May your Friday Sparkle with stars from a bottle. Those who know me know I am a lover of Champagne. I think I was raised on it…it’s in my blood. Some Fridays are just worth a little “POP” to celebrate the end of a crazy week and the beginning of a lovely weekend. I’m not a big dinner maker on Fridays, I’m either too tired or want to be treated to a dinner out. However, I do love to gather a few friends or neighbors and pop open a bottle of bubbly.
My favorite thing to pair with Champagne is popcorn. We have experimented with many different topping ideas and keep a stash of our favorites on hand. So, today why don’t you pop open a bottle of your favorite and try this Mexican Popcorn.
It’s Champagne Friday!
Mexican Pop Corn Recipe
1/2 cup white cheese powder. (see note)
2Tbsp. kosher salt
1tsp. chipotle chili powder
1tsp. crushed dried cilantro
1/2 tsp. ground dried line zest or tsp. finly grated lime zest
1/4 tsp. cayenne
1/3 cup canola oil
3/4 cup popping corn
4Tbsp. unsalted butter, melted
Note: I get my white cheese powder from King Arther – Vermont Cheese Powder
In a small bowl, mix the cheese powder with the salt, chile powder, cilantro, lime zest and cayenne.
In a large saucepan, combine the oil and popping corn. Cover and cook over moderately high heat until it starts to pop. (I have used my air popper as well) Shake the pan occasionally until the corn stops popping, 3-5 minutes. Transfer to a large bowl, add the melted butter and toss to coat. Add the cheese mixture and toss to coat.
Serve with your favorite bottle of Champagne
Have a great weekend!