Hotel Transylvania 2 Movie Night Guide

Hotel Transylvania 2 movie night

Mini ice-cream cakes, monster-ball soup and eleven little handoffs for a family monster night.

The menu, in movie order

• 04:05 — Mini I Scream Ice-Cream Cakes: 1 standard-muffin-size cake
• 08:50 — Monster Ball Dumpling Soup: 2 dumplings in about 1/2 cup soup base
• 22:42 — Sunflower Seeds: 1 tsp shelled kernels
• 27:45 — Sparkling Grape Toast: 2 fl oz sparkling white grape juice
• 33:40 — Dennis's Avocado: 2 small avocado slices
• 35:31 — Chip Bags & Mini Strawberry Slush: 1/2 oz chips + about 3 fl oz slush
• ~40:08 — Frank's Mini Fruit Roll: 1 short rolled fruit-leather strip
• 50:22 — Campfire Marshmallow: 1 regular toasted marshmallow
• 55:19 — Blobby Stop Green Drink: About 3 fl oz cucumber-lime drink
• 1:00:40 — Fish with Apricot Jelly: 2 1/2 oz raw fish + 1 tsp apricot accompaniment
• 1:12:33 — Dead Pigeon - Roast Chicken: About 1 1/2 oz cooked chicken

Mini I Scream Ice-Cream Cakes

Homemade

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1 tsp baking powder
• fine salt to taste (as needed)
• 1 egg
• 1/3 cup neutral oil
• 1/2 cup buttermilk
• 1/4 cup boiling water
• 3 cups cookies-and-cream ice cream
• 30 speculoos cookies
• 2 Tbsp melted unsalted butter
• 1/3 cup semisweet chocolate chips
• 1/3 cup heavy cream

1. Prepare: Heat the oven to 350°F. Line two standard 12-well muffin tins. This full formula makes 24 cakes at every guest setting.
2. Mix: Combine flour, sugar, cocoa, baking soda, baking powder and a pinch of salt. Stir in the egg, oil and buttermilk, then the boiling water.
3. Bake: Divide about 1 Tbsp batter into each of the 24 wells. Bake 7-9 minutes, until the thin cakes are set. Cool completely before adding ice cream.
4. Freeze: Add 2 Tbsp softened cookies-and-cream ice cream per cake. Freeze 1-2 hours until firm.
5. Finish: Crush the cookies and mix with melted butter; divide over all 24 cakes. Gently melt chocolate with cream, cool until no longer hot and drizzle. Freeze at least another hour.
6. Serve: Keep frozen until 04:05. Hand out 4 cakes and keep the other 20 frozen for another day.

Quick prep

• 4 purchased pound-cake rounds, 1/2 inch thick and about 2 1/4 inches across
• 1/2 cup chocolate ice cream
• 1/2 cup vanilla ice cream
• 2 2/3 oz semisweet chocolate chips
• 4 tsp coconut oil

1. Prepare: Line 4 standard muffin wells with food-safe plastic wrap, leaving handles. Fit one pound-cake round in each well.
2. Layer: Add 2 Tbsp chocolate ice cream, then 2 Tbsp vanilla ice cream per well. Freeze at least 1 hour until firm.
3. Coat: Gently melt 2 2/3 oz chocolate chips with 4 tsp coconut oil in short microwave intervals. Cool until just fluid. Unmold the cakes and remove every bit of plastic wrap, then coat with chocolate.
4. Refreeze and serve: Return to the freezer until the shell sets. Keep frozen until 04:05 and give one cake to each of 4 guests.

Monster Ball Dumpling Soup

Homemade

• 1/2 cup matzo meal
• 1/2 tsp baking powder
• 1/8 tsp fine salt, heaping measure
• 1/8 tsp garlic powder, heaping measure
• 1/8 tsp onion powder, heaping measure
• 2 eggs
• 2 Tbsp neutral oil
• 1 1/2 tsp chopped fresh dill for dumplings
• 10 cups cooking water
• 1 tsp fine salt for cooking water
• 1/4 cup thinly sliced carrot
• 1/4 cup thinly sliced celery
• 2 cups chicken broth
• 2 oz cooked shredded chicken
• 1 tsp chopped fresh dill for soup

1. Mix and chill: Work in 1 original half-batches. Per half-batch combine 1/2 cup matzo meal, 1/2 tsp baking powder and heaping 1/8 tsp each salt, garlic powder and onion powder. Beat 2 eggs with 2 Tbsp oil; combine with the dry ingredients and 1 1/2 tsp dill. Refrigerate 30 minutes.
2. Cook: Form about 12 one-inch balls per half-batch. Bring the measured cooking water and its salt to a simmer in adequately sized covered pots. Lower in the balls; cover and simmer 30-50 minutes. Test one: its center should be uniformly tender, without a dense dark middle.
3. Make the base: In a separate saucepan simmer 1/4 cup carrot and 1/4 cup celery in 2 cup chicken broth for about 10-15 minutes until tender. Add 2 oz cooked chicken and 1 tsp dill; heat the chicken through to 165°F.
4. Serve: Add 8 cooked balls to the soup for 4 small bowls at 08:50. Refrigerate the 4 spare dumplings and excess soup promptly.

Quick prep

• 1 box(es) Manischewitz Matzo Ball & Soup Mix (4.5 oz each)
• 2 eggs
• 2 Tbsp neutral oil
• 10 cups water for soup mix
• 1/4 cup thinly sliced carrot
• 1/4 cup thinly sliced celery
• 2 oz cooked shredded chicken
• 1 tsp chopped fresh dill

1. Check the box: Use 1 complete 4.5 oz soup-mix boxes. The stated package yields 9-12 balls; calculations allow only 9 per box. Follow your actual label if it differs.
2. Mix and chill: For each complete packet, mix 2 eggs, 2 Tbsp oil and its matzo-ball packet. Chill 15 minutes. Do not divide a packet or use a fractional egg.
3. Simmer: Bring 10 cup water and all corresponding soup-seasoning packets to a boil in adequately sized covered pots. Add 1/4 cup thin carrot and 1/4 cup thin celery; form approximately one-inch balls. Cover and simmer about 20 minutes, following the actual box and checking the centers are tender.
4. Finish and serve: Add 2 oz cooked chicken and 1 tsp dill; heat chicken through to 165°F. Serve 8 balls across 4 bowls at 08:50 with about 1/2 cup soup per guest. Refrigerate extra soup and dumplings promptly.

Sunflower Seeds

Homemade

• 4 tsp raw shelled sunflower kernels
• fine salt to taste (as needed)

1. Toast: Put 4 tsp raw shelled kernels in a small dry skillet over moderate heat. Stir and watch for a light golden color, about 3-5 minutes for a small quantity; larger amounts need pan space and close attention.
2. Cool and serve: Cool, salt lightly if desired and divide into 4 one-teaspoon portions for 22:42. Store cooled extras airtight.

Quick prep

• 4 tsp roasted shelled sunflower kernels
• fine salt to taste (as needed)

1. Portion: Set out 4 tsp purchased roasted shelled kernels. Salt only if wanted.
2. Serve: Divide into 4 one-teaspoon portions at 22:42. Keep extras airtight.

Sparkling Grape Toast

Homemade

• 8 fl oz Welch's sparkling white grape juice

1. Chill: Refrigerate 8 fl oz Welch’s sparkling white grape juice before the film.
2. Pour and serve: Near 27:45, divide into 4 small tumblers, 2 fl oz each. No garnish is required. Refrigerate leftover juice according to its label.

Quick prep

• 8 fl oz Welch's sparkling white grape juice

1. Chill: Refrigerate 8 fl oz Welch’s sparkling white grape juice before the film.
2. Pour and serve: Near 27:45, divide into 4 small tumblers, 2 fl oz each. No garnish is required. Refrigerate leftover juice according to its label.

Dennis's Avocado

Homemade

• 1 ripe avocado
• 1 tsp lime juice
• fine salt to taste (as needed)

1. Cut safely: Wash the avocado before cutting. On a board halve it, remove the pit with a spoon and peel. Use 1 avocado in total; save any unused part of a purchased whole fruit.
2. Slice: Divide the edible amount into 8 small slices. Toss gently with 1 tsp lime juice and a pinch of salt.
3. Serve: Give two slices to each guest at 33:40. If preparing ahead, cover and refrigerate; some browning is possible.

Quick prep

• 1 ripe avocado
• 1 tsp lime juice
• fine salt to taste (as needed)

1. Cut safely: Wash the avocado before cutting. On a board halve it, remove the pit with a spoon and peel. Use 1 avocado in total; save any unused part of a purchased whole fruit.
2. Slice: Divide the edible amount into 8 small slices. Toss gently with 1 tsp lime juice and a pinch of salt.
3. Serve: Give two slices to each guest at 33:40. If preparing ahead, cover and refrigerate; some browning is possible.

Chip Bags & Mini Strawberry Slush

Homemade

• 2 oz plain potato chips
• 4 oz hulled fresh strawberries
• 4 tsp granulated sugar
• 1 Tbsp lime juice
• 3 fl oz citrus sparkling water
• 1/2 cup ice

1. Rest the fruit: Chop 4 oz hulled strawberries. Toss with 4 tsp sugar and leave for 30 minutes.
2. Blend: Blend the rested fruit with 1 Tbsp lime juice, 1/2 cup ice and half the 3 fl oz citrus sparkling water; stir in the rest. Work in blender-sized batches.
3. Portion: Divide 2 oz plain chips among 4 small food-safe bags. Pour about 3 fl oz slush per guest and reserve any surplus; yield varies with ice and blending.
4. Hold and serve: Serve at 35:31. If made before play, freeze slush in a shallow freezer-safe container, soften in the refrigerator and stir/scrape immediately before pouring. Keep chips dry and sealed.

Quick prep

• 2 oz plain potato chips
• 1 cup frozen strawberries
• 8 fl oz Welch's sparkling white grape juice
• 1/2 cup ice

1. Blend: Blend 1 cup frozen strawberries with 8 fl oz sparkling white grape juice and 1/2 cup ice, in manageable batches. Add the sparkling juice slowly because it foams.
2. Portion: Divide 2 oz plain chips among 4 small food-safe bags. Pour about 3 fl oz slush per guest; reserve surplus.
3. Hold and serve: Serve at 35:31. For advance preparation, freeze in a shallow container and soften/stir shortly before serving. A slush will melt if left out through the film.

Frank's Mini Fruit Roll

Homemade

• 3 cups ripe chopped strawberries
• honey to taste (optional) (as needed)

1. Prepare: Heat the oven to 150°F. Line an 11 x 17-inch pan with an oven-rated silicone mat. Puree 3 cups ripe chopped strawberries; add optional honey only after tasting.
2. Dry: Spread evenly about 1/8 inch thick. Dry 6-8 hours, until the center is set and no longer tacky. Check progress; ovens vary and the low-temperature job occupies the oven for most of a day.
3. Cool and roll: Cool completely, peel and cut about 20 shorter, narrower strips. Roll with parchment separators. Wrap and refrigerate for this make-ahead plan.
4. Serve: Give one roll to each of 4 guests at approximately 40:08. Keep the other 16 wrapped for another day.

Quick prep

• 4 short strawberry fruit-leather strips, cut from purchased flat leather

1. Cut and roll: Buy flat strawberry fruit leather sufficient for 4 short strips. Cut, then roll each strip visibly with a parchment separator if needed.
2. Serve: Give one roll each near the approximate 40:08 cue. Store remaining leather according to its package.

Campfire Marshmallow

Homemade

• 4 regular marshmallows

1. Prepare: Preheat the broiler and put 4 regular marshmallows on a baking tray. Keep wooden serving skewers out of direct broiler heat.
2. Toast: Watch continuously while the marshmallows toast, usually 1-3 minutes. Turn with tongs as they color; they can burn very quickly.
3. Serve: Transfer onto 4 serving skewers. Serve one per guest at 50:22. In the Before pressing play plan, toast ahead and serve cooled. Use a dedicated host for a warm, soft marshmallow.

Quick prep

• 4 regular marshmallows

1. Prepare: Preheat the broiler and put 4 regular marshmallows on a baking tray. Keep wooden serving skewers out of direct broiler heat.
2. Toast: Watch continuously while the marshmallows toast, usually 1-3 minutes. Turn with tongs as they color; they can burn very quickly.
3. Serve: Transfer onto 4 serving skewers. Serve one per guest at 50:22. In the Before pressing play plan, toast ahead and serve cooled. Use a dedicated host for a warm, soft marshmallow.

Blobby Stop Green Drink

Homemade

• 3/4 large peeled cucumber
• 1 cup drinking water
• 1 Tbsp lime juice
• 1 Tbsp granulated sugar, reduce or omit to taste

1. Blend: Chop 3/4 large cucumber and blend with 1 cup water and 1 Tbsp sugar until smooth. Reduce or omit sugar to taste.
2. Strain and chill: Strain into a jug, stir in 1 Tbsp lime juice and refrigerate covered.
3. Serve: Pour about 3 fl oz into each of 4 small glasses at 55:19; reserve any surplus. Yield varies with cucumber size and straining. No added garnish or ice is required.

Quick prep

• 3/4 large peeled cucumber
• 1 cup drinking water
• 1 Tbsp lime juice
• 1 Tbsp granulated sugar, reduce or omit to taste

1. Blend: Chop 3/4 large cucumber and blend with 1 cup water and 1 Tbsp sugar until smooth. Reduce or omit sugar to taste.
2. Strain and chill: Strain into a jug, stir in 1 Tbsp lime juice and refrigerate covered.
3. Serve: Pour about 3 fl oz into each of 4 small glasses at 55:19; reserve any surplus. Yield varies with cucumber size and straining. No added garnish or ice is required.

Fish with Apricot Jelly

Homemade

• 10 oz white-fish fillets, about 1/2 inch thick or thinner
• 1/4 cup all-purpose flour for dredging
• 2 Tbsp neutral oil
• fine salt to taste (as needed)
• black pepper to taste (as needed)
• 4 tsp apricot jelly or smooth preserves

1. Prepare: Thaw frozen plain fillets in the refrigerator beforehand if using. Pat 10 oz thin white fish very dry. Season with salt and pepper; coat lightly in the flour and shake off excess.
2. Fry: Heat a heavy skillet, then add the oil. Fry about 2 minutes per side, adjusting for thickness, until the center reaches 145°F. Keep the pan uncrowded; use batches or a second pan for more guests.
3. Plate: Divide into 4 tasting portions, about 2 1/2 oz raw fish per guest. Put 1 tsp apricot jelly or accurately named smooth preserves beside each portion.
4. Serve and hold: Serve promptly at 1:00:40 for the best crust. For Before pressing play, cook ahead, refrigerate promptly in a shallow container and briefly reheat to 165°F near the cue. The reheated crust will be softer; keep the apricot side separate.

Quick prep

• 10 oz white-fish fillets, about 1/2 inch thick or thinner
• 1/4 cup all-purpose flour for dredging
• 2 Tbsp neutral oil
• fine salt to taste (as needed)
• black pepper to taste (as needed)
• 4 tsp apricot jelly or smooth preserves

1. Prepare: Thaw frozen plain fillets in the refrigerator beforehand if using. Pat 10 oz thin white fish very dry. Season with salt and pepper; coat lightly in the flour and shake off excess.
2. Fry: Heat a heavy skillet, then add the oil. Fry about 2 minutes per side, adjusting for thickness, until the center reaches 145°F. Keep the pan uncrowded; use batches or a second pan for more guests.
3. Plate: Divide into 4 tasting portions, about 2 1/2 oz raw fish per guest. Put 1 tsp apricot jelly or accurately named smooth preserves beside each portion.
4. Serve and hold: Serve promptly at 1:00:40 for the best crust. For Before pressing play, cook ahead, refrigerate promptly in a shallow container and briefly reheat to 165°F near the cue. The reheated crust will be softer; keep the apricot side separate.

Dead Pigeon - Roast Chicken

Homemade

• 1 thawed Cornish hen
• 1 Tbsp softened unsalted butter
• 1/4 lemon, cut into wedges
• 1 fresh rosemary sprig(s)
• 1 tsp olive oil
• fine salt to taste (as needed)

1. Prepare: Heat the oven to 400°F. Work with 1 thawed Cornish hen(s), one per four guests rounded up. Pat dry and salt. Per bird, ease 1 Tbsp butter under breast skin, put 1/4 lemon and 1 rosemary sprig in the cavity, tuck wings and brush with 1 tsp olive oil. Set on a roasting rack.
2. Roast: Cook 25 minutes at 400°F, then reduce to 375°F for about 30-35 minutes more. Check 165°F in the thick breast and inner thigh clear of bone. Extend as needed; several birds need space, and cooking time is not multiplied by the guest count.
3. Rest and carve: Rest 10 minutes. Carve approximately 1 1/2 oz cooked meat for each of 4 guests; promptly refrigerate surplus in shallow containers.
4. Serve: Bring out the tasting portions at 1:12:33. For the advance-cooked plan, chill promptly and reheat the carved portions covered to 165°F near the cue.

Quick prep

• 6 oz cooked edible rotisserie chicken for the late course

1. Buy and reserve: Buy rotisserie chicken supplying 6 oz cooked edible meat for this course, plus the soup allocation shown in its ingredients. Shopping combines these once under cooked chicken; bones and skin do not count toward edible meat.
2. Reheat: If chilled, cover the 6 oz late-course meat in a microwave-safe dish. Heat in short intervals, checking several places reach 165°F. Keep the soup allocation separate.
3. Serve: Divide into 4 portions of about 1 1/2 oz each at 1:12:33. Refrigerate extras promptly.