Truffle Butter
Popcorn with Parmesan and Rosemary
Servings: 4
Servings: 4
Ingredients
1/3 cup popping corn
3 tablespoons coconut oil
2 tablespoons truffle butter*, melted
2 teaspoons chopped fresh rosemary
Finely grated parmesan cheese, to taste
1/3 cup popping corn
3 tablespoons coconut oil
2 tablespoons truffle butter*, melted
2 teaspoons chopped fresh rosemary
Finely grated parmesan cheese, to taste
Directions:
Melt coconut oil in the bottom of a heavy 4 quart saucepan with a lid. Add popcorn, swirling to coat with oil. Cover pan and shake gently over medium high heat, allowing steam to escape from popping kernels. Remove pan from heat when popping slows, and pour popped kernels into a large bowl. Toss with melted truffle butter, rosemary, and parmesan cheese.
Melt coconut oil in the bottom of a heavy 4 quart saucepan with a lid. Add popcorn, swirling to coat with oil. Cover pan and shake gently over medium high heat, allowing steam to escape from popping kernels. Remove pan from heat when popping slows, and pour popped kernels into a large bowl. Toss with melted truffle butter, rosemary, and parmesan cheese.
Truffle Butter*
1
pound good quality sweet cream butter
1 small black truffle
1 small black truffle
Start
with room temperature butter and a medium sized mixing bowl. Place the butter into the bowl and grate the
truffle over the top. Grab your favorite
rubber spatula and cream butter and truffles together until thoroughly combined.
Divide
truffle butter into realistically sized portions, and wrap first in waxed
paper, then in plastic wrap. Place your
portioned butter into a freezer safe Ziploc bag, and store in the freezer where
it should last for at least six months.
1 comment:
Truffle butter is a staple item in any well-stocked kitchen. It’s easy to use and enhances the flavor of many dishes. Some chefs even prefer using it on its own, spreading it on bread or crackers.
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