Pop Open The Champagne!

I was planning to serve champagne to some family friends before we went out to dinner and I decided to search around for the perfect snacks to go with it. 

I found the usual foie gras and anything with truffles, but I wanted something more fun. Anything with cheese was a common suggestion, so I made some smoked gouda choux puffs. (See note below.) 

Then I kept coming across another suggestion which really surprised me – POPCORN! I had never even THOUGHT of popcorn with champagne before. I studied up on various seasonings and I ended up making Rosemary and Thyme Buttered Popcorn and I have to say, although it was good on its own, it was REALLY wonderful with the champagne. 

As I looked around more, I decided I was the last person on earth to know that Champagne and popcorn belong together. Last year at Oscar time, this liquor store site posted a perfect explanation of why this is.

They’re the ideal pair because Champagne’s yeasty, toasty bready flavors crave the fat and salt of a perfectly popped and dressed bowl of popcorn. And then there’s all that texture: the crunch of the popped corn loves the fizziness of bubbles.   

I agree! What THEY said!

Anyhoo, here’s my recipe using Paul Newman’s finest microwave popcorn. Obviously, you can use “real” popcorn and it will be even better…

 

 

Rosemary and Thyme Buttered Popcorn

½ tsp. Kosher salt

5 sprigs of rosemary, stripped

6 sprigs of thyme, stripped

4 tbls. unsalted butter

1 3.5 oz. bag Paul Newman Natural Microwave Popcorn

More thyme sprigs for garnish

Place salt in a mini food processor (or big one) with rosemary and thyme. Process until chopped finely.

Place butter in small saucepan. Place on low heat to melt and stir in salt and herb mixture. Leave pan on low until butter is completely melted. Cook for 2 minutes on low. Remove from heat until ready to use.

Pop popcorn according to package instructions.  Reheat herb butter for a minute or so. Pour popcorn into large bowl. Pour over butter. Stir with metal slotted spoon. (A salad serving spoon works well.) Pour into serving bowl. Garnish with fresh sprigs of thyme. Eat…now. Serve with champagne.

NOTE: I used this recipe for the choux puffs with the following additions:

• I used grated smoked gouda cheese.
• Add the flour OFF the heat and then stir the mixture vigorously on the heat.
• The cooking time will vary depending on the size of the choux puffs. After turning down the heat, start checking them after 15 minutes. They should be well-browned.

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