cup bourbon
1/4 cup brown sugar
2 tablespoons unsalted butter
1/2 teaspoon ground cardamom
1/2 of a vanilla bean (scraped out seeds)
1 tablespoon unsalted butter (for greasing sides of pan)
3/4 cups brown sugar reserve to put on bottom of cake pan
2 tablespoons granulated sugar, for sides of cake pan
9-inch cake pan
Directions
In medium-sized sauce pan, add bourbon bring to a boil and reduce by 1/2 in volume; about 2 mins
Whisk in 1/4 cup brown sugar, cardamom and 2 tablespoons butter until incorporated and resembles wet sand.
Add heavy cream and vanilla bean seeds to pan, bring to a boil, and reduce heat to low; simmer for 4 to 5 mins until sauce thickens and forms into caramel sauce consistency.
Liberally grease the sides of a 9-inch round cake pan, and dust sides of pan with granulated sugar.
Place 3/4 brown sugar on bottom of pan, then pour caramel sauce over brown sugar; spread until caramel sauce covers the entire bottom of pan. Cool to room temperature.
Cake
20 ounce canned pineapple slices in heavy syrup
6 Bordeaux or bada bing cherries
1/2 cup olive oil
1/4 cup melted unsalted butter
1 cup granulated sugar
2 large eggs, room temperature
1/2 vanilla bean
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk room temperature preferred
Directions
Pre-heat oven to 350 degrees.
Pat dry 10 pineapples slices and the Bordeaux cherries with a paper towel.
Spread out 5 pineapple slices into the caramel sauce, then place cherries in the middle of pineapple slices, and 1 cherry in the center of the pan.
Slice 3 pineapple slices in half, and arrange flat side down against the side of the pan, small dice remaining pineapple slices and set aside.
In a large bowl add olive oil, melted butter and sugar, and whisk until creamed, and well-incorporated, then add eggs one at a time whisking until well-incorporated.
Add milk and whisk until well incorporated. In a separate bowl sift together flour, baking powder and salt.
Add the dry ingredients, to the wet ingredients a little at a time, and whisk until fully incorporated; then fold in remaining chopped pineapple.
Pour patter in cake pan, place on sheet pan, and bake for 30 minutes. At the 30 minute mark, loosely cover with foil and continue to bake for another 15 minutes. To make sure cake is fully-baked insert a toothpick in the center, and it should come out mostly clean.
Allow to cool for 10-15 minutes, run butter knife around the sides of cake, then carefully invert cake onto a serving platter, lightly tap bottom of pan to release cake from pan.
Prep time: 10 mins
Cook time: About 30 mins
Serving size: 12 to 16 doughnuts
For the raspberry compote
6 ounce raspberries
1/4 cup Grand Marnier
Juice of 1 navel orange
3 tablespoons granulated sugar
1 tablespoon navel orange zest
Directions
Place Grand Marnier, juice of orange, orange zest and granulated sugar in medium sauce pot, and whisk ingredients together.
Bring to a boil, and add raspberries; stir occasionally and mash raspberries.
Reduce heat to low, about simmer for 5 to 7 minutes until syrupy.
Remove from heat, and allow compote to cool.
For the Cubana-chocolate sauce
1 cup heavy cream
1/4 cup prepared Cuban coffee or espresso
1 cup milk chocolate chips (60% cacao)
3 tablespoons granulated sugar
Directions
In a small sauce pot, stir together heavy cream, Cuban coffee, and sugar, bring to a boil, and reduce heat to low; simmer 3 to 4 mins until slightly thickened.
Fill a small sauce pot with water and bring to a boil, place chocolate chips in medium bowl, and place over boiling water.
Use a rubber spatula to constantly stir chocolate chips until melted; whisk in heavy cream mixture, whisking until well incorporated. Continue to to whisk until sauce like consistency, about 2 to 3 mins.
Cool sauce to room temperature.
For the ricotta-doughnuts
2 eggs
1 3/4 cups all purpose flour
1/2 cup whole milk
1/4 cup whole milk ricotta cheese
1/2 teaspoon baking powder
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 cup powdered sugar, *have additional to garnish
Vegetable oil
Directions
In a medium bowl whisk together flour, baking powder, sugar and salt.
In a separate medium bowl, whisk together eggs, milk and ricotta, then slowly whisk the dry ingredients into wet ingredient until well incorporated.
In a small sauce pot, add vegetable oil to 3-inch depth, bring oil to temperature of 350 degrees.
Using a 1 oz ice cream scoop, or a small spoon drop batter into frying oil in batches of three doughnuts; don't overcrowd pot.
Fry about 3 mins on each side until golden brown and cooked through, use a toothpick if in doubt; if toothpick comes out clean, fried completely.
Once doughnuts are fried, toss with powdered sugar; serve with chocolate and raspberry sauces; garnish with powdered sugar dusting.
For the garlic-parmesan cream sauce
1 1/2 cup heavy cream
4 garlic cloves
2 tablespoons olive oil
1 1/2 cups freshly grated Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
Place olive oil in medium sized sauce pan and bring to medium high heat; throw whole cloves in oil and lightly brown on both sides, about 3 minutes on each side.
Remove garlic cloves, mince finely, then return to pan; cook another minute until lightly caramelized and translucent, about 1 minute.
Add heavy cream to pan, bring to a boil, then reduce to low heat; simmer for for 3 to 4 minutes, until slightly thickened.
Add parmesan cheese, salt, and pepper, and whisk until well-incorporated.
Simmer for another 2 to 3 minutes, season to taste if needed; cool to room temperature.
For the spicy honey
4 ounces honey
3 Calabrian chili (finely minced)
1/4 teaspoon kosher salt
In a small sauce pot add all ingredients, bring to a boil, then remove from heat. Drizzle warm over cooked pizza.
Ingredients
16 ounces pre-made pizza dough
Semolina flour *for dusting pizza peel and pizza stone
6 ounces cooked Fennel sausage
1 cup thinly shaved fennel bulb
6 ounces mozzarella cheese
2 tablespoons olive oil
Kosher salt + black pepper
12- to 14-inch pizza stone
Pizza peel or plate
Salt and pepper
Directions
Place pizza stone in 500 degree preheated oven.
Add olive oil, shaved fennel and a pinch of salt and pepper to medium saucepan, and sauté on medium high heat until caramelized; about 4 to 5 mins, remove from pan.
Lightly dust pizza dough on both sides with semolina, dust pizza peel and carefully stretch pizza dough to about 10 to 12 inches.
Add base layer of parmesan cream sauce, followed by mozzarella cheese, fennel sausage and caramelized fennel.
Lightly dust hot pizza peel, with semolina and carefully slide pizza, from peel to stone; bake pizza for 10 to 12 mins, until dough rises, gets golden brown, fully bakes, cheese melts, and toppings get hot; about 10 to 12 mins.
Remove from pizza from oven and drizzle spicy honey on top of pizza.
Prep time: 10 minutes
Cook time: About 20 minutes
Servings: About 6 to 8 servings
Ingredients
1 large russet potato (about 1/2 pound) cut into 10-inch cubes
1 large jalapeño, small diced
1/2 large yellow onion, small diced
3 garlic cloves, minced
12 ounces Andouille sausage, cut into 1/2-inch cubes
1/4 cup olive oil
*2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
9-inch cast iron pan
3 sunny side up eggs, seasoned with salt and pepper
Tex-Mex hollandaise (recipe below)
2 tablespoons freshly chopped cilantro
Directions
Add 1/4 cup olive oil, and diced andouille to cold cast iron pan, bring to medium high heat and sauté until browned on all sides; about 5 minutes, then remove from pan, reserving oil in pan.
Add diced potatoes, salt, pepper, and paprika to cast iron pan, and sauté for 5 minutes, until browned on all sides, and tender.
Add 2 teaspoons olive oil, diced jalapeño, onion and minced garlic, and sauté until caramelized; about 3 mins.
Add sausage and potatoes back into pan and fold everything together until well-incorporated, season to taste with salt and pepper if needed.
Top with sunny side up eggs, drizzle with Tex-Mex Hollandaise, and garnish with chopped cilantro.
Tex-mex hollandaise
2 egg yolks
8 tablespoons melted unsalted butter
1 tablespoon apple cider vinegar
1 teaspoon harissa paste
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper to taste
Directions
In a medium-sized bowl place all ingredients except melted butter, and whisk rapidly until yolks begin to thicken; about 1 minute.
Place bowl over a small saucepot of slow boiling water, and continue to whisk the bowl until it starts to emulsify and become sauce like; alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
Once eggs start to become ribbony, and fluffy, gradually add melted butter, continuously whisking.
Once all butter is incorporated, continue to whisk until desired sauce like consistency; season to taste with salt and pepper.
Note: If hollandaise is too thick, add warm water a tablespoon at a time until desired consistency.