Popover for Dinner!

 

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This is a no fail recipe from Alton Brown, after watching the episode of Good Eats, i couldn’t resist.
I stuffed a few with chicken salad w/ grapes, opple, red pepper, onion, celery and toasted pecans..
1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
4 3/4 ounces all-purpose flour, approximately 1 cup
1 1/2 teaspoons kosher salt
2 large eggs, room temperature
1 cup whole milk, room temperature
Directions
Preheat oven to 400 degrees F.
Grease a 6-cup popover pan with the 1 teaspoon of butter.
Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.
*Notes*
* do not make beforehand, you need those bubbles in there from the whirling in the food processor or blender*
*Make sure all the ingredients are room temperature*
* I melted a tad of butter in the popover pan before baking*
*these can be served with flavored butters, olive oil, plain or stuffed*
* my pan makes 6, better get 2 pans…LOL*

King Arthur Flour Bakers Companion Popovers and I was published

The heat has broke here in New Hampshire, it rained, it is cool out, and i don’t have to water my parched garden. No air conditioners blasting away as i see dollar signs floating around the house.
 The first thing i jump on is making a  broth for soup. There are plenty of fresh vegetables in abundance at the moment, so why not use them up? Zucchini, summer squash, green and yellow beans, fresh herbs…limitless! 
And what to go with it? Hmmmmmm…. how about popovers from my King Arthur Bakers Companion Cookbook.  This particular recipe came tomind because my poor poor friend Cheryl, from Desserts in My Kitchen has still not recieved her copy of it yet. It’s been almost a week i think, but i can imagine the suspense  and anticipation of waiting for the mailman every day…… : Sorry hun, insert giggle here….) You will get it.. it just seems like forever.  By the way, if you have a minute (or 10) please stop by her blog, it is full of beautiful pictures and recipes.
On to the popover recipe~

• 3 eggs
• 1 1/2  scant cup cup King Arthur Flour
• 1 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 cup melted butter
• 1/2 teaspoon mixed herbs, optional

1. Preheat oven to 450 degrees F (230 degrees C). Grease  six 6-ounce custard cups or each cup in pan. I, myself have invested in a popover pan.
2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 2/3 full.
3. Bake at 450 degrees F (230 degrees C) for 15 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 10 minutes more. Let sit for 5 minutes, then poke with sharp knife and remove from pan.

 Seriously, they have another recipe on their website that is just as good, RIGHT HERE

I opened my mail today, thinking ” I didn’t order any books!” and to my suprise  was a complimentary copy of  COUNTRY WOMAN CHRISTMAS with a small note attached saying that one of my recipes is displayed on page 57. REALLY?  I open it up and see this…..  YAY!
Comments are most welcome..