For this first drink, I had the idea of serving the actual stone. The Arkenstone looked to be orange and backlit by a blue light, so I served an orange juice ice mold sphere in a large goblet of blue prosecco. To make the blue prosecco, I combined a dash of blue curacao and prosecco. To make the ice, I just followed the instructions on the ice mold and filled it with orange juice. This should be done the day before movie night so the spheres can freeze completely.

To make the goblets light up, I used a flat light I already owned, but to make the glow more precise, I would recommend using these light coasters. It will illuminate each drink from below.

The Goblets I used are from the World Hoppers Ball (a Brandon Sanderson author event). I like to use them for fantasy movies, but unfortunately, it’s not something I can link. Any type of wide goblet will work for this drink. You just need something that will comfortably fit the orange juice ice mold.

Here is the recipe to make the Yorkshire puddings. The first batch I made did not come out great. You need to cook these way longer than you think. I opened the oven too early, thinking it was burning, and they fell, and it was game over. The second batch I let them sit in the oven longer, and they worked out great!

I made these ahead of time and stored them in an airtight container.

Here is a recipe for British Pigs in a Blanket. It’s essentially little sausages wrapped in bacon instead of puff pastry.

To assemble the stuffed Yorkshire puddings, I added a wedge of Camembert cheese in the middle (it’s a common cheese eaten in the UK). I then placed the pigs in a blanket and drizzled honey on top.

I recommend putting these in a preheated oven at 350 degrees F when you start the movie. This will give a few minutes for the cheese to melt before you have to serve. Before serving, you can garnish the Yorkshire puddings with a spring of rosemary.

There is a lot of food featured in this scene, so I tried to make a mini version of the table full of Bilbo’s food that the Dwarves took. The table had things like meat, sausage, cheese, bread, and what looked like grilled zucchini. They also had garnishes like tomatoes and lettuce.

I served a small loaf of bread (sliced), a sliced quarter of ham (24oz), herb cheese, assorted pan-fried sausage (same sausage I used for “A Meaty Mouthful”), grilled zucchini, honey, tomato and lettuce garnish (reused for salad), and a small glass of wine to match the small drink Gandolf was handed. Lol!

Everything was served as is from the store except for the zucchini. To make the zucchini, I sliced it lengthwise to match the movie, using a potato peeler. I then drizzled them with olive ole, salt, and pepper. I grilled them on a skillet for a few minutes on each side, until they were slightly browned.

To panfry the sausage, I sliced it up and browned the pieces in a skillet for a few minutes. I used precooked sausage from Trader Joe’s.

To assemble the charcuterie board, I had the ham, cheese, and garnish already set up and stored in the refrigerator before the movie started. I also had the bread pre-sliced and the zucchini and sausage precooked. When it was time to reheat before serving, I added the bread to the preheated oven at 350 degrees F and microwaved the zucchini and sausage. I then poured the wine (which I had opened before the movie started) and took the warm bread out of the oven.

This dish takes a lot of planning before the movie starts to make it a quick dish to serve, so make sure your to-do list accounts for this.

For the Troll Boogie Stew, I decided to serve a soup I already had, to save time and money. Here is the Red Lentil Soup Recipe I used. For this dish, you can use whatever soup is your favorite or is easy to make. Just make sure the soup is already made and in the serving bowl before you start the film. Then you just have to microwave before serving.

For the Dwarf Kebobs, I served this Kebab Recipe, but on a stick. Any Kebob or Kebab recipe will work for this joke. The important thing is that you serve it on a stick so you can hang it up over a little tea candle to resemble the scene where the Dwarves are being roasted.

This is a fun little nod to Lord of the Rings when the Uruk-hai yells, “Looks like meat’s back on the menu, boys!”

In this scene, the salad they are served in Rivendell looks very plain with an abundance of leafy lettuce, so I served a very plain salad with just lettuce and dressing. You can choose to make it more complex and delicious, but simple is easy to execute when you’re serving a lot of food.

I had the lettuce pre-chopped and in the bowl with a paper towel on top to absorb any moisture and keep it fresh in the refrigerator. Then, when it was time to serve, I drizzled the dressing on top.

For this drink, I wanted to include an interactive element. I served it with rock candy so we could battle like the Stone Giants. I also wanted the drink to match the dark atmosphere of the scene, so I added black edible glitter to turn the drink greyish.

Recipe: Makes 1

2 oz of Gin or Vodka

1.5 oz lemon juice

1.5 oz simple syrup

Club Soda

A dash of black edible glitter

Alternative: You could also replace the simple syrup and lemon juice with 3 oz of lemonade as well.

Instructions:

Add all ingredients, except the club soda, to a jar with a lid. Make sure to multiply ingredients depending on how many people you are serving. Store the jar in the refrigerator. When it’s time to serve, shake well and evenly pour the premixed cocktail into glasses full of ice. Top off with club soda (around ¼ cup).  Serve with the rock candy on top. I like to premix my cocktails the day before to save time on prep work the day of movie night.

For this line, I chose to serve a sausage sampler, lol. I always try to make these movie nights as affordable as possible, so I reused the small sausages from the pigs in a blanket as well as the sausage from the charcuterie board. In total, there are three different types of precooked sausage. To prepare the sausage, I sliced them and pan-fried them in a skillet to brown them a bit. It also releases some of the fat and flavor, so it tastes better. Do this earlier in the day and store them in the refrigerator, already plated. Then, when it’s time to serve, reheat the plate in the microwave.

Bilbo threatens Gollum with his sword, so I also served this sausage platter with these sword food picks. I’ve used these food picks in a lot of different movie nights too!

I named this dish “Lord of the Flipper” because if you notice, the ring slides on Bilbo’s middle finger. There is another layer to this name, though. If you have watched the behind-the-scenes of the making of The Hobbit, you’ll be familiar with the funny lore. Specifically, the actor of Bilbo, Martin Freeman, would constantly flip the camera off while filming The Hobbit. He truly is The Lord of the Flipper. LMAO!

For this scene, I chose to serve onion rings with a dip. I stacked the onion rings on a stick to replicate the scene where the ring slips on Bilbo’s finger. I used frozen onion rings for this dish to not overcomplicate things. I had them already laid out on the baking sheet, thawing throughout the movie. Then, when serving the previous dish, “A Meaty Mouthful”, I put the baking sheet in my pre-heated oven at 350 degrees F. I let that bake for about 8-10 minutes. I served them with a bowl of burger sauce. It’s just equal parts mayo, mustard, and ketchup.

For this last dish, I chose to serve “pinecone brownies of fire” to resemble the pinecones they use to defend themselves in the last climactic scene of the movie. This is the recipe I used. I don’t know how she got them to look so neat, but even messy, like mine, looked cute and got the point across.

I also added some red writing gel to the tips of the pinecone to bring in the fire element of the scene. This dish is a great one to make ahead of time, even the day before movie night, so you can save time the day of.