In an ongoing attempt to treat ourselves to a little something sweet (or savory) at work, the Baker’s Dozen (BDx13) was formed. The BDx13 is a bake club and once a week someone is responsible for treating the rest of us. It started simple enough with the thought we’d enjoy a cookie or a square, but each week, it seems that the bar is getting raised higher and higher.
Since the first week, we’ve been introduced to a number of amazing treats such as Lemon Squares, Pecan Sour Cream Coffee Cake, Mocha Cake & Ganache Icing, Blueberry Zucchini Muffins and my claim to fame, the Lemon Ricotta Cookies. In a future entry, I will post a whole bunch of Baker’s Dozen recipes.
For my recent contribution to the Baker’s Dozen, I wanted to do something savory and something slightly outside of the box. Since it was around Thanksgiving and cranberries were everywhere, I decided to make a homemade cranberry sauce and serve it with a popover.
I was leafing through the Joy Of Cooking and I came across something called a popover, but had no idea what it was. Since it was in the bread section, I had a rough visual image, but of course for a clarification I went to Wikipedia and learned it is a “light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding. The name “popover” comes from the fact that the batter swells or “pops” over the top of the muffin tin while baking.”
Start with a buttered muffin tin and a preheated oven at 450 degrees.
1 cup of milk
1 tablespoon melted butter
1 cup of sifted all-purpose flour
1/4 teaspoon of salt
2 beaten eggs (but add them one at a time)
Beat just until smooth the milk, melted butter, flour and salt. Add 1 beaten egg at a time to the mixture, but do not overbeat.
- The batter should be no heavier than whipping cream.
- Fill the buttered baking cups 3/4 full.
- Don’t overload, too much batter in the pans willl give a muffin-like texture.
- Bake at once. After 15 minutes, lower the heat without peeping to 350 degrees and bake about 20 mintues longer.
- To test for doneness, remove a popover to be sure the side walls are firm. If not cooked long enough, the popovers will collapse. You may want to insert a sharp paring knife gently into the other popovers to allow the steam to escape after baking.
As for the cranberry sauce, I’ve made it a few times and know I do it by feel. The nice thing is that it’s really tough to mess up! Typically the recipes call for a lot of sugar, but I prefer it on the tart side.
1 bag of cranberries (usually 3 pounds, but whatever you find)
1 cup of orange juice
Zest of 1 orange
3 tablespoons of honey
2 tablespoons of sugar
- Wash the cranberries and place them in a pot with the orange juice, sugar, honey and zest.
- Bring it all to a boil until the cranberries begin to burst (which by the way is pretty cool to see).
- Bring it down to a simmer for a few minutes and stir occasionally.
- Let it get to room temperature before placing it in the fridge
- Once it has a chance to chill in the fridge, you’ll get the nice consistency you’re looking for.