Thanksgiving at the Fayyad household is an occasion not to be missed. Excluding a couple years – I can count them on one hand – Thanksgiving has always been held at my parents’ house. Preparation begins around 6am, when my mom becomes one with the turkey and trimmings. She might as well block off the kitchen and put up a “DO NOT ENTER” sign.
Mom’s hard work is far from unappreciated. No one does thanksgiving like momma Debs. The “Thank you’s” begin when the food is set out and end when everyone leaves. We generally have so much food, we have to set it out buffet style, and have leftovers for days. It’s all about family – aunts, uncles, cousins and cousins’ kids. So you can just imagine that even though I’m way over 21, I’m still required to sit at “the kids table.”
Last year, my contribution was Browned Butter Sweet Potato Bake. If you’re looking for a sweet potato recipe to compete with your pumpkin pie, this is it. Don’t mind the calorie content. Remember, calories don’t count on Thanksgiving.
This year, I’m making more than one contribution; Pumpkin Pecan Cheesecake, my famous Peach Cobbler and Parmesan Popovers.
The first time I had popovers was at BLT Steak in DC on 16th and I NW. They were the most amazing things I had ever tasted. Crunchy on the outside, soft on the inside – the perfect combination for a bread lover like myself. This year, we changed it up a little and instead of traditional rolls, I make a few batches of popovers. Mine can’t compete with BLT Steak’s but they come pretty close, in my personal opinion. And that’s because the restaurant is nice enough to give out their world-famous popover recipe.
Ingredients
- 4 cups 1% Milk, warmed
- 4 cups Flour
- 8 Large Eggs
- 1 ½ heaping tablespoons Salt
- 2 ¼ cups Parmesan Cheese, Shredded
Instructions
- Put your popover pan in the middle rack and preheat the oven to 350 F. The pan should heat up with the oven.
- Meanwhile, warm the milk in a pan over medium heat.
- In a bowl, wisk the eggs, then slowly add in the milk, and set aside.
- In a separate bowl, mix the flour with the salt.
- Slowly add the dry mixture to the eggs and milk and combine until mostly clump-free.
- Remove the popover pan from the oven and spray with non-stick cooking spray.
- Fill each cup ¾ of the way and top with the cheese.
- Bake for 15 minutes, then rotate the pan half a turn and continue baking for 35 minutes.
- Serve warm.
