Movie Night; Recipes from Mary Makes It Easy
Make your next movie night a feature presentation with Mary’s array of snacks, from sweet and salty to savoury apps, and of course, popcorn! Stream full episodes of Mary Makes It Easy at CTV.ca and the CTV app.
Honey Caramel Corn
Prep time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Makes: about 8 cups
INGREDIENTS:
½ cup (125 ml) popcorn kernels
2 tablespoons canola oil, if making stovetop popcorn
1 cup (250 ml) salted almonds
1 cup (250 ml) oat cereal
½ cup (125 ml) honey
¼ cup (60 ml) butter
¼ teaspoon kosher salt
½ teaspoon almond extract
Flakey sea salt
DIRECTIONS:
Heat your oven to 250°F and spray a large roasting pan with non-stick cooking spray.
Using an air popper or the stovetop method, pop the corn. For the stovetop method, heat the oil in a stock pot over medium heat. Add in the popcorn kernels, cover the pot with a lid, and cook, shaking the pot constantly, until the popping slows.
Transfer the popcorn into a large bowl or roasting pan and toss in the almonds and cereal. Set aside.
In a small pot, combine the honey, butter, and salt. Bring to a low boil over medium heat and cook for 7 minutes. Remove from the heat and stir in the almond extract.
Pour the honey mixture over the popcorn and toss well to combine and evenly coat.
Season with flakey sea salt and bake for 40 to 45 minutes or until crisp, stirring occasionally.
This popcorn is best eaten fresh!
Pull Apart Cheesy Pigs in a Blanket
Prep time: 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours and 30 minutes, including rising time
Serves: 6
INGREDIENTS:
1 ¼ cups (163 g) all-purpose or bread flour, plus more for kneading
1 teaspoon instant yeast
½ teaspoon kosher salt
¼ cup (60 ml) water
¼ cup (60 ml) whole or 2% milk
1 tablespoon honey
1 tablespoon unsalted butter
2 tablespoons Dijon mustard
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 ½ cups (175 g) grated cheddar cheese
6 jumbo hot dogs
1 teaspoon sesame seeds, optional
1 teaspoon poppy seeds, optional
Mayonnaise, optional
Ketchup, optional
DIRECTIONS:
In a large bowl, whisk together the flour, yeast, and salt until well combined.
Combine the water, milk, honey, and butter in a small saucepan or microwave safe bowl and heat just until the butter is melted and the mixture is lukewarm. If it accidentally gets a little too hot, just set the mixture aside for a few minutes.
Pour milk mixture into flour and stir until a shaggy dough forms. Turn dough onto a floured work surface and knead until smooth and elastic, about 5 minutes. Place the dough into a lightly greased bowl, cover with a plate or plastic wrap, and set aside in a warm place to rise until doubled in size, about 1 ½ hours.
Meanwhile, in a small bowl, stir together the Dijon, garlic powder, and paprika.
When the dough has risen, heat your oven to 375°F and grease a 9 or 10-inch springform pan with non-stick cooking spray. Lightly grease the outside of a small oven safe ramekin and place in the centre of the pan. Set aside.
Punch the dough down and turn it out onto a lightly floured work surface. Roll into approximately a 36-inch log then cut into 6 equal pieces. Press and lightly roll each piece of dough to ¼-inch thick and the same length of your hot dogs. Brush the Dijon mixture across the length of each piece of dough and scatter over the cheese. Place a hot dog on top and bring the dough up and around, pinching to seal.
Cut each into 3 equal pieces and arrange the pigs in a blanket, cut side up, in the prepared springform pan around the ramekin. Scatter with the sesame and poppy seeds.
Bake for 35 to 40 minutes or until golden brown and the dough is springy. Set aside to cool for 10 to 15 minutes.
To serve, remove the outer part of the springform pan and transfer to a plate. Fill the ramekin with Dijon, Dijonnaise, or ketchup, and serve.
Orange Cream Float
Prep time: 5 minutes
Total Time: 5 minutes
Serves: 2 to 4
INGREDIENTS:
¾ cup (185 ml) frozen orange juice concentrate, thawed
1 ½ cups (375 ml) milk
¼ cup (60 ml) sweetened condensed milk or 3 tablespoons icing sugar
1 ½ teaspoons vanilla extract
4 cups (1 L) ice cubes
Vanilla ice cream or frozen yogurt, optional
Orange slices, for garnish
DIRECTIONS:
In a blender, blitz together the orange juice concentrate, milk, sweetened condensed milk, vanilla, and ice cubes until smooth.
Pour into glasses and garnish with a scoop of vanilla ice cream or frozen yogurt, if desired.
Serve with a straw, garnished with an orange slice.
Camembert Spinach Fondue
Prep time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 6 to 8
INGREDIENTS:
1 baguette, thinly sliced
Olive oil
Kosher salt
Freshly ground black pepper
3 garlic cloves, two minced, one cut in half
2 tablespoons unsalted butter
1 yellow onion, diced
½ teaspoon dry Italian seasoning
½ teaspoon crushed red pepper flakes
Pinch freshly grated nutmeg
200—225 g cooking spinach, roughly chopped
1 lemon, zested
1/3 cup (40 g) oil packed sundried tomatoes, diced
¼ cup (60 ml) dry white wine
250 g Camembert cheese, cubed
2 tablespoons fresh dill, chopped
2 tablespoons fresh basil, chopped
DIRECTIONS:
Heat your oven to 450°F.
Lay the baguette slices onto a large sheet pan and drizzle with olive oil. Season with salt and pepper and bake for 6 to 8 minutes or until crisp and lightly golden brown. Rub both sides of the bread with the cut garlic. Set aside.
Meanwhile, place a cast iron or oven safe skillet over medium heat and add in the butter. Add in the onion, season with salt and pepper, and cook for 6 to 8 minutes or until tender and lightly golden. Stir in the minced garlic, Italian seasoning, red pepper flakes, and nutmeg and cook for 30 seconds. Add the spinach, cover the pan with a lid or a baking sheet, and allow the spinach to wilt down for about 1 minute.
Stir in the lemon zest, sundried tomatoes, and wine and cook for 1 minute to slightly reduce.
Scatter the Camembert on top and transfer the pan to the oven. Turn the broiler on to high and broil for 4 to 5 minutes or until the cheese is melted and bubbling. Scatter with the herbs and serve hot from the oven with the crispy baguette for dunking.