There is something about the approach of the holidays that trips a switch in my brain. Or maybe it’s in my heart. It was always around this time of year that my father would make his Sunday morning special, Popovers and- get this- sliced oranges with olive oil and freshly ground black pepper.
Stop- don’t leave- don’t stop reading!! It’s not crazy- I promise (and it is certainly not a made up recipe just to find reasons for you to order more of our Bosca Tuscan Olio Nuovo- Olive oil pressed in the month of November from one vineyard in Tuscany and rushed here in first class seats… (OK- I did make up that last part)).
I know that it sounds weird. It is weird. Even in Italy it is anachronistic, but it is a real thing from the Rome area.
If you have not had these you have missed one of life’s great eating experiences. Popovers rise magically in the oven, with a golden brown top, and a consistency that brings to mind pudding, but is really in the bread zone. Add butter and a bit of jam– STRAWBERRY is the best, but take your pick.
Ingredients & Directions;
- 1 C flour
- 1/2 tsp salt
- 1 C milk
- 2 eggs
In a bowl, beat all ingredients together gently with a fork or hand rotary mixer. Beat JUST until mixed. Too much will reduce volume. Fill greased custard cups 1/2 full. Bake at 425 for 20 min then reduce heat to 350 and bake for 15 more minutes.
Now the Oranges…
With a sharp knife cut the top and bottom to expose the fruit, and then carefully slice off the rest of the skin. Slice the orange in to thin-ish slices. Arrange them as artfully as you can (you can probably do better than I) on a plate or platter and drizzle with olive oil and grind some fresh black pepper over the fruit.
Use really good oil that will stand up to the strong taste of the oranges, but don’t worry- the round, smooth taste/texture of the oil and the bright, acidy flavor of the oranges really do work together.
I promise you won’t be disappointed when you try it!