With Father's Day just around the corner, I wanted to try my new popover pan to see just how good these popovers claim to be. The recipe called for Strawberry Butter, but I had some wonderful Christmas Jam that I received as a gift from Kitty at Kitty's Kozy Kitchen. I mixed the Christmas Jam with a little butter and spread it on the popover and it was wonderful. My co-worker Rick gives me eggs so I used six of his pretty eggs for this recipe. Joe and I both agree that these popovers are excellent, and they are easy to make if you have the popover pan. Thumbs up folks!
Popovers Recipe from Neiman Marcus Cookbook
4 C. all-purpose flour
1 1/2 t. salt
1 t. baking powder
6 large eggs, at room temperature
Preheat the oven to 450°F
Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl.
Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature.
Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside.
Turn out the popovers and serve hot with strawberry butter.
Note: The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it.
3/4 C. Strawberry Preserves
1/2 C. Butter
Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. To serve, spoon or pipe the flavored butter into 2-tablespoon ramekins or onto side plates. Note: Keep refrigerated in an airtight container. This spread will last for two to three days.
I'm joining Rattlebridge Farm for Foodie Friday.