Popovers Postscript

First, let me pour you a steaming cup o' tea. And then you can read my quick follow up on the Popovers we made last Saturday -- since some of you were wondering how they turned out. You will recall this was my very first attempt; I didn't even know what popovers were until I did some online research.

In one word, the popovers were #YUMMY!


Turns out, rather than baking the popovers at our house as first planned, we took the prepared batter to our friends' home for our spontaneous Afternoon Tea Party. We didn't want the popovers getting cold and falling in the middle like a broken souffle.

With the oven already pre-heated to 425F when we arrived, it only took a moment to have the muffin pans greased and batter poured in. While they baked, we put our hands to slicing ripe pears, filling the glass bowl with Saskatoon jam, and grating a bit of cheddar cheese we just knew would m-e-l-t wonderfully into the anticipated warm, hollow middle.

Note: We used muffins pans as neither of us own popover baking pans, which I understand are narrower and taller, and give the finished popover a fluffier, airier lift. People who use the real thing seem to swear by them -- they say you cannot experience a real popover in all its true fluffy lightness using muffin tins. No doubt they are right.

Although our popovers look a little flat, more like muffins in shape, they did not taste or look like muffins on the inside. For, when we broke them open there was that soft, hollow inside just waiting for slathers of butter and jam -- and they tasted somewhat like a dutch skillet pancake (which I love).

We all numm-nummed our way through the whole batch, and I cannot image why I didn't double the recipe ... for, even though they weren't baked in the 'proper' popover pans, we were definitely wishing for more. And, we might have to ask the Birthday Fairy for some real popover bakeware for next time.

 

People have since asked me how to eat these little puffy delights. I'm offering some of the suggestions fellow bloggers have shared with me as well as what I found online:

You can eat popovers at breakfast or afternoon tea, Sunday brunch, with soups and chowders, or with Christmas or roast beef dinner. You can serve them with:

- butter and jam -- see one fellow thoroughly enjoying his buttery popover here;
- lemon curd, creme filling, maple syrup, cranberry sauce, or golden syrup;
- cinnamon and sugar dusted over them -- recipe here;
- with soups or chowders instead of bread or buns;
- roast beef or turkey, with gravy, in place of the traditional Yorkshire Pudding.

In case you are also wondering, from the list of three I shared in my earlier post, I finally chose the recipe from Growing Up Julia. She provides optional ingredients -- we did not include them this time.

Popovers are so simple, easy, and quick. And don't forget, yummy! Four great reasons to have a popover recipe to your collection.

 

Julia Child:
"It's fun to get together and have something good to eat at least once a day."


If you feel the urge to make popovers this weekend, spread the joy
and invite someone to share this yummy pleasure with you.


Wishing you a pleasant day and a beautiful weekend ahead.

Hugs,
Brenda

xox