Friday, January 4, 2013

Perfect Popovers

Popovers are something I didn't make with my mom, but we made a derivative, Yorkshire Pudding, on Sundays when we made a roast for dinner.  My first encounter with popovers was in 8th grade home economics when we did our chapter on eggs--popovers and cheese souffle were the recipes.  I haven't done a cheese souffle in a few years, but popovers are a favorite "go to" for a quick bread alternative with dinner or as I did this morning, for breakfast.

Also, popovers became a favorite when our daughters attended Mount Holyoke College.  The next town over from South Hadley is Amherst, Massachusetts and there is a restaurant called Judie's that serves gigantic popovers with homemade apple butter and a wedge of iceberg lettuce with their house French dressing.  Believe me, it's a meal!

I've perfected the baking method (since the ingredients are standard!)  My trick is placing the popover pan in a cold oven, then turning the temperature on and not peeking for at least 35-40 minutes.  They're light and easy with only 4 ingredients.  In addition, just in case you have any leftovers, they freeze well too:-D

Perfect Popovers
1 cup whole milk
3 large eggs
4 T unsalted butter, melted
1 cup King Arthur all-purpose flour
1/4 tsp. salt

Brush a 6-cup popover pan with the melted butter.  Set aside.
In a 1 quart Pyrex bowl with a spout, add the eggs.  Use a balloon whisk to break up the eggs.  Slowly add the whole milk (I buy individual 8 oz. milk that can be stored on the shelf until opened).
Add the rest of the melted butter and then, the flour and whisk again until smooth.  Pour the batter into the prepared pan, filling the openings about two-thirds full.

Place the filled pan in the "cold" oven and close the door.  Turn oven to Bake (or Convection Bake) and set the temperature for 375F-degrees.  Do not open the door during the baking time.  At 35 minutes, turn on the oven light and check the popovers.  If they're a golden brown turn off the oven and allow to set in the oven an additional 5 minutes.  Remove from the oven and serve warm.
Pulled apart, the center is light and airy.  I served mine with some unsalted butter and homemade Pumpkin Butter.  It was yummy!

Memories of having a meal with my girls at Judie's came flooding back.  Kelly wrote an essay that was published on the lessons she learned at Mount Holyoke and was teaching her son.  She ended with the hope that her sister, Erin would allow her to go with her when she took Maddie there--I know she'll be there in spirit. Enjoy! 

32 comments:

  1. She'll always be there in spirit and in ladybugs. {{{BIG HUGS}}}

    These look delicious, I think I will make some today. I don't have pop-over pans, though.... can I use a cupcake tin or something else?

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  2. I know in Home Ec, we baked them in ramekins, so a muffin pan would probably work, but they won't be as high because the "wells" are not as deep as a popover pan is. Give it a try and let me know. Love you, XOXO

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    1. Just took mine out of the oven. They didn't get nearly as high as yours (they just barely came over the top of the wells) but they taste amazing! I made 9 "cupcake" size from this recipe.

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    2. I didn't think they'd raise as much, but you're right, still taste great and that's what makes these perfect!

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  3. Oh...my nan had a popover pan...wonder where that might be...it might be worth rounding one up just for tea and popovers some lovely day. Thanks for the reminder!

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    1. I think a popover pan is a great piece of bakeware. I love baking regular muffins in it, especially blueberry. Tea and popovers sound lovely, especially when it's chilly outside.

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  4. Oh wow does that bring back memories. I too made them in Home Ec and I thought they were the best baked thing ever :-)

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    1. Sadly, I don't think they do Home Ec anymore...at least not in Catholic School where my daughters attended. I was their teacher!

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  5. What lovely memories you have Susan. Thank you for sharing them as well as your recipe. I think I need a popover for afternoon tea! xoxo ♥
    Martha Ellen

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    1. They really are perfect and I can't tell you how long I sobbed after I wrote the last line. My girls loved their experience at Mount Holyoke and I hope my granddaughters will considered it too one day so we can visit Judie's again:-D

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    2. Hugs to you Susan! xoxo ♥
      Martha Ellen

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  6. I haven't used my popover pan in ages. I'll have to try your method and see how well it works. I love popovers with honey butter.

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    1. Honey butter sounds yummy. Natalie and Bonnie both sent me honey from their hives and I'm thinking of mixing some with Irish Butter and trying it with tea this afternoon:-D

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  7. I haven't made these in years but oh how I love them. I would rather eat bread than dessert! I'm glad you have lots of good memories. Sweet hugs!

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    1. Me too! I'm thinking of starting brioche today to bake tomorrow! One of my favorites:-D

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  8. Wow these do look great. I don't think I've ever had a popover so this might be a 'must try'. I'll keep my eyes open for a popover pan (like a muffin tin but deeper?). None of this seems to be on my diet...lol!
    hugs, Linda

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    1. Popovers are pretty "light" and diet seems like such a harsh word:-D I prefer to make sure I exercise and watch my portions, but never deny yourself anything! As they say, "life is short, eat dessert first!"

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  9. I do Yorkshire pudding often, but rarely popovers--will have to do again--you've made me hungry! Love the idea of whole milk that you can keep in the pantry--hadn't realized it was available! I thought HomeEc was a waste of time--I already knew all the cooking/baking stuff from my mom--and had no interest in sewing. I wanted to take mechanical drawing and wood shop and metal shop, but it wasn't allowed. Finally took mechanical drawing as an elective my senior year in high school.
    I wish I could give you a hug--your memories of Kelly really touch my heart.

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    1. I knew cooking and baking techniques from my mom too, but it was fun to learn some new recipes...I just had a leg up! I also took mechanical drawing in my senior year. In fact, I was the first girl they allowed back in 1968. We've come a long way, baby!!

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  10. You have all different kinds of bake pans!
    These popovers look bakery perfect, Susan.
    Happy Weekend!
    Angie

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    1. Some of the oldie recipes really do bring back great memories. This popover pan I found at Williams~Sonoma and I love the "gold-tone" finish on it for easy clean-up. Happy Baking to you too, my friend, XOXO

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  11. I haven't made pop overs in years! wonder why I stopped making them I remember they were good. I will definately try your recipe. what a nice memory.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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    1. I ask myself that too sometimes!

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  12. These look divine. All the things I love. Warm dough and butter. I have not seen a popover pan that I can think of. I wonder where you can buy one. I am sure Amazon would have them. Can you make them in a muffin tin or is that too shallow?

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    1. (See Kat's comment above) She did them in a muffin pan, they just don't rise as much, but still very good. XOXO

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  13. I can imagine how these smell......heavenly!

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  14. I think that I would have to serve them with golden syrup; I would be instantly transported back in time to the 1950's, when I was a very young girl. Magic and delicious!xx

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  15. Popovers are on my baking bucket list for sure! I have read/seen the method to start in the cold oven and glad to see that it actually works. :) I'll have to get a pan, of course. On that "list" of needed kitchen equipment. With the growing collection of pans, I think I'll need to start storing them in the garage! It's raining today in CA, so popovers (I have the apple butter!) would be wonderful today. Lv, me

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  16. Thank you for the wonderful recipes, you've inspired me to get back in my kitchen to bake. I haven't made a popover in 30 years and they look sooo wonderful.
    Barb

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  17. This one looks very light and yummy. Yorkshire puddings are great when light but not so nice when thick and soggy.

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  18. I never had popovers growing up, but my (ENglish) mother made the most amazing Yorkshire puddings in her ratty old muffin tin. Now I'm hungry!

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  19. The only pop overs I've ever had were at Jordan's Pond in Maine....these make me wish I could reach thru the computer screen and grab one!

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