The popover is the lost side dish of American Baking Cuisine
The holiday time of year is over that we make big luxurious meals that fill us up for 2 straight weeks.
There is one component that I think flies under the radar that is a great staple of the American Cuisine which is the Popover.
The Popover which is the American version of the Yorkshire pudding. The oldest reference of popovers has been dated back to the mid-1800’s.
Yields: 8 Popovers
1 cup Flour
1 tsp Salt
2 each Eggs
1 cup Milk
2 TBS Melted Butter
- Preheat the oven to 400 degrees
- Mix the dry ingredients together.
- In a different bowl beat the eggs lightly
- Mix in the milk and melted butter to the eggs.
- Mix the wet ingredients into the dry ingredients and mix until smooth.
- Let the mixture rest for a moment to about 15 minutes.
- If you are using a 12 hole muffin tin. Grease the muffin 2,1,2,1. That way the popovers will cook evenly.
- Place the pan into the oven to preheat the pan.
- Take the pan out of the oven and pour the batter two-thirds up the hole.
- Place the pan in the middle of the top rack.
- Cook for 25 minutes without opening the oven door.
Then pouring the batter in the pan that you roasted the meat in and place the pan back into the over to cook the pudding.
You cook the popovers in muffin tins or popover pans that are lightly greased.
The name popover comes from the fact that the batter swells or pops over the top of the muffin tin while baking
They come out as buttery, flaky, and hollow rolls. That are so light and airy that just melt in your mouth.
What can you do with popovers?
They are great with steaks, roast beef, or even turkey. Just pour some gravy over them and eat them like that.
You can rip them open and eat them with butter.
Or you can have them for breakfast and place fruit and powdered sugar on it. You can put a little honey or maple syrup on it also.
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