When my sisters and I were kids, going to see a new movie was a really big deal, especially if it was at a drive-in (those dinosaurs of the boomer era).
In today’s world of downloads and streaming, movie night is every night. Be that as it may, you still must have great snacks to munch on, something beyond the standard-issue microwave popcorn and strawberry licorice.
Here are some treats that are a bit outside the box (office), but they’ll still satisfy your need to feed until the credits roll.
Roasted Brussels Sprouts with Garlic Aioli
20 fairly large brussels sprouts, stem ends trimmed and cut lengthwise into wedges (thirds or quarters, depending on the size of the sprouts)
Olive oil
Sea salt and freshly ground black pepper
6 Tbsp good quality mayonnaise (regular or light, but not fat-free)
¼ tsp minced garlic (or more if you really like garlic)
1 tsp freshly squeezed lemon juice
¼ tsp finely grated lemon zest
Preheat oven to 400° F. Place sprout wedges on a baking sheet and drizzle with oil. Season with salt and pepper to taste and toss gently with your hands to ensure all wedges are evenly coated with oil and seasonings.
Bake until tender, enough to pierce with a sharp knife and golden brown on the side touching the baking sheet, about 15 minutes. While the sprouts are roasting, mix together the mayonnaise, garlic, lemon juice and zest. Serve aioli in a ramekin alongside the sprouts. Makes six to eight servings.
Apple Nachos
3 large Gala apples, cored and cut into eighths
3 large Granny Smith apples, cored and cut into eighths (you can use other apple varieties, but the Gala and Granny Smith combo is a good one)
½ cup caramel or butterscotch ice cream topping
4 ounces good quality white chocolate (use a white chocolate bar, as white chocolate chips don’t melt well)
¼ cup mini chocolate chips
¼ cup Skor toffee baking bits (found in the same section as chocolate chips)
Place the sliced apples on a serving plate in rows, alternating apple varieties Drizzle the caramel topping evenly over the apples. Melt the white chocolate in the microwave, heating in 30-second intervals and stirring after each interval.
Once the chocolate is melted, drizzle it evenly over the apples then sprinkle the chocolate chips and toffee bits over top and serve immediately. Makes eight servings.
Parmesan Ranch Popcorn
You didn’t think I’d forget the popcorn did you?
12 cups of popped popcorn (about one standard size bag of microwave popcorn)
1⁄3 cup butter
2 Tbsp dry ranch dressing mix (the kind that comes in an envelope)
1⁄3 cup grated Parmesan cheese (the better the cheese, the better the popcorn)
Preheat oven to 350° F and spread the popcorn on a large baking sheet. Melt the butter in a microwave and whisk in the dressing mix and cheese until well combined. Drizzle the mixture over the popcorn and toss with your hands until popcorn is evenly coated.
Bake until popcorn just turns a light golden colour, about seven minutes; serve immediately. Makes four to six servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
