Friday, November 25, 2016
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.