Movie: The Sound of Music
Scene: In one of the most memorable songs from this magnificent movie, Maria (Julie Andrews) sings about some of her favorite things, including crisp apple strudel.
Easy apple strudel
- 1 Granny Smith apple, peeled, cored and shredded
- 3 Granny Smith apples, peeled, cored and sliced
- 1 cup brown sugar, firmly packed
- 1 cup golden raisins
- 1 tablespoon cinnamon
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1/4 cup milk
- 2 tablespoons coarse sugar
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the prepared apples in a large bowl. Stir in the brown sugar, golden raisins and cinnamon. Set aside.
- Place the puff pastry on the baking sheet. Roll lightly with a rolling pin, stretching out a bit.
- Arrange the apple filling down the middle of the pastry lengthwise.
- Fold the pastry lengthwise around the mixture and seal the edges of the pastry by using a bit of water on your fingers and rubbing the pastry edges together.
- Whisk egg and milk together and brush onto top of pastry. Sprinkle with coarse sugar.
- Bake for 35 to 40 minutes, or until golden brown.
Movie: Bridget Jones's Diary
Scene: Bridget (played by Renée Zellweger) attempts to make a soup for her friends and her new crush, but in her inexperience, leaves the twine from the packaging in the pot and turns everything in it a ghastly shade of blue!
Bacon, potato and leek soup
- 4 pieces bacon, chopped
- 3 leeks, white part only, washed and sliced
- 2 cloves garlic, minced
- 8 medium white potatoes
- 4-5 cups of chicken stock
- 2 teaspoons Dijon mustard
- Dash of cayenne
- Salt and pepper (to taste)
- 1 cup white cheddar cheese, grated
- 1/2 cup whipping cream
- 1/2 cup milk
- In a large soup pot, cook the bacon over medium heat until crispy. Remove crisp bacon from pot with a slotted spoon and set aside, keeping the fat in the pot.
- Add the leeks and cook until a little bit soft, about 3 minutes.
- Add the garlic, cook a minute longer.
- Add the potatoes and stock, scraping up most of the brown bits from the bottom.
- Stir in the Dijon mustard and cayenne. Add enough broth to cover the potatoes by about an inch.
- Cover, bring to a boil, reduce heat to a simmer and cook until potatoes are soft and falling apart, about 20 minutes. Remove from heat.
- Using an immersion blender, purée until smooth.
- Put back on low heat, stir in the cheese until melted.
- Add crisp bacon back into pot and stir in milk and cream.
- Adjust seasonings with more salt, pepper, cheese and if it is too thick, thin out with more milk or stock.
- Garnish with again, more cheese, chives and diced bacon.
Movie: My Big Fat Greek Wedding
Scene: Toula (Nia Vardalos) is surrounded by a huge Greek family, including her mother, who is woefully unfamiliar with the bundt cake. Not only does she have a hard time pronouncing the word, but she also believes it should be used as a holder for a flowerpot.
Brown sugar bundt cake
- 1 cup butter, room temperature
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups light brown sugar, firmly packed
- 1/4 cup granulated sugar
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup milk
Brown sugar glaze:
- 1/2 cup light brown sugar, firmly packed
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray (or butter) and flour pan generously.
- Whisk together the flour, baking powder and salt in a large bowl.
- Using a stand mixer, cream the butter with the sugars until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time.
- Add vanilla and beat until smooth. Scrape sides of bowl.
- On low speed, alternately add dry ingredients in three additions and milk in two additions, being careful not do over mix.
- Spoon into bundt pan and smooth the top with a spoon or spatula.
- Place pan in the oven and bake until a skewer inserted comes out clean or with just a few crumbs, about 50-60 minutes.
- Place bundt on a wire rack and let cool for 15 minutes. Invert and let cool completely on a wire rack.
- To make the glaze, in a small saucepan over medium heat, combine the brown sugar, milk and salt and bring to a boil, stirring constantly.
- Continue to boil, stirring for 2 minutes. Remove from heat.
- Add the vanilla and let the glaze cool and thicken slightly. Pour glaze over cooled cake.
Movie: Willy Wonka and the Chocolate Factory
Scene: Spoiled Violet Beauregarde got to sample the three-course-meal bubble gum and ended up turning into a blueberry bubble herself. While I wouldn't necessarily enjoy a roast-beef-flavored gum, the idea of replicating the flavor of blueberry pie a la mode is terrific!
Blueberry hand pies
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
Sweet butter pie dough:
- 1-1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 tsp vanilla extract
- 3-4 tablespoons cold buttermilk (or milk with a bit of lemon juice)
- To prepare the dough, in a small bowl, combine vanilla and buttermilk, stir to combine and set aside.
- In a large bowl, add flour, sugar and salt and whisk to combine.
- Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the buttermilk mixture a bit at a time and stir in until dough comes together.
- Transfer the dough to a floured work surface and shape into a flat disk.
- Wrap tightly in plastic wrap and refrigerate at least 1 hour.
- To make the pies, first preheat the oven to 375 degrees F and grease a large baking sheet.
- In a microwave-safe bowl, combine berries, granulated sugar, cornstarch and cinnamon. Mix well.
- Microwave for 5 minutes and stir, then microwave in 1-minute increments until all the berries burst and the mixture begins to thicken.
- Turn the chilled dough out onto a floured work surface and divide in two. Rewrap one half and place it back in fridge to stay cold.
- Roll the pie dough out until it reaches a thickness of about 1/8-inch.
- Using round pastry cutter, cut out about 4 to 5-inch rounds.
- Place rounds onto the baking sheet and back into the fridge if necessary. If not, place about 2-3 tablespoons of the blueberry mixture into center of each round.
- Using a pastry brush dipped in a small amount of egg, brush the edge of half of each round.
- Fold dry edge onto egg-brushed half, forming semicircle shape and press edges together with a fork to seal in an aesthetically-pleasing manner.
- Brush the top of each pie with the egg mixture and sprinkle with sugar and cinnamon.
- Use a small knife to make a 1-inch slit in the top of the pie for steam to escape.
- Repeat with remaining pastry dough.
- Place the pies in the oven and bake until tops are beginning to turn golden brown, about 20 minutes.
- Let cool on sheets for 7-10 minutes and then transfer to wire rack to cool completely.
- Serve warm or at room temperature, preferably smothered in vanilla ice cream.