September 17, 2006
Popovers
Practice this recipe once, and without thinking twice, you'll master it. These golden, crispy, lighter-than-air popovers make an elegant dinner even grander, turn leftover meals into special occasions, and make any breakfast a holiday when they're smeared with butter and homemade-jam.
It's crucial to follow the recipe, making sure that all your ingredients are at room temperature. The first time you make the popovers, watch the time and discover the nuances of your own oven's temperature. My oven stays at a constant 400°F, while my neighbor's doesn't, so he preheats his to 425°F and then lowers it to 400°F after 5 minutes, giving the popovers the necessary initial blast of heat.
While a popover pan may seem like an extravagant purchase, I highly recommend it. The shape and depth of the cups creates a dramatic pour on top that makes a spectacular presentation.
Ingredients:
6 teaspoons unsalted butter
2 eggs, lightly beaten, at room temperature
1 cup milk, at room temperature
1 cup all-purpose flour
1/2 teaspoon salt
Directions:
1. Preheat the oven to 400°F for 20 minutes. Lightly coat the bottom and sides of six popover-tin cups (or six 1oz-cup custard cups) with 1 teaspoon butter each. Place the popover pan on a baking sheet.
2. In a small bow lightly whisk the eggs until they change color. Whisk in the milk.
3. In a medium bowl. Whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
4. Place the prepared popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, pour the batter into a lipped pitcher or bowl and lightly whisk. Using an oven mitt, remove the hot popover tin from the oven and immediately divide the batter among the prepared cups. Bake for 23 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately. (for next time, be sure to note the oven time that works for you.)
Variations:
Children will love Hot Chocolate Popovers for breakfast with fresh fruit and a drizzle of maple syrup. or you could serve them as a dessert with a scoop of ice cream and some rich fudge sauce. Follow the main recipe, decreasing the flour to 3/4 teaspoon plus 2 tablespoons and adding 1/4 cup unsweetened Dutch processed cocoa powder to the dry ingredients. Proceed as directed.
For a snappy accompaniment to a Christmas Eve prime rib roast, try Gruyere Horseradish Popovers. Follow the main recipe. Before whisking the flour mixture into the egg mixture. stir in 2 tablespoons prepared horseradish. When the batter is smooth, stir in 1/2 cup finely grated Gruyere cheese, and proceed as directed.
Yield: 6 popovers (serves 2-3). From Holidy Baking by Sara Perry (highly recommended book!).
Posted by dahl at September 17, 2006 10:27 AM