That sweet drizzle life....Almond Cinnamon Sugar Popovers-https://www jansplatedprovisions
Chef Jan Marie's Cinnamon Sugar and Almond Popovers.
Thanksgiving Recipes: Popovers - Mark Bittman | The New York Times
Mark Bittman makes popovers that are soft and custard-like on the inside, golden brown and crisp on the outside.
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Thanksgiving Recipes: Popovers - Mark Bittman
KETO YORKSHIRE PUDDING || POPOVERS
KETO YORKSHIRE PUDDING || POPOVERS
A favourite of the Brits, Yorkshire puddings are a staple at a Sunday night roast, topped with yummy gravy. The recipe is actually quite old and dates back to the 18th century as a way to use beef drippings.
There are a few notes that I'd like to say before I get into this recipe. It's a bit difficult to replicate this as a gluten free recipe since the gluten one of the things that makes it fluffy and delicious.. but I made 3 batches and I THINK I replicated it fairly well.
I used arrowroot flour in this recipe, which is a bit of a grey area for keto to be honest.. but these NEED the starch. I tried it with coconut flour (and to be honest, it was higher in carbs when I used CF) but it just didn't have the same results. They weren't the greatest.
A good replacement COULD be vital wheat gluten, which may be able to replicate it even closer to the original Yorkshire pudding, but I have NOT tried it.
As for the beef drippings, it is VITAL that you use an oil with a high smoke point. You CANNOT use olive oil. It will burn, smoke and possibly start a fire. Please research and find the best oil to use in temperatures upwards of 450/225. It needs to be able to be HOT and sizzling.
What you will need:
Beef drippings
2/3 cup (60g) almond flour
2 tbsp psyllium husk
2 tbsp arrowroot flour (or vital wheat gluten)
4 eggs
1/4 tsp xanthan gum
1 cup (250ml) heavy cream
salt
Pre-heat the oven to 400°F/200°C.
Place a tsp of beef drippings into each hole in the muffin tin and place it in the oven to heat up.
In a mixing bowl, whisk together the almond flour, arrowroot flour, psyllium husk and xanthan gum.
Crack in the eggs and pour in the heavy cream.
Whisk together, making sure there are no clumps. The consistency should be that of cream. Slightly thick but not as thin as milk.
Chill for 30 minutes.
Once the oil has heated up (and it may be smokey FYI), take out the muffin tin from the oven.
Work quickly and fill each muffin hole 3/4 of the way full with the cream/egg mixture. It will sizzle.
Quickly put back in the oven and bake for 30 minutes or until brown. DO NOT OPEN THE DOOR or they will collapse.
I found that if you bake at a higher temperature - 450°F/225°C, you will get more of a popover type pudding (but without the butter)
Take out and serve!
This makes roughly 6 Yorkshire puddings.
Nutritional Information per pudding:
CALS: 235
FAT: 20.9
CARBS: 6.4
FIBRE: 2.1
NET CARBS: 4.3
PROTEIN: 6.3
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Gluten-Free Popovers with Chef Gail Sokol
You read that right -- these popovers are gluten-free! Chef Gail never thought that it was possible to make high, fluffy popovers that were gluten-free, and after some trial and error came up with this fabulous recipe! Don't let your gluten-free friends miss out when you make your popovers!!! They're simple to make and the perfect side to any dinner, a fabulous breakfast with butter and jam, or a fancy anytime snack! Watch this video to learn Chef Gail's secrets for perfect gluten-free popovers!
Here's the recipe:
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Giada De Laurentiis' Almond Pancakes | Giada At Home | Food Network
Giada gives pancakes a gourmet touch with a hint of almond and vanilla!
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Almond Pancakes
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 15 min
Prep: 5 min
Cook: 10 min
Yield: 16 pancakes
Ingredients
1/2 cup (4 ounces) mascarpone cheese, at room temperature
1 1/2 cups water
1 tablespoon sugar
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
2 cups buttermilk pancake mix (recommend: Krusteaz)
4 ounces almond paste, cut into 1/4-inch pieces
2 tablespoons unsalted butter, at room temperature
Directions
Serving suggestion: maple syrup and fresh raspberries
In a food processor, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate.
Preheat a griddle or a large, nonstick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, pour 1/4 cup of batter per pancake onto the griddle and cook for about 1 1/2 minutes each side until golden. Repeat with the remaining butter and batter.
Arrange the pancakes on a platter and serve with maple syrup and fresh raspberries.
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Giada De Laurentiis' Almond Pancakes | Giada At Home | Food Network
Churro Popovers
Light, buttery and puffy popovers rolled in cinnamon sugar for that churro flavor you won't easily forget. Great for breakfast, brunch, or teatime
Find the full recipe here:
Popover pan I have: