Recipe: Bee Pollen Popcorn
We recently went out for dinner at Gargoyles on the Square in Somerville, and were titillated by a menu that include a Petit Veal Cutlet with cream cheese noodles, bee pollen popcorn, cocoa nibs, and onion powder. (Yes, we do, on occasion, eat veal.) The bee pollen popcorn got more rave reviews than the rest of the meal combined - and it was a very good meal - so we vowed to recreate it at home. After submitting our results to a dinner party of nine on Sunday night and receiving ovations, we feel ready to share.
Note: DO NOT serve this dish to anyone allergic to bees. Also, don't be tempted to up the quotient of bee pollen unless you're accustomed to eating it. Bee pollen can cause an allergic reaction in anyone allergic to bees, and too much of it can cause gastrointestinal distress to anyone who isn't used to it. That said, it's chock full of B-vitamins and anti-oxidants and is said to boost immunity. Also, on popcorn, it tastes really good. (See the Herbal Information Center for more nutritional info on bee pollen.)
Here's the recipe:
Bee Pollen Popcorn a la Jess Brooks*
1/2 cup popcorn (unpopped)
1/3 cup vegetable oil
1 teaspoon bee pollen**
Approximately 2 teaspoons salt (to taste)
Approximately 2 teaspoons sugar (to taste)
Heat oil over medium high heat in a large, heavy duty saucepan. Place 3 kernels of popcorn in saucepan and cover. When they pop, you'll know the oil is hot enough. Pour remaining popcorn kernels into saucepan and shake continuously until popping bascally stops, leaving lid open enough to release steam. (You'll want to wear oven mitts, because the pan will get quite hot.) Remove from heat.
Grind bee pollen to a fine powder in a coffee grinder or flax seed mill. Sprinkle over popcorn and stir. Add salt and sugar to taste and stir to ensure that bee pollen, salt and sugar are distributed evenly. Enjoy.
Makes a great accompaniment to soup or salad.
* Again, credit for originating this dish goes to the chef at Gargoyles on the Square. Thank you, Gargoyles, for broadening our palates and exciting our tastebuds once again.
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Posted by Jess Brooks at October 26, 2006 7:41 AM