POPOVERS

Spray a 12-cup muffin/popover pan with nonstick cooking spray, or grease with clarified butter, if you prefer. Preheat oven to 450°, rack in middle position.

4 eggs (*)
2 c. milk
2 c. flour (not sifted)
1 tsp. salt

(*) Mix eggs in a measuring cup until you have 1 cup, adding eggs if needed. Be sure to mix by hand with a whisk. Whisk eggs until light, uniform in color, but not yet fluffy (no more than 1 minute).

Whisk in milk until incorporated.

Dump flour nto the bowl all at once. Dump in salt on top of it. Stir a moment or two with a wooden spoon until all the flour has been moistened and incorporated. You will still have lumps (like brownie batter), and that's fine; in this recipe, you actually want lumps!

Transfer batter to a container with a spout (measuring cup, pitcher, etc.). Pour batter into muffin cups, filling almost to the top.

Bake at 450° for exactly 30 minutes (don't open oven door even for a peek, or they'll fall!).

After 30 minutes, remove pan to a cold burner or wire rack and pirece the top of each popover with a sharp knife to release the steam.

Let popovers stand in the pan for a minute or two; then tip them out into a napkin-lined basket.

Serve with an assortment of sweet butters (see recipes below), fruit butters, jams, jellies and/or cream cheese. Yield: 12 large popovers that everyone will love! The popovers are also good at room temp. Try filling them with egg salad, tuna salad or chicken salad. A great dish for brunch!

BUTTERS FOR YOUR POPOVERS

HONEY BUTTER

(Everyone LOVES this one, so it's best to make a double batch!)

1 stick soft butter
1 T. honey

Soften the butter and place it in a small mixing bowl. Add the honey and stir until well-blended. Scrape the mixture into a small serving bowl; cover with plastic wrap and refrigerate until ready to serve.

ORANGE BUTTER

1 stick soft butter
1 T. frozen orange juice concentrate, thawed
1 tsp. orange zest

Measure 1 T. orange juice concentrate and let it comes to room temp. Then mix the concentrate with the softened butter. Add the zest. Scrape the mixture into a small serving bowl; cover with plastic wrap and refrigerate until ready to serve.

CASHEW BUTTER

1 stick soft butter
2-3 T. finely chopped cashews

Soften the butter and place in a small mixing bowl. Chop cashews in a food processor until they're as close as you can get to a paste. Measure out 2 Tablespoons. Mix cashews with the butter; scrape mixture into a small serving bowl; cover with plastic wrap and refrigerate until ready to serve.

When you uncover the bowl, place one perfect cashew on top so everyone will know what it is.

LEMON BUTTER

1 stick softened butter
1 T. frozen lemonade concentrate, thawed
1 tsp. lemon zest

Measure 1 T. lemonade concentrate and let it comes to room temp. Mix the lemonade with the softened butter. Add the lemon zest. Scrape the mixture into a small serving bowl; cover with plastic wrap and refrigerate until ready to serve.

ALMOND BUTTER

1 stick soft butter
1-2 T. finely chopped blanched almonds
1/2 tsp. almond extract

Chop almonds in a food processor until as close as you can get to a paste. Measure out 1 T. crushed almonds. Mix into the butter. Add the extract and mix well.

Scrape the mixture into a small serving bowl; cover with plastic wrap and refrigerate until ready to serve.

When you uncover the bowl, place one perfect almond on top so everyone will know what it is.

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