Popping in for Popovers

I’m drawing up my grocery shopping list for my family’s Christmas dinner (it’s just a week away—eek!) We always have a roast beef at Christmas, served with the traditional horseradish sauce. Queen Victoria evidently enjoyed a good piece of roast beef herself on December 25. But because I live in New England, not the old one, our roast beef is eaten with those lovely bubbles of bready goodness, popovers.

For those who haven’t had the good fortune to be acquainted with popovers, they are muffin-shaped, mostly hollow rolls made from a thin, eggy batter; they are baked in either muffin cups or in special high-sided popover pans. Cooked in a very hot oven, the thin, liquid batter releases lots of steam, which creates the hollow effect, rather like a soufflé. When done, you slather popovers with butter and enjoy...honestly, given the choice I’d rather skip dessert on Christmas and just eat more popovers.

The origin of the popover is in Yorkshire pudding, the traditional accompaniment to a beef roast, which follows a similar recipe but is cooked in a pan (originally set under the spit on which a roast was cooking, so that the dripping juices from the roast fell into the pan of batter, enriching it.) For some reason, cooks in the new world came up with the idea of cooking the batter in individual, small servings and using butter rather than meat drippings...and the rest is delicious culinary history.

Being huge popover fans in my family, we have the special popover pans, but 5 oz. Pyrex custard cups will work as well.

POPOVERS 😍

Set your oven rack to the middle of the oven, because these babies rise.

Ingredients:

1 ½ cups all-purpose flour
1 ½ cups milk
½ teaspoon salt
3 eggs
2 tablespoons melted butter

Generously butter a dozen or so small Pyrex custard cups; set them in a baking pan, which makes the whole thing easier to handle. Whisk together all the above ingredients, preferably in a mixing bowl with a spout. The batter should be thin—rather the consistency of heavy cream—and don’t worry if it’s a bit lumpy. Pour the batter into the prepared cups till they’re about half to two-thirds full—don’t fill them completely or they won’t puff. Put them in a cold oven and turn it on, setting the temperature to 425°. Set the timer for 45 minutes, and go do something else to take your mind off them, because you can’t peek—if you open the door, kittens will sob, puppies will turn their backs on you, flowers will fail to bloom...and your lovely popovers might collapse. Only after 45 minutes can you check on them, to make sure they’re deliciously golden brown; depending on your oven, a few more minutes might be necessary. When done, remove them immediately from their cups, and serve at once with butter.

If you feel like gilding the lily, finely grated Parmesan cheese and/or herbs can be added to the batter. Or you can serve them with herbed garlic butter—but I digress... 😋

Enjoy...and I hope your year-end celebrations are warm and wonderful. See you next year!

Merry Bookmas?

Christmas and books. They just sort of go together, don’t they?

Well, they do when it comes to my Christmas shopping list.  I don’t give as many as I used to within my immediate family because we all have Nook e-readers and share a Barnes and Noble account—you don’t want to know how many e-books we have! But I always save a few special selections for Christmas giving: daughter #1 is a manga fan (and loves wolves), so she’s getting Wolf Children: Ame and Yuki; daughter #2, who is studying jewelry making, gets the enormous new release Jewelry: The Body Transformed and Indian Jewelry Making, and the whole family is getting some of the newer Asterix books, continued by a new artist and writer team now that Uderzo and Goscinny are no more.

I also have other family that I always get books for at the holidays like my mother in law, to read on the plane as she makes her annual trip to warmer climes. This year it’s A Well Behaved Woman by Therese Ann Fowler, historical fiction about Alva Vanderbilt, and The Women in the Castle by Jessica Shattuck, set during and after World War II.  And my dear friend Liz is getting White Mughals by William Dalrymple, about 18^th century East India Company agents who fell in love with India—and with Indian women.

And—ahem—I may have ordered one or two books for myself, too...The House at Lobster Cove by Jane Goodrich—about an extraordinary house that was destroyed and then rebuilt, each time by two extraordinary people, and The Shepherdess of Elk River Valley by Margaret Duncan Brown, who single-handedly ran her Colorado ranch for nearly fifty years, somehow found their way into my basket.

Are you a holiday book giver? What books are planning to give (or hoping to receive?)

May Your Days Be Merry and Bright

It’s that time of year once again, when the darkest days become filled with the light of holiday celebrations. Regina and I will take the next week or so off to celebrate the season with our families and friends, and we hope that you will be doing the same. Look for us again in the new year of 2018 (wow—can you believe it?) for more books, more history geekery, and more fun. In the meanwhile, we wish you the very best!

To end on a festive historical note...got any holiday party plans? Why not rock your next party with a hairstyle Lizzie Bennett herself would have envied?  You'll need long hair...but the technique isn't too difficult, and the results are gorgeous! With a gold ribbon or a sprig of holly (carefully) tucked into the back, you'll be the belle of the evening.

There are actually a lot of Regency hairstyle videos out there that lots of fun to watch. Now, if only my hair were longer than my shoulders...

And from me personally, here's my favorite holiday video of all time--a reminder that even in the middle of the most humdrum of times and places, wonder and beauty can still take us by surprise. Enjoy!

As we come to the end of our tenth year of blogging, Regina and I thank you most sincerely for being NineteenTeen readers. ☺ See you next year!