Skip to main content

Popcorn Pairings (Yes, With Wine) #FoodieExtravaganza

Welcome to the Foodie Extravaganza
v. January 2017 = Our Very Own Virtual Popcorn Stand

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Popcorn Day (which is January 19th) by serving up popcorn as creatively as we can.

I'm hosting and here's the challenge I shared with the crew...

"National Popcorn Day is celebrated annually January 19th. It can be sweet, savory, buttered, plain, and even shaped into balls. “Corn,” the word, in England, simply referred to grain. With maize being the prominent grain the Americas, “corn” really did refer to corn!

As early as the 1700s, popcorn was used in headdresses worn during Aztec ceremonies honoring Tlaloc, their god of maize and fertility. Early Spanish explorers were fascinated by the corn that, when heated, burst into a little white flower.

Today, Americans consume 13 billion quarts of popcorn every year. Not surprisingly, a majority of the popcorn produced in the world is grown in the United States with Nebraska leading production in their corn belt.

It can be sweet, savory, buttered, plain, and even shaped into balls. So, bring your most fun, creative – or just your favorite – twist to eating popcorn."

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

POP on Over to These Posts...

We always start our popcorn creations with Premium Crimson Popping Corn from Rancho Gordo and good quality butter. We usually use Kerrygold, but I decided to try the Welsh Salted Butter from Trader Joe's this time. 

I don't own a microwave, so whenever we make popcorn, my son brings out his air popper. It's quick and easy!

I started with plain, air-popped corn. Drizzled it with melted butter and tossed the popped corn with different flavorings. Easy peasy.

Plain Ol’ Popcorn  + Prosecco

The first pairing was popcorn, butter, and salt flakes with some Italian bubbles. Simple pleasures! Cin cin.

Parmesan + Viognier

The second pairing was popcorn, butter, grated parmesan, and wild fennel pollen paired with a California Viognier. The sweetness of the Viognier, something akin to ripe apricots with a hint of jasmine, was countered by the salty earthiness of the aged cheese and herbaceousness of the fennel pollen.

Not surprisingly, my favorite pairing was with a red wine, also from California. The spiciness of the popcorn matched the weightiness and spice of the wine. Cheers!

Za'atar + Zinfandel

Za'atar is a Middle Eastern spice mixture that I always have on hand. It's a breeze to make and adds something fabulous to olive oil for dipping and - I've just discovered - sprinkled over buttered popcorn!

This makes about 5 tablespoons and you'll only use about 1 tablespoon for the popcorn, so keep it in a sealed jar for future use.

Za'atar Spice Blend
  • 2 T fresh thyme, pulled off the stem and minced
  • 2 T sesame seeds, toasted (I use both white and black sesame seeds)
  • 2 t ground sumac
  • 1/2 t flake salt

  • 1/2 C unpopped popcorn
  • 2 to 3 T salted butter, melted
  • pinch of sea salt flakes
  • 2 to 3 t za'atar spice blend

Za'atar Spice Blend
In batches, blend and crush the spices with a mortar and pestle. Leave some sesame seeds whole.

Pop your popcorn. Place half of the popcorn in a mixing bowl. Drizzle with half the melted butter. Spinkle with 1 to 1-1/2 t za'atar. Place in the second half of the popcorn. Drizzle with the remaining butter and remaining spices. Gently toss with a spatula to mix but taking care not to crush any of the popcorn.

Serve alongside a glass of Zinfandel.

I selected a 2013 Zinfandel Toucan Vineyards from Saucelito Canyon. This is made from centrury-old vines. This one exemplifies the nuanced complexity of Zin that I adore! And it was a delightful match with the Za'atar Popcorn.

Have you ever paired popcorn with wine? What did you think??


  1. I sometimes drink wine with popcorn but I really like a Whiskey and Vernors (a Michigan gingerale) with my popcorn. Great post Cam, thanks for hosting.

  2. Ooh, I like that you made your own za'atar blend! Thanks for hosting this fun party.

  3. I don't drink wine, but your popcorn sounds great. Thanks for picking a fun thing for us to celebrate!

  4. Wow! you'll had a popcorn feast and enjoyed it wine ... great. Thank you for hosting this event.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur