Estate Popcorn with Meyer Lemon & Parmesan

Yield: 8 Servings
Chef: Chef Thomas Sixsmith
Estate Popcorn with Meyer Lemon & Parmesan - Cakebread Cellars


½ c. popcorn
2 T. vegetable oil
4 oz. butter, melted
3 T. Parmesan Reggiano, grated
1 tsp. Meyer lemon zest, dried
½ tsp. fennel pollen
1 T. chives, chopped
Pinch Kosher salt


Place popcorn and oil into a heavy bottom pan over medium heat. Partially cover with lid to allow steam to escape. Cook until popcorn stops popping. Toss with butter, parmesan, zest, pollen, chives and season to taste with salt.

Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.