Makes 10
large popovers or 12 small popovers*
Recipe from The
Martha Stewart Cookbook
Husband-Tested
in Alice’s Kitchen
Our friends, Jeremy and Sandy, came
to help us put up our holiday decorations this year. In exchange for their help, I cooked up a
lunch and dinner for them. Sandy brought
homemade blueberry mint jam as a gift.
Of course, we wanted to taste it right away. I needed a quick bread to make that would
highlight the jam and these popovers were perfect.
2
Tablespoons unsalted butter, melted (plus
1 Tablespoon more to butter the pan)
2 cups milk
2 cups
all-purpose flour, sifted after measuring (plus
a bit more for coating the pan)
1 teaspoon
salt
4 large
eggs, beaten
Preheat the
oven to 450F. Butter and lightly flour
the popover pan or muffin cups. Set
aside.
Whisk
together the butter, milk, flour and salt until smooth. Whisk in the beaten eggs a bit at a time,
until incorporated. Do not overbeat the
batter; it should have the consistence of heavy cream.
Fill the
prepared “cups” with ¾ full with the batter.
Bake 15
minutes.
Without
opening the oven door, lower the heat to 350F. Bake the popovers 15-20 minutes
longer.* (If using a popover pan with 12
smaller popover cups, check the popovers after 12 minutes instead of 15 minutes.)
With a
sharp knife, pierce each popover before serving.
Serve hot.
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