Pink Popcorn

From the kitchen of One Perfect Bite...I came across this pink confection at a luncheon that was hosted by a church youth group. I thought it would make a perfect feature for Pink Saturday and might be something that anyone planning a shower or spring luncheon might want to consider. I must warn you that is more like a candy than Kettle Corn and will satisfy the cravings of even the most ravenous sweet tooth. The group that prepared this treat had a limited budget, so they used standard popcorn to make it. I'd recommend that you splurge and buy gourmet, large kernel, popcorn if you think this recipe is something you might want to try. Those with dentures and braces will appreciate your special effort. While this version of popcorn is very easy to make, you'll need a candy thermometer to gauge the readiness of the syrup used to color and flavor it. It can be made a day before serving, but the flavor is best if the corn is served shortly after it is made. This is not a treat for the sugar shy, but those with a fondness for sweets will love it. Here's the recipe.

Pink Popcorn...from the kitchen of One Perfect Bite courtesy of Nan's Recipe Spot

Ingredients:
6 quarts popped popcorn (3/4 cup kernels)
2 cups sugar
2/3 cup half & half, cream or whole milk
1 tablespoon white corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
5 drops red food coloring

Directions:
Place sugar, cream, corn syrup and salt in saucepan on a medium heat. Stir well and cook until sugar has fully dissolved before allowing mixture to boil.. Continue to cook stirring occasionally until reaching 230 degrees or slightly soft ball stage. Add vanilla and food coloring. Mix well. Pour over 6 quarts of popcorn and stir until well coated. Spread out on flat surface to let dry and cool. Yield: 6 quarts.

One Year Ago Today: Portuguese White Cornmeal Bread

Two Years Ago Today: Chocolate Flans

Spiked Pink Lemonade - Pink Saturday

From the kitchen of One Perfect Bite...I have a friend, met through blogging, who is having a special birthday tomorrow. Actually, her blog is celebrating its third anniversary. Beverly, who blogs at How Sweet the Sound began a meme called Pink Saturday three years ago. It's proved to be enormously popular and has a large number of followers who faithfully share something pink with other readers, each and every Saturday. I count myself in their number. I began posting "pink" food there about 2 years ago. It was a stretch, but Beverly allowed me to do it and, as a result, I made new friends and found a wider audience for my recipes. I couldn't let this anniversary pass without posting a celebratory drink that her readers can sip as they toast her success. This is really simple to make. If you like your lemonade with a kick, add vodka. If you prefer a non-alcoholic drink, omit it. It's a great summer drink and I think you'll find many occasions where it can be enjoyed. Here's how it's made.

Spiked Pink Lemonade...from the kitchen of One Perfect Bite courtesy of Somewhere Splendid

Ingredients:
1 cup sugar
4 cups water, divided use
1 cup fresh lemon juice
3 teaspoons grenadine or 2 drops red food coloring
4 ounces vodka (optional)

Directions:
1) To make simple syrup: Combine sugar and 1 cup water in a small saucepan set over medium heat. Stir mixture to dissolve. When mixture is clear remove from heat and set aside to cool.
2) Pour lemon juice into a pitcher. Add remaining 3 cups water and simple syrup. Stir in vodka (if using) and grenadine or food coloring. Chill. Serve over ice cubes. Yield: 4 servings.







One Year Ago Today: Asparagus and White Bean Salad












Two Years Ago Today: Old-Fashioned Blueberry Crumb Bars








You might also enjoy these recipe:
Tomate - Two Tarts
Pink Grapefruit Smoothie - One Perfect Bite
The Salty Chihuahua - One Perfect Bite
Watermelon Smoothie - One Perfect Bite
Pink Ginger Cordial - Coconut Raita
Pink Grapefruit Saketini - Family Style Food
Pink Margarita Slushes - Lisa is Cooking
In the Pink Sangria - Recession Recipes
Pretty and Pink Lemonade - Cooking4Carnivores
Pink Breeze - eCurry


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Pink Grapefruit Salad Dressing - Pink Saturday

From the kitchen of One Perfect Bite...Grapefruit is a common ingredient in my winter kitchen. Bob and I drink grapefruit juice the way some folks drink soda, so I always have a supply of it available. We also love the fruit and serve it fresh out of hand for snacking and winter salads. While I've had no medical training, my own experience has convinced me that grapefruit helps prevent water retention. That belief, justified or not, has cemented my loyalty to the tart citrus and keeps it on my favorite's list. Several years ago I was asked to make a salad for a bridal luncheon. Having said yes, I wanted the salad to be especially beautiful and add color and flavor to an otherwise creamy meal. I made composed citrus salads for each of the tables. My plan was to have the salads tossed at the tables just before they were to be served. I wanted the salad dressing used to toss the salads to be as beautiful as the salads themselves. I think we did O.K. The salad dressing I'm featuring today is the one I developed for that bridal luncheon and I think you'll enjoy its brightness. I know you'll love its color. Here's the recipe.

Pink Grapefruit Salad Dressing...from the kitchen of One Perfect Bite


Ingredients:
1/3 cup ruby red grapefruit juice
2 tablespoon white wine vinegar
1/2 cup canola oil
1/2 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
1/8 teaspoon pepper
1 teaspoon lightly colored honey or honey to taste

Directions:
Combine juice, vinegar, oil, orange and lemon zest, mustard, salt, pepper and honey in bowl of a food processor. Pulse to combine. Pour into a cruet and chill well before serving. Yield: 1 cup.








One Year Ago Today: Hong Kong-Style Broccoli

















Two Years Ago Today: Dutch Baby with Spiced Peaches









You might also enjoy these recipes:
Honey Mustard Salad Dressing - Stylish Cuisine
Homemade Catalina Salad Dressings - For the Love of Food
Greek Salad Dressing - I Made Toast
Light and Creamy Avocado Buttermilk Salad Dressing = Mother Rimmy's Cooking Light Done Right
Celery Seed Dressing - 400 Calories or Less
Russian Salad Dressing - The Parsley Thief
Honey Dijon Vinaigrette - Our Life in the Kitchen
Balsamic Vinaigrette - Closet Cooking


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Not Your Mama's Lemonade - Pink Saturday

October is National Breast Cancer Awareness Month. I know you need no reminders to schedule your mammogram. Early detection is currently the greatest weapon we have in fighting this insidious disease. I think you'll enjoy any of the drinks that appear below. Pick one and join me in a toast to the cure. Recipes for the drinks can be found by linking to the source that's listed to the right of each photograph. Here's to the cure!





Taylor Takes A Taste













Mike's Hard Pink Lemonade










Southern Living













The Intoxicologist










Life's Ambrosia











Better Recipes












Coastal Living












Food












Gal's Stuff













Whole Living











Country Living











Kraft Recipes














Pink Lemonade






This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Pink Lemonade Granita - Pink Saturday

From the kitchen of One Perfect Bite...Years ago, some folks affectionately named their cars. It was throwback to the days when horses pulled the family wagon. I came from that kind of family and, to this day, cars in our family are given names. I call mine Bessie. I must admit that I've carried the naming of inanimate object even further. My computer also has a name. We call her Carmen. I've just brought Carmen back from a 48 hour stay in the emergency room at the Geek Squad hospital. She's a headstrong flirt and, despite repeated warnings, she invited trouble with a virus that seems to have come from Facebook. She has been very, very sick but the guys brought her back from the brink of self-destruction and she's lived to blog another day. Beware of requests that come from Facebook, especially those that pop-up and ask if you want to share or approve a new follower. The request may or not be legitimate. I'm now a couple of hundred dollars in the hole but a lot wiser than I was on Friday. Carmen has been grounded. This is probably the latest Pink Saturday post since the inception of the meme. I am sorry, but it could not be helped. Today's feature is a simple palate cleanser that I think you'll enjoy. Let's get right to it. Here's the recipe.

Pink Lemonade Granita...from the kitchen of One Perfect Bite, courtesy of Nicole Plue

Ingredients:
1-1/2 cups water
3/4 cup plus 2 tablespoons granulated sugar
3/4 cup fresh lemon juice (from 3 to 4 lemons)
2 teaspoons grenadine

Directions:
1) Combine water, sugar, lemon juice, and grenadine in a medium bowl. Stir with a large spoon or whisk until sugar has thoroughly dissolved, about 1 minute.
2) Pour mixture into a 9-inch-square shallow baking pan. This pan size works best ­because it provides a large surface area, a key point in speeding up freezing process. To further hasten freezing, use a metal pan (metal conducts cold well).
Put pan in freezer and stir every 30 minutes, being sure to scrape ice crystals off sides and into middle of pan, until mixture is too frozen to stir, about 3 hours, depending on how cold your freezer is (some granitas can freeze in as ­little as 1 hour). Use tines of a large dinner fork to stir, scrape and break up ice crystals.
3) Cover pan with plastic and freeze over­night. When ready to serve granita, place a fork at the top of the dish and pull it toward you in rows, moving from left to right ­and ­rotating the pan as well. Scape up the shaved ice and fill your chilled glasses or bowls. Yield: 4 cups shaved ice.

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.