Aug 06, 2013 in new york city, nosh, recipes, cooking, food, free new york city, free summer movies, microwave popcorn popper, new york city, new york skyline. Read the original on: Too Many Ingredients
New York City has an endless offering of free, silly fun to be had in the summer. A particular favorite is the free summer movie series shown in various parks. Different parks have different themes all summer long, with a movie showing practically every weeknight. While there are no bad seats and all the locations have additional perks for food and drinks or other grand views I have to say I looked forward to hitting up the movies in Brooklyn Bridge Park. The setting is nothing less than dazzling with the New York skyline across the water and the beautiful park that is being revamped to accommodate a large variety of events.
And whatâs a night at the movies without a notable popcorn to binge on.
So, I give you a tart and savory Sumac Popcorn. The ground sumac has an acidic twinge similar to fresh lemon juice and plays perfectly with salty fresh popped popcorn.
Sumac Popcorn
~Yields about 4 cups popped popcorn
In a large bowl, drizzle the popped corn with 1 tablespoon of olive oil and sprinkle generously with 1 tablespoon of ground sumac and fine sea salt. Toss to coat and distribute the seasoning. Taste and if desired add additional sumac and salt until you find your crave~able balance.
Store in an airtight container for a day or two if you have the willpower to not eat it all in one sitting.
*My preferred method of popping corn lately has become a breeze with the assistance of the Nordic Ware Microwave Popcorn Popper. I have found 1/3 cup of popcorn is just the right amount to pop to fit the bowl and it doesnât need any oil or butter for popping (unless, of course, you want it). In less than three minutes I have a healthy, freshly popped bowl full of crunchy snack all ready for me to flavor up with whatever sweet or spicy concoction I want. (Thanks Sis, itâs a top contender for my favorite Christmas gift last year!)
Read the original on: Too Many Ingredients
After years as a fine artist in California I turned my creativity towards the culinary world, studied at The French Culinary Institute in New York City and now sharing food exploration and other enticements.