Happy Turkey Day, or whatever you might eat later on today, RMT’ers! I hope everyone is waking up this morning in anticipation of a delicious meal together with family and friends. Whether if it’s you making that meal for the masses or you’re hitting the road to drive toward today’s food fest, enjoy yourselves and remember that slow and steady wins the food games today – think of it as a meal marathon of sorts.
I believe what I’m most thankful for today is that my dearest husband LOVES Thanksgiving. C loves to cook so much so that every single year he hosts all of our families together here at our home for a ginormous meal, which normally includes a turkey and a prime rib, soup, vegetables, potatoes, risotto, and all the other trimmings. Oh, and don’t forget all the delicious wine either!
I’m posting a recipe that I came across in my latest issue of Real Simple Magazine for a very easy batch of popovers. I’m doing this because maybe you’ve been asked to bring rolls to your Thanksgiving today and you have these five everyday ingredients in your cupboard right now (flour, eggs, salt, milk, butter) plus a 12-count muffin tin. If you have about an hour to kill before arriving at your destination, and the meal will begin pretty close to when you get there, I suggest taking that time to bake a batch or two of these up and pop over to your destination with these popovers instead of a bag of store-bought brown-and-serve rolls. But fair warning, RMT’ers, if you do this also means you’ll be in charge of rolls from this Thanksgiving forward because of their warm, buttery deliciousness, but that’s OK as you’ll also learn that you will never want to go store-bought again when it comes to dinner rolls for any occasion let alone this biggest occasion of all.
Enjoy, and have a beautiful and warm Thanksgiving!
– 3 tablespoons unsalted butter, melted, plus more for the pan
– 1 1/2 cups all-purpose flour, spooned and leveled
– 1 1/2 cups whole milk*
– 4 large eggs
– 1/2 teaspoon kosher salt
* Don’t let the call for whole milk scare you off, as I didn’t have that either. I simply substituted 1 cup of lowfat milk plus 1/2 cup heavy cream in place of the 1-1/2 cups whole milk. Half-and-half should work if you do not have heavy cream as well. Of course, use whole milk as called for if you always have this on hand.
1. Heat oven to 400° F. Brush the cups of a 12-cup nonstick muffin tin with butter.
2. In a large bowl, whisk together the flour, milk, eggs, butter, and salt until only a few lumps remain (do not overmix).
3. Divide the batter among the prepared muffin cups and bake until puffed and a deep golden brown, 30 to 35 minutes. (Do not open oven door before 30 minutes or the popovers will collapse. Remove 1 popover to check that the underside is browned.) Serve immediately; to transport, gather warm popovers together in a large piece of parchment, loosely wrap, and carry inside of a folded-over paper bag to keep as warm as possible; to reheat, place in toaster oven on medium toast setting for 3 to 5 minutes, closely monitoring to be sure you do not burn the popovers.
Makes 12 popovers| Hands-On Time: 05m | Total Time: 40m
SOURCE/ADAPTED FROM: Real Simple Magazine’s Emily McKenna, December 2011