Shannon and I watch a lot of movies. We recently signed up for Zip (the Canadian version of Netflix) and now we’re almost ritualistically watching as many movies as possible to make our membership fees seem like an even better value. More movies than we can comfortably watch in a month costs us less than the price of a night out to the theater.

When we do make it to the theater, a comparatively rare occasion for movies that seem to have real merit, I am a total stickler at the concession stand. I joke about how, when we have kids, she’s going to take them to get popcorn and they’ll refute with, “No way! That’s how they get you!” and ramble on about inflated prices and sodium levels, forcing you to drink over-priced beverages as a consequence. (I’m fun.)

The same issue would arise at the rental outlets, standing in line and eyeing the microwave popcorn. That stuff’s not as bad as the movie theater variety (do you know how much fat is in that stuff? I’ll give you a hint, it’s more than a Big Mac!) but it’s still typically loaded with hydrogenated palm oil and a bunch of other unnecessary additives.

So, I make popcorn at home. A pound of popcorn kernels, purchased in bulk, costs me less than $2 a pound, and a pound of popcorn kernels produces a lot of popped popcorn. I’m not much of a snacker, but popcorn is my go-to snack if I feel like being a glutton and totally stuffing my face with something without much consequence. Popcorn isn’t the least bit filling, but it’s fairly high in fiber and low in calories, providing it’s not close to deep-fried.

For the longest time, we would add Splenda to our popcorn, in an effort to duplicate the flavor of kettle corn. I’m a sucker for salty and sweet combinations (Peanut Brittle, for example) and this satisfied me for a while. Tonight, I decided to figure out exactly what real kettle corn was and how to make it. Not surprisingly (at least to me), kettle corn originated from Dutch settlers in Pennsylvania, who used Dutch ovens (“kettles”) to make it over a fire. The first three recipes I found on the Internet all had the exact same ingredients and method, so I tried it. Let’s just say that the results yielded more smoke than edibles and you can’t trust the Internet. After a couple of tries, I found a winning combination. Maybe it just tasted better because it tasted like victory, but oh man, fresh kettle corn is heavenly! I’m not sure if I’ll be able to go back now.

A while ago I had a revelation that using ghee (clarified butter) for making popcorn would give popcorn a buttery flavor without having to add more butter on top of the oil it was popped in. Tonight I learned that the first invention of a popcorn making machine used a combination of clarified butter and lard to pop the kernels in. Sometimes, left to my own devices, I can be onto something – even if I’m only on to the techniques of early 19th century America.

Finally, for those of you that would rather just pop a bag in the microwave and set a timer, a recipe to do just that. Aside from eating, popcorn does have other uses, like being used for makeshift strings of garland to hang on Christmas trees, but since squirrels just ravaged our Jack-o-Lanterns this week, I think I’m going to think long and hard before I put up edible decor in the future.

Old-Fashioned Kettle Corn

• 1/4 cup vegetable oil
• 1/2 cup popcorn kernels
• 1/4 cup white sugar
• 1/4 teaspoon salt

1. Heat a cast iron Dutch oven (or similar heavy bottomed pot) over medium-high heat with lid on, containing the oil and a couple of popcorn kernels. When you hear the kernels pop, the oil is ready.
2. Remove the lid, add the remaining popcorn kernels and sugar, stirring quickly with a wooden spoon to coat. Put the lid back on and, shaking occasionally to prevent sticking, continue to cook over medium-high heat until popping reduces dramatically.
3. Remove the lid and sprinkle over the salt. Put the lid back on, give the pot a shake and then dump the contents into a bowl for good eating.

For ease of clean up, when the pot has cooled (to avoid cracking), fill it with water and bring to a boil and scrape off any caramelized sugar with a wooden spoon. Since the sugar adds so much depth on its own, it is unnecessary to use very much salt to bring out the flavor. Add a couple of honey roasted peanuts in there if I’m coming over.

Cheese balls are something I used to see every Christmas, awkwardly ripped apart using crackers as utensils as part of a communal smörgåsbord that everyone ruined their appetite on hours before the turkey was ready in the oven. Maybe it’s because the families split away, but I haven’t seen a cheese ball since. Buffet tables and holidays always end up with cheese trays, lined with cubes or slices with cut up sausages and bread. Well, if cheese balls went the way of fondue during my childhood in the 80′s, it’s time for them, like fondue, to make a revival.

There are no particular rules about what constitutes a cheese ball, no official recipe to dictate to you. Typically they constitute two or more types of cheese (at least one soft, like cream cheese), usually blended with one or more flavoring ingredients (like garlic, herbs or jam) and then rolled in or sprinkled with something to give it texture and decorative appeal (like nuts and/or dried fruit). The options are virtually limitless, and even the most basic of cheese balls incorporating a mix of old cheddar, cream cheese and some toasted almonds are certain to be crowd pleasing. In my lifetime, I’ve met but two people who dislike cheese, so unless you’re catering to vegans, this is a pretty safe party dish.

The giant cheese ball is great for family sharing, but perhaps less elegant for a more classy event. In this case, miniature cheese balls are the perfect option. These can be served as simply a smaller version with crackers, or take advantage of their size for use with more expensive ingredients. For example, a single portion cheese ball with duxelles and truffle oil might be better served as a dainty option. Virtually anything found or formed small and round can become the surprise center of a cheese bite. Individual portions also have the benefit of having more surface area to cover with nuts for textural contrast as well.

Grape Nut Cheese Ball Surprises

• 250g cream cheese, room temperature
• 125g goat cheese, room temperature
• 1 tablespoon liquid honey
• 40 seedless grapes
• 125g pistachios, chopped
• 125g walnuts, chopped

1. Combine the cream cheese, goat cheese and honey using an electric mixer or a spatula. Chill slightly if it is unmanageable.
2. Cover each grape with approximately a teaspoon of the cheese mixture.
3. Roll the grapes in the nuts, making sure to completely cover so that the cheese does not stick together or get on people’s fingers.
4. Chill for at least one hour before serving.

Makes 40 individual cheese balls

Making individual cheese balls can be a fun activity shared with two people, simple enough for a small child. One to roll the cheese balls and other to coat them with crumbs. Below I’ve composed a small list of options available to you, and some suggestion for possible combinations.

Some examples of ingredients

• Soft cheeses: brie, camembert, chevre (goat cheese), cream cheese, ricotta, marscapone, havarti
• Flavorful cheeses: aged cheddar, blue cheese (stilton, gorgonzola), parmesan, emmental, fontina, manchego
• Fillings: grapes, figs, dates, olives, tomatoes, sausage, cubed fruit
• Savory flavors: herbs, garlic, mustard, wine, vegetables
• Sweet flavors: dried fruit, honey, maple syrup, caramel, fruit
• Textural crust: Crackers, cookies, nuts, seeds, candy

Some examples of possible combinations

• Cherry tomatoes covered with a mixture of goat cheese, parmesan and basil and rolled in toasted pine nuts.
• A mixture of marscapone and goat cheese flavored with espresso and sugar and rolled in ladyfinger crumbs and dusted with cocoa.
• Cream cheese flavored with lime zest and vanilla, and mixed with chopped strawberries and sugar, rolled in graham cracker crumbs.
• Dates covered in or stuffed with a mixture of cream cheese and manchego, wrapped in bacon.
• A mixture of brie and gorgonzola rolled in slivered almonds.
• A combination of emmental and havarti with dill stuffed with cubed ham and rolled in dried pineapple.
• Cream cheese mixed with honey, granola and dried fruit and rolled in toasted coconut.

And so on, and so forth. Feel free to add your own favorite combinations to this list. Enjoy!

2-1/2 teaspoons yeast
1 teaspoon sugar
1 cup warm water
4 cups flour
2 teaspoons salt
1 tablespoon shortening
1 tablespoon butter, melted

1. Dissolve yeast and sugar in warm water and let stand until foamy.
2. Sift together flour and salt. Stir the shortening into the wet ingredients and slowly incorporate the flour and salt until you have a soft, elastic dough.
3. Knead the dough on a lightly floured surface for several minutes, then transfer to a lightly oiled bowl. Cover with a clean tea towel and put in a warm place to double in bulk, about an hour.
4. Pound down dough and return to the bowl. Cover and return to a warm place until doubled in bulk again.
5. To make buns, roll out dough to 1/2" thickness and cut out buns with the rim of a pint glass and place on a baking sheet. To make bread, cut dough in two and press into the bottom of greased loaf pans.
6. Return buns or bread to a warm place to rise.
7. Preheat oven to 350 degrees.
8. Bake buns or bread until golden brown and sound hollow when you tap on the bottom, about 45 minutes.
9. Brush the top of the buns or bread with melted butter to prevent drying.

Makes 12 servings

1/4 cup cornmeal
1 tablespoon flour
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
4 six ounce trout fillets
1 egg, beaten
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper

1. Combine cornmeal, flour, garlic powder, oregano, salt and pepper and lay out on a plate.
2. Press the flesh of the trout into the beaten egg and then into the cornmeal.
3. Heat a large skillet over medium-high heat and add the olive oil. Melt butter in the olive oil, then cook the trout, cornmeal side down, until crisp. Flip and cook on the skin side until the center of the fillet is opaque.
4. Drizzle with lemon juice to serve.

Makes 4 servings

1 tablespoon butter
3 cloves garlic, chopped
2 medium zucchini, seeded and sliced
1 teaspoon Worcestershire
1/2 teaspoon dried basil
1/4 teaspoon paprika
salt and pepper

1. Melt butter with garlic in a large skillet over medium heat. Add the zucchini and sauté until tender.
2. Toss zucchini with Worcestershire sauce, basil and paprika, then season with salt and pepper to taste.

Makes 4 servings