2.06.2010

popovers

Back in November, I saw this recipe for popovers and absolutely had to try making them. I can't think of many other things that could be such a perfect vehicle for butter. Or even better, honey butter. Mmmm. I was so dedicated to the cause that I even went and bought a popover pan ($9 at the Superstore) after the first batch didn't work out so well in muffin tins. But the second batch was kind of a flop (literally), too, despite the new pan. So I decided that I would try another recipe. Which landed in my lap this afternoon, via January's Martha Stewart Living, which I picked up at the library yesterday.
Adam laughed at my laments over the pictures of the popovers in the article - he compared it to most women reading fashion magazines and having serious body image issues. Not I - it's perfect-popover-envy for me. Still convinced that they wouldn't turn out, I halved the recipe and whipped up the batter in a matter of minutes.
And they are amazing. I poked a little hole in each one after removing them from the pan (which I also tried in my previous attempts), and they didn't deflate at all. I think that the success is primarily due to the longer baking time - I don't really know, but that's my best guess.
Here's the full recipe (I halved it), which was published in the January issue of Martha Stewart Living.

Popovers

Makes 1 dozen

  • 2 1/2 cups whole milk
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 6 large eggs, lightly whisked
  • Unsalted butter, softened, for pans
Directions
  1. Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)
  2. Heat two 6-cup popover pans in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes.
  3. Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.
Enjoy!


6 comments:

  1. Yum. I love popovers loaded with butter (...a lot). I've never made them myself though. Did'nt even know there were special pans ;-)

    I am still amazed (and so happy and excited) at how we met by chance yesterday. Isn't it amazing. Philip is even cuter in person. Take care.

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  2. I've been wanting to try these (for a loooong time) too...I actually have this issue (courtesy of my husband feeling guilty for having to work out of province) and I love the simple chicken soup recipes in that issue too. I actually just made some more (nesting) soup today in fact!
    I think I'll have to make some pop overs to go with it. (here I was gonna make some whole wheat biscuits...what was I thinking?)

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  3. I've never had a popover! But I am right there with you about the butter and if it is the perfect vehicle according to you...I will definitely have to try! :)

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  4. Your popovers look amazing and perfect and I'd be lying if I said I wasn't a teensy bit jealous. ;) Mine never puff up like they're supposed to. Still delicious, just not pretty.

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  5. I keep drooling over the popover photos in the King Arthur Flour catalog, but haven't drummed up enough courage to try. I will now after seeing yours! =) Anything that's a vehicle for butter is a good thing in my books.

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  6. Mmm, butter vehicle...or, as Eric would say, "butter delivery mechanism."

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