~*~ GRAPE MUSTARD POPCORN WITH HERBS ~*~
Serves: 2 (about 8 cups) ⎪ Time: 10 – 15 minutes
If you’re a fan of homemade stovetop popcorn, then you’ll follow my lead. Move past the usual salt and butter. It’s time to go gourmet and this is a great place to start. Coarse-ground grape mustard is the surprise ingredient that adds mild sweetness and tiny bursts of aromatics. Your choice of herbs will either lift the flavor to fresh heights, or take it to a more savory direction. Either way you’ll end with an empty bowl.
3 tablespoons coconut or canola oil
1/3 cup popcorn kernels
2 tablespoons butter
1 tablespoon grape mustard
1 tablespoon herbs of choice
salt, to taste
Artist: Billy Holiday
Album: Billy Holiday Love Songs
1. MISE EN PLACE
Remove herb leaves from stems and roughly chop. Set aside. Zest the lemon.
2. POP THE KERNELS
Heat oil in a pot over medium-high heat. Place 3 kernels in the oil. When they all pop, add the rest of the kernels. Cover the pop, remove from the heat, and count to 30—this allows the kernels to reach popping temperature so without burning. Return pot to the heat and let those kernels start popping. When they start to pop consistently, shake the pan by moving it back and forth over the burner.
*TIP* Keep the lid slightly ajar for the steam to release. The popcorn will come out drier and crisper.
3. MELT THE BUTTER
When the popping slows, pour the popcorn into a large bowl. Add butter into the now empty. Once melted, stir in the grape mustard and lemon zest.
4. COAT THE POPCORN
Drizzle the butter-mustard over the popcorn, then toss the evenly coat. Sprinkle with salt and herbs.
~*~ YELLOW MUSTARD VARIATION ~*~
Substitute grape mustard for regular whole grain mustard, plus 1 tablespoons maple syrup or honey.