Orange Nutmeg and Black Pepper Popovers Recipe for a Festive Holiday Bread
November 21, 2011 in Side Dishes
Consider the combination of the flavors orange, nutmeg and cracked black pepper. In a popover. Are you intrigued? I was!
When I received my assignment to make a recipe from this fun and adventurous food blogger for this month, I knew within the first two minutes of looking at her blog which recipe I had to make: Anne’s Orange Nutmeg Popovers. I have always disliked popovers, because they can be bland, tasteless chewy nothings. A waste of precious calories. But not these popovers.
The flavor combo is fresh and just a little spicy, and in a savory popover it is a perfect blend. These will definitely be on my table during the holidays – maybe more than once. Thanks, Anne!
– posted by Donna
ORANGE NUTMEG POPOVERS
3 eggs, at room temperature
1 cup whole milk, at room temperature
3 TBSP unsalted butter, melted
1 cup all purpose flour
1 tsp salt
1 tsp freshly grated nutmeg
1 tsp freshly ground black pepper
zest of 1 large orange
Put the milk, eggs and butter in a blender and combine for about 10 seconds.Â Add the flour, salt, pepper, nutmeg and orange zest and blend for another 20 seconds until combined.Â Let the batter rest at room temperature for an hour.
Preheat the oven to 375Â°F.Â Position a rack in the center of the oven leaving about 4 inches of space above the pan to allow the popovers to rise.Â Generously butter the inside of the tins and place the pan in the oven for about 2 minutes.Â Carefully remove the pan and pour the batter into each tin about halfway full.Â Place the pan back in the oven and bake until the popovers are firm and golden brown, about 30 minutes.Â DO NOT OPEN THE OVEN DOOR WHILE THEY ARE COOKING!Â (I kept my oven light on to resist this temptation!)Â Iâ€™ve read that you can prick the popovers with a toothpick when they come out of the oven to prevent them from collapsing.Â But to me, they are much like a souffle, and are going to deflate a little anyway. Best served warm from the oven.
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