2.26.2012

come and gone


It's Oscar night.

The buzz of Oscar-worthy party snacks is filling the airwaves and cyberspace and this house, and can no longer be ignored. Never mind that we don't have a TV and probably won't be watching the ceremony tonight, some celebration food is still in order.

Chocolate Orange Popcorn, to be exact.


Using a rasp grater, finely grate about 1 ounce of high-quality dark chocolate. (I especially like Green&Black's Maya Gold, which comes in convenient 1.2 ounce bars. One bite for me, the rest for the popcorn.) Again using the rasp, zest two clementine oranges. Set aside grated chocolate and zest. In a 4-quart saucepan set over medium-high heat, melt 3-4 tablespoons of whole kernel unrefined coconut oil. Put three popcorn kernels in the pan, put the lid on, and listen for them to pop. When all three have popped, add enough popcorn kernels to thickly cover the bottom of the pan, put the lid back on, and shake the pan to coat the kernels with the coconut oil. Listen for the popping to start, periodically shaking the pan as the popping speeds up, to help the unpopped kernels to fall to the bottom of the pan. Once the popping has just about stopped (or the lid has started to lift off the pan, depending on how much popcorn you've got in there), turn off the heat and tip the popcorn into a large bowl. Add the grated chocolate and clementine zest, and use two large spoons (or spatulas) to gently toss together the popcorn and flavorings until combined. Season well with kosher salt, and try to resist eating the whole bowl by yourself.

It's so addictive, you'll find yourself making it again and again, long after Oscar fever has come and gone.

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