Popping out of the oven

Amazingly, given the generosity of the Henbogle girls, I had never made popovers until tonight. They were scrumptious!

Popovers
Makes 6

1 cup sifted bread flour
1/2 teaspoon salt
2 xl eggs
1 cup milk
unsalted butter for brushing the custard cups

Preheat oven to 450°F Warm the eggs and milk to room temperature

Stir flour and salt together a medium bowl. Stir together the eggs and the milk, and add to the flour mixture. Stir the batter until it is smooth. In oven, heat six custard cups until hot (5+ minutes). Remove from oven, brush with the butter, and fill them half full with the batter. Bake the popovers in the middle of the oven for 15 minutes, then reduce the heat to 375°F, and bake the popovers for 20+/- minutes more, or until they are browned and crisp. I had about a tablespoon of leftover asiago cheese all grated, which I stirred in to the flour mixture — I could taste a hint of it, I’d try that again.

Henbogle Eggnog

Last Saturday we celebrated the return of the light here at Henbogle, inviting a few friends over for good company, good food and a Solstice fire. Each guest had a spring of evergreen to throw on the fire if so desired, and after the blaze died down we warmed ourselves with some delicious homemade eggnog, courtesy of the Henbogle girls. We certainly enjoyed ourselves immensely, and I hope our friends did, too.

Henbogle Eggnog

12 eggs, separated
2 cups sugar
2 c gold rum
1 c apricot brandy
3 pints milk
1 pint heavy cream
Nutmeg

Beat the egg yolks and sugar together until thick. Slowly stir in the rum, apricot brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and and fold gently into the eggnog. Grate fresh nutmeg on top to taste