The holidays are about traditions. Family traditions. Cultural traditions as well as culinary, religious and social traditions. As we launch into this festive and hectic time of year of gift-giving, over-indulging, rushing and gushing, let’s remember it’s the little things that matter.
Like gifts from the heart. The holiday season has much more meaning than giving and receiving purchased gifts. It’s about spending time together, laughing, sharing funny stories, talking about the family’s history and roots, cooking, eating and celebrating the “presence” of one another.
With so much to be thankful for this year (and every year), I am giving you, dear readers, (and David) something to be thankful for, too. Popovers. These magical rolls hail from the northeast where a meal immediately becomes special when they are on the table. Tall and stout and hollow on the inside, popovers become a perfect vehicle for turkey and gravy or filled with a generous shmear of real (grass-fed) butter and jelly.
Since changing our diets years ago, the real deal popover (featured here on December 24, 2009) has become a mere relic, a distant memory, yet one we closely hold on to. This year, we are more than thankful these unforgettable rolls have resurfaced using ingredients we can tolerate. Because a holiday meal without popovers, is nothing to pop over. However, this recipe does require a special pan.
Invest in a popover pan this season and give yourself and your family a new culinary holiday tradition that will keep everyone talking for years.
- 3 tablespoons arrowroot powder
- 2 tablespoons coconut flour
- 1/2 teaspoon sea salt
- 3 pastured eggs at room temperature
- 1/4 cup full-fat organic coconut milk
- 1/4 cup water the coconut and water can be substituted with 1/2 cup alternative milk
- 2 tablespoons fat of choice for greasing pan (I used butter, but ghee also works)
Preheat oven to 450 degrees.
In a small bowl, combine the flours and salt and whisk. In a medium-sized bowl, lightly beat the eggs and whisk in the coconut milk and water to blend. Add the flour and salt and continue whisking until smooth.
Place 1/2 teaspoon fat (about 1/2 pat of butter) into each well of the popover pan and then place the pan in the oven for 5 minutes, just until the fat melts and starts to smoke and turn golden. Carefully remove the pan from the oven and try and twirl the pan a bit so the melted butter swirls around the well. Then pour 1/4 cup of the batter into each well. Divide any remaining batter to the popover wells that could use a splash or two of extra batter.
Bake for 15 minutes and reduce oven temperature to 350 degrees and bake for another 15 minutes or until the popovers are puffed and golden.
Remove from the oven and serve immediately with butter and jelly or turkey and gravy. Or reserve any leftover popovers for breakfast...