 |
| The end result; chaotic, spontaneous, popovers. |
After a somewhat hectic week at work, I was looking for an easy recipe that I could knock off my list. I was looking for something that did not require kneading, rising, or too many ingredients. Popovers seemed somewhat low maintenance, except for the fact that the only other recipes that I had seen for popovers had been from a Martha Stewart baking cookbook that required the use of a certain popover pan (which I, of course do not have). I hoped that since none of the other recipes required special equipment, that this one wouldn't either, and I was right. Turns out that Popovers can be made in a regular muffin tin.
*
This recipe seemed dangerously similar to a souffle, which I have never actually made, but from watching several cooking shows with people trying to pull one off successfully, I know that it can collapse at any moment if taken out of the oven too soon, if moved to quickly, or if someone sneezes in the other room. In that way, a souffle, and to a lesser degree popovers, are like science experiments, all the elements have to come together just right to make it work. Luckily, popovers are not as temperamental as souffles and if you follow the instructions of this recipe, they are very simple to make. As long as you keep the oven shut for the first 30 minutes of baking (which is all I needed in my oven)they should bake into perfect puffs of yummy soft baked goods that are like a hybrid creation of croissant, muffin and souffle.
*
I normally avoid the word "magical" because it's often used to describe things that have an explanation (therefore, it's not magic!) but, I do feel like the way that these little suckers bake is pretty magical. They pop up in a chaotic, spontaneous way that is unique for every popover. The extra amount of eggs in the batter is what makes these rise and bake too fast for their own good which produces a hollow eggy roll which can be filled with any number of ingredients. The origin of these delicious rolls is somewhat unknown, but apparently, food historians generally agree that the recipe was derived from an American adaptation of Yorkshire Pudding, which has been made in England since the 17th century. The next time I make these, I want to try out filling them with something; cheese, pesto, hummus, nutella...okay, maybe they are a bit magical...
 |
| Popovers, ready for their close up. |
 |
| Yum! |
#44 Popovers
From The Tassajara Bread Book
Makes 12 popovers
Makes 12 popovers
1 cup unbleached white flour
1/2 teaspoon salt
3 eggs, beaten
1 cup milk
2 tablespoons melted butter
Preheat oven to 425 degrees.
Use a popover pan or regular muffin tins. Mix ingredients thoroughly. Grease the muffin tins and heat in the oven for 5 minutes. When hot, fill each cup one-third full with popover batter.
Bake at 425 for 20 minutes, then reduce the heat to 325 and bake another 10-20 minutes. DO NOT OPEN the oven until after 30 minutes of baking of the popovers may fall.
Serve with butter, jam, or cheese. Or serve for dinner with stuffed meat or vegetables in cream or cheese sauce; with grains, vegetables, or stuffing; or with a mushroom filling. Heck, or just plain buttered.
