Tuesday, May 5, 2009

... popovers


oh man, i could eat popovers for every meal for a long, long time. perhaps i'm setting myself up for a bread and jam for frances-type situation, but right now it sure feels true.


i've always used the moosewood cookbook recipe, because that's the one my mom and i used the first time i ever made popovers when i was a teenager. but really, how different can popover recipes be? for six popovers i gently mix together 5/8 cup flour, 5/8 cup whole milk, 2 eggs and 1/4 teaspoon salt, pour into a buttered muffin pan (i have yet to purchase a fancy popover pan), and bake on 375 for 30 minutes. the most important part? no peeking! pull them from the oven, poke a hole in each with a fork so they don't collapse, and eat them right away. i like them with a little bit of butter and a lot of jam. and, of course, a pot of tea.


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