Magical Popovers

Popovers are magical. With high heat and steam, a thin batter is transformed into light, crispy and slightly eggy puffballs of goodness. Slathered with butter or homemade jam, they're the perfect accompaniment to soups, salads, roasted meats or the star of brunch.

Popovers are easy to make with everyday ingredients you probably have on hand right now. I've tried lots of popover recipes and this Baking Illustrated recipe is my favorite. For the lightest popovers with the most lift, use a popover pan. They can be made in a muffin tin, but the result will be denser.

Combine the ingredients in a batter bowl or other container with a spout (a 4 cup measuring
cup also works). The handle and spout make it easier to quickly pour the batter into the hot wells.
Let the mixture rest at room temperature for 30 minutes

While the batter rests, prepare your pans. If I'm making for me and the hub, I use the large
size for six generous popovers. For a dinner party I use the small pan with 12 smaller wells.
Prepare the pan by adding 1/2 tsp oil to the large cups or 1/4 tsp oil to the small cups.

Place the popover pan on a baking sheet on the lowest oven
rack. Preheat the oven to 450 degrees.

After the batter has rested quickly remove the pan from the oven and evenly distribute
the batter among the well. Return the pan to the oven and bake at 450 degrees for 20
minutes. Without opening the oven door, lower the heat to 350 degrees and
continue baking an additional 15-18 minutes.

Popovers are ready when they are deep golden brown all over. Invert pan onto a
cooling rack. Cool popovers for two minutes and serve immediately.
These are best eaten just after they've been baked. 

Crispy on the outside and silky on the inside. Perfect with butter, honey or jam.

2 large eggs
1 cup whole milk
1 cup all purpose flour
1/2 tsp salt
1 Tbsp unsalted butter
1 Tbsp vegetable oil

In a bowl, whisk eggs and milk for 20 seconds. Add flour and salt and mix with a wooden spoon just until flour is incorporated. Batter will still be lumpy. Add the melted butter and whisk for 30 seconds until batter is smooth. Let batter rest for 30 minutes. In the mean time, place 1/2 tsp vegetable oil to the well of each popover pan (1/4 tsp if you're making smaller popovers). Adjust oven rack to lowest position and place popover pan in oven. Preheat oven to 450 degrees. After batter has rested, remove hot pan from oven and quickly distribute batter among wells. Return pan to oven and bake for 20 minutes. Without opening the oven door reduce heat to 350 degrees and bake 15-18 additional minutes until deep golden brown. Invert pan onto a wire rack to remove popovers. Cool for 2 minutes and serve immediately.

Preserving Leftovers: Turkey Pot Pie

After a big family meal, I enjoy the leftovers for about a day. Then I'm ready for a meal that doesn't include leftovers. And since I love the idea of a dinner ready in the freezer, pot pie is a great way to use the remaining meat. I usually have all the ingredients on hand, so it's easy to pull together. I also like knowing a delicious, comforting meal is ready to be popped in the oven whenever I don't have time to cook.

Once frozen the pies don't need to be thawed before baking and can be made in any size pan, depending on the size of your family. I make both individual and family size. Larger pans may need additional oven time. My favorite pot pies are turkey. Feel free to substitute chicken, beef, lamb or pork. This recipe makes lots of pies, but can be easily halved if you don't have as many leftovers.

Saute onion, celery and carrots in butter until tender.

Stir in flour, then add stock and half and half. Bring to a boil.
Turn off heat and add turkey and peas.

Fill pans with pot pie mixture. I like a single top crust. If you prefer, you could
line the pan with pie dough before filling for a top and bottom crust.

Make and roll out crust. I use cutters to make crust rounds.
For the small tins I used English muffin rings (about 3.5 inches). For the larger
pies I used the bottom of my 7 inch springform pan as a guide.

Top each pan with crust. Wrap tightly and freeze. Consume within six months.

Turkey Pot Pie
2 cups chopped onion
2 cups chopped celery
2 cups chopped carrot
2/3 cup butter
1 cup flour
4 cups turkey or chicken stock, homemade or commercial
2 cups half and half
8 cups chopped cooked turkey
2 cups frozen English peas
2 tsp salt (or to taste)
pepper to taste
Crust (recipe follows)

Saute onion, celery and carrot in butter until tender and the onion is translucent. Add flour, stirring for 1 minute. Add stock and half and half. Cook, stirring until mixture boils. Remove from heat and stir in turkey and peas. Divide among pans, top with crust, wrap tightly and freeze for up to six months.

To serve: preheat oven to 400 degrees. Place frozen pot pie on a baking sheet and bake, uncovered for one hour. Let cool for five minutes before serving.

Crust
Note: This recipe makes enough for top crust. Double if you prefer a top and bottom crust. 
3 cups all purpose flour
1 1/2 tsp salt
1 cup shortening plus 2 Tbs lard or shortening
1/4 cup water (more or less)

Combine flour and salt in a large bowl. Cut in fat until mixture resembles coarse crumbs. Add enough water, mixing with a fork, until crust comes together in a ball. Roll on a lightly floured surface about 1/8 inch thick. Top pot pies with dough. For best results, refrigerate dough for 1 hour before rolling.