Lemon Cloud Popcorn
Lemon Cloud Popcorn could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 20. One serving contains 925 calories, 28g of protein, and 10g of fat. A mixture of lemon peel, corn syrup, water, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather cheap hor d'oeuvre. From preparation to the plate, this recipe takes approximately 30 minutes. Lemon Cloud Pie I, Lemon Honey Cloud Cookies, and Lemon Cloud with Strawberry-Mint Compote are very similar to this recipe.
Place popcorn in two greased 15-in. x 10-in. x 1-in. baking pans. Keep warm in a 225° oven.
Meanwhile, in a heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat. Stir occasionally until mixture reaches 290° on a candy thermometer (soft-crack stage).
Remove from the heat; quickly stir in extract and baking soda.
Sprinkle with lemon peel; stir until well coated. Store in an airtight container.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are my top picks for Fingerfood. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Vietti Cascinetta Moscato d'Asti. It has 4.7 out of 5 stars and a bottle costs about 18 dollars.
Vietti Cascinetta Moscato d'AstiPale sunshine yellow color and slight frizzante, this Moscato d'Asti has intense aromas of peaches, rose petals and ginger. On the palate it is delicately sweet and sparkling with modest acidity, good balance, good complexity and a finish of fresh apricots.Wonderful as an aperitif, perfect accompaniment to Pan-Asian cuisine and lobster as well as pastry, fruit based and creamy desserts and blue cheeses.