Tuesday, September 28, 2010
Posted by Kate at 9:01 AM
The seasons are turning, and more caloric snacks are once again on the rotation. Here's a picture of our own Pennsylvania Dutch Butter-flavored popcorn, seasoned with an ancho-garlic butter. Of course, just because the popcorn has its own buttery flavor, that's no reason to forgo adding more butter. This topping used our own garlic, finely minced, and some of the ancho powder I made this year, cooked into the butter along with the garlic so that the flavors dispersed nicely. I was struck by how much sweeter this ancho chili powder was than the commercial stuff I've relied on in the past. It really gave a distinct fruity-sweet note to the popcorn. Not what I'm accustomed to, but pretty tasty. If you need directions for perfect oil-popped popcorn, I posted them a while back.
I'm a bit under the weather at the moment, but I should have some more substantive posts up soonish.