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Popcorn with Meyer Lemon & Parmesan
Movie night just got a little more delicious. This buttery popcorn gets an upgrade with Parmesan, bright Meyer lemon zest and a delicate sprinkle of fennel pollen. Pair it with a crisp California Sauvignon Blanc or Chardonnay for a snack-and-sip combo that’s hard to resist.
Pairs With
Ingredients
- 1/2 cup popcorn
- 2 tablespoon vegetable oil
- 4 oz butter (melted)
- 3 tablespoon Parmesan Reggiano (grated)
- 1 teaspoon Meyer lemon zest (dried)
- 1/2 teaspoon fennel pollen
- 1 tablespoon chives (chopped)
- pinch Kosher salt
Instructions
Place popcorn and oil into a heavy bottom pan over medium heat.
Partially cover with lid to allow steam to escape.
Cook until popcorn stops popping.
Toss with butter, parmesan, zest, pollen, chives and season to taste with salt.
Recipe courtesy of Cakebread Cellars.
Pairs With
