Popovers, Golden Puffs of Goodness
It’s mid-January, and we’ve all settled back into our kitchens with fresh intentions.
The holidays are behind us, routines are finding their rhythm again, and meals look a little lighter and a lot simpler this time of year. Pots of virtuous soups simmering on the stove, salads taking center stage, and a renewed appreciation for good, nourishing food. And truly, there’s something lovely about that.
Still, it’s nice to have a little decadence to keep things interesting.
I say every January could use a small puff of joy!
So today, I’m sharing a golden, airy favorite from my home to yours. Popovers. Just a touch of something special to serve alongside all those soups and salads you’ve been so thoughtfully preparing this month.
They’re especially magical when served with my Raspberry Butter, Oh My!
You can see just pulling these golden puffs from the oven can create quite a stir!
I love to prepare my Roasted Red Pepper or my Chicken Pot Au Feu soup, both perfect for plating alongside a popover ot two.
Popovers
3 ½ cups milk
4 cups flour
1 ½ teaspoon salt
1 teaspoon baking powder
6 large eggs, room temp
Preheat oven to 450 degrees. Place milk in the microwave to warm for 2 minutes. Beat eggs on medium speed for 3 minutes using an electric mixer. Meanwhile, combine dry ingredients in a separate bowl. Add warm milk to beaten eggs, slowly add dry ingredients, and beat for 3 more minutes. Let batter rest for 1 hour before filling greased tins ¾ full. Bake popovers for 15minutes, reduce the heat to 375, and bake an additional 10-18 minutes until golden brown and puffed.
Raspberry Butter
1 cup butter at room temperature
1 cup seedless raspberry jam
Mix butter and jam well in a bowl and serve on piping hot popovers.
So, whether you’re preparing your favorite pot of soup, or mine, consider a batch of Popovers and create a commotion at your house too!
I’d also love to invite you to join me again in the Hanger for a cooking class. I’m holding just two final classes here as we prepare for the new home kitchen.
A few spaces remain open, and I hope you’ll join the laughter, clinking glasses, and shared good food as we say farewell for now!
Friday, February 13th, from 11:00-1:30 Valentine’s Chocolate Lunch & Learn 3 SEATS OPEN Join me this February for an indulgent, chocolate-kissed afternoon designed to warm your heart and inspire your inner chocolatier. We’ll begin with a cozy, elegant lunch served with wine, featuring comforting, tender Pot Roast draped in a silky Dark-Chocolate Sauce, rich, Browned Butter Mashed Potatoes, and crispy Parmesan White-Chocolate Carrots that strike the perfect balance of sweet, savory, and utterly irresistible. Then we’ll roll up our sleeves and dive into the sweet side of the day—a decadent lineup celebrating chocolate in all its forms: First, we’ll unlock the mystery of French Hot Chocolate Served with Chantilly Cream, followed by a beautiful Triple-Chocolate Tart . READ MORE AND REGISTER
Friday, March 6th, from 11:00-1:00 Forest to Flame: A French Lunch & Learn Join me for a lovely French Lunch & Learn, where we’ll slow down, savor, and cook our way through a beautifully composed four-course meal—each course paired with wine. We’ll begin with a silky Marshmallow Tomato Basil Soup, a playful twist on a classic that’s both cozy and bright. Our main course is flavor-drenched Poulet de la Forestière—tender chicken simmered in white wine and finished with magnificent Normandy Mushrooms—all served alongside caramelized Roasted Root READ MORE AND REGISTER
See you soon!!
Lorie
