BREAKFAST TREATS FOR OVERNIGHT GUESTS
The holidays can bring overnight houseguests. Bless their little hearts, they appreciate treats to enhance breakfast, baked goods that can make them feel like they are getting special treatment. These luscious add-ons aren’t necessarily intended as a replacement for proteinbased breakfast entrees. They are a delicious way to make the first meal of the day more festive. I often rely on fruitaugmented cakes that can be prepared a day or two before guests arrive. A lemonblackberry Bundt cake or an apple-cider enriched loaf cake are two favorite standbys. I put them on a pretty plate or footed cake plate where guests can see them when they arrive. That way they can look forward to a delicious mealtime the following day.
Sometimes I break with the make-ahead strategy and prepare last-minute Cheese Puffers, setting out the ingredients for these cross between muffins and popovers the night before. They only take a few minutes to put together, just about the time it takes for the oven to heat. Cheese Puffers are best eaten piping out, soon after they are taken out of the oven.
CHEESE PUFFERS
These delectable treats take on a popover personality because butter is heated in the muffin tin prior to adding the batter, so the puffers get a quick boost as soon as they go into the oven. They are stretchy with a subtle crispness on the outside and should be served piping hot.
12 puffers
Yield: INGREDIENTS
3tablespoons unsalted butter, cut into 12pieces
11⁄4 cup (170grams) all-purpose flour
2 teaspoons baking powder 1⁄2 teaspoon salt
A few grinds of black pepper Pinch of cayenne pepper 3 large eggs
1 cup (240 ml) milk, room temperature
4ounces (113grams) cheddar cheese, see cook’s notes 3 green onions, trimmed, finely sliced, or chopped Cook’s notes: Use any grated cheese that melts easily, such as Monterey Jack or Swiss.
PROCEDURE
1. Center a rack in the oven and position another rack just below it. Preheat oven to 425 degrees. Have a baking sheet lined with foil or a baking mat and a muffin tin at hand. Put the baking sheet on the lower rack — it will be your drip catcher.
2. Drop one piece of butter into each muffin cup; set aside.
3. Working in a large bowl, whisk together flour, baking powder, salt, black pepper, and cayenne.
4. In another bowl or large measuring cup, whisk the eggs and milk together. Using a flexible spatula, stir the liquid ingredients into the dry, then blend in the cheese and green onions. Be thorough but don’t be overzealous.
5. Put muffin tin into the oven and as soon as the butter has completely melted, remove it and brush butter around the sides of each cup with a silicone or other pastry brush. Using a big cookie scoop or spoon, divide batter among the cups and immediately return tin to the oven.
6. Bake for 20to 23minutes or until the puffers are tall and golden. The butter will be bubbling around them, and a tester inserted into the center of one will come out clean. Transfer the tin to a rack, run a table knife around the edges of each cup and pop the puffers out. Serve immediately.