Waking up to:
SANDY’S PARMESAN POPOVERS
by SB Sandy
No grandchild’s visit to Vermont is complete without Nana’s popovers – moist on the inside, crispy on the outside. This adaptation of a reduced-fat recipe published in Cooking Light (2009) adds a crunchy top layer of Parmesan. Secret to success: begin with all the ingredients at room temperature. A single batch makes six. I typically double the ingredients to fill two popover pans.
- 1 cup 2% reduced-fat milk
- 2 large egg whites
- 1 large egg
- 1 cup all purpose flour
- ¼ tsp salt
- cooking spray
- 2 tsp unsalted butter, melted
- ¼ cup grated fresh Parmesan
- Paprika (optional)
Combine milk, egg whites and egg in a large bowl, stirring with a whisk until blended. Let stand for 30 minutes.
Combine the flour and salt. Gradually add it to the milk mixture, stirring well with a whisk.
Coat 6 popover cups or a 6-cup popover pan with cooking spray.
Brush the melted butter evenly among the six cups to coat. Place in a 375’ oven for 5 minutes. Remove from the oven and quickly divide the batter among the prepared popover cups.
Sprinkle Parmesan and paprika (both optional) and return to a 375’ oven for 40 minutes or until golden. Serve immediately.
No travel this year, but we have some fond memories of celebrating the holiday in far-off lands. This from Lisbon, Portugal in 2016:
Then, of course, there are a few presents:
In the afternoon, there’s always the option of a movie… something sentimental and heartfelt. Silverbelle Whitney suggests: Out of all the Christmas movies that ever were, It’s A Wonderful Life captures the best of what the season has to offer: the magic of love, the meaning of devotion to family and community, and the opportunity for redemption that each year offers. The plot manages to balance being charming and slightly dark, while the ending is as life-affirming as they come. James Stewart will always be George Bailey to me. His voice especially embodies the heart and heartache the film succeeds in tying with a bow.
OK, time for turkey sandwiches.