Tuesday, December 30, 2008
Popcorn is one of most heavenly foods to eat with sparkling wine: it's crunchy, buttery and goes down so well with a glass of something bubbly. Skeptical? Then think of it as an upgrade on the movie theater soda-and-popcorn combo.
This recipe, originally created for my book The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, August 2009) is super easy and elegant. And best of all it will be the one thing that everybody likes. Once you master this basic recipe, feel free to create your own variations or sign up for my free entertaining newsletter The Bubbly Girl Chronicles to learn some more of mine.
Pop one bag of freshly microwaved popcorn or 6 cups of popcorn made the old-fashioned way. Season the warm popcorn with:
3 tablespoons melted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon freshly ground black pepper
1/2 teaspoon black truffle oil (optional)
Toss popcorn and seasonings to combine well and serve right away or this can be made an hour or so in advance and stored in an airtight container until serving.
© By Maria C. Hunt 2008 All Rights Reserved