NATIONAL POPCORN DAY: DOUBLE CHOCOLATE DRIZZLE KETTLE CORN RECIPE

National Popcorn Day!

Popcorn is one of my all-time favorite party foods. There is just so much you can do with it. I like to season it with different spices or even herbs. Rosemary-Sea Salt is one of my favorite combos. For something over the top and decadent, try this one. White and dark chocolate. Salt. Popcorn. What's not to love?

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Double Drizzled Kettle Corn - white and dark chocolate over salty popcorn. Decadent. Delicious. Deadly addictive! Photo credit: Tamika Moore/Birmingham News

DOUBLE DRIZZLE KETTLE CORN 

INGREDIENTS 

¼ cup vegetable oil

3/4 cup popcorn kernels

3 tablespoons sugar

1 ½ teaspoons Kosher salt

½ cup bittersweet chocolate chips

½ cup white chocolate chips

DIRECTIONS:

In a large pot or stock pot with a lid, heat the vegetable oil over medium high heat. Add the popcorn. When the oil begins to hiss, sprinkle the sugar over the kernels. Cover with the lid. Hold the lid down with a potholder and shake the pot over the heat until the popping begins. Shake vigorously until the popping begins to slow down. (It goes from popped to burnt very quickly) Remove from the heat; toss with the salt. Line two baking sheets with parchment paper. Spread the popcorn out onto the pans, being careful not to overlap the kernels.

Melt the chocolate separately in a heatproof bowl over a double boiler. Stir frequently and keep the heat low because the chocolate will burn easily.

Dip a fork in the chocolate and drizzle it over the popcorn. Do the same with the white chocolate. Allow to set until dry. Break into pieces to serve. You can store it in an airtight container in a cool spot for up to a week. 

RECIPE: JEAN'S FAVORITE REUBEN (CORNED BEEF) CHOWDER

I have the best friends. My high school friend Jean, who is an amazing mom to five kids, shared her favorite soup recipe with us a while back. It's been on my blog for five years and people still comment that it is one of their favorite cold weather recipes. Thank you, Jeano, for sharing it with us!

Jean needs to feed an army so this recipe can be easily halved if you don't want to make a big batch.

JEAN'S FAVORITE REUBEN CHOWDER

INGREDIENTS

1 pound unsalted butter

2 cups all-purpose flour

1 cup celery, finely diced

1 cup green onion, finely diced (use the white only, save the green for garnish)

2 gallons milk

4 quarts heavy cream

½ cup chicken base (find these in the same aisle you find boullion cubes; McCormick or Superior Touch brands are both good)

½ cup ham base (same as above)

1/3 cup caraway seeds

1 cup sauerkraut

2 pounds corned beef brisket (make your own or buy from your favorite deli)

Salt and pepper to taste

2 pounds potatoes, cubed

DIRECTIONS:

For the roux: Melt the butter. Add onions and celery and cook until tender. Stir in the flour. Cook the roux for five minutes over medium heat, stirring constantly. Whisk in the liquid ingredients, a little at a time. Then add the remaining ingredients except the potatoes. Stir frequently to keep from sticking. Meanwhile, cook the potatoes in boiling water until fork tender, drain. Add to chowder after it thickens.

NATIONAL HOT TODDY DAY: MAKE A HOT TODDY TO KEEP WARM THIS WINTER!

I love "national" days and January 11th is National Hot Toddy day. I guess any hot cocktail qualifies as a hot toddy. If you've never warmed up with a hot adult beverage, here's one of my favorite recipes... honey, bourbon, lemon, and orange... comforting and delicious. If you make a large quantity recipe in a saucepan or pot, remember to always remove it from the heat before adding alcohol as it will flame.

Warm up with a bourbon hot toddy for National Hot Toddy Day!

BOURBON HOT TODDY

INGREDIENTS

1 1/2 ounces bourbon (I like Knob Creek or Gentleman Jack for this recipe)

1/2 ounce Grand Marnier (or any orange liqueur)

1/2 teaspoons local honey

1 tablespoon fresh squeezed lemon juice

1 cinnamon stick

Lemon or orange twist (which is a strip of the lemon peel)

1 1/2 cups boiling water (more or less depending on the size of the mug)

DIRECTIONS:

Put the cinnamon stick, twist, and lemon juice into a heavy mug. Add bourbon and Grand Marnier and top off with the boiling water. Let stand for 2-3 minutes to allow the flavors to blend and to cool slightly. Remove the cinnamon stick and enjoy!