You may notice that the breakfast category has a high count when it comes to my lists. I LOVE breakfast. It is hands down my favorite meal. I love nothing more than going out with friends to a wonderful breakfast spot and lazily enjoying a delicious breakfast while languidly sipping coffee and easing into the day. Some days you just want that special feeling but you don’t want to get dressed, quite frankly. You know that feeling. One of those days you try to convince yourself, “Do I REALLY need to get dressed today?” Perhaps its a Sunday and you don’t REALLY have anywhere to go. Nobody is coming over. Your favorite show is on tv. The couch is calling you. It’s freezing outside. Screw the polar vortex!! When it is the dead of winter and you have not shaved your legs in God knows how long. I hear-by give you permission. (to not get dressed-not the shaving part). Your secret is safe with me. Nobody has to know….
Sugared Raspberry Popovers
yield: 6 large popovers
3 large eggs
1 1/2 Cup whole milk (2% is fine)
3/4 tsp. vanilla bean paste (or 1 tsp. vanilla is fine)
1 1/2 Tbsp. sugar
pinch of salt
1 1/2 Tbsp. melted butter
1 1/2 Cups all purpose flour
fresh raspberries, rinsed and dried
granulated sugar for serving
1. Preheat the oven to 425° degrees. Have baking non stick spray available.
2. Blend the eggs, milk, vanilla, sugar, salt, and melted butter. Add the flour and whisk to combine; about 1 minute; mix just til combined but okay if visible lumps of flour remain. Pour batter into a 2 Cup glass measuring cup. Set aside.
3. Place the popover pan in the oven and heat the pan for about 10 minutes. Remove the pan carefully and spray generously with the non stick spray; make sure to get the tops of the wells.
4. Carefully pour batter into each well to 3/4 full. Top with about 6-7 raspberries. Bake the popovers at 425° for 20 minutes. DO NOT OPEN THE OVEN DOOR!
5. After 20 minutes, reduced the of the oven to 350° and continue baking for an additional 20-25 minutes. After 20 minutes check the popovers; insert a bamboo skewer and the popovers are done when the skewer comes out clean; if not done continue baking for a few additional minutes. Once they are done; insert a sharp paring knife into each popover to release the steam (this will ensure they keep their shape) and let the popovers cool in the pan on a wire rack until cool enough to touch. Toss in granulated sugar.
*Can I just say: I like to rip them open while warm and eat them by sprinkling on additional granulated sugar inside. Yum!
My Seth is not a breakfast eater. I have come to terms with this a long time ago. I doesn’t stop me from trying though. It is my quest to get something in that little tummy if it kills me. He never was one for 3 square meals- he is a grazer. He will nibble and eat little bits all day long. There are about 4 things on my breakfast roster that he will go for; one of them is waffles. You kind of have to be in the mood to make waffles and quite often I am not in the mood, and he does not fancy the ones out of the box. Mind you, he is not a picky eater; he just does not like to eat breakfast. Popovers to the rescue! You can add many things to a standard popover recipe to change it up. I like to add tangerine zest to make these tasty breakfast treats. I have made many versions of popovers in my day. If you have a window on your oven it is fun for your kids to watch as they start to pop and rise. First I have to get Seth out of bed, but that’s another story…
(He’s gonna hate me for this, but I could not resist this cute sweet face!)
(yield: 6 popovers)
1 Cup All purpose flour
pinch of salt
3 large eggs
1 Cup whole milk
2 tangerines; zested
1 Tablespoon sugar
1 Tablespoon butter, melted
2 Tablespoons butter;divided into 6 equal pieces; kept cold
1. Preheat the oven to 425° degrees. Spray a popover pan with non stick spray.
2. Blend flour, salt, eggs, milk, tangerine zest, sugar and melted butter. Whisk to combine; about 1 minute. Pour batter into a 2 Cup glass measuring cup. Set aside.
3. Place the popover pan in the oven and heat the pan for 2 minutes. After 2 minutes open the oven and drop a cold piece of butter into each well of the popover pan. Close the oven door and let the butter melt for about 1 minute.
4. Open the oven door and carefully pour batter into each well to 1/2 full. Bake the popovers at 425° for 20 minutes. DO NOT OPEN THE OVEN DOOR!
5. After 20 minutes, reduced the of the oven to 350° and continue baking for an additional 20-25 minutes. After 20 minutes check the popovers; insert a bamboo skewer and the popovers are done when the skewer comes out clean; if not done continue baking for a few additional minutes. Once they are done; insert a skewer into each popover to release the steam (this will ensure they keep their shape) and let the popovers cool in the pan on a wire rack until cool enough to touch.
6. Serve warm plain, with butter or a drizzle of honey.