The Sommelier's Cookbook: Recipes and Wine Pairings for Discerning Palates by Métivier Joanie

Author:Métivier, Joanie [Métivier, Joanie]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-09-14T16:00:00+00:00

Bacon-Asiago Popcorn

PAIR WITH:

• Sparkling Wines

SERVES 4 / PREP TIME: 10 MINUTES / COOK TIME: 10 MINUTES

There’s a reason why popcorn is the ultimate bar snack. It’s light, crunchy, a great vehicle for salt, and it alternates beautifully with sips of wine. This popcorn is all that but supercharged with crunchy homemade bacon bits and the salty tang of shredded cheese. A nice sparkling wine will match the popcorn’s delicate crunch, and the acidity will quench your thirst after all that salinity. Try a Chardonnay-based sparkling, like a Blanc de Blancs Champagne, or a Crémant de Jura. The richer and creamier the sparkling, the better, as it will harmonize with the rich Asiago and bacon.

8 slices bacon, cut into ¼-inch pieces

2 tablespoons extra-virgin olive oil, or

1 tablespoon bacon fat and 1 tablespoon extra-virgin olive oil

¼ cup popcorn kernels

¼ cup shredded Asiago cheese

Sea salt

1. In a large skillet over medium-high heat, sauté the bacon until crispy and cooked through, about 6 minutes. Using a slotted spoon, transfer the bacon bits to a paper towel–lined plate. Reserve 1 tablespoon of bacon fat (if using).

2. In a medium stockpot, heat the oil over medium-high heat. Pour a few kernels into the pot and cover it with a lid. When the test kernels pop, add the remaining kernels, cover and cook, gently shaking the saucepan until all the kernels are popped, about 4 minutes.

3. Remove from the heat and transfer to a bowl. Add the bacon and Asiago and stir to combine. Season with salt to taste and serve.

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