lattice chicken pot pie
braised short ribs with cheddar polenta
butternut bisque, salad, pepper popovers
chicken lo mein
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, parmesan roasted butternut squash, green beans, cranberry sauce, soft yeast rolls, apple pie
turkey gumbo
out before the Nutcracker

Thursday, November 26, 2009


What could be more fun than popovers for Turkey Day? I love these rolls, especially how easy they are to prep. I have a recipe for Mini Parmesan Popovers that I was toying with, but I went with the plain popovers for Thanksgiving. Look for the parmesan popovers sometime soon...maybe for X-Mas dinner?

These "pop" up so beautifully and take me back to my childhood. You cannot ask for anything more than that.


2 cups sifted all-purpose flour
1 teaspoon salt
4 large eggs
2 cups milk
melted unsalted butter for brushing the popover pan

Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450°F. oven heat a twelve-cup popover pan or twelve 2/3-cup custard cups for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter. Bake the popovers in the middle of the 450°F. oven for 20 minutes, reduce the heat to 375°F., and bake the popovers for 20 minutes more, or until they are golden brown and crisp
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