If you’re watching Cheryl Truman’s Icy 20 movies, you need the right treats to really get the feel of the thing. Some are for movie fans of all ages, others are strictly for grownups.
▪ What goes better with Doctor Zhivago than vodka? Sure, you can pop a bottle in the freezer, but if you have time to get a little creative (and you do, because it’s three hours and 17 minutes long) and try a slightly boozy ice pop.
▪ For The Thing, one sarcastic suggestion from a friend: “Dog.” Since that’s should be out, how about something that speaks to star Kurt Russell, such as Jim Beam Signature bourbon. Master distiller Fred Noe presented Russell with a swanky bottle of the stuff in December when they both visited Late Night with Seth Meyers.
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▪ For the last two and half years, Frozen has been the little girls’ birthday go-to theme, so you can find whole Pinterest pages devoted to Frozen party themes, from white chocolate dipped pretzels to blue Jello “ice” cubes. With a little imagination, you can turn these into adult treats, too, which could come in handy, depending on how many times you’ve had to sit through this movie already. Just don’t mix them up.
▪ Happy Feet brings to mind penguins, who eat fish ... so how about sushi? If that’s not your thing, order a pizza and have them put anchovies on it. Or not. It’s your pizza.
▪ For Ice Station Zebra, can’t beat Little Debbie Zebra Cakes.
▪ So many great choices for White Christmas ... except maybe not the buttermilk Rosemary Clooney shares with Bing Crosby. In real life, Clooney loved the iced cakes from Magee’s Bakery in Maysville, so get a batch of petit fours and you’re set.
▪ Marge Gunderson loved a good buffet, so for Fargo swing by Golden Corral and get a to-go box.
▪ All work and no play makes Jack a dull boy, so for The Shining keep it simple: fries and ketchup (Danny’s favorite) or chocolate ice cream. Grown-ups also might enjoy a red rum cocktail: try rum, grenadine syrup and orange juice.
▪ Misery practically cries out for pulled pork barbecue in honor of the eponymous pig in the movie.
▪ Sure, for Star Wars: The Empire Strikes Back you could go with blue milk (although that’s really from the first movie) or cold egg noodles to simulate tauntaun guts. But since the Star Wars trilogy was the ultimate 1970s popcorn seller, just stick with a great big bowl of the stuff. You can stick with butter and salt or go gourmet.
▪ In The Day After Tomorrow, the characters hunker down in a library, snacking on potato chips and M&M’s. Get big bags because cold makes you hungry.
▪ And keep the carbs handy for The Sweet Hereafter. Let nature’s anesthetic take the edge off the sorrow of dead children. Pair with hot sweet tea. Just don’t reach for alcohol; this movie’s depressing enough.
▪ Apparently nobody — not even the zombies — eats anything in Pontypool, but the main character drinks Thermos of hot coffee spiked with something that keeps him happy. Maybe you could achieve the same effect with hot chocolate warmed up even more with a splash of Buffalo Trace’s Bourbon Cream?
▪ If you’ve seen Ice Castles, then you’ll know how appropriate a tumbler of Four Roses Bourbon on the rocks will be: the climactic skating moment hinges on roses on ice. You won’t want that feeling to end either.
▪ Everest made me think of ice and frostbite. My suggestion: homemade snow cones.
▪ For Alive, I could say the same thing. But how about some alpaca jerky instead? If they’d had alpaca jerky, things wouldn’t have gone where they did.
▪ Nothing’s going to put you in the mood for National Lampoon’s Christmas Vacation like a moose mug of eggnog.
▪ The state dish of Alaska is salmon, so before you stream Mystery, Alaska, whip up a simple smoked salmon spread like Ina Garten’s to nosh on with nice crackers.
▪ And for Gorky Park, I’m recommending a favorite dish from a former editor, Champagne-marinated grapes. Why? I don’t want to give too much away but the plot involves Russian sables and sable makes me think of champagne. Plus these grapes are just really good.
Cheryl Truman and Harriett Hendren contributed to this list.
From Scott Shive, adapted from Cocktail Parties, Straight Up!
2 or so pounds of red seedless grapes (you can use white/green grapes but red is best)
1 bottle of CHEAP dry/brut Champagne (such as Cook’s)
1/4 cup sugar
Zest and juice of 1 lemon
Cut the bunches of grapes into smaller clusters of 2 to 4 grapes each; if there are single grapes that have fallen off the stem, just throw them in, too.
Pour Champagne into large plastic bowl with a tight-fitting lid. Add the sugar and lemon zest and juice; stir gently until sugar is dissolved. Add grapes, cover and chill 8 hours or overnight (overnight is best.)
Pour off the marinade (some of the lemon zest will cling to the grapes but that’s OK) and put them in a pretty bowl.
Make ahead: The grapes can be left in the marinade for a full day. Once removed from the marinade, they will keep in a refrigerator in a resealable plastic bag for 1 week.