I was planning to serve champagne to some family friends
before we went out to dinner and I decided to search around for the perfect snacks
to go with it.
I found the usual foie gras and anything with truffles, but I
wanted something more fun. Anything with cheese was a common suggestion, so I
made some smoked gouda choux puffs. (See note below.)
Then I kept coming across another
suggestion which really surprised me – POPCORN! I had never even THOUGHT of
popcorn with champagne before. I studied up on various seasonings and I ended up
making Rosemary and Thyme Buttered Popcorn and I have to say, although it was good on its
own, it was REALLY wonderful with the champagne.
I agree! What THEY said!
Anyhoo, here’s my recipe using Paul Newman’s finest
microwave popcorn. Obviously, you can use “real” popcorn and it will be even
better…
Rosemary and Thyme Buttered Popcorn
½ tsp. Kosher salt
5 sprigs of rosemary, stripped
6 sprigs of thyme, stripped
4 tbls. unsalted butter
1 3.5 oz. bag Paul Newman Natural Microwave Popcorn
More thyme sprigs for garnish
Place salt in a mini food processor (or big one) with
rosemary and thyme. Process until chopped finely.
Place butter in small saucepan. Place on low heat to melt
and stir in salt and herb mixture. Leave pan on low until butter is completely melted.
Cook for 2 minutes on low. Remove from heat until ready to use.
Pop popcorn according to package instructions. Reheat herb butter for a minute or so. Pour
popcorn into large bowl. Pour over butter. Stir with metal slotted spoon. (A
salad serving spoon works well.) Pour into serving bowl. Garnish with fresh
sprigs of thyme. Eat…now. Serve with champagne.
NOTE: I used this recipe for the choux puffs with the following additions:
- I used grated smoked gouda cheese.
- Add the flour OFF the heat and then stir the mixture vigorously on the heat.
- The cooking time will vary depending on the size of the choux puffs. After turning down the heat, start checking them after 15 minutes. They should be well-browned.
6 comments:
If you're willing to take a long-handed route, I learned a trick from Emeril years ago. You put a spring of rosemary in the popper when you're popping the corn. The flavor infuses perfectly. I use a Whirly Pop and I love it. Sometimes I add a bit of bacon fat or duck fat in with the oil too. Too bad the hubs doesn't like rosemary in his popcorn. He wouldn't eat gouda puffs either, but I see that as a "more for me" type of situation. (He would eat the popcorn, but he would complain)
I do see how champagne and popcorn would be good together. It's like having soda and popcorn at the movies. Bubbles and popcorn just work together.
Hi Rach!
I LOVE that idea! I wonder if I could jam that rosemary sprig in the bag of microwave popcorn somehow. That's probably asking for trouble...Bacon fat? Yeah!!!!!!!
Looks yummy.
Hi Vanda,
I may have that popcorn (and champagne!) available next time you visit. :-)
Hi Sue,
While I think people should always eat and drink as they like, I have to say I don't like popcorn with champagne. And rosemary is a difficult herb with both reds and whites unless you cook it a long time. So I'll pass this time!
Tom
Hi Tom,
I don't disagree with you about rosemary. It's dreadful with wine. It's funny...I thought about that as I looked around for seasoned popcorn and champagne write ups. No one raised a red flag, so I did add rosemary to my herb mix and it didn't bother me at all with the champagne. (I won't mention that I also like potato chips with champagne...)
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