BACON POPOVERS
Makes 12
2 tablespoons plus 2 teaspoons
bacon drippings, melted and
divided
4 large eggs
2 cups whole milk
2 cups all-purpose fl our
1¼ teaspoons kosher salt
- Preheat oven to 400°. Brush wells of
12 muffi n cups with 2 teaspoons
melted bacon drippings. Place pan in
oven to preheat for 10 minutes. - In a large bowl, whisk together
eggs and milk. Whisk in fl our and salt
until smooth. Whisk in remaining
2 tablespoons bacon drippings just
until combined. Divide batter among
prepared wells. - Bake until puff ed and crisp, 30 to
35 minutes. Serve immediately.
· kitchen tip ·
Don’t open the oven during baking—
this will cause the popovers to defl ate
and become dense and spongy.GLAZED ROASTED ONIONS
Makes 6 to 8 servings
2 tablespoons olive oil
2½ pounds assorted onions,
quartered
6 tablespoons low-sodium chicken
broth
3 tablespoons sherry vinegar
1½ tablespoons fi rmly packed light
brown sugar
1½ teaspoons chopped fresh thyme
1½ teaspoons chopped fresh
rosemary
1 teaspoon kosher salt
¾ teaspoon ground black pepper
¼ teaspoon crushed red pepper
3 tablespoons unsalted butter,
cubed
Garnish: chopped fresh rosemary
- Preheat oven to 350°.
- In a 12-inch cast-iron skillet, heat oil
over medium-high heat. Add onions;