Foodie

Monday, December 30, 2013

Popovers



Can you believe the end of the year is already here? It has gone by so quickly, with a blink of an eye, a few pinches of this, a handful of that and lots of sprinkles with  garnished passion, this year has gone by under my nose, but a new year of hope and prosperity awaits.  A VERY HAPPY NEW YEAR to all family and friends.

I find that making POPOVERS at the end of the year is appropriate, POP the old year and bring OVER the goodness to the new year to come.

The popover is an American version of Yorkshire pudding in England. These impressive popovers have only a few humble ingredients - eggs, milk, flour, salt and butter and they make your meal special.  Made well they should have large crowns, lightly crisp. golden brown exteriors and tender, moist, airy interiors crisscrossed with custardy webs of dough.  This recipe is adapted from America's Test Kitchen and unlike most popover batters, this one is smooth, not lumpy.  HIGH HEAT is crucial to the speedy, high rise of these popovers. 




Ingredients:
2 eggs
1 cup whole milk
1 cup/142 g all-purpose flour
1 tbsp. butter, melted
1/4 - 1/2 tsp. salt
1 tbsp. vegetable oil










Method:

In a blender, mix eggs and milk until smooth. Add flour, butter, and salt, and continue to blend on high speed until batter is bubbly and smooth, about 1 minute. Let rest at room temperature for 30 minutes.

Measure 1/2 tsp. vegetable oil into each cup of popover pan.

Adjust oven rack to lowest position, place pan in oven, and preheat oven to 450 F.

After batter has rested,  it is time to fill the popover pan with batter.  Get the pan out of the oven as quickly as possible,making sure to close the oven door while you pour the batter into the pan.  it into measuring cup with spout. Working quickly, remove pan from oven and divide batter evenly among cups.

Bake for 20 minutes without opening oven door.

Lower heat to 350 F and bake until golden brown all over, 15 - 18 minutes more.

When done, remove from oven and gently flip popovers out unto rack and let cool slightly before serving s).

Serve with butter and strawberry or other jam.

Notes:

Popover batter can be made 1 day ahead and stored in refrigerator, wrapped tightly. Let come to room temp. and stir thoroughly before using

 Popovers should be baked in Popover pan, however, 12 cup muffin tin could be used but fill only the 10 outer cups,  the popovers will not rise nearly as high but just as tasty.



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