Henriot Meets the Whirly Pop

It was a night of indulgences.  Bad TV.  Amazing bubbles.  And popcorn.

The Henriot Blanc Souverain Brut was delicious- everything you want in a Blanc de Blanc Champagne- creamy, firmly effervescent anf finished with a clean, sharp edge that truly clears the palate.  What better to pair with such a lovely, citrus-filled happy wine, than one of the world’s most happy foods- popcorn!

One of my favorite people, the Fabulous Miss Jodi Seidenberg, left this mysterious contraption on my doorstep one sunny day.  The Whirly Pop is kind of old-timey and mysterious-looking, with its exposed cogs and wooden-handled crank.  It took me a few weeks to get around to using it, but now that I have, things will never be the same.

The process is simple- melt some butter or heat some oil in the pot…

Then turn the crank slowly while the popcorn kernels heat and begin to pop (this part  disturbs my dog, but would surely delight any small children).

Then season and enjoy.

I used some grated Pecorino cheese, a little cayenne pepper and some salt to season the Whirly Pop madness.  Finished with a drizzle of olive oil, this was the best cheesy popcorn you could imagine.  What a difference from that pre-packaged lightening-orange “cheeze” flavor.  The funky, sharp Pecorino was spiked with pops of heat from the cayenne- all salty and crunchy.  Each mouthful made me crave another sip of that fabulous Henriot.  A perfect match, a bit unorthodox, and totally indulgent.  Thanks Jodi!


The Henriot “Souverain” Brut Blanc was delicious- everything you want in a Blanc de Blanc Champagne- creamy, firmly effervescent anf finished with a clean, sharp edge that truly clears the palate.  What better to pair with such a lovely, citrus-filled happy wine, than one of the world’s most happy foods- popcorn!  
One of my favorite people, the Fabulous Miss Jodi Seidenberg, left this mysterious contraption on my doorstep one sunny day.  The Whirly Pop is kind of old-timey and mysterious-looking, with its exposed cogs and wooden-handled crank.  It took me a few weeks to get around to using it, but now that I have, things will never be the same.   The process is simple- melt some butter or heat some oil in the pot…
Then turn the crank slowly while the popcorn kernels heat and begin to pop (this part  disturbs my dog, but would surely delight any small children).
Then season and enjoy. I used some grated Pecorino cheese, a little cayenne pepper and some salt to season the Whirly Pop madness.  Finished with a drizzle of olive oil, this was the best cheesy popcorn you could imagine.  What a difference from that pre-packaged lightening-orange “cheeze” flavor.  The funky, sharp Pecorino was spiked with pops of heat from the cayenne- all salty and crunchy.  Each mouthful made me crave another sip of that fabulous Henriot.  A perfect match, a bit unorthodox, and totally indulgent.  Thanks Jodi!