Netflix Binge-Night Dessert Popcorn

A dear friend of mine needed some cheering up so I offered to make her a popcorn recipe, her choice. She wanted a dessert. Initially, I got all technical and fancy but, as complicated things often can, it went south. I over salted and nothing I did could fix it. Frustrated and now low on certain ingredients, I forlornly dipped the popcorn into the syrup I'd made and then dipped it into a tub of cool whip, just to see if it would cut that dang saltiness. It did! But not enough. However, all was not a lost!! A new idea popped (ha ha) into my head.

What....
if.....

I tried the idea. It was simple. It was super delicious. And maybe I only thought it was super delicious because of that thrill that comes from salvaging a terrible attempt but I was pretty sure it was, in fact, super delicious and I felt like a flippin' genius.

Once my friend tried it and confirmed "This. Is. De. Lish. Ous." I figured the world might just need to know. I mean, maybe it's already out there, but I googled it on my phone and after about 5 seconds of looking I didn't see anything like it so I'm pretty sure it's a relatively unique thing.

So here it goes. Ready to have your mind blown?

Netflix Binge-Night Dessert Popcorn
(Netflix not required)

3 T coconut oil
1/2 c. popcorn kernels

Cool Whip/whipped cream

Chocolate Syrup

Caramel Syrup

(I'm not giving you directive on the amount of those last three, thats up to you and you'll see why in the directions.)

Directions
For the popcorn, add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl and set aside.

Using a small bowl (i recommend doing this in small increments, to avoid sogginess), spoon a dollup of cool whip or whipped cream as you would a scoop of ice cream. Drizzle chocolate and/or caramel as desired. Sprinkle popcorn on top, I recommend doing the same measurement of the cool whip/whipped cream, so a 1:1 ratio, at a time. Mix together or dig in, whichever! Revel in the tastiness. Realize that I am pretty genius.

(I know, it's been a while but I've been moving a house with a baby so sorry not sorry lol I have some recipes I'm tinkering with stay tuned!)

Monty Python and The Holy Grail

This movie is definitely a family favorite. My mom challenged me on this one. In a humorous twist, the popcorn is rather sophisticated! It paired well with wine in our trial run (Wine went in the grail, so we will just pretend that was all on purpose). We went with coconut oil (gleaned from the British kind that have migrated by way of swallow) and then elderberry jam (from the French taunt "And your father smelt of elderberries!" for those not familiar with the movie). I had to find the jam online, apparently only the amish make it? I dunno. Then dark chocolate for our Black Knight and diced almonds (they look like little bunny fangs! Yeah, just go with it). Once again I successfully avoided doing a SPAM flavor, despite ample reason. You're welcome.

Monty Python
Coconut, Elderberry and Dark Chocolate Popcorn

3 T coconut oil
1/2 c. popcorn kernels

4 generous tablespoons elderberry jam
3/4 of a dark chocolate candy bar (I used the 86% Dark)

1/3 cup of almonds, sliced and diced
pinch fine sea salt, to taste depending how salty you would like it

Directions

For the popcorn, add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.

Heat the dark chocolate in a glass bowl until partially melted, just until melted. Glass bowl should retain the heat and melt the chocolate further, as well as keep it melted enough to mix the elderberry jam into. Stir until thoroughly combined.

Pour this mixture evenly over the bowl of popcorn and immediately stir with large spoons and toss like a salad until the popcorn is evenly coated. Be careful not to crush the popcorn while stirring. Sprinkle on the almonds and stir a bit further. Sprinkle on the sea salt to taste.

The Princess and the Frog

By a cousin's request, here is a popcorn recipe fit for a frog!...er...princess!... frogcess? prin...og.... hmmm...

*awkward jazz hands*


Jazzy Gumbo Popcorn

3 T rendered bacon grease
1/2 c. popcorn kernels
Packet of Gumbo/Creole Seasoning to taste

OR

Make your own*!
*this recipe makes 1 3/4 cups (22 tablespoons) obviously you will not need all of this but you can put it in a jar and use it for other recipes... which I am sure you put together all by your smart self. 

2 T onion powder
2 T garlic powder
2 T dried oregano
2 T dried basil
1 T dried thyme
1 T black pepper
1 T white pepper
1 T cayenne pepper
5 T paprika
3 T salt
1 T celery powder
1 T savory

and then...
1 T butter (or more if you're crazy like that)
1/2 tsp Worcestershire sauce
1/2 tsp tabasco sauce/hot sauce (or more if...again... you're crazy like that)

Directions
Add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.

Melt the butter. Then mix in Worcestershire sauce and hot sauce. Sprinkle Gumbo/Creole seasoning to taste and toss. Now go kiss a frog, princess, you're ready for a movie!

Lilo and Stitch

This was another movie I actually had never seen. Thanks to Netflix, that has now been taken care of. It was pretty cute! I <3 Hawaii so I am really wanting to do this justice. SPAM flavor anyone?!? Just kidding ;-) Actually, we're going a bit more movie specific, not just Hawaii themed. Nothing against spam. I found a recipe that involves peanut butter and so incorporated that to create....

Popcorn for Pudge
Peanut Butter Coconut Popcorn

3 T coconut oil
1/2 c. popcorn kernels

2 or 4 generous tablespoons agave syrup*
1/4 or 1/2 C peanut butter*
pinch fine sea salt, to taste depending how salty you would like it

*You can range it from a light peanut butter flavor to super PB fan levels, just keep the ratios about the same and you're golden. If you want to be even more coconutty, sub coconut oil for the agave! I actually used honey and it worked out good, too. Even better, do 50/50 of honey and coconut oil. Now you're getting fancy pants.

Directions

For the popcorn, add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.

Heat the peanut butter and agave (or coconut oil or honey or both) on medium low heat in a nonstick pan briefly, just until melted and completely combined. Be sure to stir the entire time so the mixture doesn’t burn.

Pour this mixture evenly over the bowl of popcorn and immediately stir with large spoons and toss like a salad until the popcorn is evenly coated. Be careful not to crush the popcorn while stirring. Sprinkle on the sea salt to taste.

From the original recipe creator: "If you used the smaller quantities listed to produce a lovely peanut butter treat, but now decided you want to amp it up, it’s not too late to make another small batch of peanut butter agave on the stove and toss it again to intensify the flavor!"

Now go ride that Hawaiian roller coaster you crazy kids! 

The Hangover

I have to admit, this was the first time I had seen The Hangover. The things we do for our friends!

A lot happens, there's probably a lot of directions one could potentially go flavor wise... but after much deliberation, I decided it all started with those shots of jagermeister on the roof.

Jager is very...licori-ishy... and some people love that and others, like me, aren't huge fans.

How to make it a little more yum? Carmel seemed like a good idea :) Now, it's fairly easy to add spirits to caramel but I'm prego so we are going to improvise on the flavor for now, imitating the Jager instead.

So here is a rather simple recipe for a movie in which a whole lotta crazy goes down.



The {Four} Best Friends
Jagermeister-Carmel Corn
3 T coconut oil
1/2 c. popcorn kernels

1/8 tsp ginger
1/8 tsp orange zest
1/16 tsp ground anise seed
2 T caramel (or more if you really like your caramel)

DirectionsAdd the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.

Heat caramel sauce in microwave until melted, about 15-30 seconds. Add ginger, orange zest, ground anise seed and salt to caramel and stir to mix. Pour caramel mixture over popcorn, stir to coat. (Place bowl in refrigerator or freezer to harden carmel faster, if you wish)

The Avengers

Love this movie! And if you also love this movie, you know the epic, hilarious ending involving the team silently eating at a shawarma restaurant.


What better way to set this movie apart from the other superhero movie requests than to come up with a seasoning combo inspired by the tasty treat?

I recommend the use of a grinder, if you have one. I have one of those Bella Rocket Blenders and it has the grinder on it. You don't HAVE to, it's mainly because dill and parsley tend to be larger leaved and so if you want more spread from them you have to grind them down in some way. Also, instead of tahini I used sesame seeds, so those would also need to be ground. What I did was add all the seasonings together in the cup and then ground them all together. Worked great.





Post World Saving Battle Shawarma Popcorn 
3 T olive oil
1/2 c popcorn kernels

1/2 tsp garlic
1/16 tsp cardamom

1/16 tsp allspice
1/4 tsp lemon pepper

1/16 tsp dill

1/2 tsp parsley
1/4 tsp sesame seeds 

Directions

Add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.

Captain America: The Winter Soldier

Released TODAY on blu-ray! what what! Which is why this request got bumped to the top. Fun times.

As I mentioned in the Captain America: The First Avenger post, the original suggestion was for The Winter Solider, but there was some playful banter over whether or not the popcorn would be American or communist :-) So as a continuation of that joking about, The First Avenger got the all-American recipe and Winter Solider is going to be influenced by Soviet Russian cuisine in honor of Bucky the brainwashed.

I seem to learn something new on a lot of these endeavors, which is fun for me. This go around I learned that Anya Von Bremzen is an authority on this area of cuisine (she has a book if you want to learn more). It is her recipes I referred to for this flavor combo, specifically her recipes for Kotleti and Borscht.

PS Don't be scared of the beet juice, it's really just for color :-) And it was part of the banter. Honestly! You can't even taste it. And it just made the popcorn pink, so if you want to leave it out feel free. 

Can you see the movie in he background?! 

The Winter Solider
1/2 c. popcorn
3 T canola oil OR rendered bacon fat

1 T butter
1 tsp sour cream

1 tsp beet juice

1/6 tsp mustard
1/8 tsp onion powder
1/16 tsp garlic powder
1/8 tsp dill

1/8 tsp parsley
1/8 tsp salt
1/16 tsp ground black pepper

Directions
Add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.

Combine dry ingredients (mustard, onion powder, garlic powder, dill, parsley, salt, ground black pepper). Dill and parsley are usually bigger, so I suggest grinding the seasonings down for better coverage. I just used my fingers and that worked well.

Melt butter then add sour cream and beet juice to it, mix well. Pour over popcorn and toss. Add seasoning and toss again.