Movie foods you can and want to make

 1. Lord of The Rings - ***Award Winning*** Lembas Bread
Adapted from Spark Recipes.

Makes 10-15 pieces

You will need:

2 1/2 cups of flour
1 tablespoon of baking powder
1/2 teaspoon of salt
8 tablespoons of cold butter
1/3 cup of brown sugar
1 teaspoon of cinnamon
1/2 teaspoon honey
2/3 cup of heavy cream (or more, if necessary)
1/2 teaspoon of vanilla

parchment paper

optional:
1 package frozen banana leaves
twine
lembas bread

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. In a large bowl, mix the flour, baking powder and salt. Add the cold butter in 8 equal slices and use a large fork to mash the butter. Mash for about 5 minutes. Your arm should get really tired and the butter should be in fine granules.

3. Add the cream and vanilla and stir until a thick dough forms. Add more cream if your dough is too dry along with the honey, cinnamon and sugar. Form it into a ball with your hands and refrigerate for 10 minutes.

4. Roll 1/2 of the dough out to 1/4 inch thick on a floured surface. Cut the dough into

3-inch squares and place carefully on a baking sheet lined with parchment paper.
Use a knife to score the square in a criss-cross pattern. Reform the ball of dough with the unused edges.

5. Bake for 12-15 minutes until the bread just starts to brown. Remove from oven to cool and repeat the dough rolling, cutting and baking for the second half.

6. Optional: When completely cool, wrap each square in a 8 x 10 inch piece of banana leaf like you are rolling a burrito. You can treat the large sheets of leaf like paper and cut with a regular kitchen scissor. Tie with a piece of twine and throw on Fellowship of the Ring 

 2. Hook - Imagination Pie
Ingredients:

For the pie crust:
2 1/2 cups (350 g) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (171 g) cold unsalted butter, cut into 1/4-inch slices
1/2 cup (100 g) cold vegetable shortening (i.e. Crisco), cut into small bits
1/4 cup cold vodka
1/4 cup cold water
For the crème filling:
6 egg yolks, room temperature
6 tablespoons sugar
2 cups whipping cream
1 cup sour cream
1 teaspoon vanilla
4 tablespoons (57 g) unsalted butter, cut into pieces, room temperature
purple food coloring
For the whipped cream topping:
3 cups heavy cream, cold
8 tablespoons honey
red food coloring
blue food coloring
green food coloring

Directions:

For the pie crust:
Process the salt, sugar, and only 1 1/2 cups of flour in a food processor until combined, about 2 one-second pulses.
Add butter and shortening and process until a homogeneous dough just starts to collect in uneven clumps, about 15 seconds. The dough will resemble cottage cheese curds and there should be no uncoated flour.
Scrape the bowl with a rubber spatula and redistribute the dough evenly around the processor blade.
Add the remaining 1 cup of flour and pulse until the mixture is evenly distributed around the bowl and mass of dough has been broken up, 4 to 6 quick pulses.
Empty the mixture into a medium bowl. Sprinkle the cold vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
Divide the dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Once the dough is thoroughly chilled, roll out the dough on a well-floured surface until it is between 1/4" and 1/8" thick. And forms a cirlce with a diameter a few inches larger than that of your pie plate. I find it helps to roll out the dough between two sheets of floured parchment paper. Work quickly and in the coolest part of your kitchen, in order to keep the dough cool while you're working with it. Chill the rolled-out dough for about 10 minutes.
Transfer your pie dough to the pie plate and gently press the dough down into the edges of the plate with your knuckle. Trim the excess dough to leave about an inch of overhang all around. Take the overhanging dough and fold it over itself to create a double thick layer of crust on the lip of the pie plate. Feel free to decorate this trim with the tines of a fork, or leave it as is. You can use any excess dough to patch up any holes in your pie crust.
Refrigerate the pie shell for at least 30 minutes (or 15 minutes in the freezer). (The pie shell can be tightly wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 2 weeks. Bake directly from the refrigerator or freezer.) *(see note below)
Position a rack in the lower third of the oven, and heat the oven to 350°F (175°C).
Line the pie shell with parchment paper, fill with pie weights (or beans or rice), and blind bake for 35-45 minutes, or until the entire shell is light brown all the way through. After 20 minutes of blind baking, remove the pie weights and parchment paper to allow the pie bottom to brown. If the top edge of the dough is getting too dark, cover with a ring of aluminum foil and continue baking until the entire shell is flaky light brown all the way through.
Place the pie shell on a cooling rack until it reaches room temperature.
For the crème filling:
Place a heatproof bowl over a pot of gently simmering water, making sure that the water doesn't touch the bottom of the bowl.
Add the egg yolks and sugar to the bowl and whisk together.
Add the cream, sour cream and vanilla and continue cooking, whisking occasionally, until very thick, 30 to 35 minutes. Do not boil or the crème will curdle.
Remove the bowl from over the water and whisk in the butter and then the purple food coloring.
Cool for 20 minutes then pour into the cooled crust.
Chill in the refrigerator for 20 minutes to make the crème firmer as a base for the whipped cream.
For the whipped cream topping:
Measure out the heavy cream into the bowl of your mixer. Place the bowl of cream and the whisk for your mixer in the refrigerator for 15 minutes.
Whip the cream until soft peaks form.
Add the honey and whisk another 30 seconds.
Remove 1/3 cup of the sweetened whipped cream to a separate bowl. Remove another 1 cup of the sweetened whipped cream to a second bowl.
Add red food coloring to the remaining whipped cream until you get a vibrant red color, scraping down the sides of the bowl as you go. Be careful not to overwhip the cream.
Place a thick layer of the red whipped cream on top of the crème filling, making sure to hide the purple color hidden underneath. Smooth the top of the whipped cream slightly with a rubber spatula, though we're not going for perfection here as we want the pie to look like it was made by the lost boys.
Wipe out the mixing bowl, then add the reserved 1 cup of whipped cream.
Add blue food coloring and continue as with the red portion.
Make six mounds of blue whipped cream around the edge of the pie. I used a pastry bag, but you can also make messier mounds by spooning heaps on top of the red whipped cream layer.
Wipe out the mixing bowl, then add the reserved 1/3 cup of whipped cream.
Add green food coloring and continue as before with the red and blue portions.
Make one large mound in the center of the pie with the green whipped cream.
Chill the pie for at least 20 minutes before serving.

Notes:

Don't be surprised if your purple crème layer comes out less gelatinous than in my photos above. The photos in this post are from the first time I made this pie. At first I used an egg custard filling, which lived up to its name, but was too eggy for this recipe, so I subsequently switched to my reliable crème recipe to make the filling smoother and with less chew.

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* I like to roll out the dough and place it into the pie plate, cover it with plastic wrap, and then store it in the refrigerator for up to an hour until ready to bake. This lets me keep my kitchen cool for optimum dough handling by only preheating the oven once the dough is ready and in the refrigerator. 

 3. Game of Thrones - Dothraki Blood Pie
Dough:

2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup warm water

Filling:

 2 garlic cloves, minced
1 small onion, minced
1/2 pound ground lamb
1/2 lb. blood sausage
Spices to taste (I used 1 tsp. Aleppo Pepper, and 1 tsp. cumin)
several cups vegetable oil for frying
Mix the ingredients for the dough, tweaking the amounts of flour and water as needed until you have a nice smooth ball of dough.

Divide the dough in half, and roll each half into a rope about a foot long. Cut these ropes into 5-6 pieces, which will give you a total of 10-12. On a floured surface, roll out each piece of dough into a thin circle, about 5-7″ across. 

 4. V for Vendetta - Eggy in a basket
Ingredients:

1 slice sourdough, potato, or wheat bread
1 to 2 tablespoons unsalted butter
1 large egg
Salt and freshly ground black pepper
Pinch paprika, optional

Directions:

Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add remaining the rest of the butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg.
Transfer egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve, and use the toasted round for dipping into the yolk. 

 5. Friends - Moist Maker Sandwich
Ingredients:

– 3 Slices of White Bread
– 1/2 c Leftover Gravy
– Leftover Stuffing
– Leftover Turkey
– Unopened Can of Cranberry Sauce

Open the disused can of cranberry sauce (check the expiration date) and spread to two slices of bread. Throw the rest away, don’t even pretend you might use it for something else (and unless you’re reading this on November 20th, no, it will not make it ’til actual Thanksgiving).The rest is fairly obvious. If you wanted to make this without actually cooking a bird and stuffing it, you could just go get some Stove Top and sliced turkey from a deli. On the flipside, if you have that much turkey left over after a meal, you can actually bring your cooked bird to a butcher, deli or grocery store and they will slice it up for you, usually without charge.

For a truly leftover experience, put the finished sandwich in the fridge (with a note) for a few hours and really test the ability of the Moist Maker to revive the sandwich. 

 6.Spongebob Square Pants - Krabby Patty
What you'll need for 8 burgers

1 1/2 pounds of peeled, deveined shrimp
1 egg
10-12 regular-sized or smaller hamburger buns
Lemon zest to taste
Old Bay seasoning
1 Tbsp of our favorite hot sauce (I use Crystal)
1 tsp celery seed
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
Vegetable oil and/or butter for frying

Toppings:

Butter lettuce
Thinly sliced tomato
Pickled onions (from this lovely Instructable)
Tartar sauce
Cocktail sauce

Notes:

I make my own tartar sauce. I deplore mayonnaise. Instead, I use ranch dressing as a base and add 1/3 part diced onion, 1/3 part diced dill pickle, 1/3 part diced celery, and a good tablespoon of dill weed.

I also make cocktail sauce with a lot of horseradish. Take a jar, fill it 3/4 full with ketchup; fill the remaining jar with roughly equal amounts prepared horseradish, malt vinegar, and hot sauce. It's powerful stuff so a little dab will do ya.

Waldo enthusiasts may notice that there's a red pepper in the picture. I meant to put that in my chum but forgot it. Glad I didn't use it. Keep the chum pure