Tag Archives: popcorn

Life in the popcorn lane: popcorn, chocolate chip, brown butter cookies

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As you would have seen on many blogs, it’s December, Christmas is on its way. A period of holiday cheer, seasonal madness, and a kitchen covered in sticky flour-y patches.

I have started planning for The Christmas Lunch, trying to balance the preferences of two families. There’s the anti-Turkey matriarch, the other matriarch who likes Turkey With All The Trimmings, someone who likes an early lunch followed by a stroll on the sunburnt beach, and another who enjoys nothing more than a late night post-pudding egg nog.

I can’t do anything about the time of Christmas lunch, but I think I’ve written a menu that will keep both sides happy, ish, esp when prefaced by a couple of happy, festive cocktails. Whew!! For a moment, Christmas on a deserted island (with a Christmas tree, and reindeers) seemed just a tad appealing. 🙂

This is when I turned to something child-like in its simplicity, and universally happy-making.

These cookies, stuffed to the brim with buttered popcorn, dark chocolate chip, and brown butter.

Think: buttered popcorn with salty, crunchy bits, dark, dark chocolate chunks, extra flecks of chunky sea salt, brought to you by a soft, chewy, sweet cookie dough.

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Of allergies and flavour

On Sunday, I cooked for a dinner party. My brief for this dinner could have come from Iron Chef: one guest is gluten intolerant; another cannot digest any form of pepper, garlic and onion – that’s no onion, garlic, capsicum, shallots, chillies, spring onions, or anything from the family.

Rather than make a ‘special’ meal for these guests, I had a menu that (almost) could be shared by everyone. The flavours alternated between middle eastern and traditional American-autumnal, but most importantly there was flavour – sweet, creamy, savoury, spicy. Who needs garlic/onion/chilli/gluten anyway?

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Starters:

Popcorn with bacon fat, bacon, and maple syrup 
Cheeses with home-made baguette

Mains:

Maple-brined pork chops with pear chutney
Roasted sweet potatoes with Greek yoghurt and pomegranate molasses
Salad with tahini dressing and crisp chickpea topping

Dessert:

David Lebovitz’s chocolate sorbet

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