WellesleyWeston Magazine

WINTER 2016-2017

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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The chestnut stuffing is one of the dishes she shares hands-on instructions for making in her classes, and, on the holidays, she also makes sure there's plenty of it to go around for everyone in her "big Italian-Irish family," as she calls it. "I've been making it for more than 25 years now, and it's beyond easy to do." Before her, her aunt had made it for years. "She's one of those women who was glad you loved it, but wasn't going to share the recipe," she says wryly. Now, Fessler not only has it, but also shares it with anyone who'd like it. Including with us, on page 180. Golden Popovers "Every year I get so stressed out as guests are arriving," says Laurie Mattaliano of her holi- day dinner, "and I say to myself as everyone is mingling and having appetizers that I've done too much and that I am not doing the popovers. Something has the give, right?" But then she rethinks that decision. The roast comes out of the oven (which means the oven is already heated to the perfect temper- ature for popovers), and that meat needs to rest. "So I think, 'Hmmm… what will I do to entertain myself while I wait? Make the popovers, of course!" Mattaliano (who got the recipe from The New Basics Cookbook) likes to double the recipe. "It's so darn simple, but they pack a punch of wow factor," she says. Timing is everything; she has the ingredients out on the counter, puts them in the food processor, 182 W e l l e s l e y W e s t o n M a g a z i n e | w i n t e r 2 0 1 6 / 2 0 1 7 GOLDEN POPOVERS n Preheat oven to 400 degrees. n Use one tablespoon of butter to coat a 12-cup muffin tin. n Melt the remaining two tablespoons of butter and set aside. n Combine the eggs, flour, salt, and pepper in a food processor until well blended, about 10 seconds. n With the machine running, slowly pour the cream, milk, and remaining melted butter through the feed tube. Process until smooth. Turn the machine off and fold in chives. n Fill the prepared muffin cups 2 ∕3 with batter. Place tin on a rack in the center of the oven and bake for 35 minutes. (Don't open the oven door while the popovers are baking since they may fall.) Serve piping hot. 3 Tbsp. unsalted butter 4 eggs 1 cup unbleached flour Salt and freshly ground pepper, to taste ½ cup heavy cream (or whipping cream) 1 cup milk ¼ cup fresh chives, chopped Makes 12 M E D I A B A K E R Y food & wine "they pack a punch of wow factor"

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