Lime-Cilantro Butter

Recently I posted a recipe for corn with mint-feta butter and claimed I usually eat my corn-on-the-cob plain. I was telling the truth, but I can understand why you'd be doubtful (considering this photo of corn glistening with a fresh coat of lime-cilantro butter). But I didn't make the lime-cilantro butter for this corn at all, but rather as a topping for the ultimate snack food, popcorn.


It's been a while since I tested out a new popcorn flavor. I have to say, while lime-cilantro might not be the latest, greatest taste sensation to hit popcorn, it's pretty good. It does need to be made fresh though (I noticed the butter definitely loses something after a day or two in the fridge). Give it a try. And if you don't like the idea of drizzling it over your popcorn, I suppose you can always do something freaky, like spread it on your corn.

LIME-CILANTRO BUTTER

Serves 12

1 stick unsalted butter, softened
1 teaspoon lime zest

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 cup chopped fresh cilantro

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Combine all ingredients in a medium bowl and mix well.

adapted from ‘Lulu Powers Food to Flowers: Simple, Stylish Food for Easy Entertaining’ by Lulu Powers

zesting limes (I didn't use all this zest just for this recipe)

cilantro

mixing everything

lime-cilantro butter

pouring melted lime-cilantro butter on air-popped popcorn
(of course you can pop yours any way you want)

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Ginger Popcorn

This may seem like a very lame post (because it's just a variation on an old post, cinnamon popcorn). But I've been dreaming about making a ginger version for a long time now (that and world peace). Making ginger popcorn seemed much easier.

GINGER POPCORN

Yield: 6 quarts

3/4 cup popcorn kernels

3 tablespoons coconut oil or canola oil (needed only if popping corn in a pot)

1 cup (2 sticks) unsalted butter

1 1/2 cups brown rice syrup (can substitute light corn syrup)

1 cup maple crystals (can substitute light brown sugar)

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 1/2 tablespoons freshly grated ginger

1.       Preheat oven to 250˚ F.  Line 2 rimmed baking sheets with parchment paper.

2.       Pop the popcorn in a hot air popper.  Alternately, heat popcorn and oil in a covered heavy large pot over medium-high heat until kernels begin to pop. Shake pot until popping stops.

3.       Put the popped corn in a gigantic bowl (the biggest one you’ve got).

4.       Combine butter, brown rice syrup, maple sugar and salt in a medium* saucepan.  Bring to a boil over medium-high heat, stirring to blend.  Boil for about 10 minutes, stirring occasionally (or until candy thermometer reaches 250˚ F.).  *Do not use a small saucepan (the mixture will bubble up when you add the baking soda in step 5).

5.       Remove from heat; stir in baking soda, vanilla extract and ginger.  Immediately pour the ginger syrup over the popcorn and stir to coat (don't worry if the popcorn isn’t 100% coated). 

6.       Spread the coated popcorn onto the prepared baking sheets.  Bake for 1 hour, stirring every 15 minutes.

7.       Place a large piece of parchment paper or waxed paper on the counter.  Spread the warm popcorn out on the paper and separate the clumps into smaller pieces.  Allow to cool completely; store in airtight containers or ziploc bags.

grating the ginger

boiling the syrup

adding grated ginger

pouring the ginger syrup into the popcorn

mixing in the syrup

before baking

after baking

What's tonight's movie? (Please don't say Snakes on a Plane.)

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Garlic Butter & Garlic Bread (& Garlic Popcorn)

not fully mixed yet (or is that obvious)

I'm sure I've mentioned this before, but it bears repeating: I love garlic! So really it was just a matter of time before I made this post. You might think I originally made this garlic butter with the intention of turning it into garlic bread (but you'd be wrong). Lately I've been trying to make a good garlic popcorn, but wasn't having much luck. I tried popping some in a garlic-infused olive oil, but couldn't get it garlicky enough to really pack a punch (and you've gotta have a punch).

Then I tried adding minced garlic to the oil (only after the kernels had already begun to pop, so it wouldn't burn), but it burned. (Man that was gross.)  So finally I did what I was trying to avoid in the first place and just drizzled melted garlic butter over my popcorn. It was good (although next time I might strain it, pouring it over with the garlic chunks was a little awkward). Then I went ahead and made garlic bread too (you knew I would).

GARLIC BUTTER

Yield: ½ cup

1 stick unsalted butter, softened

1 ½ teaspoons pressed (or finely minced) garlic

1 tablespoon finely grated parmesan cheese

1-2 pinches salt
1 tablespoon chopped fresh parsley

pinch of ground paprika

pinch of freshly ground black pepper

1.      Combine all ingredients in a small bowl; mix until smooth.

2.      Form into a log and wrap in plastic wrap.  Refrigerate (or freeze for up to 2 months).

garlic butter log (double batch)

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GARLIC BREAD

1 large baguette, sliced in half lengthwise

garlic butter, softened

1.      Preheat oven to 350º F.

2.      Spread both halves of the bread with garlic butter.

3.      Bake (buttered side up) until bread is heated through and edges are toasted, about 10 minutes.  Cut and serve.

Tip: Leftover garlic bread makes great croutons.  Just cut into small cubes and toast until crunchy.

I used The Almost-No-Knead Baguette to make this garlic bread.

Cinnamon Popcorn

Ah, isn't marriage a beautiful thing? When two join together to become one and create something new that's bigger (and tastier) than they could ever hope to be separately. I am speaking, of course, about the long awaited union between popcorn and cinnamon! Maybe you haven't been awaiting it, but I've been dreaming about this day for quite some time.

Of course I'm what you'd call a popcorn enthusiast (which I'm sure has become glaringly apparent since I've posted three recipes in two months). I only hope there are more of you out there who share my fascination and appreciation for the best snack food in the world. Yes it is (I don't want to hear from you crazy pretzel fanatics). Potato chippers, you have a valid argument.

CINNAMON POPCORN

Yield: 6 quarts

3/4 cup popcorn kernels

3 tablespoons coconut oil or canola oil (needed only if popping corn in a pot)

1 cup (2 sticks) unsalted butter

1 1/2 cups brown rice syrup (can substitute light corn syrup)

1 cup maple crystals (can substitute light brown sugar)

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 heaping tablespoon cinnamon

1.      Preheat oven to 250˚ F.  Line 2 rimmed baking sheets with parchment paper.

2.      Pop the popcorn in a hot air popper.  Alternately, heat popcorn and oil in a covered heavy large pot over medium-high heat until kernels begin to pop. Shake pot until popping stops.

3.      Put the popped corn in a gigantic bowl (the biggest one you’ve got).

4.      Combine butter, brown rice syrup, maple sugar and salt in a medium* saucepan.  Bring to a boil over medium-high heat, stirring to blend.  Boil for about 10 minutes, stirring occasionally (or until candy thermometer reaches 250˚ F.).  *Do not use a small saucepan (the mixture will bubble up when you add the baking soda in step 5).

5.      Remove from heat; stir in baking soda, vanilla extract and cinnamon.  Immediately pour the cinnamon syrup over the popcorn and stir to coat (don't worry if the popcorn isn’t 100% coated). 

6.      Spread the coated popcorn onto the prepared baking sheets.  Bake for 1 hour, stirring every 15 minutes.

7.      Place a large piece of parchment paper or waxed paper on the counter.  Spread the warm popcorn out on the paper and separate the clumps into smaller pieces.  Allow to cool completely; store in airtight containers or ziploc bags.

Copyright © by Susan Cleland.  All rights reserved.

caramel syrup approaching 250º F.

cinnamon syrup poured over popcorn...hurry, stir it!

in the oven

ready

I make popcorn lots of ways (hot air popper, Whirly-Pop, pot on stove), but I think my favorite is the Stir Crazy. It uses very little oil and there are hardly any unpopped kernels.
Plus it's fun to watch the corn popping!

Rosemary Infused Popcorn

Last week my good friend, the lovely and talented Lisa Lordi, gave me the cutest rosemary tree.  Not only did it make the kitchen smell great, but it also inspired me to find some new uses for rosemary.  Since it seems to be my personal quest to cross everything with popcorn (my all-time favorite food), I guess it’s no surprise that I was drawn to this recipe. 

I also like that once you’ve made the rosemary oil, you can use it for cooking other things too (like vegetables, meat or fish).  It would also taste great in salad dressing or just for dipping crusty bread (adding a clove of garlic might be nice for that).

 POPCORN INFUSED WITH ROSEMARY OIL

Makes 8 servings

1/2 cup popcorn kernels

1/4 cup + 1 tablespoon rosemary oil

salt

1.      Stir the popcorn kernels and 1/4 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes.

2.      Immediately transfer the popcorn to a large serving bowl.  Toss with the remaining 1 tablespoon oil.  Sprinkle with salt to taste.

 ROSEMARY OIL

Yield: 1 cup

1 cup olive oil

5 to 6 fresh rosemary sprigs (each 5 inches long)

1.      Combine the oil and rosemary in a heavy small sauce pan. Cook over medium-low heat for about 5 minutes.

2.      Remove from the heat and let cool to room temperature.

3.      Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.

from Giada De Laurentiis

the rosemary tree Lisa gave me (adorable, right?)

Bacon & Cashew Caramel Corn (2010's best party food)

This recipe was the most popular party food I made in 2010.  I realize the year isn't over yet, but that's how confidant I am that this will remain the runaway front-runner.  I brought this to several parties and watched the everyone's eyes light up (adults and small children alike).  It may sound strange to you, but trust me on this one (have I ever steered you wrong)?

Be sure to have everything else prepped before your caramel syrup is ready to pour...last time I made this I forgot to toss my bacon and cashews in first and in a mad dash to get them in before my caramel syrup starting seizing up, I burned my hand (nothing serious, but it did hurt).  I'd do it again though (that's how tasty this stuff is).

BACON & CASHEW CARAMEL CORN 

Makes about 20 cups

3/4 cup popcorn kernels

3 tablespoons coconut oil (can substitute vegetable or canola oil)

16 oz. bacon (cooked until almost crisp, drained, cooled and chopped)

2 cups unsalted raw cashews

3 cups sugar

1/2 cup water

1/4 cup brown rice syrup (can substitute light corn syrup)

1/2 cup heavy cream

2 oolong tea bags

1 teaspoon coarse kosher salt or coarse sea salt

pinch of cayenne pepper 
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1.      Heat popcorn and oil in covered heavy, large pot over medium-high heat until kernels begin to pop. Shake pot until popping stops. (Or you can use a hot-air popper and skip the oil.)  Pour popcorn into a gigantic bowl (the largest one you can find). 

2.      Add bacon and cashews to bowl with popcorn and toss. 

3.      Preheat oven to 300° F. (or 290º F. for convection setting).  Line two rimmed baking sheets with parchment paper. Coat 2 heat resistant spatulas with oil; set aside. 

4.      Stir sugar, water, and brown rice syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 20-25 minutes. 

5.      While caramel syrup cooks, bring cream and tea bags just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bags with back of spoon to release flavor.  Discard tea bags. 

6.      When caramel syrup is ready, remove from heat.  Immediately add salt, cayenne and cream; quickly stir until blended (mixture will bubble up).  Immediately drizzle caramel over popcorn mixture; toss with oiled spatulas until evenly coated. Transfer to baking sheets. 

7.      Place caramel corn in oven; bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 30-40 minutes. Cool completely, tossing occasionally to break up large clumps.

DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.

adapted from recipe by Colt and Gray restaurant in Denver, CO (published in Bon Appetit)

Tip for the peanut-challenged:  I order my cashews from tierrafarm.com...all their nuts and seeds are processed in a peanut-free facility (very exciting when someone you love is allergic to peanuts, but not tree nuts)!