1 cup flour, unbleached white
1 cup skim milk, at room temp
1 tbsp olive oil, extra virgin
1/4 tsp salt, or to taste
1/2 tsp black pepper, coarsely ground or cracke
2 tsp lemon rind, freshly grated
3 each egg whites, lightly beaten
A Recipe for
Lemon Pepper Popovers
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
This Recipe for Lemon Pepper Popovers is one of thousands in the Recipes-to-go Fruit Cookbook.
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
If you enjoy this Lemon Pepper Popovers Recipe - you should enjoy the recipe collections you can find on the websites below:
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
This is a recipe for Lemon Pepper Popovers from the recipe cookbook of Recipes-to-go (Fruit)
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
The way you cut your meat reflects the way you live. |
| Confucius |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
*Anne's note:I'd omit the salt to reduce the sodium
"These delicious popovers take advantage of lemon's strong affinity
with freshly ground black pepper. They rise best in baked in deep
molds in a very hot oven. One of the best ways to grate lemon peel is
to remove the zest in strips using a vegetable peeler, then grind it
to a powder in a spice mill."
Preheat oven to 450F. Sift the flour into a mixing bowl and gradually
whisk in the milk. Add the remaining ingredients, whisking just to
mix. The mixture should be the consistency of heavy cream. If
necessary, add more milk. Grease popover molds or muffin cups with
vegetable oil spray or a little olive oil. Fill each mold 1/2 full.
Bake for 15 minutes without opening the door. Reduce heat to 375F and
continue baking for 20 to 25 minutes, or until the popovers are
browned. Unmold and serve at once.
119 calories per serving: 5 g protein, 3 g fat, 18 g carbohydrate, 166
sodium, 1 mg cholestrol
MAKES: 6-8 LARGE POPOVERS SOURCE:_Stephen Raichlen's High-Flavor
Low-Fat Cooking_ posted by Anne MacLellan
Serves: 6
Lemon Pepper Popovers Recipe brought to you by Recipes To-Go