Sugar Crusted Popovers

If you’re like me you’re always looking for something a little different when it comes to cooking.  I will be the first to admit I’m not a huge bread fan, but when I do make bread, biscuits, or rolls, I like to go outside of the box and look for unique.  I started playing with popovers  changing the texture and taste and of course experimenting on my family 🙂

Popovers are basically dinner roles that “POP OVER” the baking pan. The batter will be very thin, almost liquid like, but I promise you this recipe will work out perfectly.  After several batches, I decided it needed a touch of sugar in the batter for my taste.  Keep in mind, this recipe is PERFECT as a sweet OR savory bread.  There are two important tips to creating perfect popovers:  First,  use a POPOVER pan to create this delicious treat. The pan is high on the sides, deep, and allows air to flow properly so the bread will rise. You can use a muffin tin, but you may not experience the same height.

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 Second PRE-HEAT the popover tin, BEFORE you fill the tins with the batter. This will ensure a beautifully tall popover!

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Ingredients:

  • 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
  • 1 ½ C. milk (skim, low-fat, or full-fat), lukewarm
  • 1 ½ tsp sugar
  • ½ tsp salt
  • 1 ½ C. all purpose flour
  • Tbsp. melted butter
  • 1 C. sugar
  • 1 tsp. ground cinnamon

Directions:

  1. Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven.
  2.  Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.
  3. Place the tin in the oven to get it warm.
  4.  Use an immersion blender OR use a blender to beat together the eggs, milk, sugar and salt until well combined, with no streaks of yolk showing.
  5.  Add the flour all at once, and beat until frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK.
  6.  Stir in the melted butter, combining quickly.

  7. Pour the batter into the muffin cups, filling them to  3/4 full.

  8.  Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .

  9. Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.

  10. If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent soggy rolls.

  11.  If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.

  12. Mix the extra 1 cup of sugar and 1 tsp cinnamon in a mixing bowl.
  13. Toss each popover in the cinnamon and sugar mixture to coat and serve.

Elegant and Easy Standing Rib Roast

I am a lover of BEEF! There I said it, I love many types of beef especially rib roast and I think this love has been passed on to my son. As a teenager, we had an unspoken game where he’d try to eat EVERYTHING in sight, and I’d try to create meals where he wasn’t IMMEDIATELY hungry after he ate. I lost MANY MANY times 🙂

Anytime I can find a recipe that screams GOURMET flavor, but utilizes minimal effort it automatically gets a look from me. That’s where this elegant and easy roast comes in. You can’t get much easier, but people will swear you’ve been cooking all day!

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Ingredients:

5 lb standing rib roast, allowed to stand at room temperature for at least 1 hour

1 Tbsp canola oil

2 Tbsp kosher salt

3 Tbsp fresh chopped rosemary

5 fresh minced large garlic cloves

Fresh ground pepper to taste

Preheat the oven to 375 degrees and rub the roast with the canola oil and minced garlic. Sprinkle with salt, rosemary, and fresh ground pepper. Place the roast on the rack in the roasting pan with the rib side down and the fatty side up.  Roast the meat for 1 hour then turn the oven OFF! Leave the roast in the oven but DO NOT OPEN THE OVEN DOOR for 3 hours.  30-40 minutes before serving, turn the oven to 375 degrees and reheat the roast.

*DO NOT remove the roast or re-open the oven door from the time the roast in placed in the oven until it is ready to serve! #BonAppetite