Scandal Season 2 Episode 17 – Snake in the Garden
Cyrus: “I’ll be there in 20. I was thinking a nice Napa red with a side of Stovetop popcorn. We’ll go old school tonight?”
*First let me start this post by apologizing. I had promised a YouTube Channel post but once again technology has proven that we (it and me) are not to co-exist peacefully. It has won the battle this week, but I swear I will win the war. Eventually. Maybe.*
Now, on to far more pressing matters. Do you know what day it is? No, not hump day. Or my birthday. Better! It’s the return of #TGIT on abc. That glorious night when I get to lock myself in my room with wine and popcorn and sole possession of the remote control. That one night of the week when I close myself off from my family for a little quality me time with all my favorite sexy, twisty, crazy, dramas. Starting with the emotional rollercoaster that is Grey’s Anatomy, followed by (my favorite) twisty political drama Scandal and ending with Emmy award winner Viola Davis in the ‘wholly what the what’ crazy of How to get away with Murder. Dang, I loves me some #TGIT.
Now, anyone who’s a fan of #TGIT knows the only way to watch is Olivia Pope style, with a large bowl of popcorn and an even larger glass of red wine.
Gladiators (Scandal fans, as we like to call ourselves) have watched Olivia make a meal out of wine and popcorn on several occasions over the years. So much so, that it has become the theme to watching #TGIT. And to celebrate its long-awaited return of thursday night tv domination, I am making 3 stupid easy popcorn recipes and offering a red wine suggestion to go with each one. I had to drink several bottles of wine for this post, but I did it all for you. You’re welcome.
Popcorn Flavor – Gingerbread. Warm spices like cinnamon, ginger, nutmeg and clove get mixed with a little molasses and melted coconut oil, then baked at a low heat for 8 minutes to make it crunchy. Yum.
Wine Suggestion – Pinot Noir. A little unconventional but I liked the way the warm spices of the popcorn brought out the spicy undertones in the wine without making it overwhelming.
Melt 3tbs spoons each of coconut oil and molasses in a small saucepan over medium heat. Stir in 1 tsp Cinnamon, 3/4 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon of salt. Toss with 6 cups freshly popped popcorn until evenly coated. Spread on a parchment lined baking pan and bake at 325 for 8 minutes. Cool completely and enjoy.
Popcorn Flavor – Rosemary, Sea Salt, Olive Oil. Its classic combination is remeniscent of your favorite Italian meal. The sweet rosemary offsets the sea salt to create a perfect balance.
Wine Suggestion – Merlot. The lush, fruity merlots are commonly paired with light seafood or pasta dishes. This popcorn complimented it perfectly.
Gently toss 6 cups of freshly popped popcorn with 1/4 cup of olive oil, 1 tbsp freshly chopped rosemary and 1 tbsp seasalt. Enjoy.
Popcorn Flavor – Bittersweet Chocolate and Sea Salt. You might not think that sea salt goes well with dark chocolate, but you’d be wrong. The sea salt actually enhances the natural flavor of the chocolate.
Wine Suggestion – Cabernet Sauvignon. My personal favorite. This full-bodied wine has notes of dark cherries and blackcurrant and pairs perfectly with the bitterness of the chocolate.
Gently toss 6 cups of freshly popped popcorn with 4oz of good quality bittersweet chocolate chips (try for a higher cocoa content like ghirardelli 60%) and 1 tsp freshly ground sea salt.
3 great popcorn recipes, 3 red wines, 1 delicious night of TV!
- All recipes start with 6 cups freshly popped popcorn.
- 3 tbsp coconut oil
- 3 tbsp molasses
- 1 tsp cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup olive oil
- 1 tbsp freshly chopped rosemary
- 1 tbsp coarse sea salt
- 4 oz good quality bittersweet chocolate
- 1 tsp freshly ground sea salt
- Preheat oven to 325
- Line a baking pan with parchment paper
- In a small saucepan set over medium heat combine all ingredients, stir until combined and fully melted. Toss with popcorn.
- Spread popcorn out on baking sheet and bake for 8 minutes. Cool Completely.
- Combine all ingredients and gently toss with popcorn.
- Line a baking sheet with parchment paper
- In a microwave safe boil, or double broiler, gently melt chocolate.
- Stir in sea salt.Toss with popcorn. Spread popcorn out on prepared pan and refrigerate for about 5-10 minutes until chocolate has re-hardened.
- You can use microwave popcorn, I believe 1 bag yeilds about 6 cups. If you prefer to make stove top use 1/2tbsp of oil and 1/4 cup of kernels.
- Popcorn doesnt keep well, so its okay if you eat it all. :)