Champagne & Popovers
The weather is mild and wet, perfect for lichen and moss…and long walks.
Those skiers and skaters among us are impatiently awaiting the return of winter but being early risers makes us very grateful for the lengthening days. Meanwhile we’re all celebrating the Solstice time of year in different ways.
We like to share our plans– what’s cooking for the holidays, where we’re traveling to or how many will be at the table. Anne outdoes us all by making things like marquise au chocolat with crème anglaise for a crowd, but then again she made this so we know she’s got chops!
The vegan team, Christine and Jeremy, have their favorites and Sarah always says Tarte Tatin. I’ll stick to cookies… and popovers.
A while back I promised Sarah my popover recipe and ever since she has been wanting to put it in a newsletter. I had lost track of the recipe but as I’m planning to have popovers with my champagne this New Years Eve I had to find it! Such an easy treat. I may even sprinkle Parmesan or truffle salt into the batter.
They come out so well in the Chicago Metallic tins.
Pop some champagne when you put the popovers in the oven. That is what we’ll be doing as we toast the coming year.
Wishing all of you a happy and healthy 2015
Michèle & Co.
Preheat the oven to 400F. Butter or oil a 6c. Chicago Metallic Popover Pan. If you don’t have a popover pan you can use a 12 cup muffin pan. Set the pan in the preheated oven for 2 minutes.
1 ¼ cup flour
¼ teaspoon salt
Mix thoroughly and add to dry ingredients:
3 large eggs
1 ¼ milk
1 tablespoon melted butter
Beat until smooth and creamy.
The batter can be made ahead of time and stored covered in the refrigerator. Bring back to room temperature when ready to use.
2 tablespoons unsalted butter, cut into 6 (or 12) even pieces
into each cup and returned to the preheated oven until the butter is bubbly, about 1 minute.
Each cup halfway full with batter and bake 20 minutes.
Reduce the temperature to 300F and continue baking for 20 minutes.
Turn out into a bowl and enjoy….with additions of your choice:
jam, maple syrup, dusted with sugar or truffled salt
CLICK HERE FOR PRINTABLE POPOVER RECIPE