Popovers make a perfect Christmas morning breakfast paired with a hot drink.
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When pulled open, the popovers were hollow. The outsides were crusty, and the insides a bit creamy. More butter was hardly needed, but I slathered it on anyway, and a touch of blackberry jam. Delicious.Skip to next paragraph
The Rowdy Chowgirl
Christina Masters is a Seattle-based food blogger. As The Rowdy Chowgirl, she writes about recipes, gardening, restaurants, food ethics, feeding the hungry, and more. She believes that food is never just food – it is always part of a larger story that includes context, community and connections. An enthusiastic home cook, she favors local, seasonal ingredients prepared in simple, flavorful ways
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These popovers are at their best fresh from the oven. They would make an ideal Christmas morning breakfast, with a cup of coffee or cocoa after the presents and stockings have been opened. And they are still quite edible if rewarmed in the oven later in the day, but will lose their light freshness quickly, so eat them all on day one. That shouldn’t be too onerous of a task.
Multigrain Flour Mix
(from Good to the Grain by Kim Boyce)
1 cup whole-wheat flour
1 cup oat flour
1 cup barley flour
1/2 cup millet flour
1/2 cup rye flour
Measure all the flours into a bowl and whisk together
(slightly adapted from Good to the Grain by Kim Boyce)
1-1/2 cups whole milk
1/2 cup Multigrain Flour Mix
1/2cup all purpose flour
1/2 tsp salt
4 tablespoons butter, melted and cooled slightly
Place rack in the middle of the oven and preheat oven to 450 degrees F. Place the muffin tins (unbuttered) in the oven to heat up.
Measure the eggs, milk, flours, and salt into a bowl. Measure half of the melted butter (2 tablespoons) over the ingredients in the bowl.
Using a hand mixer, mix the popover batter until combined, about 20 seconds. Remove the muffin tins from the oven and brush every other cup liberally with butter. Working quickly, fill each of the buttered cups three-quarters full with batter.
Bake for 15 minutes. Then, rotate the tins and lower the oven temperature to 350 degrees F. Bake for 8-10 minutes more, or until golden brown.
Take the tins from the oven, slide a sharp knife around the popovers to remove, and eat immediately. Turn the oven temperature back up to 450 degrees F. and repeat with the remaining batter.
Makes one dozen popovers.
Christina Masters blogs at The Rowdy Chowgirl.
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