Posted by: DancingQueen | February 25, 2010

Popovers

I first encountered the Popover at Mariposa, the restaurant inside of the local Neiman Marcus.  We noticed that other tables had “bread” being served from a steaming basket with long tongs, but before the server had gotten to our table, he had run out!  We were told it would be a bit of a wait and they apologized.  A wait, for bread?  What was so special about these ones?  I didn’t really give them another thought until they arrived, right after our first course had been served.  Steaming hot, hard shell, soft interior and then an air chamber.  I can’t really explain the experience of opening one up yourself, smearing it with jam and butter and having the bite melt in your mouth.  They were gone in seconds.  Later, I had the chance to make these and found they were very easy!  Popovers are just super picky – follow the directions exactly and you’ll be fine (the ones pictured below were baked when cold, alas, and did not rise nearly as high as they should have, I was crunched for time).

Popovers - Baked With Cold Batter

Popovers - Baked With Cold Batter

Popovers for 6:

• 1 cup milk, room temperature
• 1 tablespoon butter, melted (approx another tablespoon to butter the cups)
• 1 cup flour, all-purpose
• 1/4 teaspoon salt
• 2 large eggs
Popover - Baked With Cold Batter

Popover - Baked With Cold Batter

1. Oven to 450 degrees F
2. Whisk the milk, butter, flour, and salt
3. Butter the cups generously (muffin pan is okay, popover pan is ideal)
4. Whisk in the eggs, one at a time, until just combined
5. Pour into the cups and bake for 15 minutes
6. Lower the heat to 350 degrees F and without peeking or opening let them bake for 20 minutes more
7. Open the oven at stab each popover in the side with a sharp knife (carefully, this creates a steam release)
8. Close the door and let bake for another 5 more minutes
9. Take them out of the pan and serve immediately with butter and preserves
Note: You can make the batter ahead, just bring to room temperature before baking (also, try them with Chambord Berry Butter!)
Total Bake Time: 40 Minutes!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: