Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Herb-Lemon Popovers
Makes 10 small or 12 medium-sized popovers
| 3 eggs |
| 1 cup milk |
| 1 cup unbleached white flour |
| 1/2 teaspoon salt |
| 1/4 teaspoon freshly ground black pepper |
| 2 teaspoons grated lemon zest |
| 1/2 teaspoon chopped fresh thyme (optional) |
| 2 tablespoons butter, melted |
| Separate the eggs, and beat the whites until they hold soft peaks. In another bowl, beat the yolks with the milk until well blended. In a third bowl, stir together the flour, salt, pepper, lemon zest, and thyme. |
| Stir the milk mixture into the dry ingredients just until blended. Stir in the butter. Don't over-mix or the popovers will be tough. Fold in the egg whites |
| Pour the batter into twelve small or ten medium-sized muffin tins, filling them two-thirds full. |
| Put the pan in a cold oven, and turn the heat to 425 degrees. Bake for about 30 minutes, until the popovers are puffed and browned. Remove them from the oven and run a small, sharp knife around each cup to loosen the popovers from the pan. |
| DO AHEAD |
| Separate the eggs. Whisk the yolks with the milk in one bowl, put the whites in another bowl, and refrigerate, covered. Combine the flour, salt, pepper, lemon zest, and thyme, and store, covered, at room temperature |
| IN THE MORNING (30-40 minutes) |
| Preheat the oven. Beat the egg whites, melt the butter, and assemble and bake the batter as directed. |
