Being Geek Chic is a blog for stylish geeks, sophisticated nerds and people who enjoy the musings of a complete dork. Join us as we dream of driving the TARDIS, cuddle with our eBooks and test out an iPad sleeve. It's written by Elizabeth Giorgi and a team of brilliant lady nerds. Meet the team.
Ah, New Year’s Eve. If Pinterest is to be believed, it’s a time to wear your most fabulous tiny but sparkly dress, sip champagne and nibble on bite-sized treats while laughing with 30 or so of your closest friends in someone’s very nice, spacious home. If the bars in my neighborhood are to be believed, it’s a time where you and your entourage shall crowd into the various bars, shell out between $60 and $100 for all you can drink and ring the new year in with hundreds of other Districtonians.
If you’re like me, the chances of either of these things happening are slim to zero. But, the good news is it’s not too late for you to pull together your besties and ring in 2014 simply, deliciously, and–of course–geekily.
Being Geek Chic’s test kitchen has you completely covered with two new recipes, and tweaks to some old ones, to help you put on a Star Wars-themed (or generically space-themed) New Year’s Eve party on short-notice. All you need is any of the six Star Wars films (may I recommend IV - VI, the classics?) and enough space for everyone to sit comfortably.
The menu for my New Year? Dagobah Swamp Punch and Death Star Popcorn Balls!
Dagobah Swamp Punch (serves 4-6)
You Need:
1) Scoop the sherbet into the punch bowl and cover with champagne. It will foam up as you mix the sherbet into a smooth consistency.
2) Slice the limes into half inch thick rounds and mix into the punch.
Death Star Popcorn Balls (makes 8-10 popcorn balls)
You Need:
1) Heat 3 TBS vegetable oil in a large pan and add the kernels. Cover and cook over medium high heat until most of the popcorn is popped.
* 1a) Alternately, you can also coat the kernels with a vegetable oil spray, pour into a large paper bag and put in the microwave for 2-4 minutes until most of the popcorn has popped.
2) In a large saucepan, bring sugar, water and corn syrup to a boil.
3) Boil for about 10 minutes, then remove from heat and stir in the extracts.
4) Cool the syrup completely (about 1 hour) and allow it to thicken.
5) Pour a couple of handfuls of popcorn onto a piece of parchment paper and drizzle some of the sugar syrup over it. Use two forks to completely coat the popcorn.
6) Butter or oil your hand, then scoop up and squeeze popcorn to make a ball about the size of a baseball. Let go slowly, so the popcorn ball doesn’t fall apart.
7) Place on a parchment lined cookie sheet and allow to harden overnight. Continue until all of the popcorn or syrup is gone.
Recipe by Emma Carew Grovum. She is a data journalist working at the Chronicle of Philanthropy in Washington, D.C. She previously worked as the Digital Editor for The Cooking Club of America and blogs at kitchendreamer.blogspot.com Emma loves Star Wars, pandas and all things Joss Whedon. Find her on twitter at @emmacarew.
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