Iconic Food from Movies and TV Shows: Make the Recipes at Home!

Have you ever watched a movie or TV show where the food just looked SO good — good enough to want to know how it tastes?

From Butterbeer in “Harry Potter” to the “grey stuff” from “Be our Guest” in “Beauty and the Beast,” there are so many foods and drinks we see on the screen that we wish we could try!

Inspired by TikTok creator Gabrielle Williams, who makes the “I want it, I made it” videos that recreate iconic food from movies (including nostalgic Disney movies from our childhood), VALLEY decided to find the best recipes for some famous foods. 

 Read on to cook up some delicious treats that will satisfy your cravings!

Bibble from “Victorious”

Remember Cat’s obsession with Bibble? Now you can make this fictional British snack and be just as obsessed!

What You’ll Need:

• Popcorn

• 1 cup of brown sugar

• 1/2 teaspoon of salt

• 1 1/4 tablespoons of vanilla extract

• 1/2 cup of butter

• 1/2 cup of baking soda

• White/brown chocolate bar

• Sprinkles of any color

What You’ll Do:

1. Make your popcorn.
2. Add brown sugar, salt, butter, and vanilla extract in a large pot on medium heat.
3. Stir it all up until you see bubbles. Then, let it simmer for around 5 minutes.
4. After 5 minutes, shut off the stove and add in the baking soda, and quickly add in the popcorn.
5. Once it’s mixed up, pour the coated popcorn onto a baking sheet
6. Let it cool before you add white chocolate 
7. Put the white chocolate into microwave for about 1 minute or until melted
8. Mix white chocolate and popcorn until fully coated
9. Put on different baking sheet and cool for 10 minutes
10. After you take it out, sprinkle the pink sprinkles on and enjoy!

Cherry Turnover from “To All the Boys: PS. I Still Love You”

Lara Jean from “To All the Boys” is a stress baker, and if you are too, why not make the same delicious treat as her as you study for finals?

What You’ll Need:

Pie Dough

• ½ Cup (115g) Unsalted Butter
• 1 Cup (150g) All Purpose Flour
• 1/4 Cup (30g) Powdered Sugar
• 1/4 Teaspoon Kosher Salt
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Apple Cider Vinegar
• 3-4 Tablespoons Cold Water

Cherry Filling

• 540 milliliter Can Cherry Pie Filling
• 1/8 Cup Packed Brown Sugar 
• Zest from 1/2 an Orange (or sub Lemon)
• 1 Tablespoon Fresh Orange Juice (or sub Lemon)
• Pinch of Salt
• Egg Wash: 1 Egg, 1 Tablespoon Water
• Optional: Raw Sugar

What You’ll Do:

Pie Dough

1. Cut butter into small pieces and place into a large bowl. Add flour, sugar and salt. Place the entire bowl into the freezer for 15 minutes for butter to firm up.
2. Remove from freezer. Using your hands, a pastry cutter, or food processor you want to break up your butter into lumps with the dry ingredients. When using your hands, rub the butter with the dry ingredients between your thumb and index finger. Repeat until most of the butter is broken up into smaller pieces. The pieces do not need to be even. Do not overwork or your butter will melt. The pieces of butter throughout the dough give you that flaky crust!
   *If using a food processor, process butter and dry ingredients a few times until you get pea size pieces of butter* 
3. Add apple cider vinegar. Add vanilla extract. Add 2 tablespoons of cold water and into the dough. Slowly continue adding water, 1 teaspoon at a time until you can form a shaggy dough. 
4. Bring the dough together into one disc. Cover with wrap and let it chill in the fridge for 30 minutes. In the meanwhile you can assemble your pie filling.

Cherry Filling

1. In a bowl, place cherry pie filling, brown sugar, orange zest, orange juice, and a pinch of salt. Combine and set aside.
   Assemble:
2. Remove chilled pie dough. On a clean surface, dust a few tablespoons of flour. Place pie dough on the floured surface, and add more flour on the top. With a rolling pin, roll to around 1/8 inch thickness or as thick as you like. Try not to overwork the dough, as you leave the dough out and continue to manipulate it, the butter will start to melt. If it gets too soft, place it in the freezer for 10 minutes at a time to firm up. 
3. Use a bench scraper or knife, cut the pie dough into rectangles. I made mine smaller, around 2 inches by 6 inches. In the movie, it looks like Lara Jean made hers 3-4 inches by 8 inches. Cut to your desired size.
4. Dust off extra flour and place the bottom piece of pie dough on a baking tray lined with parchment paper. 
5. Using a small cookie scoop (1 Tablespoon), scoop cherry pie filling in the middle. Try to get mostly the cherry pieces. Repeat with all. With the top pieces, cut 3 horizontal slits through the dough. 
6. Make egg wash: Beat one egg with 1 tbsp of water. Brush edges of bottom pie dough with egg wash. Place top pieces on. Seal the edges by taking a fork and pushing on the edges to create a seal. If the filling seeps out, no worries!
7. Brush tops with egg wash. Optional – it’s not in the movie but I love the extra crunch and sweetness. After brushing with egg wash, top with a sprinkle of raw sugar.
8. Place the entire tray into the freezer for 15 min to firm up the butter once again before baking. In the meanwhile preheat your oven to 400 degrees.
9. Bake at 400 Fahrenheit for 20-25 min until the tops are golden brown. Let cool completely!

Ratatouille from “Ratatouille”

If Remy can cook it, so can you! Try this iconic dish that the movie is named after.

What You’ll Need:

Veggies

• 2 eggplants
• 6 roma tomatoes
• 2 yellow squashes
• 2 zucchinis

Sauce

• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• salt, to taste
• pepper, to taste
• 28 ounces can of crushed tomatoes
• 2 tablespoons chopped fresh basil, from 8-10 leaves

Herb Seasoning

• 2 tablespoons chopped fresh basil, from 8-10 leaves
• 1 teaspoon garlic, minced
• 2 tablespoons Chopped fresh parsley
• 2 teaspoons fresh thyme
• salt, to taste
• pepper, to taste
• 4 tablespoons olive oil

What You’ll Do:

1. Preheat the oven for 375˚F (190˚C).
2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day – cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
8. Enjoy!

Beignets from “Princess and the Frog”

Get transported to New Orleans and feel just like Princess Tiana as you make these amazing beignets topped with powdered sugar and honey.

What You’ll Need:

• 3½ Cups All-Purpose Flour
• 1½ Teaspoons Active Dry Yeast
• 1¼ Cups Ultra-Pasteurized Milk, Warmed to 110°F
• ⅓ Cup Granulated Sugar
• ½ Teaspoons Kosher Salt
• 1 Large Egg
• 2 Tablespoons Unsalted Butter, melted
• Cotton Seed or Vegetable oil for frying
• Honey for drizzling
• Powdered Sugar for dusting

What You’ll Do: 

1. Add warm milk to your mixing bowl with the paddle attached. Sprinkle in 1½ Teaspoons of Active Dry Yeast, stir and let it sit for a few minutes.
2. When it starts to bubble add ⅓ Cup Granulated Sugar, 1½ cups All-Purpose Flour mix on medium with the paddle attachment until it looks like a smooth batter.
3.  Add 1 Large Egg, 2 Tablespoons melted Unsalted Butter, ½ Teaspoon Kosher Salt and 2 Cups of All-Purpose Flour. Mix on low until the dough starts to come together, switch to the dough hook and mix on #2 Speed for about 5 minutes, then turn up to #4 Speed for about 2 Minutes. The dough should be soft and elastic.
4. Lightly oil a large bowl, form the dough into a ball and place it into the bowl – cover with plastic and let it rise for about 2 hours in a warm location – an oven with the light on works well
5. Dust your counter generously with flour, punch down the dough, dust the top of the dough lightly. 

Choose your preferred method below:

Hollow and Crispy: Pre-heat 2 inches of frying oil to 360°F (use a deep-fry thermometer to monitor the temperature). Roll out dough to about ¼ inch thick. Cut into 2-3 inch squares and fry immediately in batches, flip the beignets several times so they brown evenly – don’t overcrowd the pot and wait until the temp returns to 360°F before frying the next batch. Drain the beignets on a rack for a minute.
Fluffy and Pillowy: Roll out to ⅓-½ inch thick. Cut into 2-3 inch squares. Cover with plastic wrap and let it rise for 25 minutes. Heat 2 inches of frying Oil to 350°F (use a deep-fry thermometer to monitor the temperature). Fry in batches, flip the beignets several times so they brown evenly – don’t overcrowd the pot and wait until the temp returns to 350°F before frying the next batch. Drain the beignets on a rack for a minute.

Drizzle the warm beignets with honey and dust a generous amount of powdered sugar – VERY generous!  There should be a small mountain peak of powdered sugar on each beignet! 

Butterbeer from “Harry Potter”

If you can’t travel to Harry Potter World in Universal Studios to try this drink, why not make it at home? Feel like you’re in the Three Broomsticks Inn with Harry, Ron and Hermione as you create this sweet treat.

What You’ll Need:

• 2 liters cream soda chilled
• 1/4 teaspoon caramel extract
• 1/4 teaspoon butter extract
• For the Cream Topping:
• 1 cup heavy whipping cream
• 1/2 cup butterscotch topping
• 1/4 cup powdered sugar

What You’ll Do:

1. In a large mixing bowl, whip heavy cream until it forms stiff peaks.
2. Add butterscotch topping and powdered sugar.
3. Mix the caramel and butter extracts with the cream soda and then pour the mixture into clear cups or mugs.
4. Top with butterscotch cream topping and enjoy!

What dish did you decide to create? Tag us, @VALLEYmag, on Instagram so we can show off your creation! 

Related