Eggnog Popovers

popovers in basketPerfect for Christmas or New Year’s morning. These popovers are crispy on the outside and custard-like on the inside, with the rich taste of eggnog.

Mix the batter the eve before, then pop them in the oven for a breakfast treat. I use  good quality eggnog for best results.

1 cup eggnog, heated with milk

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 ½ cup white all-purpose flour

1/4 tsp nutmeg

3 Tb melted butter

non-stick pan spray

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

Beat eggs well in a blender. Pour in eggnog/milk while beating until foamy. Add the flour and nutmeg, scraping the sides of the blender. Add melted butter and mix again. Cover and refrigerate at least one hour, and preferably overnight.

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

Pour in the batter until holders are ¾ full.

baked popoversBake for 30-35 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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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.

DSC03255