SOMA Living April 2022

RECIPE OF THE MONTH

4 eggs, room temperature 1 1/2 cups whole milk 1 Tbsp honey mustard 1 tsp kosher salt 1 1/2 cups AP flour 4 Tbsp butter, melted and cooled slightly, divided INGREDIENTS While homemade popovers may look complex, they are deceptively quick and easy to make. All puffed and golden, they are the perfect accompaniment to roasted turkey or ham, delicious paired with a hot bowl of soup, or served with eggs and bacon for a holiday breakfast. While special occasion worthy, don’t wait for one to make em! HONEY MUSTARD POPOVERS Prep Time: 5 min • Cook Time: 35 min Servings: 6

INSTRUCTIONS

1. Preheat the oven to 450 o F and brush 1 Tbsp melted butter on the bottom and sides of the popover cups (using a six-cup popover pan or large muffin pan). 2.Using a whisk or an immersion blender, blend the eggs, milk, mustard and salt until well mixed and frothy.

• Be sure to use room temperature eggs and milk to create the best emulsion. Eggs can be placed in warm water and the milk gently warmed in the microwave to speed up the warming process. • A whisk, immersion blender , or blender can be used to mix the batter for the best results.

3.Add the flour and continue to mix, then add 3 Tbsp slightly cooled, melted butter and blend well. Be sure there aren’t any lumps and the consistency of the batter is like smooth, heavy cream. 4.Divide the batter evenly between the prepared popover cups and bake for 20 mins at 450 o F 5. Reduce the oven temperature to 350 o F and continue to bake for 15 additional mins. Immediately remove the popovers from the pan and pierce the sides with the tip of a paring knife to release the steam. 6.Serve warm with honey mustard butter if desired. RECIPE NOTES • Special Equipment: 6-cup Popover Pan (a muffin pan can be substituted) Honey Mustard Butter: whip together 4 oz (1 stick) softened, salted butter with 1 Tbsp honey and 2 tsp honey mustard.

• Be sure there aren’t any lumps in the batter and it is smooth before pouring into the prepared popover pan. • I use a large liquid measuring cup to make pouring the batter into the popover pan clean and easy. • A popover pan will yield the best results, but a muffin pan can also be used. Your popovers will be smaller and not as high and you will get 10-12 smaller popovers instead of 6 large ones. Adjust the cooking time down about 10 mins (15 at 450 F and 10-15 at 350 F) and check to be sure they’re fully baked. • Don’t open the oven until the popovers are almost fully baked so they don’t deflate during the rising process. • Remove the popovers immediately from the pan and pierce the sides with the tip of a knife to release the steam, keeping the inside moist and airy and the exterior crisp.

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Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry and mildly excessive collection of cookie cutters.

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