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
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.
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.
No comments:
Post a Comment