Sometimes, there is so much prep for a Thanksgiving meal, that the bread basket is left as an afterthought. But I think that is a shame, because there is a lot of scope in a simple bread. I’ve traditionally gone full Southern with Pumpkin Sage Biscuits or Sweet Potato Angel Biscuits. This time however, I am inspired by my sister-in-law, who makes great popovers, and she has prepared them for our Thanksgiving and Christmas meals. Everyone loves the warm hollows filled with melting butter. I decided to add a special Thanksgiving twist, with the seasonal flavors of pumpkin and sage and an absolutely fantastic browned butter spread. If you are tasked with provided the bread for a Thanksgiving meal, you can really impress the crowd with these lovely gems instead of a pan of purchased rolls.
These pumpkin-y delights are a beautiful addition to the Thanksgiving table, but they are easy enough to make that they can be a treat on any night. The browned butter spread is so rich and perfect for autumn, that I highly recommend you add it to the festive spread even if the rolls are store-bought. I personally have never regretted the purchase of a not-too-expensive popover pan, but a deep-holed muffin pan or deep ramekins work too.
- For the Browned Butter Spread
- 1 cup (2 sticks) unsalted butter
- 10 leaves of fresh sage
- ½ teaspoon flaky sea salt
- 4 eggs
- 1 cup whole milk
- ½ cup pumpkin puree
- 3 Tablespoons butter, melted and cooled
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 Tablespoon chopped fresh sage
- Cut one stick of the butter into small pieces and place in a small saucepan (light colored or stainless is best so you can see the butter as it browns). Add the sage leaves (if you can, I find it best to keep them on the stalks, which are easier to remove). Heat over medium high heat, watching constantly, until the butter is melted. It will start to spit and hiss, then you will see brown speckles appear. Stir the butter to distribute the browned bits, and as soon as the butter has an even brown color and a nice nutty smell, pour it into a measuring jug. Leave to cool, but not solidify.
- When the browned butter has cooled, remove the sage leaves. Place the remaining stick of softened butter in the bowl of a stand mixer. Beat to loosen up the butter, scraping down the sides of the bowl. With the motor running, drizzle in the browned butter, leaving the brown bits at the bottom of the measuring jug. Scrape down the sides of the bowl a few times. Add the salt and beat until well blended. Scrape the butter into a bowl, cover and refrigerate for a few hours (or up to three days) to allow the flavors to meld. Return to room temperature before serving.
- Preheat the oven to 375. Spray a popover pan with six cups thoroughly with cooking spray. If you don’t have popover pans, use deep muffin tins or ramekins.
- Place all the ingredients in the order listed in the carafe of a blender and blend until smooth. Pour the batter into the prepared pan, filling each cup about half full. Bake for 30 minutes until the popovers are risen and golden. Do not open the oven during cooking. After thirty minutes, open the door and pierce the top of each popover with a sharp thin knife, then close the door and cook another 5 minutes. Serve warm.
- You can blend the batter a few hours in advance and keep in the fridge, give it a whirl on the blender before pouring into the pan.
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