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Wednesday, January 12, 2011

Pop on Over!

 

Popover

It just started snowing for our second big snowstorm this year. Can you believe it? The middle of January and this is only our second really big storm? I was told, by a certain someone who shall remain nameless, that New England is buried in six foot tall snowdrifts from October to April. Lies. All lies! I love snow, I was looking forward to snow. I’ve got a large chocolate stash and have been waiting with bated breath for a decent snowstorm so I can have a great excuse to make large pots of hot chocolate. I don’t know why, but I find falling snow SO comforting. Well, when I’m warm and cozy in my house watching it through icy windows anyway. And right now it’s perfect, falling thick and fast and pretty much demanding that I make something hot and comforting to go with it!

Have you ever seen the 1949 version of Little Women? I love that movie! I used to watch it when I’d spend time at my grandma’s house when I was little. Probably one of the reasons I loved it so much was that my grandma would make me popovers every time! Do you remember that scene when the girls go to visit a friend and Amy wants to eat all the popovers on the way over? I loved Amy. I must have sensed a kindred spirit in a fellow popover hog.

I love this recipe for popovers because you don’t need any fancy equipment or ingredients. You probably have all the ingredients on hand right now and you don’t stress about popover pans, just use a muffin tin! I make it in my blender, but you can just as easily whisk the ingredients together by hand. Try them today, they’re divine! And Amy and I promise not to judge if you want to eat them all yourself. 

 

Popovers

Yields 9 popovers

Adapted from Baking with Julia

1 cup flour

1 cup whole milk

1/2 teaspoon salt

2 teaspoons sugar (optional: I have a sweet tooth.)

3 eggs, at room temperature

2 tablespoons butter, melted

 

Preheat the oven to 425 degrees. Spray two 12-cup muffin tins with spray. (You can also make these in buttered ramekins.)

In a blender or food processor, combine all ingredients. Blitz until smooth.

Pour through a strainer into a liquid measuring cup. (You’ll have about 2 cups of batter.)

Pour about 1/4 cup of batter into the muffin tins, using every other cup. This is so the popovers have enough space to pop!

Bake for 15-25 minutes without opening the door. The popovers should be puffed and golden. (The original recipe says 25 minutes, and my oven might be running a little hot, but mine were perfectly golden at 15 minutes. You’re just working on the exterior at this point.)

Turn the temperature down to 350 degrees and bake for another 10-20 minutes to help dry out the interior. (Again, mine were done at 10 minutes, you don’t want to overcook them. Just keep an eye on them!) The centers will still be slightly underdone and eggy, that’s my favorite part.

Serve immediately. We like them dripping with butter and honey and served alongside large mugs of hot chocolate. Enjoy!

5 comments:

Carol said...

Yum, I'm going to try your recipe. Mine didn't come out right last time.

Rebecca said...

My mind is blown! Will you adopt me? Please??

Lilipadella said...

Does it have to be whole milk? I rarely have whole milk on hand...

Jennie said...

I can't say for sure, I keep whole on hand. But let me know if you try it! It's a good recipe to try it on, not a lot of expensive ingredients or anything!

Thought said...

Evil woman.