SIMPLY ELEVATED, SPRING

Springtime Sunday Morning Popovers

With the arrival of Spring just a few days away, the first blades of fresh green grass sprouted up throughout the lawn; the azalea bushes are loaded with buds; the new foliage on the trees and bushes are swaying in the breeze and a dusting of pollen is sprinkled everywhere like powdered sugar on a beignet. My spring onions have beautiful buds so heavy that it looks like they’re bowing to the arrival of gods of Springtime.

Even my three year old Shamrock that just a couple of weeks ago had nothing but brown collapsed stems that I pulled away after the cold winter, had that magical sense of nature that knew it had to bloom with fresh green clover and a mix of white and lavender blooms just in time for St. Patrick’s Day this week. Knowing how quickly the days go from comfortable and breezy to hot and humid in the South, I employed the help of my handyman to help pull away the weeds, lay down some landscaping cloth and cover the front yard landscaping with fresh mulch.

Each time we schedule a weekend of projects around my house, I always greet him with something for breakfast. Yesterday I attended a little family crawfish boil and by day’s end I was out of time to think or plan much. I searched for inspiration wanting something quick, light and that I could make with ingredients I already had. I decided to make orange citrus popovers with roasted berries.

Citrus Orange Popovers with Roasted Berries

Makes 6 popovers

  • 3 eggs (at room temperature)
  • 1 1/4 cups evaporated milk -or whole milk, almond milk (room temperature)
  • 2 tablespoons of coconut sugar (or granulated sugar)
  • the zest of a medium sized orange
  • 2 teaspoon of orange liqueur (Grand Marnier or 1 tsp of orange extract)
  • 1 teaspoon of vanilla bean paste (or extract)
  • 1/2 teaspoon of salt
  • 1 1/4 cups all purpose flour
  • powdered sugar for dusting
  • 1 cup of fresh blueberries
  • 1/2 cup fresh blackberries (or raspberries)
  • 2 tablespoons of agave or honey
  • 2 tablespoons grape seed or canola oil

Making popovers requires a little pre-planning to ensure the eggs are at room temperature. I left them out overnight. The milk also needs to be at room temperature. Evaporated milk is in a can in the pantry, but if using an alternative, make sure it’s also at room temperature.

When ready to prepare the popovers, pre-heat the oven to 450 degrees (f). Place the popover pan (or muffin tin) on a lined baking sheet and place both in the oven. The popover pan should heated to the oven temperature.

Roasted berries: Place berries on a half sized baking sheet or oven proof stainless steel skillet. Toss with agave and oil and set aside.

Popovers: Crack and slightly scramble the eggs into a small bowl with the sugar. Zest the orange over the egg mixture, add the orange liqueur, vanilla bean paste, and salt. Gently mix. Pour the combination into a blender and briefly blend. Add the flour and blend until well combined. Scrape the sides down and make sure all of the flour has been incorporated into the wet ingredients.

Carefully remove the popover pan from the oven and spray each cup with butter spray or cooking spray (no flavor). Pour the batter into each cup about 3/4 up (not all the way to the top. ) Quickly place the pan back into the oven and bake 20 minutes or until puffed and golden.

Add the baking tray of berries to roast at the same time (check at 15 minutes to see if they are slightly collapsed and a blueberry syrup has formed on the tray. Remove from the oven and allow to cool while the popovers bake the remaining 5 minutes.

Orange segments: While the popovers are baking remove the peel with a knife from the orange and supreme the sections of the orange out with a sharp knife (called supreming) to serve alongside the roasted berries. https://thecookful.com/how-to-supreme-an-orange/

Turn the completely baked popovers over on to the baking tray. Using a tea towel or tongs to transfer the popover to a plate or large bowl. Spoon the roasted berries on the side, with orange segments and a sprig of mint or sweet basil. Sprinkle the popover with powdered sugar.

Served with a pot of Celestial -True Blueberry tea.

After a little Sunday morning tea and popovers it was time to head to the flower beds to weed, fill with some fresh soil and mulch. By mid-morning the front yard beds were dressed and ready for the coming Spring and Summer months ahead. One of the best ways to start a busy day is to take a little time to make something simple and elevate it with fresh flavors and a pretty presentation. These eggy, airy popovers did the trick this morning with a side of yummy roasted berries and fresh citrus. Happy Sunday!