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@pastameshugana The recipe I use is from the King Arthur Flour website. I follow it without deviation, the only exception for the petit popovers is a slightly lower temperature from the standard size. I make a small slit on the side to let any excess steam release at the finish of baking. Half of the recipe makes 9-10 of the petit popovers. The King Arthur site also gives instructions for using muffin tins in addition to popover pans.

@pastameshugana Thank you, I also like to fill them with savory options, they are nice and crisp and hold up well.

Tortellini en brodo, with zucchini, tomato and diced chicken . House made chicken broth in the instantpot, grated Parmesan on top.

It’s a mario batali recipe called savory lemon jam as he adds oregano/thyme to it. This is a sweetened version which I think you should be able to google it, I don’t have a link. It’s delicious, especially with Meyer lemons.

@Tropicalsenior No, I don’t sweeten it, just a little salt. I have always had good look using the King Arthur recipe. I made half the recipe which yields 9 in the petit pan. I think I prefer my yogurt unsweetened tho’, the jam swiped one was excellent.

Lunch yesterday was strozzapreti with almost marinara sauce as I added a crumbled piece of meatloaf to it just prior to serving. Topped with freshly made ricotta, pecorino, basil and a generous splash of Portuguese evoo. Petit popovers for dessert filled with lightly sweetened yogurt and berries.

Petit popovers and berries. The first has lightly sweetened yogurt, vanilla and the berries. The second has a swipe of fresh, uncooked Clementine jam, berries and a couple of dollops of yogurt.

A crumb shot of the above cakes with gently warmed blackberries and sour cream.

Almond frangipane cakelets with blackberries. These were served with a blackberry coulis. They have a fine textured crumb with a thin, crisp crust.

Baking powder biscuit, sweetened ricotta, blueberry jam and fresh lemon jam. And he had buttermilk pancakes, maple syrup/butter and blueberry jam

@JoNorvelleWalker I find it faster, in a one quart bowl it’s easy to clean. I have made the two cup version as well, that of course, takes longer. ETA…I use an immersion blender in the bowl, during and after . @rotuts And here’s the candied pecan version, good, but not better than the pistachio version 😂!

@Smithy Well toasted pecans it is, then…easier, too! The plate you commented on is the saucer from an espresso cup that goes with other dinnerware, all the plates are unique. There is no blue edge around the base of the cup, it’s white but I took the pic near the window with bright blue skies!

Be happy to oblige…pecans would be delicious, maybe candied ones!

Chocolate version of crème patisserie made in the micro.

@JoNorvelleWalker I have been making it in the microwave, I usually need only 250 g of milk so it’s very rapid. A quart Pyrex bowl and an immersion blender does the trick. I just made a chocolate version, Iincreased the chocolate from 100 g. to about 120g. using 72% TJ chocolates.

HAPPY ST. PADDY’S Day!

Orange cake with orange juice and peel, Evoo. A tender crumbed cake with deep orange flavor due mostly from the peel of two navel oranges. The filling is Clementine jam with Grand Marnier.

Hazelnut, coffee, chocolate cake: An adaptation of Julia Turshen’s Afternoon Cake, the original recipe called for almond flour and citrus, this cake has hazelnuts and coffee instead. Topped with chocolate frosting that will get a sprinkling of candied hazelnuts at time of service. It’s spending tonight in the fridge until lunchtime tomorrow.

Chocolate chip ricotta cake, a fine crumbed cake loaded with mini chocolate chips. A little taller than I anticipated as I over filled the cake pan, fortunately, it was still a good bake. Thin crispy crust and a tender crumb.

Salmon arayes again, this time with grated fresh ginger, red onion, soy. Frisée salad with honey mustard vinaigrette, avocado and cherry tomatoes.

Thank you! Speaking of liberties, I made them with some leftover salmon burger mixture, spread it a little more than 1/4” and they cooked very rapidly. The seasoning needed to be more aggressive than what I had made, some preserved lemon would be nice. Definitely a repeat with fish/ seafood and appropriate but likely not authentic type seasoning. ETA a more traditional yogurt sauce would also be lovely with the fish, maybe with some finely minced cucs added.

Areyes with some liberties taken with the seasonings cumin, za atar, garlic, scallions, etc. On the side , tomato confit sauce with cilantro, pickled radishes and flavor bomb cherry tomatoes.

Deviled ham salad on whole wheat toast…mayo, horseradish,mustard, cayenne . Pudding two ways, pistachio and vanilla…chopped chocolate and pistachios layered between the puddings.

Pork tenderloin, pickled fennel/radish, arugula on olive bread. Mocha crème patisserie, savoiardi, top dusted with cocoa and chocolate flakes.

Almond cake with pistachio crème and berry coulis.