Monday, November 23, 2009

Pumpkin Popovers

Of all the many things I learned during my 12 year tenure at Good Housekeeping, perhaps the most lasting will be how the presentation of a perfect popover is guaranteed to make even the most fabulous meal -- breakfast, lunch, dinner -- even more so.  Their recipe for giant popovers (The All New Good Housekeeping Cookbook) cannot be improved upon.  But, given the season, I tinkered with it a little to come up with this variation.  In the picture you'll notice I served this with the Lemon Ginger Honey Jelly we did in the Hot Topics Canning Club post.  A perfect pairing.

4 eggs
1 c. milk
1/2 cup cooked pumpkin, canned is fine
3 T. butter, melted
1 c. flour
1/2 t. salt

Preheat oven to 375.  Generously grease eight 6-oz. custard cups or a popover pan. I've gotten best results with Pam. If using the custard cups you'll want to place them on a baking sheet for easy handling.

In a blender combine eggs, milk, pumpkin, melted butter, flour and salt.  Blend until smooth.  Distribute evenly among the custard cups or a popover pan.  Don't fill more than 2/3 the way full.

Bake at 375 degrees for 50 minutes. With the tip of a knife make a slit in the tops of each to release the steam, then bake 10 minutes longer.  Immediately remove popovers from cups (use a knife or small spatula if they stick a bit) and serve hot.

Pass the butter!  

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