Hazelnut Popovers level up your Thanksgiving dinner.
1 cup all-purpose flour
1/2 cup hazelnuts, toasted and finely ground
1/4 teaspoon freshly ground pepper
1/4 teaspoon kosher salt
1 1/4 cups milk
3 large eggs, beaten
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon snipped fresh chives
5 tablespoons unsalted butter, melted
In a medium bowl combine the flour, hazelnuts, pepper, and salt. Slowly whisk in the milk until smooth. Add the eggs and blend into batter. Add the fresh herbs and whisk in 2 tablespoons of the butter. Let the batter stand at room temperature for at least 30 minutes or up to 2 hours. Whisk before using.
Position a rack in the center of the oven and preheat to 450F. Have ready a standard 12 cup muffin pan, preferably nonstick.
Place the muffin pan in the oven for about 10 minutes. Remove the hot muffin pan from the oven. Using a pastry brush, generously brush the muffin cups with the remaining 3 tablespoons butter. Divide the batter equally among the muffin cups. Without opening the oven door at any time, bake the popovers for 15 minutes. Reduce the oven to 350F and continue to bake the popovers for 7 to 10 minutes longer until puffy and golden brown. Turn the popovers out of the pan, loosening them with the edge of a paring knife, if necessary. Serve immediately.
The popover batter can be made up to 2 hours in advance. The popovers are best when baked right before serving.
Recipe by Diane Morgan from her The New Thanksgiving Table Cookbook.