​This is an easy way to sweeten an Oscar viewing party. Fill the tartlet shells with your favorite ice cream and garnish with  movie candies. The sauces can be prepared several days in advance and refrigerated; the whipped creams can be made 1 day ahead and refrigerated.
 
For the crust- makes two dozen mini tartlets (I used a Chicago Metallic mini cupcake pan; each opening measures 2¼” across by 1” deep)
 
3 cups unsalted popcorn
½ cup peanuts, coarsely chopped
½ cup pretzels, coarsely chopped
¼ cup dark brown sugar
¾ teaspoon kosher salt
6 tablespoons unsalted butter
2 tablespoons corn syrup (dark or light)
1 teaspoon vanilla
 
In a large bowl, place the popcorn, peanuts and pretzels. Toss to combine. In a medium saucepan, melt the butter over low heat until it turns a toasty brown. Add the brown sugar, salt and corn syrup. Bring just to a boil, then lower the heat, stirring with a rubber spatula to prevent sticking. Cook over low heat, until the mixture thickens, about 5 minutes.  Immediately pour the caramel over the popcorn mixture, tossing to coat thoroughly. Use a small ice cream or cookie scoop to evenly divide the mixture in the mini cupcake pan, making indentations in each. The mixture will continue to firm up as it cools. Can be made 1 day ahead, covered in plastic wrap and left on the counter.
 
Fresh Corn Whipped Cream
 
1 cup heavy cream
1 corncob, kernels removed
2 tablespoons powdered sugar
pinch of salt
 
Place the heavy cream in a medium saucepan and heat until warm. Add the corncob and bring to a boil. Remove from the heat and let the mixture steep for an hour.  Remove the corncob and strain the cream through a fine mesh strainer. Chill the cream in the refrigerator until cold. Place the cream in a chilled bowl and whisk until thickened. Add the powdered sugar and salt, whisking just until creamy. Cover and refrigerate.
 
Twizzlers Whipped Cream
 
½ cup heavy cream
4 sticks red Twizzlers, cut into ¼” pieces
additional ¼ cup heavy cream
1 tablespoon confectioners’ sugar
 
In a heavy bottomed saucepan, warm the ½ cup cream over medium heat; do not let it boil. Remove the pan from the heat and stir in the licorice pieces. Set aside for 30 minutes. Strain the cream through a fine mesh strainer into a clean bowl, pressing on the licorice pieces with a rubber spatula. Cover the bowl with plastic wrap and refrigerate until cold. Add the additional ¼ cup of heavy cream and the powdered sugar, whisking until fluffy. Cover and refrigerate.
 
Whiskey Caramel Sauce- makes one cup
 
1 cup granulated sugar
 ½ cup water
½ cup heavy cream
2 tablespoons unsalted butter
generous pinch of salt
1 tablespoon good quality whiskey
 
In a heavy-bottomed saucepan, combine the sugar and the water. Bring to a simmer over medium heat; brush the sides of the pan with a pastry brush dipped in cold water to prevent the sugar from crystallizing. Cook until the liquid turns golden brown, then a deep amber color, carefully swirling the pan occasionally. Remove the pan from the heat, carefully add the heavy cream (the mixture will spatter) and whisk over low heat until the cream is incorporated and the caramel thickens. Remove from the heat, add the butter and the salt. Stir to combine then add the whiskey. Set aside to cool; the caramel will continue to thicken. Refrigerate any leftovers.
 
Maida Heatter’s Hot Fudge Sauce- makes one cup
 
½ cup heavy cream
3 tablespoons unsalted butter, cint into small pieces
⅓ cup granulated sugar
⅓ cup dark brown sugar
generous pinch of salt
½ cup Dutch-process cocoa, sifted through a fine mesh strainer
 
In a heavy-bottomed saucepan, place the cream and the butter. Heat just until the butter is melted and the cream just comes to a boil. Reduce the heat to low, add the sugars, stirring with a wooden spoon or rubber spatula. Heat until the sugars are completely dissolved, then add the salt and cocoa, whisking until smooth. (Use a rubber spatula to press against any stubborn lumps of cocoa.) Remove from the heat; serve warm. Cover and refrigerate any leftovers. (If you need to reheat the sauce, simply set it over a bowl of simmering water and stir until it softens. Do not place the sauce over direct heat or it will burn.)

 makes one 9” pie
 
(adapted from Ron Silver, inspired by Tim Blunk)
 
Buttermilk Pie Crust-                                   

for one double crust 9” pie
 
8 ounces (2 sticks) cold, unsalted butter cut into ½” pieces
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
½ cup + 1 tablespoon cold buttermilk
 
In a large bowl, whisk together the flour, sugar and salt. Using your fingertips or a bench scraper, cut the cold butter pieces into the dry ingredients until the mixture forms coarse crumbs. Gradually add ½ cup of the cold buttermilk to the flour/butter mixture, using a fork to gently combine the ingredients until it forms a shaggy dough. If it feels a bit dry, add the additional 1 tablespoon of buttermilk. Gather the dough together, divide it in two and shape each piece into a disc. Flatten slightly and wrap each disc in plastic wrap. Refrigerate for at least one hour before rolling out.

Place one disc of dough on a lightly floured sheet of parchment paper. Roll out the dough to a circle about 12” in diameter and ⅛” thick. Gently transfer the dough to a 9” pie plate. Trim the edges so they extend 1” from the edge of the pie plate. Tuck them under and flute them decoratively. Place the pie plate in the refrigerator while you prepare the filling. Roll out the second disc of dough on a lightly floured sheet of parchment paper to a circle about 11” in diameter and ⅛” thick for the top crust. Place this on a baking sheet and return to the refrigerator.
 
Ginger-Honey Apple filling-
 
¾ cup good quality local honey
2 tablespoons peeled and finely grated fresh ginger
2¼ pounds apples, peeled, cored and sliced ¼” thick (Honey Crisp and Pink Lady are good choices)
2 tablespoons unsalted butter
3 tablespoons of finely chopped Meyer lemon (1 small Meyer lemon should be more than enough- wash it thoroughly, thinly slice it, skin and all, and remove the seeds)
3 tablespoons fresh lemon juice  
3 tablespoons all-purpose flour
generous pinch of cayenne pepper
pinch of salt
¼ teaspoon ground ginger
1 tablespoon  lemon zest
1 tablespoon orange zest
1 tablespoon candied ginger, finely chopped
 
egg wash made from one egg yolk and two tablespoons milk or heavy cream
 
Preheat the oven to 425 degrees F.
In a small saucepan over low heat, heat the honey and fresh ginger for 15 minutes. Remove the pan from the heat and add the butter. Once the butter has melted, add the finely chopped Meyer lemon. Set aside to cool slightly.
 
Place the apple slices in a large bowl and toss with the lemon juice. In a small bowl, whisk together the flour, cayenne, salt, ground ginger, lemon and orange zests and the candied ginger. Add the flour/spices/zest mixture to the apple slices and toss to combine. Add the honey/ginger/lemon mixture and use a rubber spatula to combine thoroughly. Retrieve the pie shell and top crust from the refrigerator. Scrape the filling into the pie plate then place the top crust over the filling. Seal the edges together and crimp decoratively. Brush the pie with the egg wash, cut vents in the top to allow steam to escape and cover the edges with strips of aluminum foil to prevent overbrowning. Place the pie on a parchment lined baking sheet and place on the bottom rack of the oven. Bake at 425 degrees for 20 minutes, then reduce temperature to 375 degrees F. Continue baking for an additional 45-50 minutes, until the crust is golden and juices bubble around the edges and from the center of the pie. The apples should be tender when tested with a knife. Place the pie on a cooling rack for at least 2 hours before cutting. Serve with  fresh mint tea. 
 
 
 
 
 
 
 

​makes one 9½” tart
 
Chocolate Tart Dough 
 
(You will need a 9½” x 1” tart pan with removable bottom)
 
1¼ cups all-purpose flour
¼ cup Dutch process unsweetened cocoa (lightly spooned into a measuring cup)
generous pinch of salt
8 tablespoons unsalted butter, cold, cut into ½” pieces
¾ cup confectioners’ sugar
1 large egg
¾ teaspoon vanilla
 
In a small bowl, whisk together the flour, cocoa and salt. In the bowl of a food processor fitted with the blade attachment, pulse the butter and confectioners' sugar until the sugar is incorporated. Add the flour/cocoa/salt and pulse until the mixture resembles coarse meal. Add the egg and vanilla; pulse a few times just to incorporate. Transfer the dough to a piece of plastic wrap, gather it into an 8” disc. Wrap and refrigerate for an hour or overnight. Remove the dough from the refrigerator, place it between two sheets of plastic wrap and roll it into a circle, about 11” in diameter and ⅛” thick. Peel off the top sheet of plastic wrap, flip the dough over the tart pan and gently press it along the bottom and up the sides of the pan. Remove the second sheet of plastic and trim the edges evenly with the top of the tart pan. Refrigerate for at least an hour or overnight.
 
Preheat the oven to 375 degrees F. Prick the bottom of the tart shell with a fork. Line the tart with parchment paper and beans. Place the tart shell on a baking sheet and bake on the middle rack for 15 minutes, then carefully remove the parchment paper and beans. Bake for an additional 5 minutes, just until the pastry is dry. Do not over bake or the crust will taste bitter. Remove from the oven and set on a rack to cool.
 
For the Meringue: (inspired by Hannah Miles  and  Mozart-Kugeln)
 
Prepare two baking sheets: Place one parchment sheet on each baking sheet;  use  a pencil to trace  the outline of a circle,  8½” in diameter  on each sheet. Turn the paper over so you don’t have a pencil line on the meringues.  Prepare the  meringue.

Preheat the oven to 200 degrees F.
 
2 egg whites
½ teaspoon cream of tartar
½ cup granulated sugar, pulsed until fine in the food processor
⅓ cup each, finely chopped hazelnuts, almonds and pistachios (total 1 cup)
¾ teaspoon rose extract
1 drop pale pink food coloring (optional)
 
In the bowl of a standing mixer fitted with the whisk attachment, place the egg whites and cream of tartar. Beat on medium until foamy, then gradually add the sugar, one tablespoon at a time until the meringue is thick and glossy. Remove the bowl from the mixer, add the extract and food coloring, then gently fold in the chopped nuts. Fill a piping bag with a large circular tip (not a star tip; the nuts will might get in the way) and pipe a circle of meringue on each of the parchment sheets, using your outline as a guide.  Place in the preheated 200 degree F oven and bake for 1 hour and 15 minutes. Turn off the oven and let the meringues cool in the oven for another half hour. Remove from the oven and let cool completely.
 
Mousse filling-
 
7 oz. bittersweet chocolate ( I used Trader Joe’s  72% dark chocolate)
⅔ cup heavy cream
2 egg whites
pinch of salt
pinch of cream of tartar
1 tablespoon granulated sugar
 
Melt the chocolate in a bowl set over a pot of barely simmering water; do not let the chocolate come in contact with the water or it will seize up. When melted, remove the chocolate from  the double boiler and let it cool to room temperature. In a mixing bowl, whip the cream with a handheld electric mixer until it holds soft peaks. In a clean mixing bowl, combine the egg whites with the salt and cream of tartar. Using clean beaters, whip the whites until they begin to look foamy. With the mixer on low, gradually add the sugar then increase the speed and whisk until the whites are thick and hold their shape; they should be shiny, not dry. Transfer the chocolate mixture to a large bowl. Using a rubber spatula, gently fold about ⅓ of the whipped cream into the chocolate, making sure to scrape the chocolate from the bottom of the bowl. (It is important that the chocolate is not hot, not cool, just room temperature.) Gently fold in the remaining whipped cream. Now add about ⅓ of the meringue, being careful not to deflate the mixture too much. Fold in the remaining meringue. Retrieve the baked and cooled tart shell and the baked and cooled meringue discs.
 
To assemble the tart- (Set the tart shell on a baking sheet or serving platter; don’t forget it has a removable bottom.)
 
Spoon one-third of the mousse over the tart shell, using an offset spatula to smooth it evenly. Place one of the meringues on top of the mousse and cover it with one-third of the mousse, spreading it evenly. Gently place the second meringue on top of the mousse and cover with the remaining mousse. Cover the tart with plastic wrap and return to the refrigerator. When ready to serve, prepare the Rose Whipped Cream. Carefully remove the outer tart ring and garnish the tart with fresh strawberries. (It is easiest to slice the tart using a knife that has been dipped in hot water.) Cover and refrigerate any leftovers.
 
Rose Whipped Cream- makes about 1 cup
 
½ cup + 1 tablespoon heavy cream, chilled
1 tablespoon confectioners’ sugar
1/2 teaspoon rose extract
 
fresh strawberries for garnish, lightly rinsed
 
 
 
 
 
 

makes one 9” pie
 
Adapted from Mrs. A. Wolf from The Third Presbyterian Cook Book and Household Directory and The Ladies Aid Society of Sunbury, Pennsylvania
 
(The original recipes admonish the baker, “Do not stir the two parts together.” Duly noted.)
 
One recipe Flaky Pie Pastry; you will only use one half of the pastry dough- wrap and freeze the other half for another use.
 
2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
¾ cup cold, unsalted butter cut into ¼” pieces
¼ cup non-hydrogenated vegetable shortening, frozen and cut into ¼” pieces
½ cup ice cold water + 1 teaspoon apple cider vinegar (you may need an additional tablespoon of ice water)
 
In the bowl of a food processor fitted with the blade attachment, place the flour, sugar and salt. Pulse a few times to combine. Add the cold butter and pulse just until the mixture resembles coarse cornmeal. Now add the shortening and pulse two or three times. Transfer the mixture from the bowl of the food processor (be careful with the blade!) to a large mixing bowl. Gradually add the ice cold water and vinegar mixture, one tablespoon at a time, using your fingers or a fork or a bench scraper to distribute the liquid throughout the flour/butter/shortening. The dough should just come together. If it feels dry, add one additional tablespoon of ice cold water. Gather the dough into a ball, divide it in half and shape it into two discs. Wrap each in plastic wrap; freeze one for later use. Place the other one in the refrigerator and let it rest several hours, preferably overnight.
 
Roll the pie pastry out on a lightly floured sheet of parchment paper into a circle about 12” in diameter and ⅛” thick. Carefully transfer the pie pastry to a 9” x 1½”  pie plate, (don’t use a shallower plate or the filling will run over). Fold the edges under and crimp decoratively. Freeze for at least 30 minutes. Preheat the oven to 375 degrees F. Line the pie crust with a sheet of parchment paper and fill with dried beans. Place the pie plate on a baking sheet and bake for 25 minutes on the bottom rack of the oven. Remove the baking sheet from the oven and using oven mitts, carefully remove the parchment paper and beans. Return the pie shell to the oven and bake for an additional 10-15 minutes, just until golden. Let cool while you prepare the filling.
 
Part I (also known as the Bottom Layer)-
 
½ cup brown sugar
1 tablespoon all-purpose flour
pinch of salt
1 large egg, room temperature
½ cup molasses (do not use blackstrap molasses; it adds a bitter taste)
2 tablespoons lemon juice
2 teaspoons lemon zest
½ cup cold water
 
In a large bowl, whisk together the brown sugar, flour and salt. Whisk in the egg, then gradually add the molasses, lemon juice, zest and cold water until smooth. Set aside while you prepare Part II.
 
Part II (also known as the Top Layer)-
 
4 tablespoons unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla
1 large egg, room temperature
1¼ all-purpose flour, sifted
½ teaspoon baking soda (Mrs. Wolf recommends Arm & Hammer brand)
½ cup ‘thick milk’ or buttermilk
 
Preheat the oven to 425 degrees F.
 
In the bowl of standing mixer fitted with the paddle attachment, cream the butter and gradually add the sugar, beating until light. Add the vanilla and egg, mixing until combined, scraping down the sides and bottom of the bowl. In a small bowl, whisk together the flour and baking soda. With the mixer on low, add the dry ingredients alternating with the buttermilk, until combined.
 
Place the cooled pie shell on a parchment lined baking sheet. Pour Part I (the Bottom Layer) over the pie shell. Using an ice cream scoop or a large spoon, place dollops of Part II (the Top Layer) over the molasses filling. Do not smooth the top layer over the bottom; it will even out as it bakes. Bake for 15 minutes at 425 degrees F then lower the temperature to 350 degrees F. Bake the pie for an additional 35-40 minutes, until golden. Remove from the oven and let cool on a rack for several hours before serving. Garnish with crystallized ginger whipped cream.
 
 
Crystallized Ginger Whipped Cream
 
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 teaspoon vanilla extract
2-3 tablespoons crystallized (candied) ginger, finely diced
 
When ready to serve, beat heavy cream and confectioners’ sugar until soft peaks form. Add vanilla and whisk just to combine; do not over beat. Fold in the crystallized ginger. Cover and refrigerate any leftovers.