Category Archives: Local Food

Grand Rapids Downtown Market Awarded Prestigious LEED Gold Certification

Local Entertainment, Local Food

Downtown Market yes

First Project in the Nation to Receive Urban Agriculture Pilot Credit

The Grand Rapids Downtown Market announced today that it has been awarded LEED Gold certification by the U.S. Green Building Council (USGBC), one of the first urban markets in the country to receive this prestigious certification. It is also the first project in the country to receive USGBC’s Urban Agriculture credit (SSpc82), which gives a point during the certification process to projects that improve human health and well-being, community involvement, and education on food production.

 

The LEED rating system is the foremost program for buildings, homes and communities that are designed, constructed, maintained and operated for improved environmental and human health performance.

 

“Sustainability, community health and accessibility to local food is the goal of the Downtown Market, and as one of the first LEED Gold Certified public markets in the country, we are proud to continue these practices on a daily basis,” said Mimi Fritz, president and CEO, Grand Rapids Downtown Market.

 

The Downtown Market achieved LEED certification for implementing strategies and solutions aimed at achieving high performance in sustainable site development, water savings, energy efficiency, materials selection and indoor environmental quality. Catalyst Partners managed the LEED certification process, including the documentation for the Urban Ag credit. Fishbeck, Thompson, Carr & Huber, Inc. was the project’s engineering firm.

 

Designed by Hugh Boyd and Progressive AE, and built by Pioneer Construction, the building incorporates energy-efficient features into its design and daily use, including:

  • A 4,000-gallon rainwater harvesting tank provides irrigation for greenhouse plants.
  • Rain gardens and green roofs contribute to on-site storm water management.
  • Fifty geothermal wells around the property are part of a heat pump system supplying two-thirds of the heating and cooling needs.
  • The building’s LED lighting is 90 percent more efficient than halogen lighting.
  • Ultra-efficient heat pumps and water-cooled compressors result in a cost-effective comfortable building environment year-round.
  • Energy efficient walls, roofs and windows reduce demands on heating and AC.

 

“Creating a LEED-certified building and incorporating as many sustainability aspects as possible was very important to the project’s overall goals,” said Hugh A. Boyd, FAIA, lead design architect. “In addition to creating a sustainable building and using energy efficiently, we wanted to keep operating costs down for the tenants who are running their small businesses here.”

 

Materials from warehouses previously on the building’s site were reused to build as much as possible of the current building. The massive wood beams from the original structure were used as the design feature in the main structure, and the preexisting concrete was ground up to make the paving material for the Market’s parking lot.

 

“From the beginning, sustainable design was a primary driver for the Downtown Market.  Materials were reclaimed and recycled, efficient systems were meticulously designed, and innovative products were incorporated. Together, these and many other components make the Downtown Market a sustainable showpiece for Grand Rapids and greater community beyond,” said Craig Nicely, architect at Progressive AE, which partnered with Hugh A. Boyd Architects on the building’s design.

 

The Downtown Market was also awarded an Urban Agriculture pilot credit as part of the certification, the first project ever to receive that credit. Pilot credits are qualifications that are being tested to see if they fit into the overall rating system. To receive the Urban Agriculture pilot credit, projects must meet certain requirements, such as allocating a certain amount of square footage to be used for growing space (the Market has 6500 square feet of gardens and greenhouse), using organic growing practices and an integrated pest management system, and allowing community access for education and use.

 

“Building operations are nearly 40 percent of the solution to the global climate change challenge,” said Rick Fedrizzi, president, CEO and founding chair, U.S. Green Building Council. “As the newest member of the LEED family of green buildings, the Grand Rapids Downtown Market is an important addition to the growing strength of the green building movement.”

 

About the Grand Rapids Downtown Market

 

The Grand Rapids Downtown Market is the region’s new choice for fresh, delicious foods and amazing public market merchants. The Market is a $30 million, self-sustaining, LEED-certified, mixed-use facility that brings together production, distribution, marketing and education about local foods and growing. It incorporates entrepreneur and experimentation space for both emerging and experienced food artisans and merchants including a 24-vendor Market Hall, large outdoor farmer’s market and two full-service restaurants coming soon, one of which will be a micro-brewery. More at www.downtownmarketgr.

Summer Heats Up with Frost New Flavor Contest from Pure Michigan and Hudsonville Ice Cream

Local Food, ,

by Michelle Grinnell, Michigan Economic Development Council

 

LANSING – Hudsonville Ice Cream and Pure Michigan have teamed up again to create a Pure Michigan flavor for every season around the Great Lakes. With the help of fans, Pure Michigan Double Berry Pie and Pure Michigan Caramel Apple have become popular flavors in the Hudsonville lineup. Next up: a flavor contest inspired for the winter season. Pure MI-1

As with previous Pure Michigan flavors, the public will help determine the ultimate Pure Michigan winter flavor, choosing between Cabin Fever, Lake Superior Thaw and Winter Campfire. Voting on the flavors – all dreamed up during this past year’s long winter – kicked off , Friday, July 11.

 

“While we are all enjoying these warm summer months, this contest highlights Michigan’s appeal as a four-season destination,” said Leslie Hornung, Senior Vice President of Marketing and Public Relations at the Michigan Economic Development Corporation. “Partnering with a terrific Pure Michigan company like Hudsonville Ice Cream brings together all the components that demonstrate that Michigan is not only an amazing place to visit, but an ideal location to grow your business.”

 

The Pure Michigan ice cream contest runs through July 20, with information available on michigan.org. The winning flavor will be selected by votes cast on hudsonvilleicecream.com/puremichigan. Fans can vote between:

 

Cabin Fever – Blueberry coated granola clusters and chopped Michigan cherries in Original Vanilla ice cream.

 

Lake Superior Thaw – Hot chocolate ice cream with a cool mint chocolate candy.

 

Winter Campfire – Original Vanilla ice cream with a marshmallow swirl, graham cracker pieces and milk chocolate flakes.

 

The Pure Michigan flavors also help promote the bounty of food and agricultural products available to Michigan visitors and residents alike.

 

“Creating a Pure Michigan flavor each year has become a tradition,” said Caryn Beatty of Holland, Michigan-based Hudsonville Ice Cream. “Fans love it and it gives us a chance to hear what flavors they are looking for. We want to make sure we have great ice cream flavors to enjoy year round and the Pure Michigan flavors help us highlight the tastes that accompany each season.”

 

The winning flavor will be available in local grocery stores this winter. Voters will be entered for a chance to win one of ten unique Michigan inspired prizes ranging from throwing out the first pitch at a Tigers game to tickets for a Pictured Rocks boat cruise.

 

Pure Michigan is a brand representing business, talent and tourism initiatives across Michigan. These efforts are driven by the Michigan Economic Development Corporation, which serves as the state’s marketing arm and lead advocate for business growth, jobs and opportunity with a focus on helping grow Michigan’s economy.

 

For more on the MEDC and its initiatives, visit: michiganbusiness.org. For Michigan travel news, updates and information, visit michigan.org.

Downtown Market is the place to be!

Local Entertainment, Local Food

Downtown Market yesThe Downtown Market, located at 435 Ionia SW, is open for business! Its nineteen vendors will dazzle your senses and please your palate. The Market’s centralized locale and free ninety minute parking make it easily accessible to those living in the greater Grand Rapids area. Market Hall, the indoor portion of the Downtown Market, is open Monday – Saturday from 9:00a.m. to 7:00 p.m., Sunday 10:00a.m. to 7:00p.m. The Outdoor Market is open Tuesday and Saturday from 9:00a.m. to 2:00 p.m., Thursday from 4:00 p.m. to 7:00p.m.  Hours for individual vendors may vary.

 

At the Inside Market Hall you will find a modern, open space, but the passion and preparation shining from each vendor is classic. These are coffee rosters, bakers, butchers and florists who have honed their craft over the years. The goods and services they provide are unique and truly artisan.

 

The Market’s vendors are friendly and knowledgeable. Kate Leeder, co-owner of Aperitivo, encourages shoppers to ask questions. She is happy to share her vast knowledge of cheese, charcuterie (prepared meat products) and wine with customers to help them find the best food and spirits for their taste. Aperitivo also hosts cheese classes and small group wine tasting events.
Downtown Market 4

Enjoy the experience of watching your crepe being created at Penelope’s Creperie, owned by Andreas and Nicole Papangelopoulos. The mouth-watering menu includes “Sweet Crepes”, which have contents such as fruit, Nutella and crème cheese. Or try a “Savory Crepe” containing ingredients like pepperoni, sausage, grilled chicken, cheeses and olives. This husband and wife team brought the European tradition of enjoying the eating experience all the way from Athens Greece where they owned a creperie for over five years. And if you are wondering about the name, it comes from their daughter, Penelope.  Downtown Market 6

 

Making Thyme Kitchen combines fresh, local ingredients into amazing dinners to go. With increasingly demanding schedules for families, dinner can be stressful and rushed. Making Thyme makes dinnertime easy with meals that are oven-ready. Pair any meal with the ready to eat side dishes – everyone is happy.
Field & Fire is creating baked goods that are as gorgeous as they are delicious. ‘Work of Art’ comes to mind when you take in their offerings. Matt Elliot, Retail Manager, explained that a lot of hard work goes into all of the products. One bite of the ham and cheese croissant will prove that hard work does pay.

Downtown Market 10
In addition to its culinary delights, the Market offers yoga, camps, “Brunch Bites and Bloody Marys” and a variety of cooking classes such as Fresh, Fast & Fabulous: Dishes Under 30 Minutes, Gluten Free Gourmet, Mediterranean Meals, Meatless Main Dishes and Canning Basics. Follow this link for a full July calendar, http://downtownmarketgr.com/classes-programs.

 

On July 13 the Market will host a Vintage Street Market from 10:00a.m. to 4:00p.m. Pack a summer’s worth of treasure hunting into one day! Over fifty two vendors were carefully selected, so whether you are looking for that perfect vintage dish or a retro Schwinn, come peruse the booths for treasures. A list of vendors is available at http://www.vintagestreetmarketgr.com/2014-vendors/
Additional information is available at http://downtownmarketgr.com/ or follow the Downtown Market on Facebook, https://www.facebook.com/DowntownMarket.

 

Photo Credit: Macy Albaitis.

Downtown Market 9                                                   Downtown Market 3 Downtown Market 7

Recipe of the Week from Metro Health–Delicious Strawberry Sorbet.

Local Food

Strawberry Sorbet

Pure vanilla extract makes this strawberry sorbet recipe special. You can use freshly picked or frozen strawberries for this perfect summertime dessert.

Makes : 3-1/2 cups, 1/2 cup servings

 

 

Ingredients:
6 cups hulled strawberries (about 2 pounds), fresh or frozen
(see Tips)
•1/2 cup water
•1 tablespoon lemon juice
•2 teaspoons vanilla extract
•1/2 cup sugar

Preparation
1. Puree strawberries in a food processor until smooth.

2. Combine water, lemon juice, vanilla and sugar in
a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.

3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.

4. Pour the sorbet mixture into an ice cream maker.

Tips & Notes

Make Ahead Tip: Freeze in an airtight container for up to 1 week.

Let soften slightly before serving.

Tips:

If using frozen fruit, measure it frozen and then
thaw before pureeing.

If you don’t have an ice cream maker, freeze the mixture in a shallow
metal cake pan or ice cube trays until solid, about6 hours. Break into
chunks and process in a food processor until smooth, stopping to scrape
down the sides as needed.

Nutritional Facts
Per 1/2 cup:
99 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 24 g
carbohydrates; 14 g added sugars; 1 g protein; 2 g
fiber; 2 mg sodium; 193 mg
potassium.
Nutrition Bonus: Vitamin C (122% daily value)
Carbohydrate Servings:
1 1/2 Carbohydrate Servings

Terra GR-Voted Best New American Restaurant in West Michigan

Local Entertainment, Local Food

By Colleen Pierson

TERRA GR 3

How does this sound? A local restaurant that has inspired handcrafted foods that nurture both body, soul and community. Or what about this– A farm to table dining spot where everything is fresh, the pasta is homemade, and the in-house meat processing makes every meat product a delicacy. This is enough to make Terra GR in Eastown an award winner!  The name itself means “from the earth.”

 

My husband and I recently visited the restaurant during Cool Brew- Hot Eats. A percentage of select entrees went to help out the non-profit organization Feeding America. At the time of our visit more than 110 families were being helped.

 

Executive Chef Abby Therrien is in perpetual motion. She always strives to perfect her craft and is passionate about what she does. “Everything is hand crafted—everything here is made with love,” she said. TERRA GR 4

 

“I like to make food approachable. I am able to explore and play around to use my creative side of cooking.” Abby also enjoys teaching her staff and is always experimenting, constantly learning to create new dishes.

 

“There’s not a day I don’t learn something!”she exclaimed enthusiastically.

 

Executive Chef Abby Therrien attended Johnson & Wales University-Culinary College in Providence Rhode Island and has worked at numerous restaurants. She was Sous Chef at Trillium Haven Restaurant, Kitchen Supervisor at JW Marriott Grand Rapids, Sous Chef at Gravity Bar and Grill, and Line Cook at Tapawingo—just to name a few.

 

She and her staff are warm and welcoming and have created a restaurant décor where the vibe is welcoming and fun. The warm lighting over the bar, wood décor from old barns, and earthy elements made us forget this Michigan’s horrific winter. Diners can watch many of their food items being created at a wood burning pizza oven and open kitchen.Terra GR 1

 

Some of their menu favorites: Seared Sea Scallops, handcrafted pastas, wood-fired pizzas, free range chicken, braised pork belly and miso kale salad. There are also vegan entrees. I have never frequented a restaurant where so much was made from scratch— pizza, sauces, breads, pasta, and their newly added specialty hamburger on a made from scratch brioche bun.

 

Their daily happy hours are from 3-6:00p.m.  This features deals on specialty cocktails, draft beers & wine by the glass, and half off salads and ten dollar pizzas.

 

Terra GR is located at 1429 Lake DR SE, Grand Rapids. All of their hours and events are posted on their website at Terra GR.com.

 

To sum it all up: The freshest, health-filled ingredients from the region’s most dedicated growers go into your meal. Definitely love at first bite!

TERRA GR 2

Two for One: Heart Healthy Foods that Reduce Cancer Risk

Community Health, Local Food, ,

By: Colleen Doyle, ACS Director, Nutrition and Physical Activity

 

Good news: Many foods not only are low in calories, they pack an extra wallop because of their ability to fight disease, including a variety of cancers. Not only that, a lot of these things can also be part of a healthy diet that can also reduce your risk of developing a variety of types of cancer. A two-for-one! Now who wouldn’t love that?

 

Beans and apples

 

You’ve probably heard that we should eat more fiber. There are two types of fiber: soluble fiber, which helps reduce serum cholesterol levels and is therefore good for your heart; and insoluble fiber, which helps keep a healthy GI tract, which is good for your colon! Oats, beans and apples – along with other fruits, vegetables – are great sources of primarily soluble fiber, but contain insoluble fiber, as well. Shoot for 25-30 grams of fiber each day.

 

Bananas, berries and broccoli

 

Eating more fruits and vegetables is important for reducing heart disease risk. Low in calories and bursting with nutrients, fruits and vegetables can help reduce high blood pressure (a risk factor for heart disease) and also may help with weight control – an important way to reduce your risk of both heart disease and cancer. Shoot for at least 2.5 cups of colorful fruits and vegetables each day. Sprinkle berries on your cereal, add lettuce and tomato to your sandwich or start your dinner with a salad topped with red peppers and carrots.

 

Brown rice, whole wheat pasta and….popcorn

 

Brown rice, whole wheat pasta, and yes, even popcorn, are whole grains – foods that are packed with fiber and other nutrients that help regulate blood pressure. This same fiber and other nutrients may also help reduce the risk of colon cancer, and eating whole grains is a key component of the ACS recommendation to eat a mostly plant-based diet. Shoot for at least half your grain sources during the day to be whole grain – kick off the day with a 100% bran cereal, snack on some popcorn (skip the butter!), wrap your fish taco at dinner in a corn tortilla.

 

Salmon, tuna and mackerel

 

These fish contain omega 3 fatty acids – a type of fat that may help reduce cholesterol and triglyceride levels, and also blood pressure. (Other sources include walnuts, flaxseed and canola oil). The American Heart Association recommends that we eat fish – particularly these types – at least two times per week.

 

While it doesn’t appear that eating fish high in omega-3’s impact cancer risk, serving fish in place of red meat like beef, pork or lamb is a healthy swap, as red meat consumption is associated with an increased risk of colon cancer. So why not swap out a filet mignon with a filet of salmon sometime this week?

 

Colleen Doyle, MS, RD is a registered dietitian and director of the nutrition and physical activity program with the American Cancer Society. Her research stresses the importance of diet and exercise in managing and preventing chronic diseases. As co-author of the Great American Eat Right Cookbook, Doyle helps you create a culinary menu that’s both nutritious and delicious.

Chef O’s tips for Eating Healthy this New Year!

Local Food,
Vegetables 4Happy New Year!    One  of the things that you should be doing this year is thinking about eating healthier. One of the many ways to do this is to add more vegetables to your day. It’s easy to eat more vegetables!  This is important  to do because vegetables provide vitamins and minerals and are low in calories. Here are a few tips to fit more vegetables in your meal.
1. Discover fast ways to cook vegetables–Steam green beans, carrots or broccoli in a small bowl with a small amount of water in the  microwave.
2. Choose vegetables that are rich in color– Brighten your plate with vegetables that are red, orange, or dark green. They are full of vitamins and minerals.
3. Check the freezer aisle– Frozen vegetables are quick and easy to use to use and are just as nutritious as fresh veggies.
4. Sip on a hearty bowl of vegetable soup– Heat it and eat it. Try tomato, butternut squash, or garden soup reduced or low-sodium soup.
5. Try something new.  You never know what you may like, choose a new vegetable.
Here are two simple meals that are easy to prepare. Thank you and have a Happy and Healthy New Year from Chef O.
Brussels Sprouts and Steak Stir-Fry 3 tablespoons reduced-sodium soy sauce, 2 tablespoons white wine vinegar. 4 tablespoons olive oil, divided 1 pound brussel sprouts, halved 8 ounces flank or skirt steak, thinly sliced against the grain 4 scallions, whites chopped, greens sliced 3 garlic cloves, sliced 2 tablespoons chopped peeled ginger 2 medium carrots, peeled, thinly sliced on a diagonal Steamed rice (for serving)
Whisk soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussel sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussel sprouts.
Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.
Melon and Prosciutto Risotto 6 cups vegetable broth 3 tablespoons butter 1/2 medium cantaloupe (peeled, seeded, grated) 2 chopped shallots 1 chopped garlic clove 2 cups arborio rice 1/4 cup dry white wine 1 ounce chopped prosciutto Thinly sliced basil
Bring 6 cups vegetable broth to a simmer. Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add 1/2 medium cantaloupe (peeled, seeded, grated), 2 chopped shallots, and 1 chopped garlic clove; cook, stirring, until liquid is thickened, 8-10 minutes. Add 2 cups arborio rice and 1/4 cup dry white wine; cook for 2 minutes. Add broth by 1/2-cupfuls, stirring often and cooking until liquid is almost absorbed before adding more, until all broth has been added and rice is tender, 25-30 minutes. Stir in chopped prosciutto; top with thinly sliced basil.

Happy eating in a nutritious manner.

Chef O’s Helpful Thanksgiving dinner hints

How-To's, Local Food,

Tips for a Thanksgiving Dinner

By Chef Oliver Hale

TurkeyWell here it is, that time of the year when families get together to eat some made up dishes, wear some of their favorite outfits, and cheer on their football team. No, it is not the Buckeyes vs Wolverines, it is THANKSGIVING.

 

Preparing the biggest meal of the year, Thanksgiving Dinner, can be a fun, non-stressful, and enjoyable time to spend in a kitchen. Here are some tips that I use to make it my best time of cooking:

 

1) Plan the menu one week in advance. Include traditional family favorites, but add one or two new dishes for variety.

 

I begin by planning my menu one week in advance to take advantage of specials and avoid crowded stores and long checkout lines. A last-minute trip to the store usually happens on Tuesday or Wednesday for special items since the bulk of my shopping is already done.  Thanksgiving is a time for traditional family meals but I often like to include one or two new ones.

 

It’s the thrill of the hunt, and when I budget enough time on Sunday before Thanksgiving, it can be a satisfying experience that adds an extra element of fun.

 

2) Allow 3 to 4 days for a 20-pound turkey to thoroughly defrost in the refrigerator.

 

A spectacular meal doesn’t have to be assembled and cooked at the last minute. Some of my favorite recipes such as Southern Cornbread Dressing, Sweet Potato Casserole, Pumpkin Swirl Cheesecake, Pumpkin Pie with Autumn Leaf Border, and homemade cranberry sauce may be made ahead and chilled for a day or two.

 

3)  Rinse the turkey Thanksgiving morning, truss, and place it in the oven. Prepare remaining side dishes so everything is ready to pop into the oven or cook on the stove at the proper time.

 

4)   Carve the turkey, pour the wine, and enjoy.

 

Again, a little advance planning can be very helpful. Decide ahead of time which baking containers you will need and make sure they all fit in the oven at the same time. If not, you may need to adjust your menu or the containers to accommodate the oven space you have available. If your kitchen has a single oven, adjust your recipe selection to dishes that may be prepared on top of the stove, or that can be slipped into the oven during the final 30 minutes while the turkey is resting on the counter before carving. Then call your guests. Dinner is ready!

 

Also scan supermarket ads to take advantage of sales and special offer.   I hope these pointers are of help to you.

Turkey 2

“Be Kind, Be Good”

Local Business, Local Faces, Local Food,

Screen Shot 2013-11-06 at 12.04.14 PM

Lessons Learned at Marge’s Donut Den

By Chelsae Speiser

From the moment you walk through the door at Marge’s Donut Den the love is felt. Smiling workers, happy customers and not to mention the delicious smell of fresh donuts makes you not want to leave.

 

Starting out at a young age Marge has always been one to help and care about other people. At 12 years she was volunteering to make bandages for soldiers and going to stores to help feed poor people. “You’re a bi-product of your parents, “said Marge “That’s all I’ve ever known.”

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Marge continues to carry the values she learned from her parents every day. “A community is taking care of your neighbors,” said    Marge. Monthly, she meets with west end business leaders to discuss ways to help the community. Along with that, Marge has a large  jar at the counter to help raise money for wells in Nigeria and hands out a book to customers called “Anthony’s Prayers” that reminds people to be thankful.“I can’t take credit for anything,” said Marge “I think it falls into your lap.” The Nigeria project is something that proves to be something extraordinary. “I’ve had numerous jars for years and no one puts money in it” said Marge “But the wells just keep going and going.”

Screen Shot 2013-11-06 at 12.03.39 PM

 

“God gives you things and expects you to turn it around and give it to someone else” said Marge “Because why would I ever put a well in Nigeria!”

 

The warm atmosphere that is in the Donut Den is there because of Marge and the lives she’s touched. “The customers that come into the shop are family,” said a worker.

 

“One person can set an example for others,” said Marge “but it takes a group of people to make things happen and it will all fall into place.” It all goes back to the saying above the door at the Den. “Be kind, be good”

 

That’s the way the people at Marge’s Donut Den live their lives everyday.

 

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Quick and easy popover recipe

How-To's, Local Food, ,

 

 Rebecca’s Best Ever Popovers With Honey Butter   Popovers

 By Rebecca Good

 

Rebecca recently moved to Wyoming, Michigan from Florida.   She is a resident at Bayberry Farms Village Independent Living Center.

 

 

4 Tbsp. melted butter

Butter flavored pan spray

2 cups buttermilk

6 eggs at room temperature

2 cups flour

1 tsp. salt

Preheat oven to 450 degrees.

Prepare popover pan by spraying wells with non-stick butter spray.

Melt 4 Tbsp. unsalted butter and set aside.

In a large bowl, mix together 2 cups buttermilk, 1 Tbsp. melted unsalted butter, 6 eggs.

Add 2 cups of flour and 1 tsp. salt.

Put 1/2 tsp. melted butter in each popover well.

Fill each well to 2/3 full with popover mixture.

Place popover pan on the center rack of the oven.

Place a large cookie sheet on the rack below to catch any overflow.

Bake 20 minutes at 450 degrees.

After 20 minutes, reduce the oven temperature to 325 degrees.

Bake another 15 minutes.

DO NOT OPEN OVEN DURING THE 35 MINUTES OR THE POPOVERS WILL FALL!

It will be a temptation, but please do not open that door!

Remove them from the oven immediately.

Then, carefully remove them from the pan using a knife or fork — be careful they are very hot! – place on a cooling rack or plate to serve hot.

This is a single batch which makes 12 gorgeous popovers.

This recipe can be doubled or tripled.

 Honey Butter

 By Rebecca Good

1 stick softened butter

3Tbsp. honey (any kind)

Simply blend the two together then serve in a pretty bowl with your warm popovers.