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Christmas popovers

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Then Good to the Grain by Kim Boyce came from the library. I have heard many awed and reverent reviews of this book, and eagerly looked forward to seeing for myself. I was leafing through the pages, reading bits here and there, admiring the beautiful pictures, when it occurred to me to look for a popover recipe. There was indeed a recipe, one that looked wonderful and included helpful suggestions. The recipe called for Boyce’s Multigrain Flour Mix, so I flipped to that page and saw that I already had three of the five flours, but a trip to the co-op would be needed for the other two. Not that I minded more distractions from the Christmas Baskets! Off to the co-op!

The Multigrain Flour Mix makes 4 cups, quite a bit more than is needed for the popovers. I put the rest in the freezer, and I expect it will be perfect for making whole grain bread in the bread machine, or in muffins.

The popovers were ridiculously easy to make – a little bit like German Pancakes, but on a much smaller scale. Just mix, pour into heavily buttered muffin cups, and bake. And they puffed! Oh, how gloriously they puffed. They came out of the oven golden brown and as fluffy as cumulus clouds.

When pulled open, the popovers were hollow. The outsides were crusty, and the insides a bit creamy. More butter was hardly needed, but I slathered it on anyway, and a touch of blackberry jam. Delicious.

These popovers are at their best fresh from the oven. They would make an ideal Christmas morning breakfast, with a cup of coffee or cocoa after the presents and stockings have been opened. And they are still quite edible if rewarmed in the oven later in the day, but will lose their light freshness quickly, so eat them all on day one. That shouldn’t be too onerous of a task.

Multigrain Flour Mix

(from Good to the Grain by Kim Boyce)

1 cup whole-wheat flour
1 cup oat flour
1 cup barley flour
1/2 cup millet flour
1/2 cup rye flour

Measure all the flours into a bowl and whisk together

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