Honey Gingered Corn En Papillote Recipes

Steps:

• Preheat oven to 400 degrees F.
• Fold the sheets of parchment in half and cut out large half circles along the crease, creating full circles folded in half. Unfold the circles and stuff them each with 4 pieces of banana and 1/4 of all the other ingredients. Fold the edges back together, creating a half-circle shaped pouch, and seal the edge by crimping and rolling it over itself or by stapling. Bake on a sheet pan for 3 to 4 minutes until well heated through. Cut the paper open at the table in front of your guests so they experience the fragrance of the ingredients.

Steps:

• Place the popcorn and peanuts in an extra-large bowl or on 2 silicone-lined baking sheets and set aside. Combine the sugar, butter, cream and honey in a large soup pot or Dutch oven. Bring to a boil over medium-high heat. Reduce the heat slightly, clip on a candy thermometer, and keep at a low boil until it reaches the softball stage, about 234 degrees F. Remove the pot from the heat and add the baking soda while stirring. Pour the sugar mixture over the popcorn and mix well. Store in an airtight container for up to 2 days.

Steps:

• Prepare Honey-Ginger Barbecue Sauce and divide equally into two bowls.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure. .
• Drizzle corn with oil on a large rimmed baking sheet, and sprinkle evenly with salt. Lightly rub oil and salt into corn.
• Oil grill rack, then grill corn (covered only if using gas), turning frequently, until lightly browned and tender, 6 to 8 minutes. Move corn to different positions on grill if hot spots are present. Brush corn with some of prepared sauce and grill, turning, until sauce is hot, 1 to 2 minutes. Serve with reserved sauce.