Meatless Monday: Lemon-pepper popovers with nutmeg and parsley
November 18, 2013 by SoHungryBlog
by Caitlin Saniga
I’m so thankful, time and again, for the therapeutic powers that cooking has. Whatever emotion you’re feeling, the process of cooking something demands a certain focus. I made these popovers on Friday night, when I was feeling a bit lonely. (Joel moved to Rhode Island last week for a new job, so our new adventure is the long-distance relationship.) I needed a project to distract me from my thoughts. So popovers it was. If you’ve never had popovers, know that they’re not muffins, like their shape might suggest. They’re more along the lines of airy, eggy biscuits with buttery, crispy exteriors. They puff up out of the muffin pan to practically double in size, and they’re best served warm, of course. Anyway, I let myself get into a bit of a cooking daze on Friday night: Grate the nutmeg, zest the lemon, grind the pepper, chop the parsley. Mix the dry ingredients, then the wet, then combine. Add some melted butter. These are all familiar steps that when strung together form their own tempo. After the muffin pan went into the oven, I watched for awhile as the bubbling butter in each cup pushed up the batter. I must have let my eyelids close because I awoke to the sound of the timer going off, with my temple pressed against the glass door. And there they were, sizzling in pools of butter, the popovers were like unsteady giants in their muffin cups. I didn’t let them cool long before taking a bite. You’ll have to taste for yourself to know: I forgot about feeling lonely.
- 2 cups all-purpose flour
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon lemon zest
- 3 eggs
- 2 1/2 cups milk
- 5 tablespoons melted unsalted butter, divided
Preheat the oven to 425 degrees.
Whisk together the flour, parsley, salt, pepper, nutmeg and lemon zest in a medium bowl. In a large bowl, whisk together the eggs and milk. Gently whisk in the flour mixture, followed by 3 tablespoons butter.
Grease 12 standard muffin cups with 1/2 teaspoons melted butter each. Pour the batter into the prepared muffin cups, filling them three-quarters full and dividing equally. Bake until popovers are puffed, golden brown and crispy at the edges, 30-35 minutes. Using a thin knife, remove the popovers from the pan. Serve immediately.
Recipe adapted from: Bon Appetit