2024 OSCARS SPECIAL

For the Heart Waffle Method:

Plug in and preheat a 4-inch heart shaped waffle press.

Combine the flour, sugar, baking powder, and salt in a medium bowl. Whisk to combine and set aside.

In a separate bowl, whisk together the milk, melted butter, and vanilla extract. Pour the wet ingredients into the bowl containing the dry ingredients. Whisk until just combined.

Spray the preheated waffle press with non-aerosolized vegetable oil, then add about ⅛ cup of batter into the press. Close the press and cook according to manufacturer's instructions, about 3-5 minutes.

Serve the waffles with a dollop of whipped cream.

For the Cherries Jubilee Method:

Add the butter to a medium skillet and melt over medium heat. Add the sugar and orange juice to the skillet, then cook until the sugar has dissolved, about 2 minutes.

Add the cherries to the skillet and cook for 4-6 minutes or until the cherries have softened slightly and the liquid has thickened slightly.

Add in the brandy and cook for 20-30 seconds, just long enough to warm the alcohol. Turn off the heat and using a long match stick, lighter, or torch, ignite the alcohol in the pan.

Allow the flames to extinguish on their own, about 1 minute. Then, serve the cherries and the sauce over vanilla ice cream.

For the Short-Cut Pastéis de Nata Method:

Place the puff pastry sheet in the center of a clean work surface. Spread the butter over the entirety of the pastry save for 1 inch border on one edge. Brush the border with a small amount of water to help seal the pastry after rolling.

Roll the pastry starting with the edge opposite the border and rolling tightly. Wrap the pastry log in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

When ready to assemble, preheat the oven to 475 °F. Place a sheet tray onto the middle rack of the oven.

Meanwhile, combine the sugar, water, cinnamon stick, and lemon peels in a small sauce pot. Cook over medium heat until all of the sugar has dissolved. Turn off the heat, strain, and set aside to cool until ready to use.

In a medium bowl, add the flour and about ⅓ of the milk. Whisk to combine and set aside.

In a medium sauce pot, add the remaining milk. Bring to a simmer over medium heat, then stir in the reserved flour/milk mixture. Continue cooking over medium heat until thickened to the consistency of pancake batter, about 2-4 minutes.

Turn off the heat, then stir in the reserved sugar syrup and vanilla extract.

While whisking constantly, add the egg yolks to the pot. Whisk thoroughly until the custard is thoroughly combined.

Strain the custard into a pourable vessel and set aside at room temperature while you prepare the pastry shells.

Remove the rolled pastry log from the refrigerator. Slice the log into 12 equal pieces, then roll each dough round out to about 1 inch larger than the diameter of your muffin tin wells. Transfer the rolled out dough rounds to each of the muffin tin wells, then using your thumbs, press the pastry into the sides and bottom of each well. Continue shaping until the pastry is raised slightly above the lip of each well. Dock the dough cups by poking the sides and bottom of each well with a fork.

Pour the custard about ¾ of the way full into each of the pastry cups.

Place the muffin tin into the preheated oven, directly onto the preheated sheet tray. Bake for 12-14 minutes or until the custard is puffed and blistered, and the pastry is golden brown.

Let the tarts cool in the muffin tin for 5 minutes, then serve warm or let cool to room temperature. Optionally, dust with cinnamon and powdered sugar.