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.

Ingredients
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

Popcorn
  • 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

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

Popcorn
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??

Comments

  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.

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

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

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

    ReplyDelete

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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa