WillowbrookWith this cold winter weather I thought you might be up for this. After years of perfecting the recipe, we first tried this in "Willowbrook" our old house in Maine. We have tried various combinations of ingredients, cooking methods, and everything from outdoor ovens to convection ovens. We thought we had finally found the secret from a server at the Jordan Pond House. She let us know that they baked them in convection ovens. We tried it, but it didn't work. I think this recipe works because of the jumbo eggs and the special instructions. Enjoy!!
Popovers
1 1/4 cups milk
1 1/4 cups flour
1/2 teaspoon salt
3 jumbo eggs
Preheat oven to 425 degrees
Generously grease popover cups--1/2 pat of butter per cup.
Pour milk into medium size mixing bowl. I have also heard that ingredients should be at room temperature.
Add flour and salt
With rotary beater or wire whisk beat until well blended ( I have to say that I blend as little as I possibly can and think that if you blend too much the popovers are tough. So do it gently!!!)
Add the eggs one at a time. Beating in each until blended
Pour batter into popover cups, filling three fourths full. Do not scrape the bowl.(Tough Batter?)
Bake at 425 for 20 minutes.
Reduce oven to 325 and continue baking 15 to 20 minutes or until golden brown. Check how your oven works because it may only take 20 minutes. I sometimes cook at 425 for 10 minutes then reduce to 325 and check it after 10 minutes.
1 1/4 cups flour
1/2 teaspoon salt
3 jumbo eggs
Preheat oven to 425 degrees
Generously grease popover cups--1/2 pat of butter per cup.
Pour milk into medium size mixing bowl. I have also heard that ingredients should be at room temperature.
Add flour and salt
With rotary beater or wire whisk beat until well blended ( I have to say that I blend as little as I possibly can and think that if you blend too much the popovers are tough. So do it gently!!!)
Add the eggs one at a time. Beating in each until blended
Pour batter into popover cups, filling three fourths full. Do not scrape the bowl.(Tough Batter?)
Bake at 425 for 20 minutes.
Reduce oven to 325 and continue baking 15 to 20 minutes or until golden brown. Check how your oven works because it may only take 20 minutes. I sometimes cook at 425 for 10 minutes then reduce to 325 and check it after 10 minutes.
3 comments:
Thanks for posting this, Diana. I'll attest to the fact that your popovers are delicious. The "old house" looks like it could be a cosy destination on a snowy day.
Thanks Diana, You inspired me to try these for breakfast this morning. They were delicious; crisp on the outside and fluffy on the inside and were gone within minutes, leaving not a crumb for the poor dog.
This all got me thinking about the popover's British cousin, The Yorkshire Pudding. (Actually they are practically identical). I found the following suggestions on UK websites.
1. Preheat the muffin pan. (To enable faster rising?)
2. Let the batter sit for a while.( Recommendations varied from 'some time' to two hours.
So next weekend I'll try mixing the batter then walking the dog before I bake them. I suspect that some of the reasons the ones at Jordan Pond are so good are the view and the hike that precedes the feast.
Oh yum! Diana, I have copied out your recipe for use later this week. I am planning a soup dinner in the next day or two, and popovers will go well with it. It'll be fun to use my Popover pan again, which you may remember I bought at Jordan Pond House last September. I used their recipe last time which is a little bit different from yours...so this'll be interesting! And, I am sure, delicious!
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