As promised, and just in the nick of time, today I bring you our February Popcorn! This one has been a special treat around here lately, just right for the darker days of late winter when indulging in such things as extra bacon feels good and right, dare I say - necessary.
But, bacon in popcorn, you say? Why yes. I am of the belief that bacon belongs with most things, truth be told (most especially in chocolate)....but even those who do not share my passion for bacon anytime anywhere, agree that this is a tasty place for it to be. The basis of this 'recipe' is really the lard, for that's where all the deep flavor comes in, as well as a rather marvelous texture. The bacon is just a bonus, and really could be (and sometimes is) left out just as easily. But lard? Oh, that's magical superfood stuff. (Some more scientific thoughts on the benefits of lard.) Since keeping pigs, and rendering our own lard, and since discovering a coconut allergy in the family, thereby saying goodbye to our much-loved coconut oil, I've been using lard often in the kitchen. I hardly ever reach for the olive oil anymore - and head for lard instead.
(And if lard and bacon are not your thing, remember January and stay tuned for March, right around the corner! Twelve recipes in total coming your way...hopefully your perfect popcorn will be found along the way.)
(Bacon) Breakfast Popcorn
The Makings:
1 lb of bacon (of course, I recommend a pasture-raised bacon, on the thick side)
1 TBSP - 1/8 cup (depending on the size of your pot) lard*
1/4cup - 1 cup (depending on the size of your pot) popcorn
cast iron dutch oven with a lid**
The Method:
Slice the bacon into small pieces - approximately 1/4 - 1/2" in size. (This is really easy to do if it's partially frozen). Cook the bacon in whatever way you prefer until it's crispy. Set aside on a cloth. On the stovetop, heat the dutch oven, then put enough lard in so that it covers the bottom surface of the dutch oven completely. On medium high heat, let that get very hot, almost to the point of smoking. Add in enough popcorn kernels to cover the bottom of your dutch oven, and give a little stir so that they're all coated a bit with the lard. Put the lid on, lower heat to medium and let it be. When the pops begin to slow, remove from heat. Mix in the bacon pieces. And, enjoy! (It won't need butter or salt or anything else. The lard carries it all.)
Upon diving in, you may find yourself needing to institute same rule as in our family: no mining for the bacon. And no, I have no idea who that rule was created for.
*For extra flavor and texture, you could use the drippings from the bacon, though in our house, Adelaide snatches that up for the chickens before anyone has a chance to do anything else with it. And I find that it makes the popcorn, a little too bacony (if such a thing is possible, I'm not sure).
**This Staub - well worth every penny I saved for it - is used and loved daily around here, but of course there are lots of cast iron dutch oven options out there!
{Last time, in popcorn love: Cheesy Herb Popcorn.}
