Mimosa flavored popcorn, that's fucking hysterical. 
If by "hysterical," you mean, " 
I am SO going to try to figure out how to make that when I get to work later!" then, yes. Admit it--you KNOW that's what you were thinking.
I can instantly think of two ways to go about it, but obviously haven't tried either out yet:
1) Spray method:-Make a sufficient amount of mimosa for all the popcorn you intend on flavoring (or a generous amount to make sure you have enough since the leftovers can easily be drank
)
-Reduce over very low heat until it's as thick as it can be while still being able to easily travel through the trigger component of a spray bottle (the very moment you think you're even close to this, pour just enough of it into the bottle so it can be sprayed and test it out.) This reduction should make it richer, cook off the alcohol, and eliminate enough fluid to keep it from making the popcorn soggy.
-Have the popcorn cooked and waiting in a bowl early enough that it'll surely be ready and waiting to be sprayed with the mimosa the instant it's ready since the longer the mimosa reduction has to cool, the greater a chance it has to be thick enough to clog the sprayer and reheating it to try to make it thinner may be pissing in the wind since it has the two disadvantages of a) reducing even more fluid out of it thus making it thicker and b) causing the reduction to separate.
-Spray enough of it over the top surface of the bowl of popcorn to generously coat it. Using a large serving spoon and a folding motion, move the popcorn from the bottom of the bowl to the top part and spray this new layer generously as well and, if necessary, repeat this until all the popcorn is coated to your liking.
2) Glaze method:-Reduce mimosa over very low heat but to a near-honey consistency but taste it frequently to make sure the sugar in it isn't burning (this is where I can't stress "VERY LOW HEAT" emphatically enough.)
-Once you have it at that glaze consistency, be prepared to immediately remove it from heat and use it since staying on the heat too long can burn the sugar and letting it cool for too long may make it impossibly thick to work with and reheating may cause it to separate. I recommend having the bowl of popcorn nearby and cooked in advance to avoid these issues.
-using a cooking brush (basically like the one in the photo below), dip it into a small amount of the glaze and let it drain off the end of the brush for a few seconds before going over the popcorn to avoid leaving a wad of goo on the popcorn. Using a brisk, side-to-side motion, go from one end of the bowl to the other so you get some even, zig zag coverage and then, using that same folding motion with a serving spoon mentioned earlier in the spray method's instructions, keep bringing new layers of popcorn to the surface and coating them until all of the popcorn is coated to your liking.
ALLEZ CUISINE!!!
Topic: A Hearty Winter Meal, step by step.... (Read 12450 times)
