Meatless Monday! Does the phrase create joy or provoke skepticism? If it’s the latter, can we suggest a healthy dose of Bridges and Bourbon’s Black Truffle Popcorn? Whip up a batch with the super-simple recipe below. Chomp on a mouthful. Sip a glass of red. Or a bourbon cocktail. That’s just the first course of your Meatless Monday scenario.
Black Popcorn Recipe and Accompaniments
Second course: warm up your favorite tomato soup and scatter Truffled Popcorn over the surface and maybe sprinkle a bit of freshly grated Peccorino cheese overtop, too. Grind a spot of fresh black pepper before your first spoonful. You’ll begin to see Meatless Monday in a new way.
Main course? A grilled three-cheese sandwich.
Two buttered slices of something crusty from Mediterra Cafe. Grated cheddar on the insides of each piece. Thinly sliced Gruyere on one. A smear of goat cheese on the other. Broil them open face first. When they’re melted and lovely, sprinkle some Truffled Popcorn on top.
Put the slices together and toast under the broiler. Flip the sandwich so that the underside gets toasty too.
Serve with a simple, lightly dressed green salad. **Yes: you can put the popcorn on that, too.
At the risk of overdoing it…a scoop of your favorite vanilla ice cream drizzle with butterscotch or caramel. And…you guessed it…a garnish of Truffled Popcorn.
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Black Truffle Popcorn
Description
A rich and savory truffled popcorn recipe that adds gourmet flavor to snacks, soups, sandwiches, salads, and even desserts.
Ingredients
- 5 oz butter
- 1 ¼ tsp black truffle oil
- 7 oz grapeseed oil
- ¼ lb popping corn
Instructions
- Melt the butter over low heat. Add black truffle oil. Let the mixture rest for at least an hour. Skim off milk solids with a spoon. Once ready, in a medium saucepan with tight-fitting lid, heat grapeseed oil over high heat.
- Add popcorn. Once the popping begins, reduce heat to medium and cook until the popping slows and stops. You can also use no-butter microwave popcorn.
- Once popped, toss in black truffle butter and parsley, salt and pepper to taste.
Recipe by Bridges and Bourbon
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