Archive for ‘Baking’

December 26, 2012

Holiday Highlights From The Family Foodie!

It has been a festive time for the foodies in our house.  We started with a Christmas Eve goose!  Cooked simply, that is, just like a turkey, it roasted quickly in the oven, and served as our centerpiece for Christmas Eve dinner. 

Christmas Eve Goose

Accompanied with roasted curry cauliflower (from the farmer’s market) and sweet potatoes (from our CSA), everyone devoured it all up. Rich, we didn’t need huge amounts to sate our hunger.

Goose Meat

After a breakfast of pumpkin muffins, we laid out our traditional Christmas brunch featuring products from two of our favorite local stores, Arrowine and The German Gourmet.

Christmas Brunch Spread

And then this morning, we made Ho Ho Hole-y Popovers….

An extraordinarily simple recipe, but one that I have resisted making — for no good reason at all — because they are super dooper easy. On my husband’s recommendation (and he is the popover expert in this house), I followed the Joy of Cooking recipe. 

You start out with a few simple ingredients (we doubled the recipe) and a preheated 450 degree oven:

  • 1 cup milk
  • 1 tablespoon of melted butter
  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon salt

All You Need For Popovers

While you let the ingredients get to room temperature, butter the muffin (or if you have them popover) tins.

Then beat (or stir in my case) those ingredients until smooth.  Then you add in 2 beaten eggs.

Adding The Eggs One At A Time

Fill the buttered baking cups three-fourths full, and bake at once.

After 15 minutes, lower the heat WITHOUT PEEPING to 350 degrees and bake about 20 minutes longer.

Then you can take them out and they will look like this:

Fresh from the oven

Gently release them from the baking tin and serve.

If you are a young child, you might want to turn yours upside down and put the butter in from the bottom.

Holy Popover!


If you are more interested to see what they look like inside, before you add the butter and jam, you can slice them open.

Popover AirCool huh?!

We served our popovers with some sausages from one of our favorite vendors at the market, and apple cider.

Day After Christmas Breakfast

Here’s hoping that you have been having a wonderful holiday season … and that warm popovers are in your future!


April 4, 2012

Local Breakfast Take 2

I decided to give a local breakfast for the Dark Days Challenge one more try. I had a package of lovely blueberries in the freezer from the farmer’s market that I thought would make a nice cornerstone of breakfast. After spending a few minutes on Epicurious, I decided that a Blueberry Pudding Cake would make a lovely Spring break treat for breakfast. The recipe originates from Gourmet, 2005, but I adapted it a bit to make it more local.  Honey from West Virginia took the place of sugar, and I used King Arthur’s White Whole Wheat flour for the batter. And the only local butter I had was salted, so I used it and didn’t add the salt listed in the ingredients list.  Below is the list from the recipe itself.

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November 29, 2010

What’s Up With All The Baking?

asked my darling daughter yesterday afternoon.  It must be the holiday season that is upon us, I replied.   Or at least, that’s what I was thinking.  I think it is more likely that I actually said, umh hmh, and thought that the cold weather is finally here, and baking goes with cold weather.  But she is right – we have been baking every day since Thanksgiving.  We began the long weekend preparing pumpkin muffins with crystallized ginger, and two apple-currant-walnut pies.  Friday, we made a pumpkin pie.  Saturday, I made a loaf of that delicious Bittman bread.  And on Sunday, we had popovers for breakfast, oatmeal chocolate chip cookies for a snack, and blueberry crisp for dessert after dinner.  As we move into a normal work/school week, I know that the baking can’t continue at the same clip, but I will note that on my menu plan for the week, both banana bread and pumpkin pike make appearances.

For those of you longing for some blueberry goodness – and a little taste of summer – blueberry crisp recipe is below.  Just follow this link:

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