paris and food: what more do you need?

Photo from Daniel Lebovitz.
My friend Melissa introduced me to Paris. We had lost touch, then Linda died, and then we reconnected. I count her as one of the blessings that happened after Linda died. Anyway, I flew over to meet Melissa, and we drank wine, watched Sex in the City, and hung out for four fabulous days. Oh we did some shopping too.

I ran across this blog, by some famous writer who I should know. (David Lebovitz, worked at Chez Panisse...wrote a book about living in Paris and food.) I don't really care about the famous part, but his stories about Paris and food are divine. Don't you just want to stop everything you are doing to make sugar-crusted popovers right now? Click here to check out his blog!

The sugar-crusted popovers sound completely over the top wonderful right now:

"Sugar-Crusted Popovers

Makes 9

Adapted from my recipe in The New York Times and Maida Heatter's Great Book of Desserts

I thought these wouldn't stay crisp for very long after they were baked and coated with the sugar. But the next morning, I was surprised when I pulled off a hunk and they're weren't bad. But they are the best the day they're made; leftovers can be stored in a container and snacked on the next day. You could freeze them in zip-top bags as well.

I don't have popover tins, but found these work quite well in standard-sized muffin tins. For this recipe, feel free to use salted or unsalted butter, depending on your preference.

For the puffs:

2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup (250 ml) whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup (140 g) flour

For the sugar coating:

2/3 cup (130 g) sugar
1 teaspoon ground cinnamon
1/4 cup (60 g) melted butter

Softened butter, for greasing the pan

1. Preheat the oven to 400ºF (200ºC). Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.

2. For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.

3. Add the flour and whiz for about 10 seconds, just until smooth.

4. Divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.

5. Bake for 35 minutes, or until the puffs are deep brown.

6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they're stubborn, you may need a small knife or spatula to help pry them out.

7. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack."

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