FEBRUARY 18, 2015
In honor of the Academy Awards on Sunday, I wanted to share a favorite recipe of mine that’s a sure winner and more than easy to throw together for guests! Simply toss rosemary and parmesan with freshly popped popcorn and serve with a delicious pear champagne cocktail. Cheers!
Rosemary Parmesan Popcorn
1/4 cup fresh rosemary leaves
Large bowl popped popcorn
1/4 cup butter, melted
3 tablespoons grated parmesan cheese
Salt and pepper to taste
Place rosemary on a baking sheet. Bake at 300F for 10 minutes or until crisp. Finely chop rosemary or crush using a mortar and pestle; set aside.
Place popcorn in a large bowl; drizzle with butter. Sprinkle with cheese, salt, pepper and rosemary; toss to coat.
Rosemary for garnish
Pour a splash of pear puree in a champagne flute and top with champagne. Add a light drop of St. Germain; garnish with a sprig of rosemary.