Cranberry Fireball Sour

Ingredients: Serves 1

1.5 oz fireball (or any other cinnamon whisky)

1 oz sour mix

3 oz cranberry juice

Fire Meringues for garnish (see below)

Instructions:

Add all ingredients to a jar with a lid. Shake it to mix and store it in your refrigerator until it’s time to serve. This is a great menu item to make ahead of time so you don’t have to worry about it the day of the movie night. When it’s time to serve, add ice to your glass, shake your premixed drink, and pour it into your glass. Garnish with a fire meringue.

Fire Meringues- Make for “Burning Love” & “Dragon’s Inferno”

Ingredients:

6 egg whites (room temp)

1.5 cups of granulated sugar

2 tsp cornstarch

½ tbsp of lemon juice

½ tbsp of vanilla extract

Orange food coloring

Red food coloring

Instructions:

1. Line a baking sheet with parchment paper. Using a hand or stand mixer, beat the egg whites in a large bowl on high speed for 1 minute. Soft peaks will start to form. Then slowly add your sugar while you continue to beat the mixture for 10 minutes.
2. After 10 minutes, quickly fold in your lemon juice and vanilla extract. Then fold in your corn starch.
3. Preheat your oven to 225 degrees F. While it’s preheating, split your mixture in two bowls and add a few drops of orange food coloring to one and red to another. Fold in the coloring and add more if you want the colors to be more vibrant. You have to work quickly with the mixture so I recommend having everything set out before you start.
4. In a piping bag, add the red egg mixture to one side and the orange egg mixture to the other. It doesn’t have to be perfectly split. Just try your best. I recommend using a drop flower piping tip or star nozzle to give that fire shape. I also recommend to have the piping bag set up before you start so you can work quickly.
5. Pipe your little fire meringues on the parchment lined baking sheet by making little clusters. Get creative, have fun making them look like fire.
6. Bake for 1 hour and 15 minutes and then turn the oven off and let them sit in the oven for another 30 minutes. Don’t open the oven door at any time. They will start getting dry on the outside.
7. After, let the meringues sit on the counter to fully cool and then store them in an airtight container for no more than.

I used this recipe for Spanish sardine crostinis and it came out so good! Click Here!

Roasted Cornish Hen

To save time, I didn’t do anything too fancy with the Cornish Hen. To start, make sure to properly clean your Cornish hen. Preheat your oven to 275 degrees F. Place your cleaned Cornish Hen on a parchment-lined baking sheet. Drizzle with olive oil and generously coat with poultry seasoning. I used Adobo seasoning and added some freshly cracked black pepper and smoked paprika. Rub all the ingredients on the Cornish hen so it’s coated everywhere. Once your hen is well seasoned, cover the top with aluminum foil and bake for about 1 hour and 30 minutes. Then, raise the temperature to 350 degrees F and bake for an additional 30 minutes.

I served the hen on top of a cilantro garlic sauce, and it was delicious for dipping! Here is how I made it!

Cilantro Garlic Dip Recipe:

Ingredients:

1 cup chopped cilantro

¼ cup mayo (my favorite is kewpie)

2 tbsp Greek yogurt

2 tbsp lime juice

2 tbsp olive oil

3 garlic cloves

Salt & black pepper to taste

Instructions:

Add all your ingredients to a blender or food processor. Blend on high until all your ingredients resemble a sauce. Taste and add more salt and black pepper to match your taste preferences.

Serving Tips: This dish needs to be served right after the sardines, so I recommend having the sauce premade. I also recommend only cooking the Cornish hen for the first 1 and a half and then when the movie starts, cook it uncovered at 350 degrees F. This way, when it’s time to plate the dish, You can serve it straight from the oven. Also, my original plan was to serve this on a stick like in the scene but it was too tender. I guess thats a good problem to have. LOL!

BBQ Burnt Ends To save time, I used prepackaged Burnt Ends from Costco but homemade will be better! I recommend ordering from your favorite local BBQ joint or (if you have a smoker) you can use this recipe to make them yourself!

Serving tips: I served this dish with a circle of BBQ sauce and the burnt ends in the center to recreate the ball of fire they fly through. I also put a line of BBQ and stuck some of the purple lights on top so they didn’t move. This represents the purple beam of fire Toothless is known for. To save time serving, I had the plate set up with the BBQ sauce before the film started. Then, before serving, I reheated the burnt ends in a separate bowl. While it was heating, I activated the purple lights and placed them in the line. Then I added the burnt ends to the center of the circle and served! The lights can easily washed after and the white tag that was inserted can be reinserted so the lights can be used again.

This is my favorite scene from the movie! The music and imagery of this scene is stunning, so I wanted to visually bring it to life with cotton candy as clouds and alternating colors to represent when they fly from pink to blue. I also wanted to include Toothless’ wings to look like they are soaring through the sky.

I made the wings myself by first sketching out the shape of them, freehand. Once I was happy with how they looked, I outlined them with a black Sharpie. You may have to go over the outline a few times to make it very dark so it stands out against the inner part. For the inner part, I also used a black Sharpie but I made sure to have a lighter hand and I left some white so there was more of a distinction between the outline. Then I cut out the wings and taped them to the glasses.

Here is the recipe for the Pink Lady & Blue Lady

Pink Lady: Click Here

Blue Lady: To make a blue lady, use the same recipe for the Pink Lady, except replace the grenadine with Blue Curacao.

Serve with a big piece of blue and pink cotton candy on top of the glasses. I recommend using blue cotton candy for the pick lady and pink cotton candy for the blue lady. I also no not recommend mixing your cotton candy in your drink. In this specific drink, it does not dissolve well so it’s better to eat it separately.

Serving tips: To save time when serving, I recommend pre-making the drinks before the movie. This may seem weird because the drinks include an egg white and need to be shaken before serving. What I did was add all the ingredients to a jar. One jar for the pink lady, and a separate jar for the blue lady. Then I did not shake it. I stored it in my refrigerator as is. I already had the container of cotton candy and the glasses with the wings set out on my counter for easy access. When it was time to serve, I quickly gave each cocktail jar a really good shake and poured each drink in their glasses. Because I made these drinks the day before, they were nice and chilled when it was time to serve. Then I just had to quickly add the cotton candy and serve!

Viking Cupcakes

This was a super easy one to make and serve! You can make it ahead of time as well! There are two options for these cupcakes. You can save time and buy cupcakes, or make them yourself. Here is a recipe if you want to make them.

Make the Viking: To decorate the cupcakes, whether you make or buy them, you’ll have to mold the frosting to make it more dome-like. This will make it resemble the helmet. Then you just need to place a Bugle chip on each side of the cupcake to make the horns of the helmet.

Red Velvet Lava Cake The scene where Hiccup is falling and Toothless is desperately trying to catch him before he hits the fire is so heartbreaking but beautifully cinematic so I wanted to create a dish that resembled the scene. A lava cake came to mind first, but a red velvet lava cake would be even better so luckily I was able to find a recipe and it came out delicious! Here is the recipe I used!

You can make it ahead of time if you are worried about making it during the film. I get that because lava cakes are hard to make and I’ve had a few kitchen disasters because of them.

If you do want to take the risk and make it during the film, I recommend it because lava cakes are best served freshly baked!

To time out making it during the film, You should already have the batter made and poured into your buttered and floured dishes. Leave them covered on a baking sheet on your stovetop. When you get up to serve “Head in the Clouds”, preheat your oven. As soon as it’s preheated, put your lava cakes in the oven. Make sure you keep track of the time so you know when to take them out. Lava cakes cannot be under or overcooked to work properly. Before serving, place your fire meringue on top.

Here is the recipe to make the fire meringue:

Fire Meringues- Make for “Burning Love” & “Dragon’s Inferno”

Ingredients:

6 egg whites (room temp)

1.5 cups of granulated sugar

2 tsp cornstarch

½ tbsp of lemon juice

½ tbsp of vanilla extract

Orange food coloring

Red food coloring

Instructions:

1. Line a baking sheet with parchment paper. Using a hand or stand mixer, beat the egg whites in a large bowl on high speed for 1 minute. Soft peaks will start to form. Then slowly add your sugar while you continue to beat the mixture for 10 minutes.
2. After 10 minutes, quickly fold in your lemon juice and vanilla extract. Then fold in your corn starch.
3. Preheat your oven to 225 degrees F. While it’s preheating, split your mixture in two bowls and add a few drops of orange food coloring to one and red to another. Fold in the coloring and add more if you want the colors to be more vibrant. You have to work quickly with the mixture so I recommend having everything set out before you start.
4. In a piping bag, add the red egg mixture to one side and the orange egg mixture to the other. It doesn’t have to be perfectly split. Just try your best. I recommend using a drop flower piping tip or star nozzle to give that fire shape. I also recommend to have the piping bag set up before you start so you can work quickly.
5. Pipe your little fire meringues on the parchment lined baking sheet by making little clusters. Get creative, have fun making them look like fire.
6. Bake for 1 hour and 15 minutes and then turn the oven off and let them sit in the oven for another 30 minutes. Don’t open the oven door at any time. They will start getting dry on the outside.
7. After, let the meringues sit on the counter to fully cool and then store them in an airtight container for no more than.

I wanted to recreate the iconic scene at the end of the movie when we see Toothless’ upgraded tail fin so I decided to go with truffles because they are easily moldable and can be decorated with chocolate to resemble the fins.

Here is how I make the truffles:

Ingredients:

8oz package of cream cheese

1 package of regular Oreos

1 cup of dark melting chocolate

1 cup of red melting chocolate

¼ cup of white chocolate

1 tbsp of coconut or vegetable oil

1tsp of coconut oil or vegetable oil

Instructions:

1. In a blender, add all the Oreos and blend until they are a sand-like consistency.
2. Add the blended Oreos to a bowl with the cream cheese. Mix until the cream cheese is completely incorporated with the Oreos. I use my hands. It’s messy, but it yields the best results.
3. Create the shape of the tail fins. The Oreo mixture is moldable like playdough. I used the image below as a reference. Don’t worry about it being perfect. Just get close to the shape and the decorating you do after will make it look more like the fins.  Place them on a parchment-lined baking sheet and put the baking sheet in the freezer so they can harden. If you can, leave them overnight.
4. If you can melt the chocolate for dipping in a double boiler, use this method. Or use the microwave method as follows. In a microwave-safe container, add the dark chocolate chips and ½ tbsp of the oil. Microwave for 30 seconds and then remove and stir. Then, keep microwaving in 15-second increments, removing in between to stir well. Chocolate burns very easily so it’s important to only expose it to the heat of a microwave briefly while stirring often.
5. Once your dark chocolate is ready for dipping, dip half of the tail fins you made in the chocolate using a fork to remove the chocolate-covered fins. Place each chocolate covered fin back on the parchment paper and when done, place the baking sheet in the refrigerator so the chocolate can completely harden.
6. Next, make the white skulls. Before you heat the white chocolate, you will need to hand-draw the skull on a piece of paper. Make sure it’s small enough to fit on your truffles. Also, you can ignore the eyes. Just focus on drawing the outline and you’ll add the eyes later. Once you draw enough skulls you are happy with, place parchment paper on top so you can pipe the white chocolate on top by tracing the skull you drew. You should also set up your piping bag now and make sure you are using the smallest tip so you can draw your skull with fine detail.
7. Add your white chocolate chips and 1 tsp of oil in a microwave-safe bowl. Microwave for 15 seconds and then remove and stir. Then, keep microwaving in 15-second increments, removing in between to stir well.
8. You want the white chocolate to be a little thicker rather than a runny liquid. If it’s too runny, you won’t be able to properly pipe the chocolate to look like the skull. If your mixture comes out too runny, just let it cool for a few minutes and it will thicken. When it’s the right thickness, add your white chocolate to the piping bag and trace the skull you drew on the parchment paper on top. This took me a few tries to get right so move around your parchment paper and create a few skull shapes until you get one you are happy with. When you’re done, carefully store your skulls in the refrigerator so they can harden.
9. In a microwave-safe container, add the red chocolate and ½ tbsp of the oil. Microwave for 30 seconds and then remove and stir. Then, keep microwaving in 15-second increments, removing in between to stir well.
10. Once the red chocolate is ready, take out your white skulls and using a toothpick, or something very thin, dip it in the red chocolate and finely paint the eyes on the skulls.
11. Then dip the remainder of the fins in the red chocolate. Make sure you place them back on the parchment-paper with the tail fin facing the right way. Quickly place the skull you made on top while the red fin is still wet so it sticks. Once all your truffles are decorated, and they are hardened, store them in an airtight container in the refrigerator. This is a great dish to make ahead of time because they store well in the refrigerator.