An over-the-top guest room at The Inn at Little Washington
Such exquisiteness does not come cheap. Just in case you’re not quite able to swing the tab, we’re happy to share one of Chef O’Connell’s charming culinary innovations: truffled popcorn. Worth take a stab at, no matter where you’re marrying.
Truffled popcorn
- 2 tablespoons unsalted butter, melted
- 2 tablespoons good-quality truffle oil
- 1/4 cup popcorn kernels, popped per package directions (preferably air-popped)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon finely minced flat-leaf parsley leaves
- Salt
- Freshly ground black pepper
- Shavings from 1 small fresh white or black truffle (optional)
Heat the butter and truffle oil in a small saucepan over medium-low heat until melted and warmed through.
Place freshly popped popcorn in a large mixing bowl.
Pour the butter-oil mixture along the inside walls of the bowl, then stir quickly to coat the popcorn. Add the cheese and parsley; toss to distribute evenly. Season with salt and pepper to taste.
Serve the popcorn in small cardboard carnival boxes and grate fresh truffle over each serving, if you’re feeling flush.
The ultimate destination for a foodie wedding: The Inn at Little Washington
