1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for the pan
4 3/4 ounces all-purpose flour
1 1/2 teaspoons kosher salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature
Heat the oven to 400 degrees F.
Grease a 6-cup popover pan with the 1 teaspoon of butter.
Combine the 1 tablespoon of butter, the flour, salt, eggs and milk in a food processor or blender and process for 30 seconds.
Divide the batter evenly among the cups of the popover pan, filling each one-third to one-half full. Bake on the middle rack of the oven for 40 minutes, taking care not to open the oven door. Remove the popovers to a cooling rack and pierce each one in the top with a knife to allow steam to escape. Serve warm.
5 pounds russet potatoes, peeled and diced, and boiled until fork-tender
8 egg yolks
1 stick butter, softened
Salt and freshly ground black pepper
1 1/4 cup heavy cream
1 whole egg
Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat.
Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes.
Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.
Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet.
Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
Bake until golden brown around the edges.
ORANGE GLAZED CORNISH HEN
Marinate in refrigerator over night. Serve with snow peas. 2 to 4 servings. 2 hens.
1/2 c. fresh orange juice
1/4 c. soy sauce
1/2 c. orange honey
2 tbsp. Hoisin sauce
2 tbsp. minced orange peel
3 lg. garlic cloves, pressed
1 tbsp. minced fresh ginger
2 tsp. oriental sesmae oil
3 oranges peeled
6 oz. snow peas
Mix first 8 ingredients in large bowl. Add washed hens, skin side down, cover and refrigerate for 24 hours. Preheat oven to 400 degrees. Transfer hens to shallow baking pan. Place marinate sauce in heavy sauce pan and boil until reduced to 34 cup, about 12 mintues. Brush hens with this marinate and place in pan, skin up. Roast 5 minutes. Baste, cook 10 minutes. Baste and reduce oven, 350 degrees, cook 10 minutes. Then baste, add sesame seeds, cook until done, 10 to 12 minutes. Let stand 10 minutes. Serve on plate with peeled oranges and cooked pea pods. Serve Chardonay wine.