I’m not a movie person. Or an award show person. But I’m a snacker, so any excuse for a party with salties and sweeties is okay by me. This weekend’s Oscars offer a chance to glam up some old favorites.
The fennel salt’s sweet and aromatic, perfect for a late-winter hint of spring.
Or, if you don’t want to mess with baking your popcorn, make buttered popcorn with a good dose of Spiceologist’s Black and Bleu Rub. We just got our first shipment of it yesterday, and it’s delicious!
We’re doing a smoky take on kettle corn with Bourbon Smoked Sugar and Salt:
Smoky Kettle Corn
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup Bourbon Smoked Sugar
3/4 teaspoon Bourbon Smoked Salt
Heat the oil in a large pot over medium-high heat. Add the popcorn and sugar. Give the kernels a quick stir and then cover with a lid.
Once the popcorn starts popping, carefully pick the pot up and give it a quick shake every few seconds until the popping slows down, between 3-4 minutes. Remove immediately from the heat and pour the kettle corn into a large bowl.
Sprinkle with salt and serve immediately.
If you’d prefer all sweet, we have some flavorful twists on the Honey Blondies recipe that ran in Martha Stewart Living in January with bourbon barrel-aged vanilla, Seed Geeks local raw honey, and Missouri-grown Hammons black walnuts.
Honey Blondies, L&C-Style
1 stick unsalted butter, plus more for pan
1 ¼ cups all-purpose flour, plus more for pan
⅓ cup Seed Geeks Honey
¾ cup packed light brown sugar
1 large egg, lightly beaten
2 teaspoons Bourbon-Madagascar Vanilla Extract
1 teaspoon coarse salt
½ cup Hammons recipe-cut black walnuts
Preheat oven to 350 degrees. Butter an 8″ square baking pan. Line with parchment, leaving an overhang on two sides, then butter and flour the parchment.
Melt butter and honey in a saucepan. Stir in brown sugar, then transfer to a bowl. Stir in egg and vanilla, then flour, salt and black walnuts until just combined. Spread batter evenly in prepared pan.
Bake until browned on edges and set, about 28 minutes. Let cool completely in pan set on wire rack, then lift blondies out of pan using parchment overhang. Cut into squares. Blondies can be stored in an airtight container up to three days.
Top off your Hollywood-style celebration with a classic cocktail named for classic Hollywood honcho, Mary Pickford. Originally pomegranate grenadine gave her signature drink its pink blush, but we’re giving it an award-winning cherry twist with Quince & Apple’s Tart Cherry Grenadine. It won a 2014 Good Food Award – that’s like Best Picture!
Cherry (ahem) Pickford
Makes 1 cocktail
1.5 ounces white rum
1.5 ounces pineapple juice
1 tsp Quince and Apple Tart Cherry Grenadine
dash of liquid from Woodford Reserve Bourbon Cherries
1 Woodford Reserve Bourbon Cherry for garnish
Combine everything but the cherry in a shaker filled with ice. Shake, pour into a chilled cocktail glass, and garnish with the cherry.