FOR BREAKING NEWS VISIT WWW.QNS.COM DECEMBER 12, 2019 • HOLIDAY GUIDE • THE QUEENS COURIER 47
holiday
Pop up holiday traditions new and old
From decorating the tree to carving
the turkey, there are many time-honored
holiday traditions observed by families
around the country. However, the holiday
season is about more than just celebrating
old traditions.
A perfect opportunity for creating new
memories and, in turn, traditions, popcorn
can serve as an ideal ingredient to
bring family time to life. Whether wrapping
the tree with garland made from the
light and airy treat, fi lling clear ornaments
with freshly popped kernels or simply
popping up a bowl as a nutritious alternative
to other holiday noshes, popcorn
makes it easy to get hands-on while you
deck the halls.
Th ese seasonal recipes for traditional
treats like peppermint bark and popcorn
balls plus edible trees and a more elegant
take on a simple snack highlight low-fat,
non-GMO, gluten-free whole-grain popcorn
as the main ingredient. Find more
modern takes on traditional holiday recipes
at popcorn.org.
White Chocolate Peppermint
Popcorn Bark
Yield: 1 pound
• 5 cups popped popcorn
• 12 ounces white chocolate baking chips
• 1 cup crushed hard candy peppermints
Cover baking pan with foil or wax
paper; set aside.
Place popcorn in large bowl; set aside.
In double boiler over barely simmering
water, melt chocolate, stirring until
smooth.
Stir in crushed peppermints.
Pour chocolate mixture over popcorn
and stir to coat.
Spread onto prepared pan; cool completely.
When chocolate is cooled and set,
break into chunks.
Easy, Elegant Holiday Popcorn
Yield: 8 cups
• 8 cups popped popcorn
• ½ cup milk chocolate chips
• ½ cup white chocolate chips
• Candy sprinkles
Line baking sheet with wax paper.
Spread popcorn in thin layer on prepared
pan.
Place chocolate chips in microwave-safe
bowl. Microwave on medium 30 seconds;
stir. If necessary, microwave in additional
10-second increments, stirring aft er
each heating, until chips are melted and
smooth. Drizzle over popcorn.
Place white chocolate chips in separate
microwave-safe bowl. Microwave on medium
30 seconds; stir. If necessary, microwave
in additional 10-second increments,
stirring aft er each heating, until chips are
melted and smooth. Drizzle over popcorn.
Sprinkle desired amount of candy sprinkles
over warm chocolate-coated popcorn.
Allow chocolate drizzles to set until
fi rm. Break popcorn into pieces.
Note: Chocolate chips can be replaced
with cut up chocolate bars.
Cranberry Popcorn Balls
Yield: 18 balls
• 2 cups sugar
• 1 cup whole berry cranberry sauce,
slightly mashed
• 1 tablespoon grated orange peel
• ½ cup cranberry juice
• ½ cup light corn syrup
• 1 teaspoon vinegar
• ½ teaspoon salt
• 5 quarts unsalted, popped popcorn
• Butter
In heavy saucepan, combine sugar,
cranberry sauce, grated orange peel, cranberry
juice, corn syrup, vinegar and salt.
Bring to boil; lower heat and cook until
temperature reaches 250 F on candy thermometer.
Slowly pour cranberry mixture onto hot
popcorn; mix until well-coated.
Let stand 5 minutes, or until mixture
can easily be formed into balls.
Butter hands and form into 3-inch balls.
Festive Popcorn Trees
Yield: 10 trees
• 10 cups air-popped popcorn
• 1 bag (10 ounces) miniature marshmallows
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Nonstick cooking spray
• Green decorating sugar
• Blue decorating sugar
• 1 tube white frosting
• Small, colorful candies such as sprinkles
and miniature silver dragees
Place popcorn in large bowl.
In medium saucepan over medium-low
heat, stir marshmallows and butter until
marshmallows are melted and mixture is
smooth. Remove from heat.
Stir in vanilla extract.
Pour mixture over popcorn in bowl.
Toss well to coat popcorn evenly.
Line baking sheet with foil.
Spray hands with nonstick cooking
spray then scoop about 1 cup popcorn
mixture.
Shape mixture into cone, keeping base
fl at to form tree.
Sprinkle tree with decorating sugars;
place tree on baking sheet.
Make nine additional trees.
Using decorating tip, pipe frosting on
trees to make garland then decorate with
sprinkles and silver dragees, as desired.
Serving suggestion: Place each tree on
sugar cookie and decorate serving tray
with shredded coconut to resemble snow.
Notes: For best fl avor and color, start recipe
with unfl avored white popcorn. You can
make colored sugar by adding food coloring
to sugar then stirring in bowl or shaking
vigorously in sealed container. Add additional
food coloring for more intense tones.
— Courtesy of Family Features
Christmas Eve: Seatings 1-3 - 5:15 - 7:30 - 9:30. Limited Menu - strictly enforced
Reservations Required
New Years Eve Seatings $125.00 3-5-7 $150.00 9:30 P.M. Fixed Menu. Reservations required
New Years Day Open 1pm. Reservations required (regular menu)
Closed Christmas Day
213-15 35th Avenue • Bayside • 718-352-3800 • www.trattoria35.com
/popcorn.org
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