NORTH SALEM, N.Y. – Thanksgiving is only a couple of weeks away and you may find yourself scrambling for a new recipe to make this year’s celebration memorable.
The Farmer & the Fish in North Salem shares its recipe for cheese popovers – something it makes daily as bread for its tables.
The Farmer & the Fish is operated by Edward Taylor and Michael Kaphan and uses food grown on its own farm. All the vegetables and herbs are grown on-site.
The restaurant is within the 22-acre Purdy Land in an 18th century house that dates back to 1775.
Check out this recipe:
- 4 cups flour
- 1 1/2 tablespoons salt
- 8 eggs
- 4 cups of warmed milk
- Nonstick spray or traditional fat
- 2 cups gruyere cheese, finely grated
Preheat oven to 350 degrees
Sift flour and salt together and set aside in a small bowl
Beat eggs in a mixer with a whisk attachment on medium-low speed until frothy and slightly thick.
Raise speed to medium-high until very thick and foamy.
With motor running, add half the milk and mix until well combined.
Add half the flour mixture and mix until combined.
Scrape down the bowl and repeat the process with remaining ingredients.
Strain through a chinois and let rest for five minutes.
Skim off any foam that rises to the top.
Generously spray the inside of two popover tins with nonstick spray and divide the batter between the molds.
Sprinkle 2 to 3 tablespoons of cheese on each popover, making sure the batter does not spill over the edge.
Bake for 50 minutes, rotating the tins halfway through, until golden brown and puffed.
Remove and cool on rack or eat immediately.
This works best in a convection oven.
It’s also good to pre-heat the tins with the fat.