Fan Girls Cook

#TGIT Moroccan Popcorn

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Scandal Season 5 Episode 5 – You Got Served

Leo – “Where’s all her food?”

Huck – “You mean her wine and popcorn?”

moroccan popcorn

This post is going up late so I’m going to make it quick.

I love Scandal. 

I think Leo is awesome and needs to be in more episodes.

I think David Rosen and Elizabeth North are an odd pairing, but wine and popcorn are not.

And I think Cyrus was ranty, but accurate, when he said “he’s not president anymore Olivia, you are”.

The End.

 moroccan pocorn

Popcorn Favor: Moroccan

I love the warmth and color of the spices that go into Moroccan food. Deep red paprika, golden ginger and turmeric, warm cinnamon and hot cayenne. 

This popcorn has all the gorgeous flavors of traditional Moroccan food, plus it all gets popped together so it takes no time to make!

Wine Pairing: White Zinfandel

White Zinfandels are often crisp and fruity. They pair really well with spicy sauces as their sweetness helps tone down the heat.

moroccan popcorn

Moroccan Popcorn

Makes about 6 cups of popped corn

Ingredients:

1/4 cup un popped corn kernels

2 tbsp olive oil

2 tsp cumin

1 tsp paprika

1 tsp turmeric

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground ginger

1/4 tsp cayenne

Directions:

  • Mix together spices and olive oil in small bowl

spice

spice mixture

  • Pour spice mix in a medium size pot that has a lid
  • Add a few kernels to the spice mixture, cover pot,  and heat on medium-high

spicy kernels

  • When the first kernel pops add the remaining popcorn. Give a good shake, (with the lid on!) to evenly coat the kernels in the spice mixture.
  • continue to cook until popping is reduced to 1-2 kernels per minute.
  • Remove from heat and allow to cool. 

tgit-moroccan-popcorn

#TGIT Moroccan Popcorn
Yields 6
Beautiful fragrant spices combine to create a popcorn reminicent of traditional Moroccan food. Pairs nicely with White Zinfandel
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1/4 cup un popped corn kernels
  2. 2 tbsp olive oil
  3. 2 tsp cumin
  4. 1 tsp paprika
  5. 1 tsp turmeric
  6. 1 tsp ground cinnamon
  7. 1/2 tsp salt
  8. 1/4 tsp ground ginger
  9. 1/4 tsp cayenne
Instructions
  1. Mix together spices and olive oil in small bowl
  2. Pour spice mix in a medium size pot that has a lid
  3. Add a few kernels to the spice mixture, cover pot, and heat on medium-high
  4. When the first kernel pops add the remaining popcorn. Give a good shake, (with the lid on!) to evenly coat the kernels in the spice mixture.
  5. continue to cook until popping is reduced to 1-2 kernels per minute.
  6. Remove from heat and allow to cool.
Fan Girls Cook http://fangirlscook.com/

 

Brown Butter & Toasted Hazelnut Popcorn

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Greys Anatomy Season 10 Episode 2 – I want you with me

Callie [drunk]: “I’m sorry. I’m drinking all your wine. You should be drinking all your wine”

IMG_0389-edit

Before I talk about my wine and popcorn pairing for this weeks #TGIT, can we pour a glass and talk about Grey’s Anatomy, just for a second?

Callie

I have always loved Callie. She’s not afraid to be herself. She typically says/does exactly what she wants and has no regrets. Plus she’s funny. But, C’mon. Bringing the woman who killed Derek to Meredith’s house for dinner, she has to know this will not go well. Right? I mean, Meredith was finally getting her life back. She was in a good place, Sister Lady Chiefs and all, but if she’s flipping out and hiding Derek’s pictures before she even gets to the door, that dinner will be a disaster. Just saying.

And while we’re on the subject of Derek, Why Shonda? Why did you kill him? I know I had all summer to process it, but there’s not enough wine to get me through the ugly crying of Derek’s departure. McDreamy graced our TGIT screen for 11 years, and now he’s  gone. I don’t want to be the woman who is emotionally attached to a tv character, but he was MCDREAMY for God Sake.

Mc.Freakin.Dreamy.

And he’s GONE! Why Shonda, WHY?!

Gah.

Rant over, let’s drink & eat our feels.

IMG_0399-edit

Popcorn Flavor: Brown Butter and Toasted Hazelnut

The browning of the butter gives it a rich nutty flavor. The toasted hazelnuts pieces add another layer of nuttiness as well as a delightful crunch. Add a sprinkle of sea salt and it’s like really fancy movie theater popcorn.

Wine Suggestion: Chardonnay

Chardonnay is America’s number one selling white wine, and it’s easy to see why. They are well priced (you can buy a good bottle for around $15) and they pair easily with a variety of dishes. Like this popcorn, the nuttiness of the brown butter and toasted hazelnuts really bring out the buttery, oaky, influences in the Chardonnay. 

Brown Butter and Toasted Hazelnut Popcorn

Makes about 6 cups

Ingredients:
6 cups of freshly popped popcorn. (This is about what you’d get in a standard size bag of microwave popcorn, or if you’re making it on the stove use 1tbsp of olive oil and ¼ cup of kernels)

¼ cup unsalted butter

1/2 cup chopped hazelnuts

1/2 tbsp freshly ground sea salt 

Directions:

  • Pop your popcorn and place in a large bowl. Set aside.
  • Toast the hazelnuts by placing them in a medium size frying pan over med/low heat.

hazelnuts

  • Gently stir until the nuts are golden and fragrant. Add these to your bowl of popcorn.
  • Place the butter in a small saucepan set over low heat.

butter

  • Over a low heat, melt the butter until it becomes golden brown. Be careful not to burn it.

brown butter

  • Pour the butter over the popcorn and nuts, add your sea salt and toss until evenly coated

popcorn

Enjoy.

brownbutter hazelnut

Brown Butter and Toasted Hazelnut Popcorn
A buttery, nutty popcorn with a hint of sea salt. It's like really fancy movie theater popcorn
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 6 cups of freshly popped popcorn. This is about what you’d get in a standard size bag of microwave popcorn, or if you’re making it on the stove use 1tbsp of olive oil and ¼ cup of kernels
  2. ¼ cup unsalted butter
  3. ½ cup chopped hazelnuts
  4. ½ tbsp. freshly ground sea salt
Instructions
  1. Pop your popcorn and place in a large bowl. Set aside.
  2. Toast the hazelnuts by placing them in a medium size frying pan over med/low heat.
  3. Gently stir until the nuts are golden and fragrant. Add these to your bowl of popcorn.
  4. Place the butter in a small saucepan.
  5. Over a low heat, melt the butter until it becomes golden brown. Be careful not to burn it.
  6. Pour the butter over the popcorn and nuts, add sea salt and toss until evenly coated.
Notes
  1. Pairs well with a buttery, oaky, Chardonnay
Fan Girls Cook http://fangirlscook.com/
 

Apple Pie Popcorn

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Scandal Season 3 Episode 12 – We do not touch the first ladies

“Wine is not beer and popcorn is most definitely not food.” ~Jake

wine and popcorn

Ok Jake, you’re right, wine is not beer, but popcorn IS most definitely food. Especially this one. Its like dinner and dessert rolled into one. 

If your dinner is popcorn, and your dessert is, well, also popcorn.

Whatever. 

The last wine and popcorn pairing I posted was so popular that I decided to make it a regular #TGIT thing! For the love of Scandal, and its thursday night counterparts (Grey’s Anatomy and How to get away with Murder), I’m going to consume generous quantities of wine and create popcorn recipes that compliment them. It’s a difficult job but somebody got to do it!

scandal-3-10-popcorn-and-wine

Now, we all know that Oliva goes for the reds (and typically so do I) but I wanted to include something for those with varying palates. You’ll see some whites and pinks in the mix, and to be fair to the Jake’s of the world, I throw in a few beers for fun. Each popcorn recipe will have easy to follow directions so you can make it with me. 

#TGIT craving? It’s handled!

apple pie popcorn

Popcorn Flavor – Apple Pie

Made with boiled apple cider for a robust apple flavor without being too sweet, and tossed with graham cracker pieces and chunks of dried apple. It gets baked for a few minutes and comes out all warm and crunchy. Perfect for #TGIT in the fall!

Wine Suggestion – Moscato

Moscatos are delicately sweet and low in alcohol, and while they pair well with a myriad of dishes, they are commonly served with fruit plates or dessert. Its lush palate of honey, pear and citrus compliment the apple pie popcorn without overpowering it.

Apple Pie Popcorn

Makes about 8 cups

Ingredients:

1/2 cup popcorn kernels

2 tbsp vegetable oil

1 cup chopped graham crackers

1/2 cup diced dried apples

3 tbsp coconut oil

3 tbsp boiled apple cider

1 tsp cinnamon

1/2 tsp apple pie spice

1/4 tsp freshly ground sea salt (or table salt)

Directions:

  • Preheat oven to 325 and line a jelly roll pan with parchment paper and set aside.
  • To make the popcorn pour 2 tbsp of vegetable oil in a large pot (with a lid) and add a few un-popped corn kernels. place the lid on the pot and set over a medium high heat.

popcorn

  • When the first kernel pops, pour in the 1/2 cup of kernels and place the lid back on the pot.

popcorn

  • As they start to pop continuously, give the pot a gentle swirl/shake, to make sure the heat is well circulated. When the popping is reduced to 1-2 kernels per minute, remove from heat and set aside.
  • In a small saucepan combine 3 tbsp of coconut oil, boiled cider and spices.

boiled cider

spices

  • Set over a low heat and stir until completely melted.
  • Remove from heat and pour over popcorn. Add graham cracker pieces and gently stir until all the popcorn is covered.

pour

  • Pour popcorn into an even layer on prepared pan and bake for 6-8 minutes.
  • Sprinkle with dried apple.

dried apple

  • Allow to cool slightly before serving.

ApplePiePopcorn

Apple Pie Popcorn
Yields 8
A delicious blend of apple, cinnamon and graham crackers. Perfect for #TGIT in the fall!
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Ingredients
  1. 1/2 cup popcorn kernels
  2. 2 tbsp vegetable oil
  3. 1 cup chopped graham crackers
  4. 1/2 cup diced dried apples
  5. 3 tbsp coconut oil
  6. 3 tbsp boiled apple cider
  7. 1 tsp cinnamon
  8. 1/2 tsp apple pie spice
  9. 1/4 tsp freshly ground sea salt (or table salt)
Instructions
  1. Preheat oven to 325 and line a jelly roll pan with parchment paper and set aside.
  2. To make the popcorn pour 2 tbsp of vegetable oil in a large pot (with a lid) and add a few un-popped corn kernels. Place the lid on the pot and set over a medium high heat.
  3. When the first kernel pops, pour in the 1/2 cup of kernels and place the lid back on the pot.
  4. As they start to pop continuously, give the pot a gentle swirl/shake, to make sure the heat is well circulated. When the popping is reduced to 1-2 kernels per minute, remove from heat and set aside.
  5. In a small saucepan combine 3 tbsp of coconut oil, boiled cider and spices.
  6. Set over a low heat and stir until completely melted.
  7. Remove from heat and pour over popcorn. Add graham cracker pieces and gently stir until all the popcorn is covered.
  8. Pour popcorn into an even layer on prepared pan and bake for 6-8 minutes.
  9. Sprinkle with dried apple and allow to cool slightly before serving.
Fan Girls Cook http://fangirlscook.com/

 

#TGIT Popcorn

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Scandal Season 2 Episode 17 – Snake in the Garden

Olivia: “Cyrus?”
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?”

rosemary-popcorn

*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. 

scandal

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.

gingerbread-popcorn

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.

rosemary-popcorn

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.

choc-sea-salt-popcorn

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!

#TGIT Popcorn
Yields 6
3 great popcorn recipes, 1 delicious night of television
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Ingredients
  1. All recipes start with 6 cups freshly popped popcorn.
GINGERBREAD
  1. 3 tbsp coconut oil
  2. 3 tbsp molasses
  3. 1 tsp cinnamon
  4. 3/4 tsp ground ginger
  5. 1/2 tsp ground nutmeg
  6. 1/4 tsp ground cloves
  7. 1/4 tsp salt
ROSEMARY,SEA SALT,OLIVE OIL
  1. 1/4 cup olive oil
  2. 1 tbsp freshly chopped rosemary
  3. 1 tbsp coarse sea salt
BITTERSWEET CHOCOLATE AND SEA SALT
  1. 4 oz good quality bittersweet chocolate
  2. 1 tsp freshly ground sea salt
GINGERBREAD
  1. Preheat oven to 325
  2. Line a baking pan with parchment paper
  3. In a small saucepan set over medium heat combine all ingredients, stir until combined and fully melted. Toss with popcorn.
  4. Spread popcorn out on baking sheet and bake for 8 minutes. Cool Completely.
ROSEMARY,SEA SALT,OLIVE OIL
  1. Combine all ingredients and gently toss with popcorn.
BITTERSWEET CHOCOLATE AND SEA SALT
  1. Line a baking sheet with parchment paper
  2. In a microwave safe boil, or double broiler, gently melt chocolate.
  3. 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.
Notes
  1. 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.
  2. Popcorn doesnt keep well, so its okay if you eat it all. :)
Fan Girls Cook http://fangirlscook.com/
tgit-popcorn

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