I just found out that we are hosting Thanksgiving this year, and while that can be a bit daunting, my husband Mike and I are excited for the challenge. I say challenge because our condo is quite cozy and we are hosting several more people than can fit around our dining room table, making for a very intimate evening. The most important thing is that our family will be together to share the most delicious meal of the year.
With my husband and I both being chefs, we have already been strategizing what our menu will look like. We’re pretty certain how we will handle the turkey (brine & roast the breasts and braise the legs & thighs), and we have some initial thoughts on the sides we will serve.
We always like to serve dinner rolls along with the feast, but this year I want to change it up. I was brainstorming with Mike, and we decided that making popovers instead of rolls would be a fun and delicious alternative this year. Popovers are light, airy rolls with a crisp crust that puff dramatically in the oven, and can be made from start to finish in about 40 minutes.
Popovers are very similar, if not the same as Yorkshire pudding. There's a lot of discussion about this online, and if you try to read all of the information relevant to this topic your head would explode. The main difference seems to be the use of beef fat drippings in the muffin pan cups when making Yorkshire pudding while popovers, the American spin on Yorkshire pudding, use butter... but you can really use any fat you like. Butter, oil, beef fat drippings…. it's all delicious!
Making the batter for popovers is quite simple, and I can almost guarantee you already have everything needed in your fridge and pantry to make them.
1. In a medium-size bowl, measure and combine:
- 1 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon fresh herbs, rough chopped (we used rosemary)
- 2 eggs, room temperature
- 1 cup whole milk, room temperature
3. Preheat your oven to 425º.
4. Cut 1 stick of butter in to 12 equal pieces and place 1 piece in each cup of a nonstick muffin tin.
Note: A traditional popover pan has cups that are taller and narrower than muffins, but a muffin pan is a great alternative. As you can see from my pictures, I decided to use a mini muffin tin which makes the perfect one biter! You could also use a Le Creuset mini cocotte.
5. Place the muffin tin in your oven until the butter is melted and bubbling, about 4 minutes.
6. Remove the tin from the oven, and fill each muffin tin 2/3 with batter.
7. Bake the popovers until they are puffed and very golden brown, about 25 minutes. Serve warm.
Note: Making sure they are very golden brown will ensure they are crispy on the outside, and light and airy in the centers. I have to admit that my first batch were a bit under baked, but my second batch went longer and they were perfect.
I hope you give these popovers a try this holiday season or any time of year, for that matter! As you can see from the recipe, they are quite approachable and are definitely a crowd pleaser.
If you, too, are hosting Thanksgiving dinner this year, don't fret. We have classes this month that will get you ready for the big day. From the turkey to dessert, you'll be ready to create a feast everyone will love.
- Thanksgiving Crash Course Wednesday, November 14 10am Lincoln Square
- Thanksgiving Workshop Saturday, November 17 10am Merchandise Mart
- Thanksgiving Crash Course Sunday, November 18 10am Lincoln Square
If you could use a hand with the holiday meal, let our chefs take care of dessert. We're offering our famous Apple Pie and classic Pumpkin Pie during Thanksgiving week. Place your order now!
