Caraway Popovers

Caraway Popovers

Ingredients:
1 cup all-purpose flour
1 tablespoon caraway seeds
1 cup whole or 2% milk
1 tablespoon butter, at room temperature
1 teaspoon salt
3 large eggs

Directions:
PREHEAT the oven to 375°F. Grease and flour 12 muffin cups or six 6-ounce custard
cups set on a baking sheet. Place in the oven to preheat along with the oven.
In a blender or food processor, combine the flour, caraway seeds, milk, butter, salt,
and eggs. Process for 2½ minutes, scraping down the sides occasionally to be sure all
the flour is incorporated.
Pour the batter into the preheated cups and fill each about three-quarters full. Bake
until dark brown and crispy, 40 to 45 minutes for small popovers or 50 minutes for
large popovers. Serve immediately.
Variation:
GARLIC CHEESE POPOVERS: Add 2 cloves garlic to the batter and process for 2½ minutes as
directed. Then add ½ cup shredded sharp Cheddar cheese to the batter and process using on/off pulses just to
mix. Bake as directed.
soup
PEA SOUP AND SPARERIBS
SPARERIBS, CELERY, CARROTS, AND ONION ALONG WITH WHOLE ALLSPICE AND JUNIPER
BERRIES ADD GREAT FLAVOR TO THIS SPLIT PEA SOUP. THE RIBS COOK TO FALL-OFF-THE-
BONE TENDERNESS. A SLOW COOKER IS THE IDEAL VESSEL, BUT YOU CAN SLOW SIMMER THE
SOUP ON THE STOVETOP IN 4 TO 5 HOURS. THE SPLIT PEAS DO NOT NEED TO BE SOAKED
BEFORE ADDING TO THE POT.
Makes 8 servings