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Truffle Popcorn

December 14, 2010
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Truffles never really go out of food fashion. They’ve been a bit over exposed in recent years as they made their way across the big pond from Italy and France. Used sparingly they are a real taste treat and are one of a handful of foods that are described by the fifth basic taste sense, umami. I first learned about truffles while in Como Italy, living with a family during a year-long stint at a textile design firm. The father of the house, Pericles, would be handed a black knob that he would shave over almost anything he was about to eat, then as quickly as it appeared, it would be whisked away, out of sight. Nothing was ever said about why it wasn’t offered to the rest of the family and needless to say, I never got to taste a truffle in its county of origin. But I did love the earthy flavor when I first tasted truffle oil drizzled over some smashed tatties stateside. Fast forward about 20 years to last years holiday party hosted by Jason and Emily where a large bowl of truffle popcorn was one of the evenings hits. Cones made from gift wrap were filled and refilled so guests didn’t have to stand around the bowl and graze, though many did. Graciously, Emily shared the recipe and I went to my favorite store for speciality items and found a bottle of truffle oil as well as a small jar of butter studded with pieces of black truffle. OH MY. I’ll be making it for a gathering at my home this weekend. Afterall ’tis the season of sharing…especially the good stuff.  The original recipe was from Food & Wine and credited to Suba, a NYC Spanish restaurant.

Truffle Popcorn

Ingredients for about 12 cups

  • 3 Tbsp. butter – melted
  • 2 tsp. butter with minced black truffle
  • 1 teaspoon white truffle oil
  • Salt
  • 3 tablespoons vegetable oil
  • 1/2 cup popcorn kernels
  • Freshly ground pepper
Method
In a small saucepan, melt the butter over low heat. Stir in the truffle butter and a pinch of salt; keep warm. 
In a large, heavy pot, heat the vegetable oil. Add the popcorn kernels then truffle oil. Cover and cook over moderate heat until they start popping. Cook, shaking the pot continuously, and allowing some steam to escape, until the popping has almost stopped. Carefully pour the popcorn into a very large bowl. Add the truffle butter and toss well. Season with salt and pepper and serve at once in bowls or cones made of colorful gift wrap.
 

At about $20 a jar a bargin compaired to $3000 a pound fresh truffles can cost

Pieces of black truffle in butter – uh – huh

Roll up then tape the sides to make a festive cone to hold this holiday treat

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One Comment leave one →
  1. Emily DeSanto permalink
    December 14, 2010 8:31 pm

    Ha! Ha! I love it. Just read it to Jason. He laughed very hard:)

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