Popcorn is an unexpected offering at a cocktail reception but tastes delightfully sophisticated when flavored with a Southwestern-inspired blend of cumin, coriander, red pepper, and lime juice.
- Yield: Makes 4 quarts
Photography: Richard Gerhard Jung
Source: Martha Stewart Weddings, Winter 2002
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/8 teaspoon crushed red-pepper flakes
- 3/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon dry mustard
- 1 tablespoon vegetable oil
- 1/2 cup popcorn kernels
- 4 tablespoons freshly squeezed lime juice
- 6 tablespoons unsalted butter
- Coarse salt, to taste
Place cumin seeds, coriander seeds, and red-pepper flakes in a spice grinder, and process until fine. Transfer to a small bowl; add garlic powder, pepper, and mustard, and stir to combine. Set aside.
Heat a 4-quart pot over medium-high heat, and add oil. When oil is hot, pour in kernels. Cover, and let stand over heat until first kernel pops. Shake pan gently, close to heat; continue shaking until kernels stop popping, 4 to 5 minutes.
In a small skillet over medium heat, bring lime juice to a boil. Lower heat, and cook until liquid is reduced to 1/2 tablespoon. Add the butter, and swirl it to melt; add spice mixture. Drizzle over popcorn while stirring to coat evenly. Sprinkle with salt to taste, and toss. This recipe is best eaten the day it is prepared.