Hello there, it's the BF [bracket-happy Editor], hijacking this entry. Thought we'd kick back into gear with something a little different, a cocktail to lead us into one of Chef Jacquie's favorite nights of the year: Oscar night.

For those unaware, Jacquie and I complement each other beautifully in the creative spaces. I worked for musician/music-industry-oriented magazines for roughly a quarter century, am the product of two San Francisco-based jazz pianists, and like to think I opened up her ears a little bit. She, in turn, helped me appreciate movies on an entirely different level. Still remember walking up the aisle after Pulp Fiction, feeling like I'd ridden a roller coaster with her all day. Since we met, I've been a more discerning movie fan.

And Oscar night? It's her Super Bowl.

For over a decade Chef Jacquie had weekend clients who unfortunately kept her busy on those Sunday nights, but now we settle in with appropriate libations and make our picks (ours are below), while trying to prepare ourselves beforehand by seeing as many of the nominees as we can. This year we were both excited to have so many good pictures to review.

For this Oscar ceremony, we're going a couple decades back to a date we had at Spago in Palo Alto, CA, where she ordered the restaurant's eponymous martini, and after started making her own version of it whenever she could.

It's Jolly Rancher good.

So we hope you enjoy this year's Oscars, and here are our picks for some of the major categories. Let us know yours in the comments!

Director
Chef Jacquie: Quentin Tarantino, Once Upon A Time...In Hollywood
The BF: Quentin Tarantino, Once Upon A Time...In Hollywood

Costume Design
CJ: Jacqueline Durran, Little Women
BF: Mayes C. Rubeo, Jojo Rabbit

Cinematography
CJ: Roger Deakins, 1917
BF: Roger Deakins, 1917

Actress In A Supporting Role
CJ: Kathy Bates, Richard Jewell
BF: Kathy Bates, Richard Jewell

Actor In A Supporting Role
CJ: Brad Pitt, Once Upon A Time...In Hollywood
BF: Joe Pesci, The Irishman

Actress In A Leading Role
CJ: Renée Zellweger, Judy
BF: Renée Zellweger, Judy

Actor In A Leading Role
CJ: Joaquin Phoenix, Joker
BF: Joaquin Phoenix, Joker

Best Picture
CJ: Once Upon A Time...In Hollywood [but pretty sure 1917 will win]
BF: Joker

NOTES:

• You can use apple vodka instead of pear. If you do this, use pear juice instead of apple.
• Original recipe calls for Vodka infused with both pear and apple. Recipe was adjusted to add pear or apple juice to your desired vodka as that specific combo can be difficult to find. This drink is slightly less boozy because of this. If you want more kick, add more vodka. 
  

Stolen from: Spago's Restaurant [Ed. note: Not literally.]
Number of servings: 2-3 martinis

Ingredients
Cocktail

• ​4 ounces pear-infused vodka
• 2 ounces apple juice 
• 1 ounce tart cherry juice
• Squeeze of fresh lime juice

Cinnamon Sugar Rim

• 2 tablespoons fine granulated sugar
• ¼ teaspoon cinnamon
• Lime wedge

Garnish

• Bing or maraschino cherry garnish

Directions
Cinnamon Sugar Rim

1. Place sugar and cinnamon in a shallow wide bowl or plate. The point, use a larger diameter than your glass. Mix well.
2. Wet the rim of your martini glass with a lime wedge. 
3. Dip and roll the rim of the glass into the cinnamon sugar.
4. Set aside.

Cocktail

1. Place vodka, apple juice, cherry juice and squeeze of lime into a 2-cup measuring cup with a spout (make sure it has a defined spout). Give it a stir.
2. Pour into glasses.
3. Add cherry for garnish if using. Viola!

Good to the last drop.

So, Valentine's Day is this week, and at some point I usually make a dinner the BF really loves. [Ed. note: Hey we're going out too! Cripes, now we'll get letters.] The main course is a no-brainer: prime ribeye. [Ed. note: Changing reservation to a more expensive place.] For dessert, want to make a treat that we both swoon over. Well aware that chocolate and Valentine's Day are synonymous, it's just not always the case in our house. Now, the BF likes chocolate but, unlike me, he really has to be in the mood for something super-rich chocolatey. He actually can say no to chocolate—I know, gasp! [Ed. note: Watches hate mail pile up.]

This pot de crème is like a turbo-charged version of butterscotch pudding. A decadent custard that's silky, butterscotchy, caramelly, salty-sweet, with deep notes of brown sugar. Squarely in the BF's wheelhouse, and I definitely don't feel like we have to have chocolate every night. Got to spice things up sometimes, right?

Truthfully, this is a solid go-to dessert for guests as it takes no time at all to prep (talking about ten minutes) and looks-tastes pedantically fancy. As easy and straightforward as the directions are, the only vexing part is dirtying two pots and two mixing bowls. It's worth it.

An added bonus, can halve the recipe so it just makes two small ramekins.  

This recipe is adapted from Molly of Orangette, who describes these pots de crème as "Cold and rich and almost hyperbolically creamy, the custard yields under the spoon the way a good down pillow does under your head: with a welcoming, slippery whoosh. The gates to heaven have never opened so easily."

She is not lying.

NOTES:

• ​This custard gets its deep flavor from the presence of two special sugars: muscovado and demerara. It may sound fussy to call for fancy sugars, but it's truly worth it if you have them on hand. If you don't, you can substitute dark brown sugar for the muscovado and light brown sugar or granulated sugar for the demerara.
• For the water-and-demerara step, be sure to use a light-colored saucepan. If your pan is made of something dark, it will be almost impossible to see the color of the mixture as it caramelizes.
• Prep everything before you start cooking.
• Don't over bake.

Adapted from: Orangette
Number of servings: 4

Ingredients

• 1 ½ cups heavy cream
• 6 tablespoons dark muscovado sugar
• ¼ teaspoon salt
• 6 tablespoons water
• 2 tablespoons demerara sugar
• 4 large egg yolks
• ½ teaspoon vanilla extract
• Fleur de sel (optional)

​
Directions

1. Set an oven rack in the middle position, and preheat the oven to 300 °F.
2. In a small heavy saucepan, combine cream, muscovado sugar and salt. Place over medium heat and bring to a simmer, stirring until sugar is dissolved. Remove from heat.
3. Meanwhile, combine water and demerara sugar in a medium heavy (2-quart) saucepan over medium heat. Cook, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. (To gauge the color of the mixture, it may help to tilt the pan a little, so that the liquid pools on one side.) Remove from heat and carefully add the cream mixture, whisking until combined.
4. In a large bowl, whisk together egg yolks and vanilla. Add hot cream mixture in a thin stream, whisking constantly. Set a fine-mesh sieve over a 1-quart glass measuring cup, and pour the custard through the sieve. Skim off any foam with a spoon.
5. Divide the custard among four 4-ounce ramekins or other oven-safe vessels. Select a baking dish, one large enough to hold the ramekins without any of them touching. (I used a 9” x 13.”) Fold a dish towel to line the bottom of the baking dish; this will protect the delicate custards from touching the hot bottom of the pan. Arrange the ramekins in the pan. Seal the top of each ramekin with a piece of aluminum foil to prevent a skin from forming as they bake.
6. Slide the pan into the oven, and immediately pour hot tap water into the pan to reach halfway up the side of the ramekins. Bake until custards are set around the edges but still jiggle lightly in the centers when shaken, like firm gelatin, about 40 minutes. (You will have to move the foil to see this.) Using tongs, transfer the ramekins to a rack. Discard foil tops and cool to room temperature. [Ed. note: ROOM TEMPERATURE] The custards will continue to set as they cool. Refrigerate for a couple of hours, or until you’re ready to serve them.
7. Serve plain or topped with a dollop of unsweetened whipped cream. (I opted to sprinkle with Fleur de sel.)

NOTE: These are best on the first day, but they’ll keep for up to two days, covered with plastic wrap and refrigerated. The texture slowly declines and they develop a thin skin on top.

PS: A year ago I broke out the Paderno Brand 3-Blade Spiralizer for some kohlrabi "noodles" with bacon, carmelized onion and shaved parmesan (www.moveablefeast.me/blog/kohlrabi-noodles-bacon-caramelized-onion-shaved-parmesan).

PPS: For those of you muttering to yourselves through clenched teeth, "Fake vegetable noodles? Forget that and this butterscotch deal, I want chocolate," let's revisit this chocolate oblivion truffle torte (www.moveablefeast.me/blog/chocolate-oblivion-truffle-torte).