Runner Movie Night Guide

Runner movie night

Creamy coffee, a French sandwich and a savory movie-night meal, ending with two small Parisian treats.

The menu, in movie order

• SERVE AT 00:00:30 · Opening Creamy Coffee
• SERVE AT 00:07:23 · Hank’s Croque-Monsieur
• SERVE AT 00:09:20 · Ben’s Lemon-Herb Oysters with Ben’s Sparkling White Grape Juice
• SERVE AT 00:36:08 · Fireball Meatballs
• SERVE AT 00:50:57 · Rat-Chef Ratatouille
• SERVE AT 01:12:28 · Parisian French Macarons
• SERVE AT 01:28:46 · Ben’s Montmartre Chouquettes

Opening Creamy Coffee

Homemade

• 160 ml brewed espresso
• 400 ml whole milk

1. Brew 4 portions of 40 ml espresso using your machine or moka pot directions. Decaf works identically.
2. Warm the measured milk until steaming, about 140–150°F. Froth in equipment-sized batches or whisk briskly; do not boil.
3. Divide the coffee, milk and foam among 4 small cups. Serve unsweetened at the opening cue.

Quick prep

• 8 tsp instant coffee, regular or decaf
• 160 ml hot water
• 400 ml whole milk

1. Dissolve 8 tsp instant coffee in 160 ml hot water; divide among 4 cups.
2. Heat milk until steaming, then froth or whisk. Divide milk and foam evenly among the cups.
3. Divide the coffee, milk and foam among 4 small cups. Serve unsweetened at the opening cue.

Hank’s Croque-Monsieur

Homemade

• 4 each sliced sandwich bread
• 160 g cooked sliced ham
• 80 g comté cheese
• 180 g cheddar cheese
• 15 g unsalted butter
• 15 g all-purpose flour
• 150 ml whole milk
• 0.5 tsp mustard powder

1. Heat oven to 400°F. Melt 15 g butter; stir in 15 g flour for 2 minutes. Whisk in 150 ml milk and simmer 1–2 minutes until thick. Add one-sixth of the measured Cheddar and all the mustard powder.
2. Toast one side of each bread slice under the broiler. Keep watching.
3. Toast bread. Split the Comté and remaining Cheddar together. On half the slices, add a spoonful of sauce, half the cheese mixture and all the ham. Close with remaining slices, toasted sides outward.
4. Cover with remaining sauce and cheese. Bake 20–25 minutes until golden and hot. Halve the 2 sandwiches; serve 4 halves and reserve any spare half.

Quick prep

• 4 each sliced sandwich bread
• 160 g cooked sliced ham
• 120 g cheddar cheese
• 2 each large eggs
• 0.5 tsp mustard powder

1. Preheat broiler; lightly toast both sides of the bread.
2. Beat eggs and mix with grated cheese, chopped ham and mustard. Divide over toast in a thin, even layer.
3. Broil 3–5 minutes, watching closely. The topping must set and reach 160°F; if browning too fast, finish at 350°F. Serve one toast per guest.

Ben’s Lemon-Herb Oysters

Homemade

• 12 each fresh shucked oysters
• 56.5 g unsalted butter
• 14 g fresh parsley
• 14 g fresh basil
• 3 each garlic cloves
• 0.5 each lemon
• 0.125 tsp table salt
• 0.125 tsp black pepper

1. Heat oven to 450°F. Drain and inspect 12 oysters for fragments; arrange three per guest in shallow ovenproof dishes.
2. Soften butter; combine with finely chopped herbs, minced garlic, zest and juice of the measured lemon, salt and pepper. Divide over oysters.
3. Bake at 450°F for at least 10 minutes, until fully cooked and bubbling. Serve the warm dishes on cool saucers.

Quick prep

• 160 g canned whole cooked oysters, drained
• 20 g unsalted butter
• 10 ml lemon juice
• 1 tsp dried parsley
• 0.25 tsp garlic powder

1. Open fully cooked canned whole oysters in water, not raw or smoked. Gently rinse, drain and weigh 160 g. Check drained yield when buying cans.
2. Warm butter, parsley and garlic powder in a covered skillet. Add oysters and heat gently to 165°F, about 5–8 minutes.
3. Add lemon juice and divide among 4 small dishes.

Ben’s Sparkling White Grape Juice

Homemade

• 240 ml 100% white grape juice
• 240 ml plain sparkling water

1. Chill juice and sparkling water.
2. At the invitation cue, gently combine equal amounts, or pour 60 ml of each directly into each glass.
3. Serve 120 ml per guest with the oysters. Do not add syrup or sugar.

Quick prep

• 480 ml bottled non-alcoholic sparkling white grape juice

1. Chill the sealed bottle.
2. Open at the combined oyster course and pour 120 ml into each of 4 small glasses. Refrigerate the remainder.

Fireball Meatballs

Homemade

• 500 g ground beef
• 1 cup crustless white bread, diced
• 120 g onion, grated with juice
• 1 each large eggs
• 15 g fresh parsley
• 4 each garlic cloves
• 25 g parmesan cheese
• 0.875 tsp table salt
• 0.25 tsp black pepper
• 37.5 ml olive oil
• 110 g onion, finely chopped
• 700 g tomato passata
• 120 ml water
• 3 tsp dried Italian herbs
• 1 tsp smoked paprika
• 0.125 tsp chili flakes

1. Soak bread in grated onion for 5 minutes. Mix with beef, measured egg, parsley, half the garlic, Parmesan, three-sevenths of the salt and all the pepper. Shape 20 equal balls.
2. Brown in three-fifths of the measured oil, in uncrowded batches; remove.
3. Add the remaining oil, chopped onion and garlic; soften 2–3 minutes. Add passata, water, herbs, paprika, chili and remaining salt.
4. Return meatballs; simmer gently 10–15 minutes, turning, until centers reach 160°F. Serve five per guest with sauce.

Quick prep

• 500 g fully cooked frozen meatballs
• 500 g no-added-sugar marinara sauce
• 60 ml water
• 1 tsp smoked paprika
• 0.125 tsp chili flakes

1. Combine marinara, water, paprika and chili in a saucepan. Add frozen fully cooked meatballs.
2. Cover and simmer gently 20–25 minutes, stirring, or follow the actual package’s longer instructions. Verify 165°F throughout.
3. Divide 500 g cooked meatballs and their sauce among 4 servings. Offer extra chili separately.

Rat-Chef Ratatouille

Homemade

• 200 g eggplant, trimmed
• 125 g zucchini, trimmed
• 75 g bell pepper, trimmed
• 75 g onion, sliced
• 2 each garlic cloves
• 30 ml olive oil
• 0.375 tsp table salt
• 100 g fresh tomato
• 397 g crushed tomatoes
• 3.75 ml lemon juice
• 5 g fresh basil

1. Cut eggplant into 3/4-inch pieces and other vegetables into smaller chunks. Toss eggplant, zucchini, pepper and onion with half the oil and two-thirds of the salt.
2. Brown in two batches with remaining oil, about 5 minutes each; transfer to a bowl.
3. Briefly cook minced garlic; add fresh tomato, crushed tomatoes, vegetables and remaining salt. Simmer about 30 minutes, stirring, until tender; extend 5–10 minutes if watery.
4. Stir in lemon juice and basil. Serve 150–180 g per guest; reserve surplus.

Quick prep

• 200 g pre-cut eggplant
• 125 g pre-cut zucchini
• 75 g pre-cut bell pepper
• 75 g pre-cut onion
• 15 ml olive oil
• 397 g no-added-sugar marinara sauce
• 60 ml water
• 1 tsp dried Italian herbs

1. Use small, roughly 1 cm vegetable cubes. Heat oil in a wide skillet and cook vegetables 5 minutes.
2. Add marinara, water and herbs. Cover and simmer 20 minutes, stirring; uncover 5 minutes to thicken.
3. Serve only when eggplant is fully tender; extend cooking for larger pieces. Serve 150–180 g per guest and reserve surplus.

Parisian French Macarons

Homemade

• 75 g fresh egg whites
• 75 g granulated sugar
• 0.25 tsp cream of tartar
• 100 g confectioners sugar
• 85 g fine blanched almond flour
• 150 g dark chocolate, no alcohol filling
• 75 g heavy cream

1. Sift almond flour with confectioners sugar. Beat whites, granulated sugar and cream of tartar on medium 3 minutes, then medium-high 5–6 minutes to glossy medium peaks.
2. Fold into dry ingredients; smear and fold until batter flows in ribbons. Pipe 48 rounds, 1 3/4 inches wide, on lined trays. Tap out bubbles.
3. Dry 30–120 minutes until non-tacky. Bake one tray at a time at 320°F (325°F if necessary), 15–20 minutes, until set. Cool completely.
4. Heat cream until steaming; pour over chopped chocolate. Wait 5 minutes, stir smooth, cool until pipeable. Sandwich pairs using about 8 g filling each.
5. Refrigerate filled macarons airtight 24–48 hours. Set out only 4 to temper about one hour before service. Store the 20 extras.

Quick prep

• 4 each bakery French macarons, non-alcoholic filling

1. Buy 4 French macarons with non-alcoholic filling, one per guest. Purchased macarons are the practical default; check allergens and storage directions.
2. Store as directed. For refrigerated bakery macarons, plate only 4 macarons and temper for about 1 hour; for Delizza frozen macarons, thaw 45 minutes refrigerated then 20 minutes at room temperature, or use the actual package directions.
3. Serve one per guest at the cue; keep any purchased extras put away.

Ben’s Montmartre Chouquettes

Homemade

• 227 ml water
• 113 g unsalted butter
• 0.375 tsp table salt
• 150 g all-purpose flour
• 4 each large eggs
• 30 g pearl sugar

1. Work in 1 original batches, dividing the ingredient totals evenly before starting. Per batch, heat oven to 425°F. Boil 227 ml water, 113 g butter and 3/8 tsp salt. Off heat stir in 150 g flour; return to medium heat, stirring until smooth and steaming, under a minute.
2. Cool below 125°F. Beat in eggs one at a time, fully incorporating each.
3. Work in 1 original batches of 24 puffs. Scoop 24 mounds per batch onto two lined trays, 2 inches apart. Add the measured pearl sugar.
4. Bake 15 minutes at 425°F, then 20–25 minutes at 350°F until golden and dry. Do not open early. Cool on a rack.
5. Serve 8 puffs, two per guest; freeze the 16 extras once cooled.

Quick prep

• 8 each frozen mini cream puffs

1. For an exact match, order 8 unfilled pearl-sugar chouquettes and store as directed. Buy these instead of cream puffs.
2. Otherwise thaw 8 frozen mini cream puffs, covered in the refrigerator for 1–2 hours or as the package directs. This approved fallback is filled and differs from authentic chouquettes.
3. Serve two per guest, with no extra drizzle or sugar.