Tuesday, August 21, 2012

Popovers | Tuesdays with Dorie

Popovers
I had never baked popovers before. In fact, I had never tasted popovers before. What was I thinking?

I made these in the morning for breakfast, but they would also make excellent dinner rolls. They are crisp on the outside and hollow and airy on the inside.


Popovers

The recipe consists of flour, milk, eggs, salt, and melted butter mixed together in a blender. I baked mine in buttered and then sprayed (I heard sticking is a big problem so I overcompensated - they did not stick) Pyrex custard cups I've had forever, which is why they are wide and somewhat shallow, but you can use muffin pans or even buy a special popover pan for that tall look. Hmmmmm...... thinking about it....... how can I introduce the pan into the house without my husband rolling his eyes......

You are not allowed to open the oven while they are baking... thank goodness my oven has a window...  For a while I was pretty sure they would not rise. But then poof!  Success! Magic.

Popovers
Once you take them out of the oven, you are supposed to serve them immediately to enjoy the maximum puffiness, but you can freeze them and reheat them later. I've tried them fresh out of the oven, and then frozen and reheated, all in the interest of "science." They are still pretty tasty reheated.

I enjoyed mine with butter and preserves. Amazing. Where. Have. You. Been... ?

The popover recipe I used is on page 213 of Baking with Julia: Savor the Joys of Baking with America's Best Bakers - In Classic Julia Style, by Dorie Greenspan.

You can also find the recipe on these two beautiful blogs written by this week's hosts of Tuesdays with Dorie: Vintage Kitchen Notes, and Bake with Amy.







16 comments:

  1. Totally agree! Why hadn't I tried making these before?!!

    Your popovers look yummy!

    ReplyDelete
    Replies
    1. I think I thought I needed a special pan!

      Delete
  2. Huge and golden, wonderful to slather with butter and jam!

    ReplyDelete
    Replies
    1. Thanks! Yours look fabulous too.

      Delete
  3. So I give you a popover pan for your birthday and you give me on for my birthday. Now, it's a gift. It could work!!

    ReplyDelete
    Replies
    1. I am laughing out loud. Brilliant idea!

      Delete
  4. Your popovers look great! (But they'd look even better in a popover pan. Just sayin'.) I should try freezing and reheating them.

    ReplyDelete
    Replies
    1. Lol. Yes, I had one this morning!

      Delete
  5. You have wonderful photos...love the lighting. superb.

    Carmen
    http://bakingismyzen.wordpress.com/2012/08/21/twd-baking-with-julia-popovers/

    ReplyDelete
    Replies
    1. Thanks! I took them outside during the "golden hour." Your popover photo is lovely. I took a peek.

      Delete
  6. This was a first for us as well, but certainly not the last! Your photos are beautiful. We ate the last two the next morning (covered in foil and left on the counter)with our eggs ~ lost their crispness, but still very tasty.

    ReplyDelete
    Replies
    1. Freezing them right away seems to preserve the crispness. The puffiness, not so much.

      Delete
  7. I love how easy this recipe was - never occurred to me to use the blender. Easier clean-up than previous methods I've tried, that's for sure. Glad to know you can freeze them, I have a few left over in the fridge and am debating what to do with them since we're kind of full of popovers for now!

    ReplyDelete
    Replies
    1. I froze mine right away, within an hour of making them, and then had one for breakfast each day. They were nice and crisp. And I loved the blender method.

      Delete
  8. You are such a trooper to try all in the name of science... Great job!

    ReplyDelete
  9. Gorgeous photos! Science, delicious science.

    ReplyDelete

I love comments and questions and read every one of them.