50 Flavored Popcorn Recipes – Food Network

Celebrate Popcorn Month with these recipes from The Food Network.  The Food Network Magazine created these recipes using 12 to 16 cups freshly popped popcorn. Use a bag or two of microwave popcorn, or make your own: Heat a few kernels in 1/4 cup vegetable oil in a large pot over medium heat until one pops. Add 3/4 cup kernels and cover the pot. Cook, shaking the pot occasionally, until the popping subsides.

Three Cheese Popcorn

Three Cheese Popcorn (Number 9) – Photo by Levi Brown/The Food Network

1. Brown Butter–Lemon Cook 6 tablespoons butter in a skillet over medium heat until browned, about 7 minutes. Remove from the heat and stir in 1 1/2 teaspoons grated lemon zest; drizzle over 16 cups hot popcorn. Toss with 2 teaspoons kosher salt.

2. Ranch Melt 4 tablespoons butter with a 1-ounce packet ranch seasoning mix; toss with 16 cups hot popcorn and 2 tablespoons chopped chives. Season with salt.

3. Garlic-Herb. Melt 4 tablespoons butter in a saucepan; add 4 grated garlic cloves and 1 teaspoon each finely chopped fresh rosemary, sage and thyme and cook1 minute. Drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.

4. Parmesan-Rosemary. Toss 16 cups hot popcorn with 1/2 cup grated parmesan, 3 tablespoons olive oil, 1 tablespoon finely chopped fresh rosemary and 2 teaspoons kosher salt.

5. Frito Pie. Toss 12 cups hot popcorn, 6 tablespoons melted butter, 4 cups Fritos (or other corn chips) and 2 tablespoons chili powder; spread on baking sheets. Top with 2 cups shredded cheddar and 2 chopped scallions. Bake at 350 degrees F until the cheese melts, 3 minutes. Season with salt.

6. Truffle.Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1 1/2 tablespoons truffle oil, 1/4 cup grated parmesan, 1 teaspoon kosher salt and 1/2 teaspoon pepper.

7. Movie Theater. Melt 1 stick butter in a small saucepan over low heat, skimming off the foam and solids; drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.

8. Veggie. Pulse 2 cups each mixed veggie chips and dehydrated snap peas in a food processor until powdery; toss with 8 cups hot popcorn and 2 cups each veggie chips and dehydrated snap peas. Season with salt.

9. Three-Cheese. Toss 16 cups hot popcorn with 2 cups shredded cheddar, 1 cup grated parmesan and 1/2 cup grated pecorino; spread on baking sheets. Bake at 350 degrees F until the cheddar melts, 3 minutes. Season with salt.
10. Gruyere-Porcini. Pulse 1/2 cup dried porcini mushrooms in a spice grinder until powdery. Add 2 tablespoons chopped fresh parsley and 1 1/2 teaspoons kosher salt; pulse again until powdery. Drizzle 6 tablespoons melted butter over 16 cups hot popcorn; toss with the porcini powder and 1 cup finely grated gruyere.
11. Everything Bagel.Toss 12 cups hot popcorn with 4 cups broken bagel chips, 6 tablespoons melted butter, 2 tablespoons each white and black sesame seeds, 1 tablespoon each caraway seeds, granulated onion and granulated garlic, and 1 1/2 teaspoons kosher salt.
12. Mustard-Pretzel. Whisk 4 tablespoons melted butter with 2 tablespoons dijon mustard, 1 teaspoon sugar and 1/2 teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups mini pretzels.
13. Sesame. Heat 6 tablespoons butter with 2/3 cup sesame seeds in a small skillet over medium heat until the seeds are toasted, about 5 minutes. Stir in 1 tablespoon each sugar and kosher salt; toss with 16 cups hot popcorn.
14. Sushi. Whisk 1 1/2 tablespoons each vegetable oil and soy sauce with 2 teaspoons each toasted sesame oil and rice vinegar; drizzle over 16 cups hot popcorn. Toss with 2 cups torn roasted seaweed snacks and1 cup wasabi peas.
15. Crab Boil. Melt 4 tablespoons butter with 2 tablespoons Old Bay Seasoning in a small skillet over medium heat; drizzle over 12 cups hot popcorn and toss with 4 cups oyster crackers.
16. Pepperoni Pizza. Cook 1 cup chopped pepperoni in 1 tablespoon vegetable oil in a large pot until crisp; drain on paper towels, reserving the drippings. Pop 3/4 cup popcorn kernels in the drippings; toss with the pepperoni, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 2 tablespoons olive oil and 1 teaspoon each granulated garlic and dried oregano. Season with salt.
17. Chorizo-Manchego.  Cook 1 cup diced chorizo in 2 tablespoons vegetable oil until crisp; drain on paper towels, reserving the drippings. Toss 16 cups hot popcorn with the chorizo, chorizo drippings and 1 cup grated manchego. Season with salt.
18. Bacon-Chive. Cook 6 slices chopped bacon until crisp; drain on paper towels, reserving the drippings. Drizzle 2 tablespoons each reserved bacon drippings and melted butter over 16 cups hot popcorn. Toss with the bacon, 1/2 cup chopped chives and 1/2 teaspoon cayenne. Season with salt.
19. Bacon-Jalapeno. Dip 4 thinly sliced jalapenos in 1/2 cup cornstarch whisked with 1/3 cup seltzer. Heat 1 inch vegetable oil in a small saucepan to 350 degrees F. Fry the jalapenos until golden and crisp, 2 minutes; drain on paper towels. Make Bacon-Chive Popcorn (No. 18), omitting the cayenne. Toss with the fried jalapenos.
20. Spicy Pork Rind. Heat 1/4 cup vegetable oil with 1 1/2 tablespoons chili powder, 2 teaspoons grated lime zest and 1/2 teaspoon cayenne in a skillet over medium heat, 2 minutes; drizzle over 16 cups hot popcorn. Toss with 2 cups pork rinds and 1 tablespoon lime juice. Season with salt.
21. Szechuan. Heat 1 cup each peanuts and dried arbol chiles, 1/2 cup each peanut oil, sesame seeds and Szechuan peppercorns, and 4 teaspoons each sugar and kosher salt in a large skillet over medium heat until the nuts and chiles are toasted, 4 minutes; pour over 16 cups hot popcorn. Toss with2 tablespoons toasted sesame oil.
22. Sriracha-Lime. Whisk 5 tablespoons melted butter with 1/4 cup Sriracha, 1 1/2 teaspoons grated lime zest and 1 tablespoon lime juice; drizzle over 16 cups hot popcorn and toss. Season with salt.
23. Chipotle. Melt 4 tablespoons butter with 2 tablespoons chipotle hot sauce and 1 tablespoon chipotle chile powder; drizzle over 16 cups hot popcorn. Toss with 2 cups corn nuts. Season with salt.
24. Crunchy Ramen. Soak two 3-ounce packages ramen noodles (any flavor; reserve the packets) in warm water, 4 minutes; pull apart and pat dry. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat. Fry the noodles in a single layer until crisp; drain. Break into pieces; toss with 8 cups hot popcorn, and the flavor packets to taste.
25. Curry.  Melt 1 stick butter in a saucepan over low heat. Add 2 cups each golden raisins and pistachios, 3 tablespoons sugar and 1 tablespoon curry powder and cook 2 minutes; toss with 16 cups hot popcorn and 2 teaspoons kosher salt.
26. Thai Curry.  Heat 1/2 inch vegetable oil in a medium saucepan to 350 degrees F. Fry 4 ounces rice vermicelli until crisp, about 20 seconds; drain. Warm 1/4 cup each red Thai curry paste and vegetable oil and 1 teaspoon kosher salt in the microwave, 1 minute; drizzle over 16 cups hot popcorn. Toss with 2 cups roasted cashews and the fried noodles.
27. Jamaican Jerk. Whisk 5 tablespoons melted butter with 1 1/2 tablespoons jerk seasoning, 1 teaspoon curry powder and 1/4 teaspoon cayenne; drizzle over 16 cups hot popcorn. Toss with 1 cup toasted coconut and 2 teaspoons grated lime zest. Season with salt.
28. Za’atar. Whisk 6 tablespoons melted butter, 2 tablespoons za’atar spice blend and 1 teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups broken pita chips.
29. Mole. Whisk 6 tablespoons each melted butter and jarred mole sauce; toss with 16 cups hot popcorn. Season with salt.
30. Cajun. Melt 4 tablespoons butter with 1 tablespoon Cajun seasoning, 1 teaspoon grated lemon zest, 1/4 teaspoon cayenne and 2 chopped scallions; drizzle over 16 cups hot popcorn and toss. Season with salt.
31. Buffalo. Melt 6 tablespoons butter with 1/3 cup Buffalo hot sauce; toss with 16 cups hot popcorn, 1/2 cup crumbled blue cheese and some celery leaves. Season with salt.
32. Caesar. Heat 1/3 cup olive oil, 4 minced anchovy fillets and 1 teaspoon each grated garlic and lemon zest over medium heat,2 minutes; drizzle over 12 cups hot popcorn. Toss with 4 cups toasted bread cubes and 1/3 cup grated parmesan. Season with salt.
33. Herb. Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1/4 cup each chopped fresh parsley, chives, tarragon and chervil, and 2 teaspoons kosher salt.
34. French Onion Dip. Melt 6 tablespoons butter with a 1-ounce packet onion soup mix; toss with 16 cups hot popcorn and a 6-ounce package French-fried onions.
35. Salt and Vinegar. Combine 1/4 cup malt vinegar and 2 teaspoons kosher salt in a small spray bottle; shake to dissolve the salt. Spray over 16 cups hot popcorn.
36. Barbecue. Melt 4 tablespoons butter with 1 teaspoon each cumin, paprika, granulated garlic, chili powder and barbecue sauce, and a pinch of cayenne; toss with 12 cups hot popcorn and 4 cups lightly crushed barbecue potato chips. Season with salt.
37. Margarita. Melt 6 tablespoons butter with 2 tablespoons each lime juice and tequila, 2 teaspoons each sugar and kosher salt, and 1 1/2 teaspoons grated lime zest in a skillet over medium heat; drizzle over 12 cups hot popcorn and toss with 4 cups lightly crushed lime-flavored tortilla chips.
38. Blue Cheese–Almond. Drizzle 4 tablespoons melted butter over 16 cups hot popcorn; toss with 1 cup each crumbled blue cheese and toasted sliced almonds, and 1 teaspoon kosher salt.
39. Peanut Butter. Heat 1 cup honey and 3/4 cup sugar over medium heat, stirring, until the sugar dissolves, about 5 minutes. Stir in 1 cup peanut butter and 1 teaspoon each vanilla extract and kosher salt until smooth; pour over 16 cups hot popcorn and 2 cups peanuts and toss. Spread on baking sheets and let cool.
40. Peanut Butter–Banana. Make Peanut Butter Popcorn (No. 39), adding 1 cup dried banana chips and 1/2 cup chocolate chips with the peanuts.

Peanut Butter Banana Popcorn

Peanut Butter Banana Popcorn (40). Photo by Levi Brown/The Food Network

41. Tropical. Spread 2 cups sweetened shredded coconut on a baking sheet and bake at 350 degrees F until golden, about 10 minutes. Toss with 16 cups hot popcorn, 1 1/2 cups chopped dried pineapple and 3 tablespoons each confectioners’ sugar and melted butter. Season with salt.

Tropical Popcorn

Tropical Popcorn (41). Photo by Levi Brown/The Food Network

42. Strawberry.  Pulse 1 cup freeze-dried strawberries and 6 tablespoons confectioners’ sugar in a food processor until powdery. Drizzle 4 tablespoons melted butter over 16 cups hot popcorn and sprinkle with the strawberry sugar. Toss with 1 cup freeze-dried strawberries.

43. Yogurt-Granola. Melt 6 tablespoons butter with 2 tablespoons each brown sugar and honey over medium heat, stirring, until the sugar dissolves, 3 minutes; drizzle over 12 cups hot popcorn. Toss with 4 cups granola and 2 cups yogurt-covered raisins. Season with salt.

44. Cinnamon Sugar. Drizzle 6 tablespoons melted butter over 12 cups hot popcorn; toss with 4 cups cinnamon cereal (such as Cinnamon Toast Crunch), 1/3 cup sugar, 2 teaspoons cinnamon and 1 teaspoon kosher salt.

45. Maple-Pecan.  Heat 2 cups sugar, 1 cup maple syrup and 1/2 cup light corn syrup in a large pot until it reaches 260 degrees F on a candy thermometer, about 12 minutes. Add 3 cups pecans and cook 2 minutes. Stir in 3 tablespoons butter until melted, then pour over 16 cups hot popcorn; toss to coat. Spread on baking sheets and let cool.

46. Sticky Marshmallow. Melt 8 cups mini marshmallows and 6 tablespoons butter with 1/2 cup each sugar and light corn syrup in a large saucepan over medium heat, stirring; pour over 16 cups hot popcorn. Add 4 cups cornflakes and mix well. Season with salt.

47. Rocky Road. Whisk 5 tablespoons melted butter with 2 teaspoons each vanilla extract and kosher salt; drizzle over 16 cups hot popcorn. Toss with 2 cups each mini marshmallows, chocolate chips and toasted pecans. Spread on baking sheets and bake at 350 degrees F until the marshmallows and chocolate are slightly melted, about 2 minutes.

48. S’mores. Make Rocky Road Popcorn (No. 47), replacing the pecans with lightly crushed graham crackers.

49. Cookies and Cream. Warm 1/4 cup sweetened condensed milk in a saucepan over medium heat; drizzle over 12 cups hot popcorn. Toss with 4 cups lightly crushed chocolate sandwich cookies (such as Oreos).

50. Kettle Corn. Mix 1/2 cup confectioners’ sugar, 2 tablespoons granulated sugar and 1 teaspoon kosher salt in a small bowl; set aside. Heat a few popcorn kernels in 1/4 cup vegetable oil in a large pot over medium-high heat until one pops. Add 3/4 cup popcorn kernels and cover. Cook, shaking the pot occasionally, until the popcorn starts rapidly popping. Crack the lid open and pour in the sugar mixture. Cover and cook, shaking the pot, until the popping subsides.

Deviled Ham Eyeball Sandwiches

Recipe courtesy of Jeff Mauro

Yield: 20 “eyeball” sandwiches

Deviled Ham Eyeball Sandwich

Photo by The Food Network©

Ingredients:

  • 20 slices white bread, such as Arnold Brick Oven White Sandwich Bread
  • 2 cups smoked cooked ham, chopped (about 8 ounces)
  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickled relish
  • 1/2 teaspoon Worcestershire sauce
  • 3 dashes hot sauce, such as Tabasco
  • Kosher salt
  • 10 pimento-stuffed green olives, sliced in half
  • Ketchup, for squirting
  • Special equipment: 2 1/2-inch round cookie cutter

 

Directions:

  1. Punch out rounds from the bread using a 2 1/2-inch round cookie cutter. Lay out the rounds on a baking sheet. Set aside.
  2. Add the ham, mayonnaise, honey, mustard, relish, Worcestershire and hot sauce in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky.
  3. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff 1 olive into the center of each ball for eyes.
  4. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins.
  5. Serve to kids and pray they don’t cry from how scary these are.

 

Ghostly Pumpkin Pudding

From Food Network Kitchens

Yield: 12 Servings

Ghostly Pumpkin Pudding

Photo by The Food Network© Kitchen

Ingredients:

Pudding:

  • 1 package gelatin
  • 2 cups whole milk
  • 1 cup sugar
  • 6 large egg yolks (reserve 2 whites for topping)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 (15-ounce) can pure pumpkin puree

 

Topping:

  • 2 large egg whites
  • 1/3 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1 pinch fine salt
  • Small candy, for eyes

 

Directions:
For pudding:

  1. Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms.
  2. Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.
  3. Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

For topping:

  1. Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.
  2. Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.

 
Copyright 2008 Television Food Network, G.P. All rights reserved.

Mama’s Cornmeal Hushpuppies from Trisha Yearwood

by Trisha Yearwood of Food Network’s show, “Trisha’s Southern Kitchen”

Yield: 48 hushpuppies

Ingredients:

Mama's Cornmeal Hushpuppies

Photo by Food Network©

2 cups self-rising white cornmeal
3/4 cup finely chopped onion
1 large jalapeno, chopped fine
Kosher salt
2 cups buttermilk
8 cups peanut oil, for frying

 

Directions:

  1. In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
  2. Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
  3. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

 

Cook’s Note: If you can’t find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

For more information, click here.

 

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen  by Trisha Yearwood (c) Clarkson Potter 2008

 

For more Trisha Yearwood as a performer, click here to see her and Eagles’ band member Don Henley sing  their hit “Walkaway Joe.”

 

Raspberry Lemonade

Recipe courtesy of Ree Drummond

Ingredients:

  • 4 cups fresh lemon juice
  • 3 cups sugar
  • 1 bag frozen raspberries
  • Ice cubes, for serving

Directions:

  1. Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it’s sweet enough for you, and then add the raspberries.
  2. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
  3. Fill mason jars with ice cubes and top them off with the lemonade.

2012 Ree Drummond, All Rights Reserved

 

Hot Cross Buns

Recipe courtesy Levain Bakery

Hot Cross Buns

Make your Easter holiday dinner special. 

Hot cross buns are now traditionally served during the Christian Easter season, on Fridays during Lent and on Palm Sunday and Easter Sunday. However, their roots are rumored to have come from pagan spring festivals. Easter and the spring equinox all represent the season of renewal of nature in different traditions. What we now consider a cross symbol on top of hot cross buns was also originally a cross in honor of the moon for Egyptians and Greeks, a representation of a full moon and its four quarters to Romans.

Yield: 12 buns

Ingredients:

Buns:

  • 2 ounces fresh yeast
  • 2 cups lukewarm milk
  • 1/4 cup honey
  • 4 tablespoons unsalted butter, diced
  • 3 eggs
  • 4 1/2 cups high-gluten flour
  • Spice mix, recipe follows
  • 1 teaspoon kosher salt
  • 1/2 cup dark raisins
  • 1/2 cup golden raisins

Glaze, recipe follows
Spice Mix:

  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 3/4 teaspoon ground ginger

Glaze:

  • 2 cups confectioners’ sugar
  • 1/4 cup milk, plus more as needed
  1. Directions:
    Buns:
    Crumble the yeast into a large mixing bowl and add 1 cup of the warm milk (the milk should feel just warm to the touch but not hot). Using the dough hook attachment, gently mix together.
  2. Add the honey, butter, 2 eggs, flour, spice mix, salt, and raisins. Start the mixer and gently pour in the remaining 1 cup of milk while mixing. The dough should come together as a soft ball after a few minutes of mixing. If it is too sticky add a few sprinkles of additional flour; if it is too hard add a few more drops of cold milk.
  3. Turn this soft dough out directly onto a sheet pan and cover with plastic wrap. Let it rise until about doubled in size.
  4. Preheat the oven to 350 degrees F.
  5. When it has double in size, turn the dough out onto a floured surface. Cut the dough in half and each half in half, etc. until you have a dozen pieces. Shape these pieces into rounds with your hands. Place these rounds equally spaced apart on a floured piece of parchment on a sheet pan. Cover with plastic wrap and allow to rise until almost doubled in size. (If you press gently with your finger on a bun it should bounce back but your fingerprint should remain a bit.)
  6. Beat the remaining egg with a fork in a small bowl. Very gently brush this mixture on each of the buns. Using a sharp knife cut a cross shape in the top of each bun. Besides being decorative this allows the bread to rise nicely as it bakes.
  7. Bake in for about 15 minutes or until browned. Let cool.
  8. When cool, ice each bun with the glaze in a cross shape, following your cuts and using your spatula to drizzle icing on.
  9. Spice Mix:
    Mix together all the ingredients.

Glaze:
Put the sugar in a large bowl with the milk. Work the sugar and milk together until combined, adding additional milk 1 teaspoon at a time, until you have a nice smooth thick glaze.

Irish Stew

Recipe courtesy of Giana Ferguson

Yield: 6 Servings

Irish Stew

Click here to see a video demonstration by Tyler Florence. 

Ingredients: 

  • 2 medium-sized onions, chopped
  • Oil, for frying
  • 1 -ounce butter
  • 1 sprig dried thyme
  • 2 1/2 pounds best end of lamb neck, cut into large pieces
  • 7 carrots, chopped lengthways into 2-inch pieces
  • 2 tablespoons pearl barley
  • 5 cups chicken stock, recipe follows
  • Salt (recommended: Fleur du Sel)
  • Freshly ground black pepper
  • 1 bouquet garni (parsley, thyme, and bay leaf)
  • 12 medium potatoes
  • 1 bunch parsley, leaves finely chopped
  • 1 bunch chives

Serving Suggestion: Herb Butter*

Directions:

  1. In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
  2. Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.

 

Stock:

  • Chicken carcass
  • 1 onion
  • 4 cups water
  • 3 stalks celery, roughly chopped
  • Bay leaf
  • Salt and freshly ground black pepper

 

  • Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat

 

*Herb Butter:

  • 1 stick butter
  • 1 small bunch parsley, finely chopped
  • 1 small bunch chives, finely chopped
  • 1 sprig thyme
  • Melt butter in a small saucepan. Add parsley, chives and thyme.

 

For a video demonstration regarding this recipe, click HERE for the Food Network’s website.

 

Severed Hand Sangria

Recipe courtesy of Nadia G.

Severed Hand Sangria
This punch is NOT for kids.
Photo: Cooking Channel TV

Yield: 10 glasses

Ingredients: 

  • 1 non-powdered Latex glove
  • Filtered water (enough to fill latex glove)
  • 2 bottles Dry red wine
  • 3 cups Sparkling water
  • 3 cups freshly squeezed orange juice
  • 3 ounces Brandy (or Cointreau)
  • 3 Tbsp. brown sugar
  • 2 fresh oranges, thinly sliced
  • 2 fresh pink grapefruit, thinly sliced
  • 2 fresh lemons, thinly sliced
  • 2 fresh limes, thinly sliced
  • 1 cup natural sour cherries in syrup

Directions:

  1. The night before the party, fill a few latex gloves with some filtered water, tie them up like you would a balloon and freeze overnight.
  2. In a big punch bowl, combine red wine, sparkling water, orange juice, Brandy, brown sugar, fruit slices and sour cherry syrup.  Stir and add 1 frozen ice-hand. (latex glove removed)

Red Ruby Sangria

Red Ruby Sangria
Photo Credit: the Food Network

Ingredients: 

  • 2 large pomegranates
  • 2 red Bartlett pears, seeded and thinly sliced
  • 2 star fruits, thinly sliced
  • 3 bottles red wine, such as Rioja
  • 1 cup brandy or cognac
  • 1 cup pomegranate juice, such as Pom Wonderful or grenadine
  • 1/2-cup sugar
  • 2 cinnamon sticks
  • 2 star anise
  • 1 liter club soda, chilled

Directions:

  1. Spread some newspaper out on the counter because the bright red pomegranate juice can stain. Cut the pomegranate in half, open it up and you’ll see clusters of very juicy garnet seeds encased in a smooth off-white pulp. Gently pry out the ruby kernels with your fingers or a pointed knife, removing any of the bitter membrane that may adhere. Put the pomegranate seeds in a large pitcher or container and add the pear and star fruit slices.
  2. Pour in the wine, brandy, and pomegranate juice. Add the sugar, cinnamon, and star anise; give the mixture a good stir to combine.
  3. Chill the sangria in the refrigerator for several hours or up to overnight for the flavors to come together.
  4. Just before serving, top the sangria off with the club soda and mix to combine. Spoon the fruits into glasses or goblets and pour in the sangria to fill.
Originally from FoodNetwork.com