...and Popovers

Popovers are one of my favorite indulgences.  They bring back such warm memories of being with my daughters when they attended Mount Holyoke.  Next to South Hadley was Amherst, Massachusetts and a quaint little restaurant called Judy's.  It had painted tablecovers and they served the most wonderful popovers with apple butter.  We looked forward to sharing that treat, but moreover, just catching up with our lives.

I guess I was longing for those days today...our youngest daughter, Kelly, is in the hospital with complications from metastatic liver cancer.  It's very hard to see her go through all this, but I know we will get through this "bump" as Kelly as put it, and have good times again.  Until then, enjoy these popovers with your family and make some memories.

Popovers
This recipe is from King Arthur Flour.  It's easy to mix up and the results were perfect.
4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
1 1/2 cups milk (skim, low-fat, or full-fat), lukewarm
1/2 tsp. salt
1 1/2 cups King Arthur All-purpose flour
3 T melted butter

1) Preheat the oven to 450F-degrees.  Position a ack on a lower shelf.  The top of the fully risen popovers should be about midway up the oven.
2) Use a standard 12-cup metal muffin tin or popover pan . Grease the pan thoroughly, covering the area between the cups as well as the cups themselves.  Make sure the oven is up to temperature before you begin to make the popover batter.

3) Use a wire whisk to beat together the eggs, milk, and salt.  Whisk till the egg and milk are well combined, with no streaks of yolk showing.  
4) Add the flour, all at once and beat with a wire whisk till frothy; there shouldn't be any large lumps in the batter, but smaller lumps are okay. 
5) Stir in the melted butter, combining quickly.
6) Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.

7) Make absolutely certain your oven is at 450F-degrees.  Place the pan on a lower shelf of the oven.
8) Bake the popovers for 20 minutes without opening the oven door.  Reduce the heat to 350F-degrees (again, without opening the door) and bake for an additional 10 to 15 minutes, until they're a deep, golden brown.  If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers' top s from direct heat.
9) If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess.  Slip them out of the pan, and serve.

Popovers are so easy to make, just resist opening the oven and you'll have perfect popovers. Enjoy!