White Wine, Shallot and Chive Popcorn

Sometimes the simplest recipes work the best. This recipe is both fun and easy, with a delicate, subtle white wine and chive flavor coming through.

WhiteWineChives

Ingredients

  • 1/3 cup un-popped kernels (yields around 6 cups popped)

  • 2 tablespoons butter

  • 1 shallot lobe, finely chopped

  • 1 tablespoon white wine

  • 1 tablespoon chives, finely chopped

  • salt to taste

White Wine, Shallot and Chive Popcorn

1. Pop the popcorn using your preferred method*.

2. While the popcorn is popping, you can heat the butter in a small saucepan over medium heat, until melted.

3. Once melted, add the shallots and give it a quick stir. Cook until translucent, around 2-3 minutes.

4. Add the white whine, chives and salt, and cook for 1-2 minutes more, until the butter stops fizzling from the wine.

5. When the popcorn is finished, add it to a large bowl, pour in the white wine and butter mixture, and combine to coat the kernels. I’ve found that with air-popped popcorn, this takes more stirring than you would think – I usually give it about 60-80 turns to get an even coating.

6. Sprinkle the Parmesan cheese over the top of the popcorn and serve.

*I use air-popped popcorn to have maximum control over the topping for the purposes of this blog, but you might prefer something else. Remember if you are preparing the popcorn using a stovetop method with oil, you might want to cut back slightly on the amount of oil used here for balance.

Parmesan Truffle Popcorn

Perfecting a Parmesan truffle popcorn has been one of my more difficult challenges to date. First, as I explained in my introductory post, I’m aiming for recipes most households can easily replicate. That rules out shipping fresh truffles from France to your home in most cases.

Also, recipes I could find around the web use truffle oil. I find truffle oil overbearing, and perhaps suspicious in origin. Many people, including Gordon Ramsay, seem to agree (he hates white truffle oil; maybe black truffle oil is ok?).

Anyway, thankfully there’s an easy answer that bypasses the expense of fresh truffles and the disagreement over truffle oil, and that answer is truffle salt. It might not be readily acquired in your local grocery store, but it’s not difficult to find; here’s a link to a jar of it on Amazon. And I buy harder to find spices from Savory Spice Shop, which also sells truffle salt.

TruffleSalt

No matter where you buy your spices, you might at first balk at the cost of truffle salt. I promise it’s delicious, and you only need a tiny amount in any recipe to bring a delicate truffle flavor, so don’t let the cost scare you away; it will last a while.

A pinch of truffle salt, combined with some good quality Parmesan cheese and olive oil, will make some fantastic truffle popcorn.

Ingredients

  • 1/3 cup un-popped kernels (yields around 6 cups popped)

  • 2 tablespoons extra virgin olive oil

  • 1 clove garlic, minced

  • 1/4 teaspoon of truffle salt

  • 1/8 cup of freshly grated, high quality Parmesan cheese

Parmesan Truffle Popcorn

1. Prep the ingredients above.

2. Pop the popcorn using your preferred method*.

3. While the popcorn is popping, you can heat the oil in a small saucepan over medium heat, until melted.

4. Once melted, add the garlic and give it a quick stir. Cook until aromatic, around 1 minute.

5. Add the truffle salt, then remove the pan from heat and give it another quick stir.

6. When the popcorn is finished, add it to a large bowl, pour in the truffle salt and oil mixture, and combine to coat the kernels. I’ve found that with air-popped popcorn, this takes more stirring than you would think – I usually give it about 60-80 turns to get an even coating.

7. Sprinkle the Parmesan cheese over the top of the popcorn and serve.

Enjoy!

Note: I’ve tried a few different ways to figure out the best way to add the Parmesan cheese. Do not put it in the oil before adding it to the popcorn; it will partially melt and become a bit of a mess as you’re trying to evenly coat the popcorn. Adding the truffle salt and oil mixture first, giving it a stir to coat the popcorn, then adding the cheese will cause the cheese to stick to the kernels. I’ve also learned not to stir the popcorn after adding the cheese; a lot of it drops to the bottom of the bowl. So, sprinkle it on top and it will naturally start to trickle down as you eat.

*I use air-popped popcorn to have maximum control over the topping for the purposes of this blog, but you might prefer something else. Remember if you are preparing the popcorn using a stovetop method with oil, you might want to cut back slightly on the amount of oil used here for balance.

Old Bay and Garlic Popcorn

This is another simple recipe that seems like a sure bet: some butter, seafood seasoning, and a bit of garlic. How could it go wrong? A bit of citrus will liven it up if you like. Otherwise, it’s just as tasty without.

Old Bay seasoning is a brand of seafood seasoning easily found in the mid-Atlantic region, usually in your grocer’s seafood aisle. Other types of seafood seasoning are more prevalent elsewhere, but you should be able to more or less use them as a direct substitute in the simple recipe below. Also, in real life, I tend to use more Old Bay than the recipe below calls for, but I lived in Baltimore for 5 years and I’m told I’ve developed a strong tolerance for it. So if you happen to live in the Chesapeake area … you might want to step up the Old Bay.

Everyone else: I’ve toned this down to what a few testers have told me is a good amount.

OldBayPopcorn

Ingredients

  • 1/3 cup un-popped kernels (yields around 6 cups popped)

  • 2 tablespoons butter

  • 1 clove garlic, minced

  • 2 teaspoons Old Bay

  • Juice of 1/2 lemon or lime (optional; I prefer lemon juice)

Old Bay and Garlic Popcorn

1.  Pop the popcorn using your preferred method*.

2.  While the popcorn is popping, heat the butter in a small saucepan over medium heat, until melted.

3.  Once melted, add the garlic and let cook for 1 minute, until aromatic.

4.  Add the Old Bay, give the pan a quick stir, and pull the pan from the heat. Stir again and make sure everything is well blended. If you’re adding lemon or lime juice, add it now.

5.  When the popcorn is finished, place it in a large bowl, pour in the old bay and butter mixture, and combine to coat the kernels. I’ve found that with air-popped popcorn, this takes more stirring than you would think – I usually give it about 60-80 turns to get an even coating.

Enjoy!

*I use air-popped popcorn to have maximum control over the topping for the purposes of this blog, but you might prefer something else. Remember if you are preparing the popcorn using a stovetop method with oil, you might want to cut back slightly on the amount of butter used here for balance.

Dill, Butter and Black Pepper Popcorn

As I mentioned in my previous post, I love using herbs on popcorn, particularly in the summer when fresh herbs are easily found. It’s a bit of seasonal eating that I think makes it special.

DillPopcorn

Ingredients

  • 1/3 cup un-popped kernels (yields around 6 cups popped)

  • 2 tablespoons butter

  • 2 tablespoons dill, finely chopped

  • 1 teaspoon black pepper

  • salt to taste

Dill, Butter and Black Pepper Popcorn

1. Pop the popcorn using your preferred method*.

2. While the popcorn is popping, you can heat the butter in a small saucepan over medium-low heat, until melted.

3. Once melted, remove the butter from the heat and immediately add the dill, black pepper and salt. Give it a good stir.

4. When the popcorn is finished, add it to a large bowl, pour in the dill, butter and pepper mixture, and combine to coat the kernels. I’ve found that with air-popped popcorn, this takes more stirring than you would think – I usually give it about 60-80 turns to get an even coating.

Enjoy!

*I use air-popped popcorn to have maximum control over the topping for the purposes of this blog, but you might prefer something else. Remember if you are preparing the popcorn using a stovetop method with oil, you might want to cut back slightly on the amount of butter used here for balance.

Chive and Olive Oil Popcorn

For my first recipe for this blog, I wanted to start with something simple, in the hopes that it’s a solid recipe that’s easy to replicate. I love a very herb-y popcorn in the summertime, when herbs are plentiful in the garden or the farmers’ market. With a little oil or butter and some spices, you can make a really excellent summertime popcorn.

ChivesIngredients

  • 1/3 cup un-popped kernels (yields around 6 cups popped)

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons fresh chives, finely chopped

  • black pepper and salt to taste

Chive and Olive Oil Popcorn

1. Pop the popcorn using your preferred method*.

2. While the popcorn is popping, you can heat the olive oil in a small saucepan over medium-low heat.

3. Once hot, remove the oil from the heat and immediately add the chives, black pepper and salt. Give it a good stir. How do you know if it’s hot? Add a tiny piece of chive and see if it starts to sizzle. If it does, the oil is hot enough and you should remove it from the heat source.

4. When the popcorn is finished, add it to a large bowl, pour in the chive / oil mixture, and combine to coat the kernels with the oil. I’ve found that with air-popped popcorn, this takes more stirring than you would think – I usually give it about 60-80 turns to get an even coating.

Enjoy!

*I use air-popped popcorn to have maximum control over the topping for the purposes of this blog, but you might prefer something else. Remember if you are preparing the popcorn using a stovetop method with oil, you might want to cut back slightly on the amount of oil used here for balance.