Party Time! Glam Popcorn Two Ways

Orange, Rosemary, & Balsamic Vinegar Caramel Popcorn AND

Kaffir Lime, Coconut, & Banana Sugar Popcorn

Hello! I’ve got two popcorn recipes for your next movie night, TV show night, award show night …. pick one.  These popcorn recipes taste as amazing as they sound.  I love popcorn especially zhuzh’ed up popcorn or as I like to say, Glam popcorn.  They are very easy to make and will definitely be conversation starters with your guests. 

The first is an Orange, Rosemary, Balsamic Caramel Popcorn with fresh rosemary and orange zest.  I couldn’t stop eating this one.  I told myself just one more bite, but the woodsy floral essence of the rosemary, the tanginess of the balsamic and the sweet citrus flavor of the orange zest had me entranced. 

Next, is the Kaffir Lime, Coconut, & Banana Sugar popcorn.  Your taste buds won’t know what hit them.  The Banana sugar concept comes from one of my favorite bloggers, Gabriel Cabrera of The Artful Desperado.  Gabriel concocted these wonderful cookies called Crumbly Peanut Butter Cookies with Chocolate Ganache and Banana Sugar (I am so making these).  FYI, it’s right here. I thought why not add banana sugar to popcorn.  Done!  If you don’t have Kaffir Lime in your area, you can substitute lime zest or you can buy it here.  The remaining ingredients will most likely be in your pantry.  Have fun with these popcorn recipes and by all means, play with the ingredients.  Food is art and our minds are the canvas!



Party Time! Glam Popcorn Two Ways//makes 10-12 cups

Orange, Rosemary, Balsamic Caramel Popcorn

½ cup unpopped corn kernels
1 tablespoon oil

basic caramel sauce – adapted from The Kitchn
1 ½ sticks unsalted butter
1 cup packed brown sugar
¼ teaspoon baking soda
1 teaspoon balsamic vinegar
2 sprigs fresh rosemary
2 teaspoons orange zest

Preheat oven to 350’.  Line two baking sheets with parchment paper.  In a medium saucepan, add oil and popcorn kernels.  Pop the corn and shake the pan occasionally until popping slows.  Pour popped popcorn into a large heatproof bowl.  Set aside.

For the caramel, melt the butter over medium heat in a saucepan.  Mix in the sugar until completely moistened.  Increase the heat to medium high and bring the mixture to a boil.  Boil for 3-4 minutes while stirring and scraping the bottom continuously.  Remove caramel mixture from heat, then add rosemary sprigs, orange zest, and balsamic vinegar.  Continue stirring until you form a thick glossy sauce.  Slowly pour the caramel sauce over the popcorn and stir to ensure every kernel is coated with the caramel.  Divide the popcorn between the baking sheets, spreading evenly.  Bake in the oven for 8 minutes.  Remove from oven and allow to cool.  Remove the rosemary sprigs.  It’s perfectly okay if the popcorn clumps together.  That’s actually the best part!  Once cooled, break up the popcorn with the back of a wooden spoon.  Serve immediately.

Kaffir Lime, Coconut, & Banana Sugar Popcorn//makes 10-12 cups

½ cup unpopped corn kernels
1 tablespoon coconut oil (highly recommended for that extra coconut flavor)
2 kaffir lime leaves, finely minced, plus more for garnish
½ cup unsweetened, shredded coconut
½ cup can sugar

In a medium saucepan, add coconut oil, a generous pinch of the kaffir lime leaves and popcorn kernels.  Pop the corn and shake the pan occasionally until popping slows.  Pour popped popcorn into a large heatproof bowl.  Set aside.

To make the banana sugar, add banana chips to a spice grinder and grind until ground.  It’s okay if there are bits of banana chunks lingering. You want crunch in this popcorn.  Once ground, pour into a small bowl and add sugar.  Mix well.

To bring it all together, sprinkle the shredded coconut and banana sugar on top.  Add remaining kaffir lime leaves on top.  Serve immediately.



Roasted Beet Salad w/ Farro, Arugula, Hazelnuts and Smoky Orange Vinaigrette

Roasted Beet Salad with Farro, Arugula, Hazelnuts and Smoky Orange Vinaigrette! So refreshing, earthy and good for you.

I am such a fan of beets.  However, it took me years to say this.  Growing up they were part of my weekly dinner rotation either given to me by my mother and/or grandmother.  I remember the taste as overly sweet and vinegary.  I would watch the two of them gleefully devour them with a “dance as if no one is watching” enjoyment.  I on the other hand, would look down at my plate and calculate how I would eat my beets and how much time it would take.  I came up with three options: 1. “take it to the head” and just be done with it 2. mix it with the other food (mask it), or 3. bargain (“can I eat like just 1 or 2 of them?”).  All options I’ve had to use at one point or another, sometimes combined, due their permanency at the dinner table. 



Fast forward into my young adult years with enlightened taste buds, and they’re everything to me.  What I learned is that my mother and grandmother were on to something.  Yes, beets are 100% good for you.  They’re loaded with immune-boosting Vitamin C, fiber and the B vitamin folate, which helps reduce birth defects.  What I also learned, is how to prepare them and bring out their subtle sweet flavor.  I usually roast them with caraway seeds, a bit of olive oil, and salt and pepper.  I juice them, which is heaven for me and the best way I like to enjoy beets, or I pickle them with spices and put them on my burger (recipe here) or in my salad. 

This Roasted Beet salad is quite simple to make requiring farro, beets, arugula and hazelnuts.  I roasted the beets for about an hour until they were fork tender, prepared the farro (I used Trader Joe’s 10-minute Farro), and began plating the salad overlapping the beets into a pattern with the arugula, farro and hazelnuts. 

The Orange Vinaigrette gets it smokiness from smoked paprika.  I thought about adding Smoked Sea Salt but I already seasoned the vinaigrette with salt and pepper.  Here is the Smoked Sea Salt that I use.  Let me know if it adds an extra pop of smoke to the vinaigrette if you buy it.  Also, feel free to use any combination of beets for this salad.  There are a variety of beets such as white beets (a.k.a albino beets), Chioggia, which have a red and white spiral inside and of course the yellow beets used in this recipe. Go nuts!

Roasted Beet Salad w/ Farro, Arugula, Hazelnuts and Smoky Orange Vinaigrette//serves 4

1 bunch beets (Red, Yellow, White or Chioggia, which ever you choose)
½ cup chopped, roasted, hazelnuts, skins on
3 cups arugula
2 cups dried farro, or use 2-bags Trader Joe’s 10-minute Farro

smoky-orange vinaigrette//makes ¾ cup
Loosely adapted from Bobby Flay (recipe here)
¼ cup rice vinegar
Juice of two large oranges (1/2 cup)
1 tablespoon water
1 teaspoon honey
½ teaspoon smoked paprika
½ red onion
¼ cup extra-virgin olive oil
1 tablespoon minced parsley
Kosher salt and freshly ground pepper

Preheat oven to 400’.  Wrap beets in foil and roast in the oven under tender; 1 to 1 ½ hours.  Unwrap the beets and set aside to cool.

Cook farro according to package directions.  While farro is cooking, prepare vinaigrette. In a food processor or blender, combine the rice vinegar, orange juice, water, honey, paprika, parsley and red onion.  Slowly pour in the oil with the machine running.  Season with salt and pepper.

Arrange cooked farro on platter or bowl.  Peel skins off the beets and slice in half.  Cut beets into ¼ inch thick rounds and arrange beets alternating colors onto platter or bowl.  Sprinkle arugula and hazelnuts on top.  Add dressing.  Serve immediately.

Note: Roast various color beets in separate aluminum foil packets to prevent staining.  The last thing you want is to see that your pretty yellow beets have red beetroot stains all over them, or those pretty Chioggia beets.