Popovers
3 Eggs, Room temperature
1 Cup of milk, room temperature
1 Cup of all purpose flour
1/4 Teaspoon salt
Vegetable or Canola Oil
Preheat oven to 450 degrees, add 1/2 teaspoon of oil into each muffin tin. Place muffin tin into the oven and let the pan get really hot. When the oil starts to bubble then it is ready. You want the pan hot!! Using a blender add the eggs, milk, flour, and salt. Mix until blended. Set the batter aside.
When you pan is hot, carefully remove in from the oven and quickly start filling the muffin cups 3/4 full of batter. You will hear the batter sizzle as it goes into the cups. That's what you want! Lower the temperature to 400 degrees and place the pan on the center rack in the oven. Bake for 30-40 minutes WITHOUT OPENING THE DOOR!
Remove the pan from the oven and immediatley pierce the side of each popover with the tip of a sharp knife to allow steam to escape. Let stand for 5 minutes. Serve with butter, jelly or honey.
DON'T PEEK - I know its hard, but popovers are leavened by steam, heat is required for the rising of popovers. If you open the door, the heat escapes, the oven cools, down, the steam inside the popovers condenses, and they collapse. So, don't peek! You won't regret it!
Next was an experiment. I am obsessed with balsamic vinegar and I found some AMAZING balsamic at TJ Maxx, its by Napa Valley Harvest and its barrel aged. Usually I have to do a reduction to get my balsamic the right consistency and sweetness, but this one is already there, right out of the bottle. AMAZING people, I'm not even kidding.
This was just a simple appetizer.
Cherry tomato cut in half, chunk of fresh buffalo mozzarella, drizzle of EVOO, and drizzle of balsamic, then a sprinkle of basil, i used dried, but would have been awesome with fresh. WOW! This was so good, such big flavors in one small bite! You could secure it all together with tooth picks and it would be a great hors d'oeuvre.
