Annika and Stephanie hosted a "Night at the Movies" evening in Stephanie's theater room and it was all things theater.
They did a fun big round table with accents of black, red and gold.
The center piece was a black sequin runner with two large CINEMA signs in the shape of tickets and some red and white table toppers and bright red bowls full of yummy popcorn! And you can't forget the 3D glasses and gold star lights for a perfect movie touch.
The chairs were draped in red fabric and looped to add a little color and dress up the plain chairs.
Place settings were red round placemats with black square plates made into a movie clicker. Such a fun idea (a little more time consuming than you would think).
Name tags were red stars with each gals name printed on it and set in a gold "bucket" of popcorn.
Goldware wrapped in gold napkins and secured with a film strip
and menus in a film strip style featuring all the deliciousness of the evening.
The appetizer table (Preview) was a "Popcorn & Soda BAR". Fun banner, popcorn machine, soda station and tubs of popcorns for the choosing.
Popcorn flavors were:
Movie Theater,
Rosemary Parmesan, Churro and Garlic Dill. (Churro was a huge hit!)
Then there was the soda bar. Soda of choice, pebble ice, coconut syrup, fresh lime and a shot of half n' half made for some yummy drinks!
Each gal made their movie tray of goodies and soda and then headed for the couch to watch our feature film presentation. It was a collection of photos from all the years of our gourmet nights. Super fun to reminise!
They moved to the table for the rest of viewing and went straight to the "Short Film" course which was Tuscan Tomato Basil Soup with Homemade Sourdough Croutons in the cutest red striped popcorn bucket bowl!
"Feature Film" was a Marinated Grilled Flank Steak with Parmesan Herb Potato Stacks and Honey Dijon Pear Greens. So yummy and pretty!
The "Credits" finished it out with a Chocolate Chip Cazookie with Homemade Peanut Butter Cup Ice cream. Gooey warm cookie with delicious fresh ice cream is perfection!
Take homes were back on the counter with a few props and their recipes.
Each gal got a popcorn tub that had a can of soda and a bag of homemade Dark Chocolate Sea Salt popcorn. Seriously the yummiest popcorn ever!
Such a fun night!
Rosemary Parmesan Popcorn - www.fivehearthome.com
2 sprigs fresh rosemary
1 large garlic clove, peeled and smashed
1/4 cup extra virgin olive oil
1/2 tsp garlic salt, plus more to taste
freshly ground black pepper
1/2 cup unpopped popcorn kernels (or 12 cups
popped)
1/4 cup freshly grated Parmesan cheese
Place 1 sprig
rosemary and smashed garlic clove in the bottom of a small saucepan. Pour olive
oil on top and set on stove over low heat. Stir in garlic salt and black
pepper, to taste. Heat until very warm but not simmering. Turn off heat and
allow to sit while popping the popcorn.
Pull leaves from
second sprig of rosemary and finely mince. Set aside.
Remove rosemary sprig
and garlic clove from the warmed olive oil. Drizzle olive oil over popped
popcorn and toss to coat. Sprinkle popcorn with grated Parmesan, 1 teaspoon
fresh minced rosemary (more or less, to taste), and additional garlic salt and
black pepper, to taste. Serve immediately.
5 cups popped
popcorn
1 Tbs dried dill
1/2 tsp garlic
salt
3 Tbs butter,
melted
Pour
your popcorn into a large bowl.
Combine
the dill and the garlic salt into one small bowl.
Evenly
drizzle the melted butter over the top of the popcorn and then gently stir or
shake the bowl to coat the popcorn with butter.
Sprinkle
the garlic salt and dill mixture over the top of the buttered popcorn. Gently
stir/shake the bowl again so that the popcorn is evenly coated with seasoning. Sprinkle
more or less to taste. Serve immediately or store in an airtight container for
2-3 days.
Cinnamon
Coated Popcorn
1/3
cup popcorn kernels
1/2
cup butter
2/3
cup sugar
3
Tbs cinnamon ground
2
Tbs light corn syrup
1/4
Tbs vanilla extract
Churro
Sugar Coating
1/2
cup powdered sugar
1/4
cup sugar
1
& 1/2 tsp cinnamon
In a small bowl,
mix together all the ingredients for the churro sugar coating (powdered sugar,
granulated sugar, and cinnamon), then set aside.
Prepare popcorn
in a popcorn maker. You can also put popcorn in a paper bag, fold over a few
times, then microwave for 90-120 seconds (or until popping slows). Pour popcorn
in a large mixing bowl and set aside, giving it time to cool a little while you
prepare the next steps.
In a medium
saucepan, melt butter over medium heat. Add granulated sugar, cinnamon, light
corn syrup, and vanilla. Allow ingredients to simmer, whisking constantly,
until mixture is smooth and no longer grainy, about 2-4 minutes.
Begin to slowly
pour cinnamon coating over popcorn a little at a time. Use a spatula to gently
stir and toss the popcorn to coat.
Sprinkle the top
of the popcorn with 1/3 of the churro sugar coating, then toss to coat.
Continue adding more churro sugar coating until popcorn is completely covered
and appears light gold in color. Serve immediately.
Dirty Soda – www.ourbestbites.com
2 tablespoons coconut syrup
crushed ice
1/2 lime (cut the lime into quarters and
use 2 quarters)
12 ounces Diet Coke
1-2 tablespoons half and half (optional)
Pour coconut syrup in bottom of 24 oz. glass and
fill halfway with ice. Squeeze limes over ice and drop them into glass so the
rind is touching the ice. Pour soda of choice over the limes and if desired,
add a splash of half and half.
3 Tablespoons
olive oil
2 onions,
chopped
3 14oz cans
diced tomatoes, undrained
2 cups chicken
stock
1 teaspoon dried
parsley
½ cup whipping
cream
1 cup basil
pesto
salt and pepper
to taste
Heat oil in a
large pot. Add onions and cook on medium-low until translucent.
Add tomatoes and
bring to a simmer. Add stock and parsley. Bring to a simmer and simmer for 15
minutes. Add cream and pesto.
Pour soup into a
blender and blend until you get the desired consistency. You may need to do
this in two batches, OR use an immersion blender.
Return to pot
and add salt and pepper to taste.
Garnish with
Homemade Sourdough Croutons and shaved parmesan cheese.
1 loaf sourdough bread (to make 4 cups bread
cubes)
1 Tbs butter
2 Tbs olive oil
1/2 tsp kosher salt
1/2 tsp oregano
1/2 tsp garlic powder
1/4 tsp onion powder
1 tsp dried parsley
Cut sourdough
loaf into one inch thick slices. Cut slices into cubes until you have 4 cups. Melt
butter in a large microwave safe bowl.
Add olive oil,
spices and herbs. Stir to combine. Pour bread cubes into bowl.
Using a large
spoon or clean hands, mix bread cubes until completely coated.
Bake croutons at
350 degrees for 15-20 minutes, or until golden and crisp, turning halfway
through.
Marinated Flank Steak
1 cup vegetable
oil
4 tsp red wine
vinegar
6 Tbs minced
green onions (with tops)
2 - 4 Tbs brown
sugar
2 garlic cloves,
minced
1 tsp basil
2 tsp dry
mustard
1/2 tsp cracked
black pepper
1/2 cup soy
sauce
1/4 tsp marjoram
flank steak
Combine above
ingredients and marinate flank in it overnight or 48 hours. Grill until light pink. Boil 1
1/2 cups of sauce for 5 minutes to pour over steak.
1 1/2 cups heavy
cream
1 sprig fresh
thyme
2 garlic cloves,
minced
1/2 tsp nutmeg
2 lbs medium
russet potatoes (about 4-5), peeled and sliced 1/8 – 1/16 inch thick
1 tsp salt
1/2 tsp pepper
freshly grated
parmesan cheese
Preheat oven to
375 degrees. Spray 12 cup muffin pan with nonstick spray. In a small saucepan,
whisk together cream, thyme, garlic and nutmeg. Bring to a slow simmer and
remove from the heat. You want the cream just heated through. Discard thyme.
Toss the potato
slices with salt and pepper and layer into stacks in the prepared tin, filling
each one to the top but not over the top. Spoon cream over each potato stack,
filling almost to the top. You will have couple or so slices exposed. Sprinkle
with parmesan cheese. Bake for 25-30 minutes or until the potatoes are knife
tender and golden brown on top. Remove the muffin pan from the oven and let sit
for 5 minutes. Run a knife around the edges to loosen up the stacks and
carefully remove to a platter to serve immediately.
Fresh Pear Salad with
Creamy Honey Dijon Dressing
- www.
littlesouschef.com
fresh spring mix
salad greens
2-5 fresh pears,
thinly sliced
1 cup crumbled
feta
1 ½ cups pecans
3 Tablespoons
sugar
2 Tablespoons
butter
Creamy Honey
Dijon Dressing
½ cup good Dijon
mustard
½ cup honey
½ cup cider
vinegar
2 Tablespoons
sugar
1 teaspoon lemon
juice
½ teaspoon salt
½ teaspoon
pepper
1 cup olive oil
water
Combine pecans,
sugar and butter in a frying pan. While stirring, cook on medium low for 5-10
minutes or until pecans are coated and browned. Set aside.
Prepare
dressing. In a blender or food processor combine all dressing ingredients
except for oil and water. Blend until combined.
Slowly add oil
in a steady stream until emulsified. If dressing is too thick add water until
you get the desired consistency. Refrigerate until ready to use.
When ready to
serve, toss together greens, sliced pears, candied pecans and feta. Serve
dressing on the side.
Chocolate Chip Cookies – Kitchen Aid - Makes 4 1/2 dozen cookies
1 cup granulated
sugar
1 cup brown sugar
1 cup (2 sticks)
butter or margarine, softened
2 eggs
1 1/2 teaspoons
vanilla
1 teaspoon baking
soda
1 teaspoon salt
3 cups all-purpose
flour
12 ounces semi-sweet
chocolate chips
Place sugars, butter,
eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to
Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and
beat about 30 seconds. Stop and scrape bowl. Turn to Stir Speed. Gradually add
baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Turn to
Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add chocolate chips.
Turn to Stir Speed and mix about 15 seconds. Drop rounded teaspoonfuls onto
greased baking sheets, about 2 inches apart. Bake at 375°F for 10 to 12
minutes. Remove from baking sheets immediately and cool on wire racks.
Peanut Butter Cup Ice Cream
2 large
eggs
3/4 cup sugar
2 cups heavy or
whipping cream
1 cup milk
1/3 cup smooth peanut
butter
3/4 cup Reese’s
peanut butter cups, chopped
Whisk the eggs
in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk the sugar,
a little at a time, then continue whisking until completely blended, about 1
minute more. Pour in the cream and milk and whisk to blend. Pour
about 1 cup of the mixture into a separate bowl and whisk in the peanut butter,
a little at a time. Return the peanut butter mixture to the remaining
mixture and stir until well blended. Transfer the mixture to an ice cream
maker and freeze following manufacture’s instructions. When the ice cream
begins to stiffen (about 5 minutes before it is done), add in the chopped
Reese’s peanut butter cups and continue freezing until the ice cream is
ready. Makes generous 1 quart
Dark Chocolate Sea
Salt Popcorn – www.celebratingsweets.com
1/3 cup popcorn
kernels
generous 1/2 cup
dark chocolate chips (melted)
1/4 tsp (or more
to taste) sea salt
Line a baking sheet with parchment
paper and set aside.
Prepare popcorn in popcorn maker
and carefully pour the popcorn onto the prepared baking sheet. Be sure that no
unpopped kernels make their way onto the baking sheet. Drizzle the popcorn with
melted chocolate and sprinkle with sea salt. Toss the popcorn to distribute the
chocolate. Taste it and add additional salt, if desired. Allow to sit at room
temperature for at least 30 minutes for the chocolate to firm up (you can also
quickly pop it in the fridge to speed this along).
RECIPE
NOTES
Chocolate chips can be melted in a
double boiler or in the microwave. If microwaving, heat in 15- 20 second
intervals, stirring between, until melted and smooth.
