Tuesday, April 14, 2020

Popovers from Neiman Marcus Cookbook


It seemed as though everyone was making Easter breads and cookies which I did not, so I decided to make popovers which we enjoy very much. We enjoy going to Southwest Harbor, Maine in August, and no visit is complete without Jordan Pond's warm popovers with strawberry jam. The few times we were there, we were advised not to eat our popovers outdoors at the lovely tables with green umbrellas since it was "bee season". The bees love the jam! We tried eating outdoors, but all we did the entire time was shoo the bees away. 

You can make popovers that taste just like the ones at Jordan Pond using the recipe below. I was telling Joe that I enjoy popovers so much that I might start using them for a ham, cheese and mustand sandwich. 
This is beautiful Jordan Pond where we enjoy popovers. As soon as it is safe to travel again, I would love to return. 


Popovers Recipe from Neiman Marcus Cookbook



Makes 6 

1 3/4 C. milk

2 C. all-purpose flour

3/4 t. salt
1/2  t. baking powder
3 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.

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.


Thank you very much for your visit. 
Deb

Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

4 comments:

  1. Thank you for the recipe. I am going to try to make them with gluten free flour. I've been to Neiman Marcus for lunch and watched my friends who are not gluten free devour the pop overs. They look easy enough to make .. thanks

    ReplyDelete
  2. That’s the same recipe I use, Debbie. Once you try NM popovers, no others can compare. I like your idea of using the popovers for a receptacle for ham and cheese...yes please. I sure would love to visit Jordan Pond one day. At least now I know what it looks like.

    ReplyDelete
  3. Thanks for sharing Deb. I have a large popover pan. Paul loves bread of any kind.

    ReplyDelete

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