Sunday, February 13, 2005

I'm making this today:
2 large eggs3/4 cup milk1/4 cup water1 tablespoon unsalted butter, melted1 cup minus 2 tablespoons all-purpose flour1/2 teaspoon salt1 tablespoon freshly grated lemon zest1/2 teaspoon coarsely ground black pepper2 teaspoons chopped fresh thyme leaves

Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
In a bowl whisk together eggs, milk, and water and add butter in a stream whisking zest, pepper, and 1 teaspoon thyme into batter. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins, sprinkle remaining teaspoon thyme over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.Makes 6 large or 9 medium popovers.

I also made a baked acorn squash (halved, face down, in water in a 350 degree oven for 20 minutes, then face up with butter, cinnamon, and sugar in the cavity, for another 25). I plan to season with salt and pepper and eat it along with some of Semifreddi's amazing dark gingerbread.

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