Absolutely addicted. I have been eating them for breakfast (and often afternoon tea) since she posted the recipe.
I have done some experiments - if they are cooked in the teeny weeny muffin pans they turn out more steam than substance, delightfully high and light.
In the middle size muffin pans they are more spongey - and very filling.
With jam and cream they are decadent. With butter and honey they are sweet and salty.
Baked with grated parmesan in the batter, they burn.
I have finally settled on the little sized holes and honey and butter for the topping.
Now, if you'll excuse me, the oven timer is beeping.
Posted by ElJay (Member # 6358) on :
I had them for breakfast this morning. And, um, yesterday morning. And Sunday, and Saturday. Skipped Monday, for some reason.
My excuse was that the clotted cream I bought for Saturday had to be used up before it went bad. Now it's gone, and I have to find a new excuse.
Posted by Raia (Member # 4700) on :
What is a popover? Posted by Ryuko (Member # 5125) on :
Ha ha. For a minute there, I thought you were going to say you're addicted to porn.
Posted by Elizabeth (Member # 5218) on :
CT is a very bad influence on many fronts.
Posted by Beren One Hand (Member # 3403) on :
Ryuko - well, that too. Actually, popovers are kinda erotic.
All that steam and gently quivering souffle.
Oh my, I am obsessed.
Posted by Raia (Member # 4700) on :
Mmm... looks good. If I had an oven, maybe I'd try making them!
Thnks for the link, imogen. Posted by Ralphie (Member # 1565) on :
Okay, that does it. I am weak, and must have pop overs.
Stupid not eating fatty stuff diet.
Posted by imogen (Member # 5485) on :
They're not actually that fatty Ralphie. (or so I tell myself).
Only a wincy bit of butter, and I use skim milk.
Also, I use 1/3 cup flour and milk respectively, 1/2 tbsp butter and 1 (small) egg. More than enough for just me.
Of course, the butter and honey I pile onto them may defeat the whole kinda-healthy aspect. *meh*
Posted by Ralphie (Member # 1565) on :
Eggs-actly.
It's the stuff for which the popover becomes a vehicle. I both love and fear it.
Posted by Elizabeth (Member # 5218) on :
Popover porn. It's the next step, obviously. You see how evil this woman is?
Posted by jexx (Member # 3450) on :
Beren--I know, she got me, too. Don't you just love you some CT??
Popovers: When Jamie and Nate visited this weekend, Jamie made us popovers. Mmmmm... At one point, there was only one left. ONLY ONE! Jamie asked the courtesy question, "Does anyone want this last popover?" And Nathan said, "Sure!" and went over and ATE IT! Nathan has a lot to learn about marriage. Hee!
Posted by mackillian (Member # 586) on :
Yeah, I learned the difference between people who grow up in a big family vs. people who grow up in a small family. Basically, "Does anyone want this last popover?" in a small family is a courtesy question. You want it, but want to make it clear that everyone had a "chance" at it. In a big family, that question means you're alerting them to the last popover and it's up for grabs.
Posted by Kwea (Member # 2199) on :
Posted by Ryuko (Member # 5125) on :
Hahah. Awesome..
Also..
quote: All that steam and gently quivering souffle.
HOT.
Posted by Ralphie (Member # 1565) on :
That IS hot.
Posted by imogen (Member # 5485) on :
*sigh*
I made them again this morning.
CT, see what you have reduced me to?
I'm not even bothering to put the muffin pan away any longer. It now lives in the drying rack, ever ready for when it will be called to popover duty.
Posted by Beren One Hand (Member # 3403) on :
Jexx, have you put on some of your new artwork on ebay lately? Posted by jexx (Member # 3450) on :
Bah. I'm not a very good painter. Heh. No, I haven't really done anything lately. But thanks for asking! Maybe I will do something this weekend.
*basks in glow*
Posted by TheTick (Member # 2883) on :
quote:Beren--I know, she got me, too. Don't you just love you some CT??
Popovers: When Jamie and Nate visited this weekend, Jamie made us popovers. Mmmmm... At one point, there was only one left. ONLY ONE! Jamie asked the courtesy question, "Does anyone want this last popover?" And Nathan said, "Sure!" and went over and ATE IT! Nathan has a lot to learn about marriage. Hee!
According to the Dogbert book of etiquette, you are duty bound to offer the last of something to you spouse/date/whatever. However, if you feel it will go to waste ("Oh, I just want one little bite!") you are free to bean them in the head with it instead of handing it over. Posted by Anna (Member # 2582) on :
I love the pics you posted, Beren.
Posted by Beren One Hand (Member # 3403) on :
jexx - Don't forget to post a link to your work on Hatrack.
Anna - Thanks! Luckily I won those auctions. Posted by Traveler (Member # 3615) on :
I like serving popovers with savory butters with some dinners... try Sage-Butter Popovers! Yummy!
Posted by Dead_Horse (Member # 3027) on :
Mmm...we had popovers for dinner tonight.... Posted by ElJay (Member # 6358) on :
My morning workout takes almost exactly 30 minutes. Do you know what else takes 30 minutes?
In the interests of the two not cancelling each other out, today's popovers are being consumed with just a bit of butter and a nice local blue cheese. Posted by ludosti (Member # 1772) on :
I tried making popovers this morning. They were less than wonderful (they were ok, just not great - too dark and they'd collapsed).
So, I did a little research and have refinements for when I try them again.
[ February 26, 2005, 05:54 PM: Message edited by: ludosti ]
Posted by ClaudiaTherese (Member # 923) on :
ludosti, you must post your refinements (and also an rough estimate of the humidity and altitude of your Popover Cookerage Situation, if you wouldn't mind). I am very excited to learn that the magic has spread.
I am very, very excited about this thread.
*bows left, bows right
[I have been away due to pressing work demands, and upon coming back, I find documentation of my very own corruptive influence. Marvelous, marvelous Hatrack. ]
[ February 27, 2005, 11:57 AM: Message edited by: ClaudiaTherese ]
Posted by Mike (Member # 55) on :
I made popovers this morning. They came out pretty well, but next time I'll have to use a teflon muffin tin. They were a bit lighter (in consistency and color) than the ones I've made before, which I think were based on the popovers at The Jordan Pond House. Which you should visit if you're ever in that corner of the country.
Posted by ctm (Member # 6525) on :
ooh, popovers! I scored a popover pan at St. Vinnie's yesterday for $3.50. The sweet old lady at the check-out asked it I was going to start plants in them. I looked at her like she was mad and said "Popovers!"
My aunt had her 80th birthday party at a restaurant famous for its popovers. One of my cousins trolled all the tables to eat any extras. Sure, he pretended he was coming to chat but I knew better. I can't believe some people didn't eat theirs.
I think I'll try out my new pan for lunch...
Posted by Primal Curve (Member # 3587) on :
Has anyone considered adding seltzer water to the batter?
Posted by Suneun (Member # 3247) on :
Me? I blame CT for this. My friends wonder why I own so many socks now... Posted by ClaudiaTherese (Member # 923) on :
PC, when I do anything to give mine extra puff, they end up overpuffed (i.e., one big huge bubble in the middle). However, it is certainly a good idea for people who are underpuffing. There are some similar ideas for adding lightness to batter ar the "Low Carb and Lovin' It" site at Food Network online.
ctm, sweet.
I want to see jexx's pictures.
Suneun, well, it is the best sock store in the known universe. Posted by Elizabeth (Member # 5218) on :
My husband used to work at a restaurant famous for its popovers, and would bring them home. Now that I have an oven that actually works, I am going to try them. However, I am going on the new WeightWatcher's Core Plan, which involves a lot of whole grain eatage. Does anyone have a good recipe for a whole wheat popover?
And Suneun, you sock! I am a sock addict, and I need to get some of those socks.
Posted by Elizabeth (Member # 5218) on :
I found a recipe from Suzanne Somers for whole wheat popovers. CT, would it work to substitute a WW-friend;y oil for the butr, or not? I will try these and report back:
1 C nonfat milk 1 T melted butter 1 C whole wheat pastry flour 1/4 tsp. salt 2 large eggs Makes 8 Popovers
Preheat oven to 400° F. Butter a popover pan or large muffin tin. In a large bowl, beat the milk, butter, flour and salt together until smooth. Add the eggs, one at a time, being careful not to overbeat them. Fill the popover or muffin cups 3/4 full. Bake for 15 minutes. Without opening the oven door, turn the heat down to 350° F and bake an additional 20 minutes. Serve immediately.
With such a small amount of shortening, oil is likely to work ok. No promises, though -- popovers are delicate little beasties. Posted by ClaudiaTherese (Member # 923) on :
Give it a go and let us know! Posted by Elizabeth (Member # 5218) on :
On one recipe, it had NO SUBSTITUTES next to "butter."
So, butter it will be.
I was just looking for popover pans. they are pricey little things! even on Ebay. If anyone needs one, there were a bunch on there today. It looks like the main differnce between one and a muffin pan is that the cups are separated by wires, rather than all in a clump like a muffin pan.
Posted by ClaudiaTherese (Member # 923) on :
Maybe the "NO SUBSTITUTES" was for flavor reasons?
Popovers cups look to be taller and skinnier, too. I think they may rise higher in the proper tins.
Posted by ketchupqueen (Member # 6877) on :
"NO SUBSTITUTES" was likely to be to keep people from substituting margarine. Melted margarine and melted butter do not work the same way. According to The Joy of Cooking, though, you should be able to use oil for melted butter, especially in that small of an amount. (You might want to use a "scant" Tbsp. instead of a full Tbsp.; butter and margarine are 80% fat, while oil, shortening, and lard are 100% fat. Or something like that.)
Posted by ClaudiaTherese (Member # 923) on :
I've forgotten the butter before, and I didn't notice much texture difference. Came out a little less easily from the tin, though.
Posted by ketchupqueen (Member # 6877) on :
I find butter adds a richness and smoothness; oil would probably do much the same, but I would suggest grapeseed oil, which is not only incredibly healthy and cheap (at least if you get it at a Greek or Middle Eastern grocery store), but has no noticeable flavor like so many oils do.
Posted by rivka (Member # 4859) on :
Canola is another healthy, no-flavor oil.
Posted by ketchupqueen (Member # 6877) on :
But not as healthy, and more expensive. (Actually, I do sometimes taste canola oil, especially in delicate things like popovers.)
Posted by Desdemona (Member # 7100) on :
I made these... but I did not have all the ingredients at home. So I used melted margerine instead of butter, and 1/2 cup cream and 1/2 cup water instead of milk. I also used a small, 24-cup muffin tin. They turned out really well, however, and I ate one. Posted by Elizabeth (Member # 5218) on :
I thought canola was good? My latest weight loss attempt is a combination new WeightWatcher's(any fruit, vegetable, whole grain, fat free milk product, and lean meat is "free, plus 7 "points" for extra. or 3, i forget)) and Dr. Weil. It is sort of the Sara "Nutritient Dense" approach.
Popovers are pretty nutrient dense, really.
Posted by ClaudiaTherese (Member # 923) on :
Glad you liked it, Desdemona.
Elizabeth, your food plan sounds awesome. I've also incorporated a handful of walnuts into my daily diet, as they seem to be the most nutrient-dense of the nuts.
Posted by ketchupqueen (Member # 6877) on :
Elizabeth, canola is good, but olive is better, and grapeseed is even better, especially for your cholesterol.
Posted by ElJay (Member # 6358) on :
But olive isn't better for cooking, it has a low smoke point and very strong flavor. For something like this you wouldn't want to use it.
I, um, made popovers this afternoon, and ate them with the orange chcolate sauce from last weekend and a small scoop of ice cream. Tasted like profiteroles, without having to mess around making choux pastry. Then I took a nap. Perfect Sunday. Posted by ClaudiaTherese (Member # 923) on :
Happy day.
I'm catching up on transcription of my notes from the last conference. Dave is listening to Cyndi Lauper (yes, at full volume) in the next office over. We just came back from ribs.
Not a bad day. Coupled with my playtime with Sophie yesterday, a pretty darn good weekend. If I'd only remembered to pick up some milk, I could have made popovers this morning and achieved the pinnacle of a weekend.
Alas. Ah, well, should I become that perfectly happy, I'd probably lose my soul.
Posted by MidnightBlue (Member # 6146) on :
For some reason whenever my mom makes popovers she buys a mix (from Baker's Catalogue I think), but having seen the recipe I wonder why she doesn't just make them from scratch. Posted by Elizabeth (Member # 5218) on :
MB, We are a mix society, that's why. Pancakles are the simplest things in the world to make, and you can even make baggies with all the flour-salt-etc stuff ahead of time, but Bisquick and Aunt Jemimah still make the big bucks.
CT, raw walnuts make me sneez and itch. Sigh. Almonds are also supposed to be really good. I can eat nuts if they are roasted.
Posted by ClaudiaTherese (Member # 923) on :
Poor love! Posted by ElJay (Member # 6358) on :
So roast them yourself. They're best fresh-roasted, anyway... just stick 'em in a pan and put them on the stove. shake 'em every now and then so they don't burn. They're done when they suddenly become intensely aromatic. That way you don't have to have the added salt and oil they use when you buy them roasted.
Speaking of intensely aromatic, I am eating a chunk of the dark chocolate w/ orange and spices bar that CT gave me. It is my third chunk, there are probably two left if I continue to ration carefully and don't just eat the whole thing tonight. It is delicious, thanks again Sara & Vana. Posted by ClaudiaTherese (Member # 923) on :
I always roast my nuts unless they are topping something that is going under the broiler. Roasted nuts make cookies much nicer.
Glad you liked it, ElJay. That's a fair trade company, too (not sure if it is marked as such on the package, but I double-checked). I have some to send to Elizabeth and Paul Goldner if I can get to the PO tomorrow.
And Dana liked the cranberry cheddar that Vana picked out.
[ February 27, 2005, 08:09 PM: Message edited by: ClaudiaTherese ]
Posted by imogen (Member # 5485) on :
I used the last egg last night sealing periyukas so no popovers for breakfast.
Maybe I'll go and buy eggs and have them for lunch. With blue cheese. *mmmm*
I had mushrooms, asparagus and fetta on toast for breakfast instead - enjoyable, but not popovers.
This is my last day before classes and work (hopefully, depending on how my interview on Wednesday goes) begin so I'm making the most of leisurely breakfast!
Posted by ketchupqueen (Member # 6877) on :
You made periyukas again? I'll have to tell my dad's fiance that her grandma's recipe is going to good use. Posted by imogen (Member # 5485) on :
Please do.
I made too many and boy were we stuffed but they were great.
I stuffed them a little fuller and they didn't float immediately this time. I also got flour all over myself.
Posted by ClaudiaTherese (Member # 923) on :
That can be kinda fun. Posted by imogen (Member # 5485) on :
Tony pointed out that I had a perfect white handprint of flour right over my right buttock.
The scary thing is if I reproduced the skirt, handprint and all, it would be all the rage for 13 year old girls. If I shortened it as well, of course.
Posted by Elizabeth (Member # 5218) on :
Imogen, it would especially work if you called the skirts "Popovers."
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I had them for breakfast this morning. And, um, yesterday morning. And Sunday, and Saturday. Skipped Monday, for some reason.![[Confused]](confused.gif)
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