Thursday, May 23, 2013

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.

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.

My popovers are popping!


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.


Marilyn said...

Looks yummy!

Tammy said...

I've never made a popover before...looks soo delicious, Rosie! I would love to give it a try.


Rosie Hawthorne said...

They were, Mar.

Tammy, give them a try. But I recommend using a popover tin, not the muffin tin. I've made them before in a muffin tin and just didn't get the rise out of them. The popover tin is straight-sided.