We’ve all seen the recent boom in what is known as the “Hipster” trend – a culture of men and women who are a unique blend of art, indie-rock, independent thinking, creativity and witty intelligence. They are a fabulous group of people, who also happen to own several gourmet cafes, restaurants and establishments that are dripping in wooden, antique and natural inspired décor. Pot plants are a many, and they are usually all named fabulously adorable nature-inspired names. I love Hipsters, and I think it’s an awesome trend purely for aesthetic reasons.
Well the Hipsters have introduced a new trend that we in the party world can definitely jump on – popcorn, or at least the use of popcorn in things like cocktails, sundaes, pancakes and gourmet dishes that don’t generally get one thinking “This could use some popcorn!” Basically, they have transformed the humble popcorn from a movie-snack-in-a-bucket to a fancy delight. If you want to jump on this trend (and believe me, you do!) I have sourced some delicious popcorn incorporated recipes for you to serve at your next event.
Photo by The Australian Bartender
The Cinema Highball
This cocktail is delicious, and goes down so smooth. If you can wait the time it takes to make the popcorn buttered Rum, I guarantee it will be worth it.
Popcorn buttered Rum (Your choice of Rum, 20gms air-popped plain popcorn and 28 gms of clarified butter) ,
Coke and ice as desired
Caramel Popcorn for garnish
1. Make the popcorn-infused Rum. You can do this by combining plain popcorn and Rum in a container and then setting aside for an hour. Strain the liquid through a fine-mesh strainer to remove all the leftover popcorn bits before stirring through clarified butter (milk fat rendered from butter to separate the milk solids and water from the butterfat) and setting aside at room temperature for 24 hours.
2. Next, transfer the container to the freezer and free until the fat solidifies on the surface, which should take about 4 hours. Strain this through a fine-mesh strainer and store at room temperature until ready to use.
3. Next, when you are ready to make the cocktails, fill a long highball glass with the desired amount of ice, pour in your poison’s worth of the popcorn infused Rum and then fill the rest with the Coke. Stir, garnish with a yellow and white striped straw and a couple of pieces of caramel popcorn, and serve. Yum!
If you want to serve some more similar recipes at your next party, then check out Hooray magazine’s recipe for Citrus Pop! cocktails for a refreshing twist on the popcorn craze.
Photo by Annie
This is a delightful treat that will be guaranteed to be gobbled up by all the Hipsters at the your party. Macaroons make for a delectable treat for a fancy high tea, kitchen tea or birthday party and adding the popcorn twist means that you can stay on trend with every mouthful!
1. Line two baking sheets with baking paper and preheat the oven to 160
2. Sift the almonds and icing sugar together into a medium bowl and set aside
3. Place the egg whites into a large mixing bowl and whisk until they peaks. Gradually add in the caster sugar, and make sure that you continue to whisk until you have a firm, glossy meringue. Add the vanilla extract and whisk again.
4. Using a spatula, gradually fold in the almond and icing sugar mixture before using the spatula to cut through and fold the mixture a few more times.
5. Pour the mixture into a large piping bag fitted with a 1cm plain round nozzle and pipe small rounds of equal size on the baking sheets. Tap the baking sheets firmly against the counter top to knock out any air bubbles and help the macaroons settle. Leave the macaroons on the counter at room temperature for around 30 minutes or until they form a skin. Bake the macaroons one tray at a time in the over for 10 -15 minutes.
6. Once baked, remove from the oven and allow the macaroons to cool on the sheet before peeling the shells off.
7. While the macaroons are cooling, it’s time to make the icing mixture for the middle of the biscuits. Beat the softened butter in a medium sized bowl until very soft and creamy, set aside. Place the eggs and egg yolks into a large mixing bowl and set aside.
8. Combine the water and sugar in a small saucepan and place over a medium-low heat until the sugar dissolves. Turn the heat up to medium and cook until the syrup reaches 121C. While heating the syrup beat the eggs and yolks at a medium speed with an electric mixer for two minutes. Whisking continuously poor the hot syrup in a thin, steady stream over the egg mixture. Whisk the mixture until thick and cooled to 50C.
9. Slowly add the softened butter, a teaspoon sized amount at a time, mix well after each addition to ensure there are no lumps. Fold in the salt.
10. Now it’s time to put it all together! Cook the popcorn according to the instructions on the packet and then crumb half the popcorn in a food processor. Pair up your macaroon shells. Brush the top of each macron with melted butter and sprinkle with popcorn crumbs. Leave for 10 minutes for the butter to set.
11. Fill a piping bag fitted with a 9mm plain round nozzle with the buttercream mixture. Pipe around a teaspoon of the buttercream onto the flat side of one macaroon in each pair and sandwich together with it’s partner. Refrigerate the macaroons to set before serving at room temperature.
Photo by Grace Chan
1. Cook your bag of microwaved popcorn and reserve some for a garnish. Preheat your oven to 95c
2. In a large saucepan over medium heat, add water, butter and sea salt. Bring the mixture to a slight simmer before adding a handful of popcorn to the water and allow to simmer for another minute until the popcorn has softened. Transfer to a fine mesh sieve over a bowl and strain the popcorn to expel the liquid. Pour the liquid back into the saucepan and repeat the process of cooking the popcorn and straining it until you have used all of your popcorn.
3. In a bowl, combine the dry ingredients together. In the other bowl that contains the popcorn liquid, add the egg and whisk until combined. Add the wet ingredients to the dry ingredients and whisk again until combined.
4. Heat up your frying pan and brush with butter or oil. Pour your batter into the pan and cook for 1 – 2 minutes, or until small bubbles form on the surface of the pancake. Flip and cook on the opposite side until golden brown. Repeat the process until your mixture has all been used. You can put your cooked pancakes in the oven to keep warm while you do this.
5. When finish, serve your share of pancakes with a sprinkling of reserved popcorn and warm maple syrup.
So there you have it, three different treats you can serve up at your next gathering that will give a high nod to the current Hipster trend, and to the delicious delicacy they call popcorn. If you have any tricks or tips from making your own versions of these delicious treats, let me know by emailing me at firstname.lastname@example.org or by leaving your comments below!