|The TPS reports had the wrong cover sheets again, so nobody got the memo: it was Popoverpalooza on Great Chebeague this year. Our dear friend JMac arrived on island from London at about midnight Tuesday night slash Wednesday morning with a British food magazine under one arm. His return was much anticipated. J was a college classmate of Muffy's husband at Lake Wobegon University, or St Olaf's if you must, and has been part of the extended family for years and years. To say he's a bit of a foodie is to liken Moses to a bit of a Jew. His specialty is brunch, and you should see his New Year's Day spread. Anyway, he couldn't wait to share a breakfast popover recipe he'd studied while waiting for a connecting flight from JFK to Portland.|
|True to British form, the dish calls for a "rasher of streaky bacon", bangers and tomatoes. Say what you will about English cooking, the Brits can do a hearty breakfast. Knowing that when it comes to popovers, too much is never enough, I was on board for another baked delight.|
|Breakfast Popovers - adapted from a Mark Price recipe|
JMac is an American banking executive stationed in London. He's reconnoitering epicurean hotspots for my imminent trip to the UK later this summer. I started dieting and padding my savings account months ago in anticipation of the trip. I may take out a student loan as an insurance policy.But back to the recipe: warm the milk in a small sauce pan. Beat the eggs with an electric mixer for 2-3 minutes until pale and thick, then slowly whisk in the warmed milk, followed by the flour, baking powder and salt. Continue to whisk for 2-3 minutes more, then rest for 20 minutes.
|Oil popover or muffin tins and put into a 425° pre-heated oven. Fry the bacon in a cast iron skillet or griddle until golden, then brown the sausages.|
|Stir the batter well and divide among the heated tins. Top each tin with a couple of pieces of bacon, sausage and tomatoes halves, and sprinkle with peppercorns. Cook for 20-25 minutes until golden and well-risen. Rest for 5 minutes then release popovers from tins. Serve warm with a dollop of mustard.|
|Now that was one superior popover. I confess to eating three of them before the kids even stirred from their beds. Try a veggie variation with sautéed mushrooms, onions and peppers. Sliced cold cuts would be easy and readily available. Imagine a breakfast popover with prosciutto and shaved truffles. I'm just sayin'. As my boy Matty would put it, "Gott im Himmel!" Or as I've been know to exclaim, "Holy crap, Batman!"|
|Thanks for taking the time - Blog O. Food|