11.30.2015

Rosemary Infused Butter Popcorn

Rosemary Infused Butter Popcorn Rosemary Infused Butter Popcorn Rosemary Infused Butter Popcorn Rosemary Infused Butter Popcorn 


Hello, friend.

The Thanksgiving feast has come to a close! As you rinse your last dinner plate and arrange the empty assortment of pots and pans to dry, you give a sigh of relief. It’s over. The family fed, the wine half finished, and the day coming to a close. All you want to do is put your feet up and watch a movie. What better way to congratulate yourself but with a movie night??  But what to accompany your movie endeavors? You think of popcorn. An excellent idea! Though store bought popcorn is so…what's the word….inadequate, especially for a movie night like tonight. Your culinary inhibitions need to be next level. You need to go all Ida Garten on that popcorn. It’s time to infuse some butter and get popping.

Thanksgiving is one of my favorite holidays of the year. From the cooking and baking to the gathering and the after-meal nap, Thanksgiving makes me exceptionally happy. I do hope you had a wonderful holiday! I certainly did. I truly enjoyed being able to go home and see all my family and friends. I left school with my car stuffed to the brim with luggage, cooking supplies, and a container of freshly made Roasted Tomato Soup by my side. Between baking pies and pealing ten pounds of potatoes with Dad and Momma Crawford, to catching up with friends and family, it was a hectic, yet enjoyable holiday. Once the day is over and the final guests has said their goodbyes, it immediately becomes the eve before the dash to Christmas truly begins. 


All last week was Thanksgiving break for me. The word break was a slightly-relative term due to the fact that if I wasn't helping Momma plan and prep for Thanksgiving dinner, I was working on two research papers and a PowerPoint presentation, which were all due today. Even with all my school work, I still made time to relax, have lunch out with Momma (which included delicious broccoli cheese soup and decadence apple caramel pie), see some friends, and cook/bake some food. It's break! I needed to take a breath and quiet myself before I had to make the trip back to school and prepare for exams.

Rosemary Infused Butter Popcorn
Roasted Tomato Soup Coffee and devotion Tea and reflection Rosemary Infused Butter Popcorn
Rosemary Infused Butter Popcorn Rosemary Infused Butter Popcorn Rosemary Infused Butter Popcorn

Speaking of going back, I was off for a little getaway with the family this past weekend. Our yearly excursion to Gelena, Illinois is always an anticipated event.  I was in dire need of a quick escape before final exams begin (which, by the way, is NEXT week! Haven't I mentioned that already?). Pictures and a few travel-inspired recipes to come in the near future.  So as I started packing for the trip, I may or may not have been snacking on a few heaping handfuls of popcorn. 

On the topic of popcorn, I was inspired to make some for a Halloween party I was invited to. YES, this recipe has been queued up for over a month (hence the Edgar Allen Poe book in every shot). School has been busy, what can I say? Back in early November, my friend Nicci came over for some Sunday afternoon baking. We made maple-bacon cupcakes with little sugar knives stabbed in them (because Halloween) and baked apple roses. If you’re one of my friends, and we’re making food at my place, I will exploit you into hand modeling for some photos. It’s not personal; it’s just blogging. 

Rosemary Infused Butter Popcorn Rosemary Infused Butter Popcorn Rosemary Infused Butter Popcorn
Rosemary Infused Butter Popcorn Rosemary Infused Butter Popcorn

Rosemary Infused Butter Popcorn
                                                               

Ingredients

3 tablespoons vegetable oil
1/2 cup popcorn kernels
½ cup butter
2 tablespoons fresh rosemary
Pinch of salt


    Directions
    1. In a stockpot over medium-high heat, add the vegetable oil and 2 kernels of corn, and cover. Once the kernels have popped, remove the lid and pour in the remaining kernels. Cover and shake the pot occasionally, holding the lid until the popping sound stops, about 5 minutes. Remove pot from the heat and transfer popcorn into a large mixing bowl to cool.
    2. In a small saucepan, melt the butter. Once the butter has melted, add the chopped rosemary and allow to infuse, about 1 minute. Take melted butter off the heat and pour through a strainer held over the popcorn. Discard the chopped rosemary. Toss the butter in the popcorn until well coated and incorporated. Sprinkle with salt to taste. Serve immediately.  

    Rosemary Infused Butter Popcorn Rosemary Infused Butter Popcorn

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