Recipes from Sparkling, Bubbles and Food Event June 2018

Here are a few of the recipes that we created to pair with the bubbles served at the event. Enjoy!

vanilla almond popcorn

Vanilla Almond and Date Popcorn


  • 1/2 cup organic popcorn kernels
  • 2 tbs. coconut oil
  • 2 Medjool dates
  • 2 tsp. vanilla extract
  • 1 tbs. almonds
  • 1 tbs. water


  1. Preheat the oven to 325 degrees.

  2. Pop the popcorn.

  3. In a food processor, combine the coconut oil, dates, vanilla, almonds, and water. Process until smooth, scraping down the sides as needed.

  4. In a large bowl, combine the popcorn with the sauce.  Toss by hand to coat well then transfer to a large roasting pan and bake for 8 to 10 minutes, stirring every 2 minutes. The popcorn is done when all the pieces are no longer soggy.

  5. Cool on a wire rack, then enjoy!

Grana Podano and Black Pepper Chips


  • 1 (8-ounce) bag kettle-cooked potato chips plain or salt and pepper

  • 1 1/2 ounces Grana Podano, finely grated (about 1 1/2 cups)

  • 1 tablespoon coarsely ground black pepper


  1. Preheat oven to 425°F.

  2. Arrange potato chips in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips.

  3. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes.

  4. Remove from oven and immediately top with remaining cheese and pepper.

  5. Let cool, then transfer to a serving bowl.

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