Sunday, April 27, 2008
Makes 6 popovers
Active time: 15 min; start to finish: 1 hour
3/4 cup whole milk
1/4 cup water
2 large eggs
1 teaspoon grated lemon zest
1 tablespoon unsalted butter, melted
3/4 cup plus two tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
Pre-heat oven to 375 with rack in lower third. Generously butter popover cups.
Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.
Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2 inch long in top of each popover with a small sharp knife, then bake five minutes more.
Notes: Popovers can be made in 9 buttered (1/2 cup) muffin cups; bake about 30 minutes before cutting slits.
My notes: I didn't have whole milk, so I used 2% and it made no difference in taste or quality. They just came out of the oven and they smell heavenly.
Source: Gourmet Magazine, May 2008
Thursday, April 3, 2008
4 to 6 cups vegetable oil
3/4 cup all-purpose flour
2 t. baking powder
1 t. grated lemon zest
1/4 t. salt
1 cup whole-milk ricotta
2 large eggs, lightly beaten
2 T. granulated sugar
1 1/2 t. pure vanilla extract
Confectioners sugar for dusting
-Heat 1/2 inches oil in a large wide heavy saucepan until it register 370 degrees. Meanwhile, whisk together flour, baking powder, zest, and salt in a bowl. Whisk together ricotta, eggs, granulated sugar and vanilla in another bowl, then whisk in flour mixture.
-Working in bathes, gently drop in level tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
-Dust with confectioners sugar.
Notes: These are like little homemade donut holes and super delish.
I used olive oil instead of vegetable oil, which seemed fine. These are really, really good when they're fresh but the next day they were a little bit soggy and microwaving them for ten seconds before eating helps.
Source: Gourmet Magazine, April 2008