Popcorn Oscars Party

We think movies, we think popcorn: it’s a natural fit. That’s why, ahead of this Sunday’s Oscars, we’re sharing artisinal popcorn recipes developed by chef and food stylist Juno Kim. Trust us, this isn’t your normal, everyday popped corn. Kim’s creations include flavours like miso butter, nori, manchego, gruyere and even nutritional yeast—and, best of all, paired them up with the perfect wines. So pop these babies up, pop open a bottle, pop on the telly and enjoy a night of Oscars-filled fun! —Vita Daily

jackson-triggs sauvignon blanc paired with miso butter, nori and black sesame seed popcorn. The miso butter, nori and black sesame flavour combo is thematic, impactful in taste and presentation, with lots of umami and complexity. Jackson-Triggs Sauvignon Blanc’s brightness and citrus notes compliment the flavours well, while being refreshing on the palate so people will keep digging into the popcorn without the flavours becoming overwhelming.

4 tablespoons of butter
1-2 tablespoons of miso
2 full-size sheets of nori, toasted
1 tablespoon of black sesame seeds

Cut the nori into 1-inch square pieces, then blend to turn it into flakes. Melt the butter in a small saucepan, then transfer to a blender. Blend a tablespoon of the miso, then taste. Add more miso till it is seasoned to your liking. Drizzle miso butter on top of your popcorn. Sprinkle nori and black sesame seeds to taste.

robert mondavi private selection chardonnay paired with extra virgin olive oil, manchego, prosciutto crisps and parsley popcorn. This popcorn plays with salty and crispy textures of the prosciutto, while providing a delicious cheesiness from the manchego. The olive oil provides a different depth of flavour to the typical butter, but the richness of the prosciutto will make up for the lack of dairy. Robert Mondavi Private Selection Chardonnay stands up to the prosciutto and manchego, while providing beautiful roasted fruit flavours that plays well with the charcuterie cheese board theme here.

3 tablespoons extra virgin olive oil
125 g of manchego
4-5 slices of prosciutto di Parma
1/4 cup of parsley leaves

Preheat your oven to 325 F. Mince your parsley leaves, while you wait for the oven to warm up. Place your prosciutto in between two sheet pans to prevent it from curling into itself, then place in the oven for 15 minutes. Let it cool for 5 minutes; if it’s not crispy enough to snap, put it in the oven for three more minutes, then check again. Be careful not to burn it! Drizzle your popcorn with olive oil, then finely grate or Microplane the manchego onto the popcorn, then sprinkle the prosciutto and parsley on top.

woodbridge white zinfandel paired with extra virgin olive oil, nutritional yeast, mushroom powder and paprika popcorn. The nutritional yeast and dehydrated mushroom flavour combo is the one vegan option of the grouping (perfect for BC!). Nutritional yeast—while being very healthy—has tonnes of cheesy flavour. Adding the umami from the dehydrated mushrooms and the light spice of smoked paprika, we get a beautifully complex flavour with lots of depth. The light sweetness of Woodbridge White Zinfandel will pair nicely with the gentle spice of the paprika and the tangy cheesy flavour of the nutritional yeast, while refreshing the palate from all the umami goodness.

3 tablespoons extra virgin olive oil
4 tablespoons of nutritional yeast
3 tablespoons of dehydrated mushrooms
1 tablespoon of smoked paprika
salt and pepper to taste

First, take your dried mushrooms and blend them into a powder. Drizzle your popcorn with olive oil. Add the yeast, mushrooms and paprika and toss to coat evenly. Taste the popcorn; add salt and pepper if necessary.

inniskillin pinot grigio paired with brown butter, gruyère and herbs (parsley, tarragon, oregano) popcorn. The brown butter, gruyère and herbs combination is classic; a delicious combination of flavours that are true crowd-pleasers. The citrus and stone-fruit flavours from Inniskillin Pinot Grigio will bring a nice brightness to the popcorn, while the medium body will stand up to the body provided by brown butter and gruyère.

4 tablespoons unsalted butter
125 g of gruyère
1/4 cup of mixed herbs of your choice

Place your butter in a small saucepan over medium heat. Melt the butter, then wait for the milk solids to brown, while stirring occasionally. Take the butter off the heat once the milk solids become medium brown. Mince your fresh herbs. Drizzle your brown butter onto your popcorn, then finely grate or Microplane your gruyère onto it, then sprinkle your minced herbs evenly on top.