I love seasonal, I love fresh, especially fresh from the garden or local farm, and I love my friend Maria.
Maria is the author of the baking blog Pink Patisserie. I’ve known Maria for over 10 years. A gracious, beautiful and talented gal who hails from deep Norwegian roots. Immersed in her family’s heritage, Maria has been baking along side her Mother and Grandmother since childhood. She has an artistic eye for the naturally beautiful art of food and baking, and embraces the flavors of the sweet and the seasons.
Thank you Maria for your most delicious spring recipe of Chive Blossom Popovers!
CHIVE BLOSSOM POPOVERS from Pink Patisserie
Hello! My name is Maria of Pink Patisserie, and I want to extend a huge thank you to my lovely friend Karista for allowing me to guest write here today on her beautiful blog.
One of the things I love about Karista is her wholehearted devotion to cooking seasonally. In light of that I thought it appropriate to share with you a recipe that had at least one seasonal ingredient. Here in the Pacific Northwest as in most of the country, rhubarb is currently in season. As a result, I have been raiding my vegetable patch almost weekly to pull the latest of the ripening stalks for the many recipes I love to make this time of year. Last week while in the garden surveying the rhubarb, I happened to glance in the oft-neglected corner of my garden where my chive plants grow. To my great surprise I noticed that the chive flowers were almost fully in bloom. In all my rhubarb furor I’d completely overlooked them.
Chives are so simple to grow really, one of the most low maintenance plants, and if you don’t have one I encourage you to head to the nursery now to pick one up. They grow beautifully in pots too if you are space challenged. And in the summer, I love nothing more than to run out and snip some for salads and baked or boiled potatoes. This recipe for chive blossom popovers is lovely with the blossoms, but really if you don’t have a plant, don’t worry; they taste just as fantastic without them.
Our favorite way to eat these is at dinner, with steaks or a lovely roast on a Sunday afternoon. Fresh, light spring onion flavors in a buttery, crispy bun. Simply seasonal, simply spring, simply heaven.
Chive Blossom Popovers
Prep time 10 minutes
Bake time 30
2 T. unsalted butter, melted
1 ½ C. all purpose flour
¾ tsp. Kosher salt
3 large eggs
1 ½ C. milk
4 T. chopped chives with blossoms, reserve additional blossoms for garnish
Preheat oven to 425 degrees F.
Grease popover pans or large muffin tins with butter, about ½ tsp per muffin well. Place the pan in the oven for 3-4 minutes to preheat.
In a medium bowl, whisk the flour, salt, eggs, milk and melted butter until no lumps remain. Batter will be thin. Fill each well in the popover or muffin tin halfway with batter. Bake for 30 minutes. Avoid opening the oven door while baking. Serve with chive butter.