Popovers with Boozy Orange Cranberry Butter

November 27, 2019

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Oh my gosh, Thanksgiving is nearly upon us. And that being said – the full blown holiday season is ready to step full into the spotlight on the very day following…but we won’t think about that today… Back to Thanksgiving … And like many of you, I’ve been stationed in the kitchen a whole lot . It’s weird right? Days of preparation and cooking and BAM! It is all over in about an hour. Well, the eating that is. Then there is the clean up – which is pretty substantial. And then there is the figuring out how to fit all of the leftovers into your fridge. And speaking of leftovers, I do have a great Thanksgiving feast leftover recommendation for you today… That is assuming you have some leftover cranberry sauce on hand. What I’m going to share with you is a wonderful day after Thanksgiving Treat, A Black Friday pastry if you will – Popovers with Boozy Orange Cranberry Butter.

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Hopefully you are planning to make my Boozy Orange Cranberry sauce for Thanksgiving this year. That stuff is like cranberry crack – I’m telling you! It’s so delicious, it shouldn’t just be reserved for one meal out of the year. And it is very easy to make.

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And although today is the day before the big day and the supermarkets are full of scenes from Dante’s Inferno…Seriously – if you head out to grocery shop today – you better steel your nerves because you will be wondering what fresh hell you have arrived in! But, you’ve got this. Take a deep breath. There is still have time to not only plan your feast, if you haven’t already done so, but to go out and hunt and gather your ingredients. So in attempt to inspire you, let me take a moment to give you a bit of a Thanksgiving recipe roundup of delicious recipes which I have shared with you in the past. One of my all time favorite recipes, which I am indeed making this year is Smoky Bacon Cream Biscuit Dressing. The Husband has actually declared Thanksgiving would be ruined if this dish wasn’t on the table. It is so decadent, chock full of homemade Cream Biscuits, mushrooms and one whole pound of bacon (can’t go wrong with bacon!).

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Another Thanksgiving staple at our house are Heavenly West Virginia Dinner Rolls. These moist, tender and slightly sweet yeast rolls are a must for us.

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But we really LOVE bread around here, so I’ve also made these lovely Amish Dinner Rolls. Yes – that is in addition to the West Virginia Rolls. Told you we love bread. I’ll do a few extra revs in the gym – it will be totally worth it!

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And talking about hitting the gym – how about some dessert? Like these Inside Out Pumpkin Muffins filled with Cider Cinnamon Cream Cheese.

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Or this ahhhh-mazing Thanksgiving Pie – Toffee Blonde Pie with Cinnamon Toast Crunch Crumb Crust, Pumpkin Ganache & Boozy Cranberry Sauce topping.

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And if you do have any leftovers, I shared Holiday Leftover Pies recipe with you.

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But wait! Now that I mention leftovers, I’ve realized that I’m getting completely carried away with all this food! Lets get back to the recipe at hand today, which does indeed involve leftovers – those Popovers with Boozy Orange Cranberry Butter.  So what you’ll need is some leftover Boozy Orange Cranberry Sauce. You whip up some butter and then add that cranberry sauce to it. Bake up a batch of Popovers. Popovers might seem a bit intimidating but I’m telling you they are easy peasy. The recipe I’ve included will yield up a dozen sugar dusted, absolutely divine little treats.

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Make sure to serve them hot out of the oven

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slathered with that magical Cranberry butter. Folks will lose their minds! Now you can spread this luscious Cranberry Butter over anything you want – toast, bagels, biscuits, oatmeal….but hot, crisp on the outside, tender on the inside, popovers are pretty impressive you’ve gotta admit. We have enjoyed ours in the past on Black Friday. You know, we had to make sure we’d be fueled up for the take-no-prisoners day of serious shopping. But these popovers would turn any meal into a special occasion and  they elevate that Cranberry Sauce to an even higher level. Hope everyone has a very Happy Thanksgiving!

 

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Popovers with Cranberry Butter

  • Servings: 12 popovers
  • Difficulty: easy
  • Print

recipe adapted slightly from: King Arthur Flour

Ingredients:

For the Popovers:

  • 2 teaspoons bacon grease, butter, or lard
  • 1 tablespoon granulated sugar
  • 241 grams All purpose flour
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • 454 grams whole milk, at room temperature

For the Cranberry Butter:

  • 170 grams unsalted butter
  • 1/4 teaspoon salt
  • 57 grams (1/4 cup) Boozy Orange Cranberry Sauce ( Or you can use whatever leftover cranberry sauce you have on hand – though I’m not sure that stuff that slides out of a can will work…)

Directions:

Preheat the oven to 400°F. Use the bacon grease, butter, or lard to grease a 12-cup muffin pan or a large, 6-well popover pan. Lightly sprinkle the insides of the wells with the 1 tablespoon sugar.

To make the cranberry butter: Beat the butter and salt at medium speed until light and fluffy. Add the leftover boozy orange cranberry sauce and mix at low speed until well blended. Set aside.

To make the popovers: In a blender or food processor, combine the flour, salt, eggs, and milk until smooth. Pour the batter into the prepared pan, filling the cups halfway.

Bake the popovers for 30 to 40 minutes, until the tops are deep brown. Remove them from the oven and pierce the tops with a paring knife to allow steam to escape. Cool for 5 minutes, then transfer to a warm serving dish. Dust with confectioners’ sugar if desired; serve warm, slathered with cranberry butter.

Enjoy!

Popovers with Boozy Orange Cranberry Butter brought to you by Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Popovers with Boozy Orange Cranberry Butter:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Cuisinart Pro-Classic Food Processor

Nordicware Grand Popover Pan

 


Twice Baked Breakfast Popovers

February 14, 2019

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Happy Valentine’s Day! Now I know you probably were most likely expecting some sort of gorgeous confectionary treat for a Valentine’s Day post. Some sugary, chocolatey delicious explosion. I know. And you can believe me when I say that is exactly what I would want. Truth be told…in a the shape of a cupcake for me. However, I wasn’t making myself a Valentine’s Day treat, I was making one for The Husband. Though one year I did get away with serving him up some cupcakes by making them Gin & Tonic Cupcakes:

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Sneaky right? But I can’t really do that every year. As I’ve mentioned before, he doesn’t even really like chocolatey desserts. (I know…weird right?!!!) And if he is going to get worked up about a dessert, it would probably be a fruit type thing like this lovely Cashew Crusted Blackberry & Lime Tart:

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But this year, I didn’t really have any dessert recipe in mind. Then it occurred to me… the Husband really likes eggs. I mean he really likes eggs. Like he says he “never gets tired of them” and “could eat them every day” kind of likes eggs. And he loves popovers.

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And who doesn’t like bacon? So although a bit unconventional, here is an incredibly tasty savory Valentine’s Day treat: Twice Baked Breakfast Popovers!

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Yup, that is freshly baked, golden brown popovers – hot from the oven

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Look at that steam1

just stuffed full of moist fluffy eggs, crispy bacon and gooey cheese. Yum right?!!!

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These delicious little devils were right up the Husband’s alley. And lucky for me they were quick and easy to make. The most difficult thing was not opening the oven to peek in on the popovers while they were baking. Frying bacon and scrambling eggs…peice of cake! And speaking of cake…the Husband didn’t miss it all! Valentine’s Day is all about spoiling your sweetie with their favorite treats. Just so happens my darlin prefers eggs over chocolate!

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Twice Baked Breakfast Popovers

  • Servings: 6 standard sized popovers, 12 medium-sized or 18 minis
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the Popovers:

  • 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
  • 340 grams (1 1/2 cups or 12 oz.) milk (skim, low-fat, or full-fat), lukewarm
  • 3/4 teaspoon salt
  • 177 grams (1 1/2 cups or 6 1/4 oz.) all-purpose flour
  • 43 grams (3 tablespoons or 1 1/2 oz.) melted butter

For the Filling:

  • 1 pound bacon
  • 2 tablespoons butter
  • 12 large eggs
  • 1/4 cup milk or cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bunch scallions, chopped, white and light green pieces separated from dark green pieces
  • 1/2 cup grated cheddar cheese, plus extra for sprinkling on top

Directions:

Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don’t want is for the tops of the popping popovers to be too close to the top of the oven, as they’ll burn.

Grease the wells of the popover pan. Make sure the oven is up to temperature before you begin to make the popover batter.

Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.

Add the flour all at once, and beat with a wire whisk till frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK. OR, if you’re using a stand mixer equipped with the whisk attachment, whisk at high-speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.

Stir in the melted butter, combining quickly.

Pour the batter into the popover pan wells, filling them about 2/3 full.

Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .

Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.

While the popovers are baking, prepare the bacon egg and cheese filling. Fry the bacon until crispy, then crumble it into 1/4″ – 1/2″ pieces. Set aside.

Beat the eggs with the milk or cream, salt and pepper. Set aside.

Melt the butter in a large frying pan over medium heat. Add the light green and white parts of the scallions and cook until softened. Add the egg mixture and cook, stirring until the eggs have just barely set. Remember, the eggs will cook further after they have been placed in the popovers. You do not want them overcooked.

Transfer the scrambled eggs & scallions to a mixing bowl and allow them to cool slightly. Then add the bacon and cheese.

Once the popovers are out of the oven and cool enough to handle, cut a slit in the side of each popover but don’t cut them completely in half. Spoon the egg mixture into the hollow portion of each popover.

Place the stuffed popovers on a parchment lined baking sheet, sprinkle with any remaining cheese and bake at 400°F for 10 – 12 minutes, until the cheese has melted.

Remove the popovers from the oven, garnish with he dark green scallions and serve hot or warm.

Enjoy!

Notes:

*You can buy a popover mix from King Arthur Flour (amazon link below as well) if you don’t want to make the popovers from scratch – although they are pretty easy to make.

*You can make these popovers in a muffin pan, though I do recommend getting a proper popover pan (link supplied below). If you are using a muffin pan make sure you grease it well, covering the area between the cups as well as the wells.

Twice Baked Breakfast Popovers brought to you by Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Twice Baked Breakfast Popovers:

King Arthur Flour Popover Mix

Nordic Ware Grand Popover Pan

Oxo Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

Scanpan Classic 10.25″ fry pan – I love my Scanpan frying pan! Wouldn’t scramble an egg in any other!

 


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