Popovers for dinner

When having dinner we often like to include some type of bread. Whether it's nine grain whole wheat bread, buttermilk biscuits or anything in between we all enjoy this tasty addition to our meal. For something different I occasionally make popovers.

Popovers take a while, but are truly unique in their texture and flavor. Very, very few restaurants serve popovers in their breadbasket. As a matter of fact I can only remember one, out in Boston. But you don't have to worry about finding a restaurant when you can make these delicious popovers at home.

I'm also going to give you a recipe for Cinnamon Honey Butter. It goes so well with these crunchy treats.

Popovers
Makes six

4 large eggs
1 1/2 cups milk
pinch of nutmeg
1/2 tsp salt
1 cup all purpose flour

Preheat oven to 400°
Butter the inside of your popover tins, set aside. (I have a popover tin that makes 6 large popovers. But you can use 7 ounce ramekins also.) In a large mixing bowl add milk, nutmeg and salt whisk together. Slowly whisk in the flour. Now pass the batter through a fine mesh strainer into a separate bowl.

Divide the batter between your buttered popover tins. This should fill them up by about 3/4. Place in the 400° oven for 10 minutes. After 10 minutes turn down the heat to 350° and bake for 50 to 60 minutes longer.

They should be extremely dark in color, but of course not burnt. When removing from the oven take a table knife and poke a small hole into the top of each popover. This allows the steam to escape and the popovers to retain their crunchy texture.

Cinnamon Honey Butter

1/2 stick room temperature butter, (use salted butter)
(1/2 stick butter is, of course, 1/4 cup)
1/2 cup honey
1 tsp cinnamon

With a small wire whisk or a hand mixer whip all three ingredients together until thoroughly incorporated. Enjoy!