Results tagged popover from David Lebovitz

Holiday Recipes

snowman cake

In my recent winter newsletter, I sent out a list of some of my favorite recipes that are great candidates for the holidays. Here I compiled more recipes from the site for sweets and treats that I hope will make your holidays a little happier.

Nibbles & Drinks

The Best Holiday Nut and Pretzel Mix: This it the best snack I know of to go with festive drinks. I can’t get enough of it. Make this for your next cocktail gathering!

Spritz: Want a holiday drink that’s lighter than a cocktail, and more festive? Try pouring a Spritz (or two) this year for guests.

Roasted Squash: Could this recipe be any easier? Oven-roasted slices of squash, which you can customize with different herbs and spices. Leftovers are great cubed and tossed in a salad of winter greens with toasted pecans and dried cranberries.

Sardine Pâté: Silky fish pâté is great spread on toasts with flutes of sparkling Champagne.

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Sugar-Crusted Popovers

I’m not one to easily back down from an argument, especially when it comes to anything food-related. (Well, except about whether brownies should have nuts or not. That’s just something I just can’t get worked up about, as much as some people do.) Recently I was having a bit of a disagreement with someone particularly stubborn about the role of fat in cooking.

sugared popovers

I believe fat is fine, but should be used where it makes a difference. For example, milk is better in hot chocolate than cream, as the heavy richness of the cream overwhelms the taste of the bittersweet chocolate. And I don’t think anyone who tastes a scoop of my chocolate sorbet can tells me it doesn’t have the intense flavor of the deepest, darkest chocolate dessert. I dare ya.

But on the other hand, if you’re going to pan-fry potatoes, a spoonful of duck fat in the frying pan will produce crackly, crisp-browned potato cubes, and they’re going to be a life-changing experience. So I’m happy to use it there. If you still afraid to try it, and are too concerned about eating duck fat, walk to the gym the next time you go, instead of driving there.

Last year Amanda Hesser was reminiscing with me about Maida Heatter, when she asked me to recreate Maida’s popover recipe. For those that don’t know who Maida Heatter is, she’s responsible for writing some of the most amazing, luscious, scrumptiously adjective-worthy baking books over the last few decades. Known for carrying around cellophane-wrapped brownies in her purse, and distributing them freely, she was equally generous with recipes as she was with words.

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