Rosie Makes Popovers.

 Not too long ago,

Mr. Hawthorne and I watched an episode

of Diners, Drive-Ins, and Dives.

Somebody was making popovers.

Holy Moly.

I couldn't remember the last time I made popovers.

It's been that long.

Mr. Hawthorne was cooking a rump roast for dinner

and I thought popovers would be an excellent accompaniment

to sop up all those meaty juices.

 Popovers

1/2 cup skim milk, heated

1/2 cup heavy cream, heated

2 eggs, room temperature

(I put cold eggs in hot tap water to warm them up.)

1 cup flour

freshly ground salt and pepper

(about 1/2 tsp each)

1 ounce gruyère cheese, cut into cubes,
 plus extra for grating

Heat oven to 375°.

Put your popover pan in the oven

while the oven heats.

You want the pan hot when you pour in the batter.

And popovers require a popover pan,

not a muffin pan.

The popover pan is deeper and straighter

and doesn't splay out at the top,

so you get a higher rise.

Beat eggs.

Keep beating.

Keep on beating on.

 Beat eggs until light and fluffy.

 Add in milk and cream mixture.

You want it hot (125°), but not scalded.

If you had whole milk, you could use that.

I just never have whole milk on hand,

but I always have skim and heavy cream.
That's why I always use that combination.

Add in salt and pepper.
Whisky whisky.

 Whisk in flour.

  

 Grease the popover pans

and pour in about 1/3 cup of the batter in each.

Made five for me.

 Stick a cube of the gruyère in each popover.

Bake about 40 minutes.

Never open the oven when stuff is rising and popping.

 Yay!

My popovers are popping!

 

Ooh!

Poppy poppy.

 Grate more gruyère over top.

 Next time I'll punch that cube of gruyère inside the batter.
Or maybe use a mozzarella.

 Delicious with the pan drippings.

These are so good.

Nice crust.

Lovely soft center.

I loves me some popovers.