Last week I watched Iron Chef Alex Guarnaschelli make homemade popovers and homemade ricotta cheese. The two couldn’t be simpler recipes. This week I had the opportunity to make the popovers with Mike for breakfast and was happy with the result! The key with the popovers is to not open the oven and trust them to do their job. When the popovers come out of the oven they look like hot air balloon muffins and then you cut a slit to let the air out and they deflate. The popover reminds me of a croissant but less work- light, flaky dough and airy in the middle.

Yesterday we had the popovers with bacon and an apple, raspberry, blackberry salad mixed with some lemon juice, zest and a sprinkle of sugar. Today I sautéed apples with cinnamon, butter, maple syrup, vanilla, and a little molasses until the apples softened. Either way they were delicious and I’m sure the savory route with some eggs would work well too.


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