Tuesday, October 14, 2014

Popovers + my recipe from the 70's

There's something magical and delicious about a fresh, hot, buttered Popover served with your favorite Jam. I used to make them a lot in the 70's. I decided to start making them again.
"A Popover is a light, hollow roll made from an egg batter similar to that of Yorkshire Pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled."
"Popovers may be served either as a sweet—topped with fruit and whipped cream for breakfast or with afternoon Tea— or with meats at lunch and dinner."
Here's what you'll need:
Preheat the oven to 450 degrees.
1 - Popover Pan, greased well with shortening. (this makes 6)

Crisco / Shortening for greasing the pan.
2 Large Eggs
1 C Whole Milk
1 TBS Butter, melted
1 C Flour
1/2 tsp Salt

In a medium mixing bowl:
Eggs
Milk
Melted Butter
Whisk well.
Add:
Flour
Salt
Whisk just until combined.
Bake at 450 degrees for 15 minutes.
Reduce heat to 350 and continue baking for an additional 30 minutes.
Remove the pan from the oven a poke each popover with a paring knife to release the steam.
Serve hot with Butter and Jam or Fruit and Whipped Cream.

Enjoy!
Peace in the Kitchen.



Since our recent trip to London has inspired  our menu for Christmas dinner, I decided to make Christmas Popovers, this is my version of Yorkshire Pudding. Mine are made with butter and a bit of Vegetable Cooking spray to keep it Vegetarian. I don't use the typical drippings from the Beef or a bit of lard.
My wife is making a traditional English Roast Beef with Mashed Potatoes and Roasted Root Vegetables. I'll make a Tofurky Roast for the Vegetarians.

If you don't have a traditional Popover Pan.... well you need to get one!
Not really, you can actually bake these in a regular muffin pan....
However, I would recommend that you eventually get one if you really like these.



Herbed Christmas Popovers

Preheat the oven to 425 degrees.
These need to be baked in a hot oven and ..... no peeking!

2 C flour
1/4 C chopped fresh Rosemary
1 TBS salt
1 tsp fresh ground black pepper
1 tsp ground nutmeg
3 eggs
2 1/2 C whole milk
5 TBS butter, melted and will be divided

Melt the butter and set it aside
Sift the flour and whisk in the rosemary, salt, pepper and nutmeg

In a large bowle, whisk the eggs and milk together.
Gradually add the dry ingredients to the wet ingredients followed
by the addition of 3 TBS of melted butter. Do not over mix at this stage.

Brush the cups of a 12 C popover pan with the remaining melted butter and
add some cooking spray too.
At this stage you can pop the pan in the oven just to heat up the butter. Not long!

Fill the cups 3/4 full
Bake in a hot preheated oven at 425 degrees

Try not to peek
Serve right from the oven, so bake these 30 minutes just before
sitting down to enjoy your Christmas dinner.

Serve with butter and Gravy!

Remember, don't peek, it's an important step in making successful Popovers.

I'll post a picture when I make them!


Enjoy!
Peace in the Kitchen!














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