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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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.