Thanks to Blossom3, we now have a new tradition ~ "Popover Tuesdays."
The poultry here are doing their job and we needed something different to make.
Mmmmmm, popovers!
We don't always make it into tea time with fine china, but sometimes we do.
Sometimes fine china is just that extra boost that we've needed lately.
Add in hot cups of English Breakfast tea, melty butter and our favorite jams and syrups and these Blossoms are delighted to start the day.
I saw Jessica Fisher's recipe here in her picture. If that's too hard to read, check out this one. We double it, omit any of the fussy steps, like warming the eggs, throw it all in a blender and bake til golden brown.
We've also enjoyed them served in a savory manner, or in the traditional way, alongside beef stew. They are deliciously versatile!
Popovers might have made it on to our gratitude heart!
Dominique
