Plain popovers are amazing. They are also fun. I still get excited every time I open the oven and see how a simple batter turns into glorious, golden rolls rising way over the top of the pan.
Plain popovers are great, but just think what happens when you add pepper Jack cheese and chives, or lemon zest and almonds. Here are 2 delicious popover recipes, along with a yummy Lemon Honey Butter, to add a plethora of personality to plain popovers.
In this very moist bread, the sweetness of oranges is beautifully balanced by the tartness of dried apricots and cranberries.
Popovers Perfected.
After testing 25 popover batters, I have discovered the most failsafe recipe that I guarantee will be over the top every time. The biggest surprise is that they can be made ahead of time and I think taste even better when reheated.
This salad has it all--healthful ingredients, nutty farro, crunchy pine nuts and a light, refreshing pesto. You can watch me making this by going to Videos on my website.
This couldn't be easier. There is absolutely no pre-cooking required--not of the sauce or the noodles. It's terrific for casual entertaining, teens parties, pot lucks and barbecues. It also freezes well. And, of course, it tastes great. What more can you want?
Not too tart and not too sweet, this vibrant sauce has a lively combination of flavors. It's great with turkey, but just as good with chicken and duck. It can also be a nice complement to canned jellied cranberry sauce for those who won't eat the Thanksgiving bird without it.
A recipe from my very first cooking class that became a favorite in my first cookbook, Cookery for Entertaining. I've updated it from a cheddar crust to adding a crust of pepper, garlic and cheddar. The steak is still baked in a bag, but not a paper one.
2½ cups roasted cashews (about 12 oz.), unsalted
1 cup raw unsalted shelled pistachios (4 oz.)
4 tablespoons dried cranberries
Spice Mix
2 tablespoons sugar
2 1/4 teaspoons kosher salt
2 1/2 teaspoons curry powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
Glaze
¼ cup water
2 teaspoons brown sugar
2 tablespoons butter
Place rack in middle of oven and preheat to 300 degrees. In a large bowl, stir all ingredients for spice mix together. In a 3 to 4–qt. saucepan, bring water, brown sugar and butter to a boil over moderate heat, stirring often. Stir in nuts. Cook, stirring constantly, until nuts are shiny and liquid has evaporated, about 3 minutes. Transfer glazed nuts to spice mixture. Add cranberries and toss until well coated. Pour onto baking sheet and bake for 15 minutes. Cool to room temperature and store airtight. (Nuts may be stored at room temperature for several weeks.)
Makes about 4 cups.
Variation: Substitute currants for the dried cranberries.
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 can (15 oz.) unsweetened pumpkin puree
1 1/4 tsp. kosher salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 cup granulated sugar
1 cup packed golden brown sugar
1/2 cup vegetable oil
4 oz. cream cheese, cut into 12 pieces
4 large eggs
1/4 cup buttermilk
1 cup walnuts, toasted and finely chopped
1 1/2 teaspoons sugar combined with 1/2 teaspoon cinnamon, for topping
1. . Preheat oven to 350 degrees. Grease two 8 1/2 x 4 1/2 inch loaf pans. Whisk flour, baking powder and soda in a small bowl.
2. In a large saucepan, preferably nonstick, over medium heat, combine pumpkin, salt, cinnamon, nutmeg and cloves. Cook, stirring, until reduced to 1 1/2 cups, 6 to 8 minutes. Remove from heat; stir in granulated and brown sugars, oil and cream cheese until combined. Let stand for 5 minutes. Whisk until cream cheese is thoroughly incorporated.
3. Whisk together eggs and buttermilk. Add to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture. Fold in walnuts. Scrape into prepared pans. Sprinkle sugar/cinnamon over top of each loaf.
4. Bake for 45 to 50 minutes or until skewer inserted in center of loaf comes out clean. Cool in pans on wire rack for 20 minutes. Go around edges with a sharp knife and invert breads from pans. Turn right side up and let cook at least 1 1/2 hours. Serve warm or room temperature.
Makes 2 loaves; serves about 16.
Recipe adapted from Cooks Illustrated.