“ONCE YOU GET A SPICE IN YOUR HOME, YOU HAVE IT FOREVER. WOMEN NEVER THROW OUT SPICES. THE EGYPTIANS WERE BURIED WITH THEIR SPICES. I KNOW WHICH ONE I’M TAKING WHEN I GO.” Erma Bombeck.
Well you can’t take it with you. So you might as well bake with it!
Nutmeg is one of my favorite spices and it combines beautifully with orange to make these popovers something extra special.
Popovers are really so easy to make because they require only 5 ingredients, all of which are combined in a blender. Today, I chose to add orange zest, freshly grated nutmeg and freshly cracked black pepper to create such a subtle hint of sweetness and a warmth and heat which permeate each sumptuous bite of this oddly formed, egg-like bread! I served these orange nutmeg popovers with…..
. . . . . a home made Autumn Fruit Chutney.
This is a pretty versatile popover recipe. Switch out the orange and nutmeg and add any other ingredients that you enjoy. I can see this popover recipe made with cheese and herbs as a side to your meal; or filled with a hearty chicken divan and being the star of the show. There are lots of ways to vary how you prepare and serve these! But what I really love is that all the ingredients are tossed and mixed in a blender! Easy to do and even easier to clean up!
Yields: 6 popovers
Level of Difficulty: Easy
ORANGE NUTMEG POPOVERS:
- 3 large eggs, at room temperature
- 1 cup of whole milk, at room temperature
- 3 Tablespoons of unsalted butter, melted
- 1 cup of all purpose flour
- 1 teaspoon of salt
- 1 teaspoon of freshly grated nutmeg
- 1 teaspoon of freshly ground black pepper
- zest of 1 large orange
Put the milk, eggs and butter in a blender and combine for about 10 seconds. Next, add the flour, salt, pepper, nutmeg and orange zest and blend for another 20 seconds until combined. Can you believe how easy that was? Let the batter rest at room temperature for an hour.
Preheat your oven to 375°F. Position a rack in the center of the oven leaving about 4 inches of space above the pan to allow the popovers to rise. Generously butter the inside of the tins and place the pan in the oven for about 2 minutes. Carefully remove the pan and pour the batter into each tin about halfway full. Place the pan back in the oven and bake until the popovers are firm and golden brown, about 30 minutes. DO NOT OPEN THE OVEN DOOR WHILE THEY ARE COOKING! (I kept my oven light on to resist this temptation!) I’ve read that you can prick the popovers with a toothpick when they come out of the oven to prevent them from collapsing. But to me, they are much like a souffle, and are going to deflate a little anyway. These are best served warm from the oven.
Adapted from Savory Baking