Rosemary-Parmesan Popovers

DSC03254These Rosemary-scented cheesy popovers are an easy way to start a weekend morning.  I make the batter the night before and just pop them in the oven when I first get up. By the time I shower and make the coffee, they are hot and ready. They also make a tasty accompaniment to soup.

The recipe was inspired by Chronicle writer Marlene Sorosky Gray’s article on popovers on http://www.sfgate.com/recipes/article/Baker-s-quest-What-makes-perfect-popovers-4601293.phpThis is a take-off on her pepper-jack and chive popovers.  I used only Parmesan cheese and added fresh rosemary from my garden.

The lightest popovers use only white flour, but I really like whole wheat flour. I’ve tried varying combinations of whole-wheat pastry flour and white all-purpose flour. Using all whole-wheat yields a bread-like version, so the happy medium is to use 1/3 whole-wheat pastry flour.

Makes 12 popovers

1 ½ cups hot milk. I use 1%, but you can use non fat or whole milk. (But don’t use lactose-free or other milk substitutes; they won’t work.)

3 large eggs

1 cup white all-purpose flour

½ cup whole-wheat pastry flour or finely ground whole-wheat flour

1 ½ tsp kosher salt

1 ½ Tb melted butter

¼ cup plus 1 Tb freshly grated Parmesan cheese

¼ tsp finely minced fresh rosemary

2 Tb minced fresh chives

non-stick pan spray

Heat the milk for 2 minutes in the microwave or in a saucepan until hot but not boiling.

DSC03252adding minced fresh rosemary to batter

Using a mixer, whisk, blender or food processor, beat eggs well. Pour in milk while beating until foamy. Add the flours and salt, scraping the sides of the bowl. Add butter, ¼ cup Parmesan cheese and herbs, and mix again. Cover and refrigerate at least one hour, and preferably overnight.

In the morning, preheat the oven to 375’. Place a non-stick muffin pan into the oven for 3 minutes. Remove the pan and spray with non-stick pan spray.

DSC03253Pour in the batter until holders are ¾ full. Sprinkle 1 Tb freshly grated Parmesan cheese on top of batter.

Bake for 35-40 minutes, until tops are puffed up and browned. If popovers are baking unevenly, rotate the pan the last 10 minutes. Serve immediately.

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Eggnog biscuits

Slightly sweet, eggnog flavored biscuits! Good with a cup of coffee for the holiday mornings.

These are based on  but with the addition of eggnog and orange zest for the holidays. Perfect for a holiday breakfast. I freeze the eggnog and cream for 15 minutes before adding. Mix dough as little as possible for  tender biscuits.

Preheat oven to 450′

Makes 15 -20 biscuits depending on the size.

Ingredients:

2 cups flour

1 1/2 Tb baking powder

1/8 tsp salt (I use sea salt)

1/2 cup cold eggnog

1 cup cold heavy cream

finely grated zest of one small orange (about 1 tsp) (zest is the orange part of the peel)

1 Tb cold butter, chopped

3 Tb melted butter, cooled

Chop 1 Tb cold butter and put in the freezer with the cream and the eggnog for 15 minutes. Melt 3 Tb butter in a shallow bowl and let it cool.

Sift dry ingredients into a large bowl. Add eggnog, cream, zest, and  chopped cold butter. Slowly stir until the dough is shaggy.

Rub an insulated  cookie sheet with a bit of the melted butter. Grab a piece of dough the size of the biscuit you wish to make. Dip each biscuit into the melted butter and place on the cookie sheet. Bake for 10 minutes or until golden brown.

Thanksgiving Recipes

I am delighted to share my posts for a Thanksgiving feast. I am thankful that you have taken the time to read my posts and perhaps tried out the recipes. Happy Thanksgiving! Roz

Thanksgiving Turkey

chunky-kabocha-soup-with-appeal

Chunky Kabocha Soup with Appeal

???????????????????????????????Kabocha Squash Coconut Soup

Two Autumn Fruit Salads: Sweet and Spinach

Light as a feather cream biscuits

Fruit juice sweetened, no sugar Jellied Cranberry Sauce

Low fat creamy garlic mashed potatoes

Rosemary and olive oil cornbread

Abuelita Luz’s Camote con leche (Yam Pudding)

fluted pie crust

pie crust

DSC03214Pumpkin Pie

pie slice

Drunken Pecan Sweet Potato Pie

Light as a feather cream biscuits

These are the lightest biscuits I’ve ever tasted. They are made with cream and the dough is handled as little as possible so that the gluten is not developed. Not exactly health food, but wonderful just out of the oven at holiday feasts.

I make bunny biscuits each Easter.

Be careful about putting 2 bunny biscuits together or you will end up with more biscuits than you can eat!

You can make the dough ahead of time and refrigerate it. Pop it into the oven just before serving the first course.

Thanks to Susan whose recipe inspired these:

Makes 12 biscuits.

Ingredients:

2 cups flour

1  Tb baking powder

1/4 tsp salt (I use sea salt)

1 1/2 cups cold cream. I put it in the freezer for 10-15 minutes before mixing it in the dough.

3 Tb melted butter, cooled

Preheat oven to 450′

Melt butter and let it cool. Sift dry ingredients into a large bowl. Add cream and slowly stir until the dough is shaggy.

Oil a cookie sheet. I use the insulated kind. Grab a piece of dough the size of the biscuit you wish to make. Dip each biscuit into the melted butter and place on the cookie sheet.

For bunny biscuits, shape the dough 1 1/2 thick and cut it with a deep bunny cookie cutter. (Dip the cutter into flour first.) I dust the tops with a tiny bit of flour instead of dipping them in butter, to make white bunnies.

Bake for 15 minutes or until golden brown.