Alex Guarnaschelli's Pantry Popovers | The Kitchen | Food Network
Alex turns a few basic ingredients into a showstopping treat for breakfast or a snack!
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Pantry Popovers
Level: Easy
Total: 2 hr (includes cooling time)
Active: 40 min
Yield: 8 to 12 popovers
Ingredients
1 tablespoon unsalted butter, melted and cooled, plus additional for greasing the muffin tins
1 cup all-purpose flour
2 large eggs, at room temperature, lightly beaten
1 1/4 cups whole milk, at room temperature
3/4 teaspoon kosher salt
Spiced Pear Jam, recipe follows
Sesame Butter, recipe follows
Spiced Pear Jam:
2 heaping cups peeled and diced Bartlett or Anjou pears (1 1/2- to 2-inch dice)
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Sesame Butter:
2 1/2 cups heavy cream
1 cup sour cream
4 tablespoons sesame seeds, lightly toasted
1 teaspoon kosher salt
Directions
Special equipment: 2 standard 6-cup muffin tins or 1 standard 12-cup muffin tin
Preheat the oven to 425 degrees F. Liberally grease each cup of 2 standard 6-cup or 1 standard 12-cup muffin tin(s) with some of the melted butter.
Make the batter: Sift the flour into a large bowl. Whisk together the eggs, milk and salt in a smaller bowl until blended. Pour the egg mixture and melted butter into the flour. Gently stir to combine, breaking up any big lumps. (Don't stress over small lumps of flour.)
Bake: Fill each cup in the muffin tins about three-quarters of the way full. Place the tins in the center of the oven and bake for 12 minutes, then reduce the oven temperature to 350 degrees F and bake until the popovers develop a nice brown color, are cooked through and feel crusty, an additional 10 to 12 minutes. (Opening the oven door while popovers bake increases the chance they will deflate, so look through the window but don't give in to temptation!
Finish: Remove the tins from the oven and pierce the tops with the tip of a small knife to allow steam to escape as they cool. Turn the popovers out on a wire rack. Serve immediately with Spiced Pear Jam and Sesame Butter.
Spiced Pear Jam:
Yield: 1 1/2 cups
Combine the pears, sugar, vanilla, cinnamon, allspice, cloves and 1 cup cool water in a medium pot. Bring the mixture to a simmer over medium heat and cook until the pears start to break down, 10 to 12 minutes. (The liquid should be fairly thick and will thicken some more as it cools.) Let cool completely.
Sesame Butter:
Yield: about 12 ounces
Prepare a medium bowl of ice water. Whip the heavy cream and sour cream together gradually in a stand mixer fitted with the whisk attachment. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process, which is actually buttermilk. You can reserve this and use as you would regular buttermilk. Gather the ball of butter together in a double-layer of cheesecloth or a thin kitchen towel and plunge it into the bowl of ice water to wash any buttermilk off the surface.
Place the sesame seeds and salt in a medium bowl and use a rubber spatula to mix the seeds and salt into the butter. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately at room temperature or store, covered, in the refrigerator.
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Alex Guarnaschelli's Pantry Popovers | The Kitchen | Food Network
Pop over for some Popovers! - USA Pan Kitchen
THIS GIVEAWAY IS NOW CLOSED!
It's our LAST PAN MADNESS GIVEAWAY!
Throughout the entire month of March, USA Pan gave away FREE PANS.
Every week you were able to enter for a chance to win and now's your last chance!
This week several winners will receive a free Popover Pan!
HOW TO ENTER:
- Leave a review on our website.
- Like this video.
- Subscribe to our channel.
- Sign up for emails at (this is the only way we will be contacting the winner of this giveaway! If you receive anything other than an email from @usapan.com it is not us, it is a scam.)
- Comment your favorite Springtime dish.
This giveaway ends Thursday (4/6) at midnight.
POPOVER RECIPE
Prep Time: 5-10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Serving Size: 6 large popovers
INGREDIENTS
4 Eggs, warmed in a bowl of warm water for 10 minutes
1 1/2 cups milk- skim or low fat preferred
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 cups flour
3 Tablespoons melted butter
RECIPE INSTRUCTIONS
Preheat your oven to 450 and make sure the oven rack is near the bottom of the oven. This will prevent the popovers from being too close to the top of the oven. We prefer one up from the bottom. Whisk together the eggs and milk. Add in the salt, sugar, and flour and mix thoroughly. Small lumps are ok. Add in butter and stir to combine. Divide the batter among the wells of your USA PAN® popover pan. Bake them at 450 for about 20 minutes. Then, without opening the oven door, reduce the oven temp to 350 and bake an additional 10-15 min. If you feel the popovers are browning too much on the top, you can place an oven rack at the top of your oven and place a cookie sheet on top to shield the tops. Once done, remove from the oven and slit the tops with a sharp knife to release steam. Serve immediately!!
Gluten-Free Popover Recipe | Market of Choice Gracious Kitchen with Mindy Lockard
Make your Saturday morning breakfast “pop” with these gluten-free popovers. These sweet flakey, buttery treats are fun for everyone! This recipe is made with gluten-free flour and other gluten-free ingredients, but you can always make them with the flour of your choice. Create a spread of toppings, from sweet to savory, so that your family or guests can customize them to their liking. Mindy Lockard prefers them simply, with a spritz of lemon juice and a dash of powdered sugar.
Get the recipe and enjoy them your own way at
#glutenfree #breakfast #recipes
Almond Biscotti Recipe - Laura Vitale - Laura in the Kitchen Episode 557
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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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Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
Homemade Popovers Recipe - Laura Vitale - Laura in the Kitchen Episode 553
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