Truffle Butter Popcorn with Parmesan and Rosemary

 One of our very favorite preservation techniques is compound butter. It is a snap to make, and is a most excellent way to preserve the fleeting flavor of even the most transient of seasonal items, such as ramps, green garlic, or wild mushrooms. It also happens to be a brilliant way to make the most of expensive or unique items. Take for instance, the humble truffle.

We won’t lie.  if you’ve never eaten a truffle before, we are prepared to go on record saying that they are as good as people say they are, probably better. They are, in fact, one of the best things we have ever ingested -- earthy, nutty, and distinctively rich.  They shine in almost every application. And now that we’ve partaken in their incredible earthy flavor, we lust after them at every turn.  

But, truffles are also undeniably expensive.  So, what if we told you there was a way to take just a scant ounce or two of those deliciously earthy delights, and transform them into a virtual bounty of delicate truffle flavor? That you could enjoy those truffles all year long -- over pasta, rice, eggs, steamed vegetables, grilled steak, or a simple slice of toasted country bread?

Enter truffle compound butter.  You’ll love its versatility and the way it delicately flavors even the humblest of dishes with its woodsy flavor.  It takes just minutes to make, and the finished butter will last for at least six months if kept in the freezer.  Best of all, one small truffle and a pound of butter gives you meal after meal of delicious truffle flavor.

And while you’re making truffle butter, why not try this delicious popcorn?  It’s perfect fancy date night fare, especially when served alongside your favorite movie with a tall glass of sparkling wine.  

Truffle Butter Popcorn with Parmesan and Rosemary


You can find this recipe, along with plenty of other mouthwatering dishes, on GoBoldWithButter.com  Seriously -- you should check it out.  So. Much. Good. Food. 

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