Thursday, October 25
how fast they disappeared. Inspired by a visit last month to Jordan Pond House, I made popovers for the very first time last night. They were extremely successful, to say the least. However, trying to follow the directions which instructed me to fill each cup halfway, I found myself confused by the tapering nature of the cups. What was halfway? Did they mean halfway lengthwise, or volume-wise? The last thing I wanted was overflowing batter charring on the floor of the oven (because I am too lazy to clean it) and so I erred on the side of filling the cups a little scantily. The popovers rose like crazy, but without enough volume to actually pop over (overflow) and I had enough batter left for two more after the original six came out. I smugly thought how nice it would be to have those two all ready for the boys' breakfast the next day, but a friend dropped in unexpectedly and soon there was not one speck of popover left over.
Which is, of course, how it should be.
JORDAN POND HOUSE POPOVER RECIPE
(this is from the recipe card that came with the pan I bought in their gift shop. I edited it slightly.)
1 popover pan
1 1/4 cup flour
1/4 teaspoon salt
3 large eggs
1 1/4 cup milk
2 tablespoons unsalted butter,
cut into six even pieces
1 tablespoon unsalted butter, melted
Preheat oven to 400F and set oven rack in middle position.
Blend flour, salt, eggs, milk and melted butter until mixture is smooth and has the consistency of heavy cream, about 1 or 2 minutes in an electric mixer. (note: the batter can be made ahead and stored in the fridge but should be brought back to room temp before using.)
Oil or spray popover pan. Then preheat popover pan by placing in oven about for 2 minutes. Remove and place 1 small piece of butter in each cup. Place pans back in oven until butter is bubbly, about 1 minute. Fill each cup half full with batter and bake 20 minutes. Reduce temp to 300F and continue baking 20 minutes.
Makes 6 full-sized popovers (or 8 more slender ones if you are new to the job like me!)
Popovers are best hot from the oven, served with butter and jam.