Popover Sundaes
Sure: popovers make for an easy, go-to weekend breakfast, especially when we have guests. There’s little skill required – always a good thing when we’re all a little bleary-eyed – and draw upon ingredients we always have on hand. Smeared with salted butter, jam or maple syrup, they make for a great start to the day. But they’re equally delicious at the end of a weeknight supper, especially when paired with all the makings of a traditional ice cream sundae.
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Mushroom Gratin
Nothing beats back the chill of a winter afternoon like a toasty mushroom gratin.
On Saturday afternoon we puttered about the Stockton Farmer’s Market with Owen and Henry. The stalls were piled high with the last of the season’s produce, golden pain epi and other baked goods, crumbly cheeses and seafood from our favorite fishmonger. One vendor had a beautiful array of wild mushrooms, and with the colder weather lurking just outside, we decided it was the perfect time to make a toasty gratin.
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The Pudding Chef.
