There’s one thing I know for sure about Cleveland, Ohio- the food scene is off the charts right now! Walk down Euclid Ave. in Cleveland proper and you’ll spot every type of restaurant imaginable, including one of my faves, The Greenhouse Tavern. Chef Jonathon Sawyer has a dessert to die for on the menu: Buttered Popcorn Pot de Creme.
The smoothest, silkiest texture infused with the taste of caramel and buttered popcorn, I would easily make the drive to Cleveland just to have this dessert. It’s one of those heavenly palette pleasers that I think of at least once a week.
Using the dessert as inspiration, Mr. Locke and I came up with a Buttered Popcorn Carameltini recipe that is a salute to The Greenhouse Tavern’s dessert. Yes, it’s a little labor intensive the way we made it, but we’ve also substituted an easy version at the end.
Buttered Popcorn Carameltini Recipe
This recipe makes two servings
For the Base:
1/3 cup popcorn kernels
2 T. butter
2/3 cup heavy cream
2/3 cup milk
1/3 cup Italian Sweet Cream coffee creamer
2 shots of Tito’s Handmade Vodka or other plain vodka
Added to Base and for drizzle:
3 T. caramel sauce
Add one T. of butter and 1/3 cup popcorn kernels to a medium saucepan. Add lid and continuously shake pan lightly. When there’s 3-4 seconds in between popping, remove pan from burner. Add remaining 1 T. of butter to the popcorn.
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