Popovers

The first time I ever heard of a popover was way back when we lived at old 628 in the university dorms, probably 4 or 5 years ago (I know, I know- not really that long ago, but it seems like ages have passed since then!). My roommate told me about them and said we should make them sometime. I think she described it as some sort of breakfast thing that grew and needed a special pan and were like pancakes made in the oven or something. I was interested, but even though they were mentioned several more times in the following years, nothing ever came of it. Fast forward to a couple of Mondays ago. This same friend and old roommate invited me over for breakfast, and I decided that it was the day to make a popover. How, oh how, could I have waited this long to make something so wonderful?!

I was surprised at how easy the popovers were to make with everything we already had in the kitchen (I love it when I don't have to make extra trips to the store to buy an ingredient), and they were so much more than I even expected. So good, in fact, that I hung around for lunch and made them again, then I made several different kinds the next day at home, and the past two weekends I made them on Saturday and Sunday for breakfast! They are light and crispy, kind of like a pastry, and even though we keep eating them for breakfast, I'm sure they would be wonderful with something like soup. Even though I do not have a popover pan, a muffin pan has worked great as a substitute, and is what I use in the recipe below. Hmm, I have made a lot of popovers recently. I think I might have to invest in a popover pan...

Popovers

Makes 9

1-2 tablespoon butter, cut into 9 pieces

2 eggs, at room temperature

1 cup milk, at room temperature

1 cup all-purpose flour

1/4 teaspoon salt

1. Preheat oven to 400° for at least 15 minutes before you make the popovers. Using a muffin tin, put one little piece of butter into 9 slots, and set the pan aside. 

2. In a medium bowl, whisk together the eggs until the yolks and whites are fully incorporated and the mixture is light in color. Mix in the milk and set aside. 

3. In another bowl, whisk together the flour and the salt. Pour the egg mixture into the flour mixture and stir just until combined. Transfer the batter to a liquid measuring cup so that you can pour it easily. 

4. Place the muffin pan in the hot oven for 4 minutes to preheat. When there is one minute left, give the batter a quick stir. Remove the pan from the oven, and working quickly, fill the 9 muffin slots 1/2 to 3/4 of the way full with the batter. Immediately put the pan back in the oven. 

5. Bake the popovers for 30 minutes, and DO NOT open the oven while they are baking. If you do, they will fall instead of "popping." Serve the popovers immediately with butter, honey, jelly, or whatever you like. Enjoy! 

Source: Found on Epicurious from The Tea Deck: 50 ways to prepare, serve, and enjoy by Sara Perry

Peach Sorbet

You know a recipe is good when you have to make it three times just to take a picture of it! I decided back in May when I made blackberry sorbet that at some point this summer I had to try peach sorbet. And I am so incredibly glad I did! It is the best sorbet yet. It tastes completely like fresh peaches and is refreshing and doesn't last more than a couple days around our house.

Since I now have an ice cream maker, I made the sorbet this time around with it. However, the other times I made the peach sorbet I simply used my freezer and a food processor. This freezer method requires a little more work, but the outcome was practically the same. So either way, you should be able to try this recipe! If you like peaches at all, then I know you will absolutely love it.

Peach Sorbet

4 or 5 medium to large peaches
1/2 cup water
1/2 cup sugar
1/2 light corn syrup
1 tablespoon lemon juice

1. Peel and dice the peaches. You will need about 4 cups of peaches. Combine the peaches with the remaining ingredients together in a food processor or a blender and blend until completely smooth.

2. At this point, you have two options. You can freeze the sorbet in an ice cream maker, but if you don't have one, you can do it by just using your freezer. If using an ice cream maker, chill the mixture thoroughly, for about 2 hours, then proceed as you normally would with the ice cream maker.

If you are using your freezer, then put the peach mixture in a stainless steel bowl or pan. Cover the bowl with plastic wrap and allow it to freeze for 1 to 1 1/2 hours, or until the mixture is firm around the edges and still slushy in the middle. Transfer the sorbet to a food processor and process until the mixture is a uniform slush. Put the mixture back into the stainless steel bowl and into the freezer for another 1 - 1 1/2 hours. Repeat the process a least two more times at the same time interval.

3. Freeze the sorbet for at least an hour before serving so that it has the chance to firm up. Enjoy!

Source: Adapted from Annie's Eats, originally from Dinner and Dessert

Non-alcoholic Mint Mojitos

Last week I got a text from a friend asking if I wanted some fresh basil and mint. I said of course, and was shocked when she brought over two huge bags of each! I have had no problem using the basil in a million different things, but I was a little stumped with what I should do with so much mint. I spent quite a bit of time looking up recipes, and since my husband does not like lamb in any form and that's the pairing I mostly found for the mint, I decided to stick to the beverage world. If anyone has other suggestions for great things to do with fresh mint I would love to hear them!

Limes were on sale when I went to the store and thanks to a friend's suggestion, I decided on Mint Mojitos, the non-alcoholic kind, of course. An afternoon with a great friend making homemade marshmallows and graham crackers was the perfect time to try them out, and they really were spectacular. I also made them for the whole family this weekend, which ended my large mint supply. I am actually now wishing I had more mint so that I could make them again!

Mint Mojito
Makes 1

Crushed ice
8 mint leaves
3 oz. lime juice, about 1 lime
1 1/2 oz. simple syrup*, or more
2-4 oz. club soda, or more
More mint or lime slices, for garnish

1. Fill a glass 1/3 of the way with ice, then add the mint leaves on top.

2. Add the lime juice and the simple syrup. Using a wooden spoon, lightly crush the mint leaves, being careful not to tear them.

3. Fill the glass with more ice, then add the club soda to the top. Depending on the limes and your personal preference, you may want to add a little more simple syrup or club soda.

4. Garnish with a few more mint leaves or lime slices and enjoy!

*To make a simple syrup, heat equal parts sugar and water in a sauce pan just until the sugar has dissolved. You can store any leftover syrup in the fridge. I usually use at least 1 cup of sugar and 1 cup of water.

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