Let’s go through Thanksgiving, one recipe at a time.
We’ll begin with the popovers. I don’t have a popover pan, and was so excited to see that I don’t need one to make these. They are so quick to come together, and are the perfect accompaniment to a holiday meal. Much more exciting than a plain dinner roll.
For those of you not familiar with popovers, allow me. A popover is like a roll or a biscuit, but it’s made from an egg batter. Popovers puff up and over muffin tins in the oven, and are so exciting to watch (maybe that’s just me).
This recipe makes 24 mini-popovers, but if you have a popover pan, you can make yours regular-sized. I adapted this from Williams Sonoma’s Weeknight Cookbook.
- 1 C flour
- 1 ¼ C milk
- 2 eggs at room temperature
- 1 T melted butter
- 3 oz. shredded cheese (recipe calls for Gruyere, I only had Cheddar)
Preheat the oven to 450. Spray 2 non-stick mini-muffin pans with cooking spray.
Whisk together the flour and ½ t salt and ¼ t pepper in a large bowl.
In another bowl, whisk the milk, eggs and butter.
Pour the wet ingredients over the dry and whisk until just combined. This batter was made to be lumpy.
Fill the muffin cups about ¾ of the way full with batter. I used my trusty scooper for this. It’s one of the best kitchen investments you can make. Place a pinch of shredded cheese in the center of each cup.
Place the muffin tins in the oven for 10 minutes, reduce the oven temp to 350, and bake for 10-15 minutes more. Do not open the oven door! Ever had a fallen soufflé? Same thing here. Watch these through the magic of your oven light, and when the tops are puffed up and golden brown, pull them out of the oven.