Amazingly simple to prepare but also decadent–truffle popcorn and Champagne!
Two great bubblies with gob-fulls of hot white truffle butter popcorn!
At a recent class at the Atlanta Wine School, we served this yummy pairing. It was a French wine class to be specific, and we poured these two Champagnes accompanied by hot buttered popcorn with white truffle oil. This is not your movie theatre popcorn, think gourmet and then some. To describe in more detail, hot popcorn lightly salted, drizzled with melted butter and truffle oil. Is your mouth watering, the smell alone, made the students in class start to drool.
Truffle oil is made with top quality olive oil that has been infused with truffles, either white or black truffles. It is used as a finishing oil and should not be used in cooking; the high temperatures will alter the flavors. The oil imparts a perfumed, earthy mushroom aroma, imagine sautéed mushroom in lots of butter and rich olive oil. Use sparingly, a little goes a long way. Another tip, store in the refrigerator, as the aromas can dissipate and will keep for 3-6 months when stored properly. Also beware of synthetically made products labeled, truffle essence, or truffle aroma. Spend the money on the real thing, (18$ for 1.8oz at Whole foods), look on the label for ‘infused with truffles’. Try using it in mashed potatoes, shrimp, eggs and corn on the cobb, Yum.
This was a good example of a contrasting pairing; Champagne is tart and refreshingly light in your mouth with the help of all those bubbles and the earthy truffle oil and butter tossed popcorn was rich and had weight and crunch. The salt helped with the contrast too, as it played off the tart apple flavors present in the Champagne.
Most of all, it was surprisingly fun, serving such a simple snack with the elegance of Champagne, try it sometime.
Recipe:
1 bag Orville Redenbacher “simply salted’ microwave popcorn
2 T. unsalted butter, melted
¼ tsp. Truffle oil
Cook popcorn according to directions, add truffle oil to melted butter and toss
Adjust seasoning, extra salt and even a drop or two of Truffle oil
Enjoy, and don’t forget the Bubbly!
Look for my upcoming Bubbles class at our new Vino Venue, you’ll have an opportunity to taste this recipe.
