by Elissa
I like to make a nice meal on New Year's Eve (this was true even before I had young kids). This year I tried out a collection of recipes from the Wall Street Journal for steak, celery root puree, sauteed cabbage, and popovers. Even though the meal had multiple components, the prep was relatively simple. I didn't care for the cabbage (cumin just didn't fit, in my opinion), liked the steak, and loved the celery root puree. But the popovers definitely put the meal over the top and made it worthy of a celebration.
I'm sure they would be more photogenic if I had a popover pan (I just used a regular muffin pan), but hopefully you can see how puffy, golden, and delicious they were. Although they are at their best hot from the oven, we kept our leftover popovers in the refrigerator and they were still awfully tasty when reheated in the toaster oven the following day. The batter is not complicated to make and can be made a few hours in advance.
The next time you want to transform an ordinary meal or wow some guests, add these to the menu and watch them disappear.
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