There is Nothing like fresh popovers for breakfast! These come together quickly and take 30 minutes to bake. I love the hint of orange giving they just the perfect sweetness for a breakfast treat. Mine did not “popover” but they still tasted yummy!
3 large eggs, at room temperature
1 TBSP sugar
1 tsp orange zest
1 1/4 c milk
4 TBSP butter, melted
1 1/4 c flour
1/2 tsp baking powder
1/2 tsp salt
Preheat the oven to 425°.
In a large bowl, whisk the eggs with the sugar and orange zest. Whisk in the milk and 3 TBSP of the melted butter.
In another bowl, whisk the flour with the baking powder and salt. Whisk the wet ingredients into the dry ingredients until only small lumps remain.
Brush the cups of a muffin tin or popover pan with the remaining 1 tablespoon of melted butter and heat the muffin tin in the oven for 5 minutes; the butter will turn a nutty brown.
Carefully fill the muffin cups halfway with the popover batter.
Bake the popovers for about 30 minutes, until they are risen and browned. Turn the popovers out onto a serving platter and serve them right away.
Makes 6 large popovers.
This one was inspired by a recipe in Bon Appetit. I did not have yuzo so I improvised a bit – used lime juice instead and used a little Korean hot chili paste. It was delicious!
1/2 medium daikon, sliced thin on a mandoline
1 TBSP white wine vinegar
1 TBSP lime juice
8 sea scallops
1 TBSP olive oil, plus more for drizzling
1 avocado, very thinly sliced
1 TBSP lemon juice
1 tsp Korean chili paste
1/2 tsp grapefruit zest
1 TBDP grapefruit juice
Toss daikon, vinegar, and lime juice in a medium bowl; season with salt. Set aside.
Combine lemon juice, zest, grapefruit juice and Korean chili paste in bowl. Set aside.
Season scallops with salt. Heat 1 TBSP oil in a large skillet over high heat until almost smoking. Add scallops and cook until seared and golden brown but still raw in the center, about 2 minutes per side; transfer to a plate.
Divide diakon and avocado among plates; drizzle with lemon juice and season with salt. Set scallops on avocado and drizzle with grapefruit juice mixture and oil over, season with salt.
I love this cocktail – a little sweet a little tart and perfect for a Saturday Night.
1 (1-by-3-inch) strip orange peel
2 ounces gin
3/4 ounce fresh lemon juice
3/4 ounce maraschino liqueur
2 dashes orange bitters
Lemon and orange twists, for garnish
Twist the strip of orange peel to release the aromatic oils, and place in a cocktail shaker. Add all remaining ingredients except the lemon and orange twists and fill with ice.
Shake well and strain into a m