Lemon Popovers With Pecan Honey Butter Recipes

LEMON POPOVERS WITH PECAN HONEY BUTTER

Steps:

• Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice., Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake)., Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.

POLENTA POPOVERS WITH LEMON BUTTER

Steps:

• For the lemon butter: In a medium bowl using a rubber spatula, combine the butter, mascarpone, lemon zest and salt. Set aside.
• For the popovers: Position an oven rack in the lower third of the oven and preheat to 450 degrees F. Once preheated, place a 12-cup muffin tin on the lower rack for at least 10 minutes.
• In a medium bowl, whisk together the flour, cornmeal, salt and fennel seed. Make a well in the center of the dry ingredients and add the milk, eggs and 2 tablespoons of the melted butter. Starting with the wet ingredients in the center, whisk together to combine. Whisk until smooth. Allow the mixture to sit for 10 minutes to allow the cornmeal to soften.
• Remove the muffin tin from the oven, brush the cups with the remaining 2 tablespoons of butter and divide the batter among the cups, filling them three-quarters of the way. Return to the oven and bake until puffed and deep golden brown, about 20 minutes. Serve immediately with the lemon butter.

LEMON-PEPPER POPOVERS

Steps:

• Preheat oven to 375°F with rack in lower third. Generously butter popover cups.
• Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.
• Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2-inch long in top of each popover with a small sharp knife, then bake 5 minutes more.

LEMON HONEY BUTTER

Steps:

• Beat all ingredients together.
• It's that easy.

PALMER'S PECAN POPOVERS

Steps:

• Combine first 3 ingredients, stir well, and chill. Combine flour and next 3 ingredients; beat with a wire whisk just until smooth. Stir in pecans. Pour batter evenly into six (6-oz) greased custard cups. Bake at 425 degrees for 30 minutes or until golden. Serve immediately with chilled butter.