I guess every cook/baker has a list of dishes or treats that they haven’t made because they are intimidated by them I know I have a list. Crème Brûlée is one, Pudding, Custard of any kind. Over time, and baking with The TWD group I have conquered all them. Some well, some not so much, but conquered none the less.
But there is One More – POPOVERS!! I have been collecting recipes for years but never had the courage, yes, courage, to try them. Thank goodness for Baking with Julia.
This weeks ‘assignment’ was…
-
…..POPOVERS!!
And I could not believe how EASY they were. And I cannot understand why I had put them off for so long!!! I always thought I would have to have a pop-over pan to make them. Not so, Grasshopper!! A simple regular sized muffin pan is perfect. And they came out perfectly. YAY!!
Popovers are hollow and lend themselves to being filled with honey and butter, or syrup
The American answer to the Sopapilla, the Beignet, the Pate Choux {those were also somewhat conquered!!}. They are really tasteless so they allow the flavors of the filler to come through. Knowing they are so easy I plan to make them often for Easter Dinners, Christmas Dinner. I made 1/2 of the recipe and ended up with 5 popovers.
Popovers are on page 213 of Baking with Julia and is hosted by Paula of Vintage Kitchen Notes and Amy of Bake With Amy. The recipe is on their blogs.
If popovers are on your ‘Intimidation’ List. Make them. Make them soon. EASY!!!
August 21, 2012 at 8:57 AM
That lift is amazing, Margaret!!! We really loved them, too.
August 21, 2012 at 10:44 AM
They turned out great! There are so many variations to try!
August 21, 2012 at 12:53 PM
Wow! Such a beautiful rise, Margaret!! 🙂
August 21, 2012 at 1:05 PM
I had the same reservations, then felt silly afterwards at how easy they were! Definately a keeper!
August 21, 2012 at 2:05 PM
Margaret, picture perfect popovers! And you are right, they beg for more deliciousness in the form of butter, jam, sauce or whipped cream …Nice presentation!
Have a wonderful week!
August 21, 2012 at 2:13 PM
A huge dome – it looks fantastic!
I agree, they are delicious and not difficult at all… as for the creme brûle, last year I’ve received as a present the “weapon that makes a flame to caramelize the sugar” and was too intimidate to make them…
Shall we have a try? Maybe it turns out easier than expected (hopefully!)
August 21, 2012 at 6:00 PM
Your popovers looks beautiful!! I also learned something from you…I had never eaten popovers so I thought I had done something wrong since most of mine turned out hollow (and a little too crusty)…that is how they are suppose to be so you can fill them???? Wow…maybe mine didn’t turn out so bad…thanks for the info!! 🙂
August 21, 2012 at 6:45 PM
I too was happy to make something I have yet to try. Your popovers are perfect, just beautiful. I agree they must be eaten with something like butter and fresh raspberry jam. Perfect.
August 21, 2012 at 8:33 PM
They look so cute. Isn’t it fun seeing them all…all of them slightly different, little works of art each and every one! Fun making these…thanks for telling me to just get in there and do it…lol…you are my best motivator!
August 22, 2012 at 12:49 PM
oh wow.. look how they puffed up!! and they are bottomless like mine… looking good!!
August 22, 2012 at 4:01 PM
Yours really puffed! These are really easy and a great vehicle for soaking up savoury or sweet flavours
August 23, 2012 at 12:31 AM
Beautiful popovers! These were fun and fabulous! (I added cheese to mine.)
August 24, 2012 at 10:16 PM
Spectacular popovers!
August 26, 2012 at 6:00 AM
I agree, a great recipe to get over “popover intimidation”
August 27, 2012 at 9:23 PM
Your popover really “popped” 🙂