How To make Lemon Pepper Popovers
1 c Flour, unbleached white
1 c Skim milk; at room temp
1 tb Olive oil, extra virgin
1/4 ts Salt; or to taste
1/2 ts Black pepper;coarsely ground
-or cracked 2 ts Lemon rind; freshly grated
3 ea Egg whites;lightly beaten
*Anne's note:I'd omit the salt to reduce the sodium "These delicious popovers take advantage of lemon's strong affinity with freshly ground black pepper. They rise best in baked in deep molds in a very hot oven. One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill." Preheat oven to 450F. Sift the flour into a mixing bowl and gradually whisk in the milk. Add the remaining ingredients, whisking just to mix. The mixture should be the consistency of heavy cream. If necessary, add more milk. Grease popover molds or muffin cups with vegetable oil spray or a little olive oil. Fill each mold 1/2 full. Bake for 15 minutes without opening the door. Reduce heat to 375F and continue baking for 20 to 25 minutes, or until the popovers are browned. Unmold and serve at once. 119 calories per serving: 5 g protein, 3 g fat, 18 g carbohydrate, 166
sodium, 1 mg cholestrol MAKES: 6-8 LARGE POPOVERS SOURCE:_Stephen Raichlen's High-Flavor Low-Fat Cooking_ posted by Anne MacLellan
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Episode 1 - Popover Recipe
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Gluten Free Spiced Chocolate Popovers
Want a dish to impress your family and friends? Master the art of making popovers with this simple recipe. It’s a great breakfast or brunch option; serve with some butter, jam or whipped cream alongside a warm cup of coffee. Tools: popover mold (or 12 cavity cupcake pan), baking sheet, whisk, pastry brush, cooling rack, knife or skewer.
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For the best rise in your popovers, make sure the wet ingredients are at room temperature (and that the milk is lukewarm) when making the batter.
Baking the popovers in a warmed popover mold and baking pan helps the popovers rise by boosting the bottom heat.
Once completely cool, popovers can be stored in a zip-top plastic bag for two days. Re-warm in an oven set to 450°F and bake until warm and crisp to the touch, 3-5 minutes.
Using a popover mold yields the desired height for popovers, but a standard muffin tin works as well (your popovers will be a bit smaller, but just as delicious). Simply follow the same process, filling the tins two-thirds full. The recipe will yield 12 popovers.
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