Who doesn't love eggs fresh from the hens? And all the better if they come with warm holiday wishes and the makings for popovers.
One of our great pleasures is sharing food we love. For the holidays, we often try to pack up a mini-meal in a basket. Time is scant for everyone, and if we can give friends a tasty meal—and also help them shift a few minutes toward relaxing by the tree—well, that's two kinds of nourishment, isn't it?
Christmas breakfast is one of our most anticipated meals of the year. (We'll show you why tomorrow.) It delights us when we can contribute a little something to another family's holiday morning. Last year, when our hens were in the full vigor of laying (as they are not this year), we made popover kits.
We mixed a cup and a quarter of flour into a treat bag with a quarter-teaspoon of salt.
We nestled three eggs next to a sweet loaf of apricot-orange-cranberry bread (for nibbling while the popovers baked).
We added lemon curd (from Amy's yummy recipe) or our cherry-pie jam and tucked it all in a tin with instructions (see below) for how to mix up the popovers and bake them.
Holiday-morning Popover Instructions
In addition to the kit you will need…
1 ¼ cup milk
2 tablespoons unsalted butter, cut into dabs
a muffin tin
Preheat oven to 400 degrees and set rack in the middle.
Butter or spray the muffin cups with oil.
Pour the dry mix into a blender. Add the three eggs and milk. Blend a minute or two – until the batter is bubbly and about the same consistency as heavy cream. (You can do this the night before, but let it come to room temperature before you use it.)
Stick the EMPTY muffin tin into the oven for two minutes. Then place a small dab in each muffin cup, return to oven until the butter melts and begins to bubble, about ONE MINUTE.
Fill each cup half full with the batter and bake 20 minutes, then reduce temperature to 300 degrees and continue baking 20 minutes. (Watch carefully toward the end.)
Makes 12 popovers. Serve with butter, jam, and spreads like lemon curd.
ENJOY…with love from all of us at Four Green Acres, including our flock of chickens.
12 comments:
Oh what a lovely tradition! My Mother used to make popovers (Yorkshire Puddin') all the time with roasts...but now that I am vegetarian, I can have these! Always a joy to visit you my dear friend! Many good wishes and loads of love to you, hubby, the girls (!) the chicks and the GOATS!
Colleen, dear: I loved Yorkshire pudding as a child, and I think popovers have replaced that love (as we don't use a lot of meat here either). It's always a delight to visit with you here or over your way, dear friend.
This is the cutest idea ever! Love it!
June, thanks for the mention! Your breakfast baskets look wonderful - who wouldn't want to get such a lovely treat! And can I mention here that those dolls the girls made are adorable! Such talented young ladies. I hope they are enjoying their goats this winter and having the time of their lives! May your family have a blessed Christmas!
What a great present!
They sound delicious. I'm so enjoying your christmas posts!
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Probably the trickiest recipe of all time- popovers. Sometimes ours are perfection. Sometimes they are okay and still edible. Sometimes they are soggy inside and awful. I think there is some kind of magic that doesn't involve ingredients or pans or stoves. :<) I'll try yours next time though we have had mostly success with a blogging friend's recipe which I posted here:
http://lettersfromahillfarm.blogspot.com/2009/01/taras-popovers.html
SO much nicer than a stale box of chocolate!!
June, I would trade a flat screen TV for a homemade, heart-felt gift like that showing up at my door Christmas morning.
I suspect your friends would agree it's only half the gift; the delivery crew is likely the cherry on the cake.
Happy New Year! Tom
Oh my goodness; they look delicious.
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