Movie night goes glam with this indulgent popcorn, cooked on the stove top. Because it’s so easy to pop this way, and it’s more fun than the microwave. The duck fat gives it texture and a certain satisfying flavor, but the truffle butter takes it to another level. Serve it family-style, in a large bowl, or go for the in-theatre experience and use individual paper cones. But be warned: this popcorn is addictive.
- ½ cup high-quality popcorn kernels
- 3 tablespoons duck fat
- 2 tablespoons black truffle oil
- 3 tablespoons black truffle butter
- ½ cup Parmigiano-Reggiano cheese, grated super-fine
- Big pinch of dried Herbs de Provence
- Maldon sea salt, to taste
1. In a small saucepan over medium-low heat, melt truffle butter. Remove from heat, add the truffle oil and set aside.
2. Heat the duck fat and 1 popcorn kernel, over medium-high heat, in a large pot with a lid. As soon as the kernel pops, add the rest of the popcorn, cover the pot and shake over the heat—quickly moving the pot back and forth over the burner—until the popping stops.
3. Pour half of the popcorn into a large mixing bowl, removing any unpopped kernels. Drizzle half of the butter-oil mixture and sprinkle half of the cheese and herbs over the popcorn, tossing to evenly distribute. Repeat with the rest of popcorn. Season to taste with Malden salt and serve immediately.
When the titans of football clash in the final game of the season, our passions tend to run high. But there are some of us are more concerned with what we’ll eat during the game. (You know who you are!) For these hardcore food fans, we have some inspiration to class up the party without wandering too far afield from the usual fare.
From truffles and Tarbais beans to mushrooms and merguez, we have found ways to infuse the classics with French accents and D’Artagnan flavors. So get your game on and forget you ever heard of hummus and salsa.
Wild Mushroom Bacon Dip
Our Organic Chef’s Mix Mushrooms and Hickory Smoked Bacon are folded into a creamy base for a hearty, satisfying dip. Serve with lard-cooked kettle-style potato chips.
Truffled White Bean Dip
This super creamy bean dip has an earthy edge thanks to canned Summer Truffle Peelings and a smidge of Black Truffle Oil. Delicious with pita, flatbreads and crudités.
These flavorful skewers highlight quintessential Basque flavors – shrimp, piment d’espelette and jambon de bayonne. Best of all, they’re party perfect in just 15 minutes.
Ultimate Truffle Popcorn
We think popcorn is best when popped the old fashioned way – in a big pot on the stove. We used duck fat (perfection!) then added Black Truffle Butter, Truffle Oil and the finest shreds of Parmigiano-Reggiano.
Lamb Merguez Sausage with Harissa Sauce
These spicy links can be charred on the grill or seared in a cast iron pan. The harissa sauce is traditional, as is mustard or aioli. Serve with your favorite full-bodied beer.
Game Stuffed Mushrooms
Any of our sausages will work in this super easy hors d’oeuvre. Make a lot, they go fast!
We have some Super Bowl main dish ideas brewing… Come back tomorrow for the full rundown! And if you’ve got a great game day menu planned, give us a shout on Twitter or Facebook. We’d love to hear what you’re cooking!