Apr 16, 2014 6:00 PM by Jennifer English

Peppery popovers and candied bacon

Happy Easter! On Easter morning when I was young, my sister and I went sailing past the breakfast table and out hunting for Easter Eggs and chocolate bunnies. It was enough to make us giddy in anticipation.

I celebrate Easter today with a different sensibility. For me now, Easter morning breakfast is a time for renewal, rebirth, ritual and culinarily speaking it needs to deliver more than a sugar rush to satisfy my grown-up tastes.
This year, I am making peppery popovers and candied bacon, good enough to even stop the Easter Bunny himself in his tracks. Plan ahead and make extra bacon. It won't last.

Brown Sugar Pepper Bacon
Warning: This meat candy is addictive.
1 lb. thick slice peppercorn crusted bacon
1 1/2 cups dark brown sugar
1. Arrange bacon in a single layer in an aluminum foil-lined broiler pan. Cover evenly with brown sugar.
2. Bake at 425° for 25 minutes or until done.
3.Quarter each slice; let stand 2 to 3 minutes or until sugar is set.

Makes 12
• 2 cups milk
• 4 eggs
• 4 tablespoons butter, melted
• 10 ounces all purpose flour
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup Parmesan chees
• 1 teaspoon grated fresh lemon zest
1. Heat oven to 450 degrees. Lightly coat a 12-cup popover pan or muffin tin with melted butter or oil.
2. Whisk together the milk, eggs and butter in a large bowl until blended. Add the remaining ingredients and mix well.
3. Place the empty pan in the oven to heat for 7 minutes. Carefully remove from the oven and fill the cups evenly with the batter (this is less messy if you transfer batter to a 4 cup liquid measuring cup).
4. Bake for 18 - 20 minutes, then lower the oven temperature to 350 degrees. Continue baking until the popovers are deep golden brown, 15 - 18 more minutes.
5. Cool briefly in the pan before removing and serving. You can reheat cooled popovers in a 350 degree oven for about 5 minutes.


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