TIP OF THE WEEK
Make your next friendly gathering a popping success with desserts and snacks made from a wholesome simple grain. Not only does popcorn bring out the kid in everyone, it's a naturally healthy treat you can feel good about serving your guests. And, because it's naturally low in fat and calories, non-GMO and gluten free, you can rest assured that party-goers will keep popping back by for one more guilt-free bite.
What's more, freshly popped corn makes it easy to tickle all your guests' taste bud cravings. Salty, spicy, sweet; the options are nearly endless. Serve it up with flavors already mixed in, or let guests mix and match their own favorite toppings to create unique tastes of popcorn perfection.
A popcorn bar is a fun and easy way to have guests take an active role in the party. Provide a wide range of toppings and watch them get creative dreaming up delicious flavor combinations. You can even host a taste test and award prizes to the tastiest concoctions.
Set out a large bowl of popcorn and surround it with smaller bowls with various popcorn fixings. Let each person fill a paper bag or other container with popcorn and top or mix with their desired flavorings.
These recipes make it easy to prepare crowd-pleasers for all ages ahead of time so you can focus on the fun. Find more festive popcorn recipes to help plan your next party at popcorn.org.
-- Family Features
EASY RECIPE: Marmalade Popcorn Balls
1 1/2 cups sugar
1 1/4 cups water
1 cup orange marmalade
1/2 teaspoon salt
1/2 cup light corn syrup
1 teaspoon vinegar
5 quarts popped popcorn
In saucepan combine sugar, water, marmalade, salt, light corn syrup and vinegar. Bring to boil, stirring until sugar dissolves. Cook to hard-ball stage (250 degrees Fahrenheit).
Pour slowly over popped popcorn and mix thoroughly. Butter hands and shape into 2 1/2-inch balls.
-- Family Features
NUMBER TO KNOW
16 billion: Americans consume about 16 billion quarts of popcorn every year. That equates to roughly 51 quarts per person per year.
-- More Content Now
What did the dish merguez originate?
A. North Africa
C. Central America
D. South America
Answer at bottom of column.
WORD TO THE WISE
Cornichons: Cornichons are adorable little French pickles made from miniature gherkin cucumbers. The crunchy pickles have a dry, sharp taste, and are often served alongside fatty meats such as pork rillettes or with traditional French pot-au-feu, in order to perk up and cut through the richness of a meaty dish. They are also used in tartare and other sauces.
THE DISH ONů
'The New Kosher' by Kim Kushner
Kosher cooking has been redefined for the modern family. "The New Kosher" is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. Emphasizing fast, easy, and delicious dishes for everyday meals and special occasions, this is your comprehensive guide to kosher cooking. Kim Kushner comes from a diverse foodie background and her easygoing, mix and match style has helped her redefine kosher cooking. With over 100 recipes from all over the world, there's something for everyone in this unique cookbook.
-- Weldon Owen
FOOD QUIZ ANSWER
A. Merguez is a type of thin, spicy sausage that originated in North Africa.
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