This morning, I popped out of bed (no, really!) and went to work making something of a work of art in the kitchen. At least, it felt that way. I'm certain that the Daddy will disagree, as he's the one who cleaned up the "makings" afterward.
But I digress.
And speaking of popping, I have one word: Popovers.
As a child, my Mom and grandmother used to take me over to the Beach - to this really fancy-schmancy area of town - and in this one shop, there was a place that served popovers and strawberry jelly. We would go there sometimes, on a whim, or when we wanted to celebrate, or were feeling happy. It was delightful, and sometime during that time, my Mom acquired a popover pan and began making them at home.
There is nothing quite like them, warm from the oven, all egg-y and light and steaming. Mmmmmm.
Anyway, I'd forgotten all about them for a good long while, but about a year-and-a-half ago, rediscovered my love for popovers and have begun making them every couple of months as a special Sunday treat. And today I made some more.
And by more, I mean, MORE. I pulled out all the stops today: popovers with maple-vanilla whipped cream, strawberry syrup, and fresh strawberries (besides bacon and eggs and an outstanding morning cocktail involving pomegranate). Oh, MAN.
Don't they just sing to you? (They certainly sang to me!)
I don't make my popovers in a popover pan, though... I just use a regular, well-greased muffin tin. Which works great, because it stretches the batter further, and they still "pop."
So now that I've got you drooling, I wanted to share my recipe, because, really, it's SOOOOO worth it. I promise. And on top of all that, they're SUPER easy to make!
1 cup milk
1/4 tsp. salt
1 cup flour*
1 tbsp. olive oil or melted butter
*I believe gluten-free oat flour would work as well, although I don't know if they would "pop" as well... Today's were made with 1/4 cup oat flour to 3/4 cup regular flour - which for me is a mixture of whole wheat and white.
Preheat oven to 425.
Mix all ingredients thoroughly.
Grease a muffin tin extra-thoroughly, including the top area, as sometimes they come over the edges. I use a combination of butter and bacon grease or butter and olive oil, depending on what I have available.
Then fill each cup in the tin with the batter, about 1/2 to 2/3 of the way. Do not fill all the way or they may puff up TOO big.
Bake for 8-10 minutes on 425, then lower heat to 350 for another 20-35 minutes, or until puffy and golden.
Serve piping hot with maple-vanilla whipped cream and strawberry sauce (recipes below).
Maple-Vanilla Whipped Cream
1 cup heavy whipping cream
1-2 tsp. maple syrup
1/8 tsp. vanilla powder or 1 tsp. vanilla extract
Whip as normal. Yum!
Special Strawberry Sauce
In a small saucepan, combine:
1-2 tbsp. butter
4-6 tbsp. strawberry jelly or jam (I used some homemade low-sugar jam that we made last year, and MAN. It was awesome!)
1 tsp. of vanilla agave inulin (optional)
1 tsp. of vanilla extract or 1/8 tsp. of vanilla powder
1 tbsp. maple syrup
Stir and watch until thick and bubbly, then drizzle over hot popovers and fresh strawberries sprinkled with vanilla inulin powder.
Scarf it all down with a breakfast cocktail made of 1 part strawberry-infused sparkling water, 2 parts orange juice, and a good shot of pomegranate liquor for good measure.
And since I know you're probably wondering, my blood sugars did pretty good today, despite all that - the OJ cocktail really was over the top, but I was feeling... Inspired. And who says the "Big D" has to take that away from me, anyway?
So. Go make some. Then come back on here and rave to me about how awesome it was. I'll nod knowingly and then we'll have to make plans to make some TOGETHER next time. And add more alcohol.