Thursday, April 21, 2011

Special For Easter? Popovers

I am republishing this blog post from a couple of years back--because I think every holiday deserves popovers. When I developed this recipe for Florida Table, I also developed a popover habit. Not a bad thing to have. Popovers are simple and delicious. Treat yourself. (Republished from June 4, 2008)

I recently had to develop a popover recipe and I have to say, there's not much to develop.
The ratio is 2/4/2: 2 cups flour, 4 eggs, 2 cups milk. Want more? 4 cups flour, 8 eggs, 4 cups milk. I read about slight variations (melted butter, leavening, leave the pans cold, get them hot, start them at a high temp, reduce to low)--they were kind of too many. In the end simplest is best (add 1 teaspoon salt to the 2/4/2 recipe, and I bake at 375 for 50 minutes until REALLY golden brown, although your mileage may vary), but I did learn these things while I baked about 6 batches in the past few weeks:
  • --do not overmix
  • --a hot pan is good
  • --do NOT overfill. I made a few batches where I filled the cup nearly full. I think this doesn't give the batter a "wall" to climb to help the popovers pop.
  • --Absolutely, positively do NOT open the door while these bake.
  • --Really let them bake until they are dark golden and crusty. Underbake them and they will collapse in on themselves.

One batch I could even SEE them prickling to pop right before my eyes. It was like watching time lapse photography.
I added some Jarlsberg cheese to the batch in the oven now...the photos aren't great because, as noted, I can't open the oven.

But the end shots? Mmm. Eat 'em hot.

Tuesday, April 19, 2011

Tax Relief?? Cheers: The Money Maker

The Color of Money?
Lots of fun things come to my inbox, most recently a recipe for a new drink from the mixologist at Ritz-Carlton, Amelia Island, Florida...Great spot, lovely for retreats (I want to do this Salt Cooking School they have. I love my salts! Brilliant idea)..

Well, if you are at ALL like me, you were in the car at midnight. (Rose B, if you are reading this, you DO know I think of you every April 15 at midnight, right?) But here's the thing. In Charlotte, at least, "late hours" post office? TEN O'CLOCK. Ha. That is SO not late in my book.

Anyway, with all the paper flying, stamp-sticking and tears (there are always tax-time tears in this house), no drinks were made yesterday.

Today is recovery day. I've vowed to budget better. I've vowed to save more. And I've vowed to try this drink. Hey, whatever works, right?

The Money Maker is the creation of Mike Bell, Ritz-Carlton's Amelia Island mixologist. Pear vodka, melon liqueur, fresh lemon. I don't know if it will bring me more money in 2011, but I am pretty sure this will keep me quite happy.

Tax Day Relief Drink - The Money Maker
“On Tax Day, you are either celebrating a refund or hoping for better results next year, but in
either case you can always use a little relief,” says Bell.
1 ¼ oz Pear Vodka
½ oz Midori
½ fresh squeezed lemon

Preparation: Combine Pear Vodka, Midori, and lemon juice in a cocktail shaker with ice. Shake and
pour into a rocks glass. Garnish with a lime twist around a lemon wedge.