"Both Devon and Cornwall - counties in the South West of England - are famous for their thick cream, which is mainly produced on farms, and in small dairies. The most famous of all is 'Clotted Cream' which achieves its thick clotted texture by heating cream of high-fat breed cows, such as the Jersey type, in pans, traditionally made of copper but latterly stainless steel, to about 190°f and allowing it to cool slowly. In the farmhouses, the pans were heated crudely over a fire or stove and the cream was rich in acid and aroma-producing bacteria. Dairy or factory methods were much better controlled, using steam heated pans. The cream is usually packed in shallow trays a few inches deep and forms a yellow crusty surface. The consistency is thick and heavy, almost like treacle, and is traditionally served by scooping the cream out into cups or small cartons."
It's sweeter than butter and not as hard or thick, but still thick enough to be spreadable. And it's awful for you and absolutely fabulous.
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Okay, they're done, out of the oven. Puffy on the tops. So, um, what do I do? Do I let them cool? Eat them hot? Warm?
Posts: 14745 | Registered: Dec 1999
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Let them cool enough that you don't burn your fingers, but that's it. Then spread something on them and eat them. I've got some cinnemon honey that I wish I would have tried...
Posts: 7954 | Registered: Mar 2004
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Eat them warm. Break one open (watch for steam) and marvel at the texture. Then do as you please.
What I please generally involves some butter, something sweet (be it jam or chocolate), and a lot of happy noises. Posts: 14017 | Registered: May 2000
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You know, Ralphie, I am finally settling into an agreement with my body that seems to be working. I've been focusing on nutrient-dense foods and scheduling in daily bits of extra yumminess (like a couple of chocolate truffles). It helps to remind myself that some good studies have shown that the maixmal pleasure comes from the first 2 to 3 bites, with generally diminishing returns on the following bites. I never used to be able to eat just a few bites (Ludicrous! Ludicrous, I tell you!), but something has changed.
Of course, this represents a tentative alliance at best. I am wary of any fix-all plan for myself, much less for everyone.
More things are fitting now.
[Yay, Ralphie! Such a big bang for such a small investment, no? And for 6 popovers, all you have is one egg, 1/2 cup milk, 1/2 cup flour, and a whiff of salt. You can be as decadent or not with the toppings, depending on how you feel. The basic recipe isn't wicked.]
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Three popovers (I halfed the recipe) were really too much for just me. I would try to make a third recipe, but I'm not sure how to use 2/3 of an egg. Actually, since I really only want one popover, I should make a sixth recipe and scramble the remaining 2/3 egg with another whole one for some extra protien. Then I could just mix it up in my measuring cup...
I think it's wonderful that this thread has inspired so many people to make popovers. So far, from Sara, it's spread to:
Paul imogen me mack
So the popover goodness has increased four-fold. Thanks, Sara!
Added: If you think a half-recipe makes 6 popovers, my popover tin must be considerably larger than your muffin tin. I made 3 popovers with a half recipe.
Note, too, that as this product depends on steam for leavening (as opposed to chemical interaction), the batter can be stored in the fridge for a day or two. Just use what you want and then cover tightly.
Posts: 14017 | Registered: May 2000
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ElJay, I believe Real Popover Tins are skinny and tall. My muffin tins are short and squat, like me.
Posts: 14017 | Registered: May 2000
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I only have muffin top tins, which are very wide and shallow. So I don't think they would do real well for popovers.
But I'm glad to hear you can store the batter... that way I can make up a half-batch one day, and have a single popover in the morning three days running. Solves my problem perfectly. I'm totally buying clotted cream tonight.
Posts: 7954 | Registered: Mar 2004
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We are currently enamored of the local Fat Squirrels from New Glarus, but they've been selling out a lot recently. Ellie's Ale will not only do in a pinch, but it may even be more to our taste.
On the other hand, our local Brennan's does have a mix & match deal for 6-packs of the various microbrews, including New Glarus. Fat Squirrels, Spotted Cows, Belgian Reds ... depending on what's in stock, this could be quite a treat.
Of course, I would never transport alcohol across state lines. Just trying to get a feel for his preferences.
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"Of course, I would never transport alcohol across state lines."
Why not? People buy cases of wine all the time. People shop in New Hampshuh liqupr stores and haul it back to Massachusetts. Is this a law I am unaware of?
Posts: 10890 | Registered: May 2003
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I was always told that transporting alcohol across state lines as an individual is quite dicey, although it is done all the time. My understanding comes from a time when I was involved in homebrewing, and we had researched the legal aspects quite thoroughly.
Now I'm just lazy and buy from New Glarus. Posts: 14017 | Registered: May 2000
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Oh, goodness, let's see. That was my first marriage. I believe we brewed for a few years around 1993-1995 or so?
We didn't join a club, but there was a great local homebrew shop and lots of local support. We followed Papazian's (sp?) book. Biggest project was two dozen pints of mead, fermented for over two years, that was our wedding gift to a marrying set of friends. Went over well. We had to figure out how to get it into Wisconsin from Illinois, though.
We always had a couple of batches going, and it was quite fun. The homebrew kit was my Valentine's gift to me then-new husband. He loved it. The associations are too much for me to enjoy it anymore now, but I sure appreciate the skill in others.
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Our local club's annual competition is this weekend. I will be judging and I hope to experience a mead as fine as one I sampled 3 or 4 years ago. That mead was perfectly balanced to evoke apple pie ala mode. Good heavens was it yummy.
Posts: 2022 | Registered: Mar 2004
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I've been a homebrewer for over 10 yrs and have been involved in a club for close to that time frame. The last 2 or 3 years I haven't brewed much but have maintained some ties to the club. I served on the board for 3 straight years and got a bit burned out. I still stay in touch with close members and always offer my judging skills when requested.
Posts: 2022 | Registered: Mar 2004
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Nice title, CT. Unfortunately, I dislike beer intensely, and so don't pay too much attention. I know he usually drinks the darker stuff. Last time I was over he was drinking something very red. He used to homebrew, too, and I remember one time he made something with molasses and coffee in it. Darkest beer I've ever seen, and it positively reeked. (I helped bottle.) Can't remember if he actually thought it was good or not, now that I think about it...
Posts: 7954 | Registered: Mar 2004
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Punwit, the Moan and Dove had a Belian beer weekend a few weeks ago. I had a very good beer, and one of the grossest liquids I have ever put in my mouth. I cannot remember the name.
It would be so fun to go with you if you ever came this way. I may not be able to jump yet, but I can drink, darn it!
Posts: 10890 | Registered: May 2003
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That molasses beer also had a foamy head. In a glass, casually sitting on an end table in the living room, it looked just like pepsi. Nasty stuff.
.
[ February 17, 2005, 09:10 AM: Message edited by: ghost of dkw ]
Posts: 40 | Registered: Aug 2002
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Well, Paul, you have no excuse not to come out to the Moan and Dove. you don't live in Kansas.
Posts: 10890 | Registered: May 2003
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Ewwwwwwww, you drank some? Without knowing in advance? I took a tiny sip just to see... can't imagine trying a healthy swig.
Posts: 7954 | Registered: Mar 2004
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CT, from an enforcment standpoint, it is not only acceptable to transport it over state lines, here in New Englad it is incouraged. The law allows stores that sell it relief from the blue laws here if they are too close tothe border of VT or NH, becaue their stores are allowed to be open on Sundays. There was so much traffic back and forth that the local stores were lsing too much money so the laws changed.
As log as it is for private consumption, not resale, it is fine. The laws are different if you are making it to sell, or bringing it to a bar for resale though....
quote:Q: Can I transport liquor across state lines if the transporting of this liquor is purely for consumption purposes? For example, if I purchase a case of wine in Virginia can I take it to my parents home in Pennsylvania for the purposes of consuming it either during a party or holiday? Would the same answer apply if the wine were to be consumed at a private club?
A: Initially, please be advised that it is the Pennsylvania State Police, Bureau of Liquor Control Enforcement ("Bureau"), and not the Pennsylvania Liquor Control Board ("Board"), which enforces the liquor laws in Pennsylvania. This office is authorized to issue opinions to Board licensees that are binding on the Bureau. Since you are not a Board licensee, the following is offered for your guidance and information only. Generally, section 491(11) of the Liquor Code prohibits any person, other than the Board, a manufacturer, the holder of a sacramental wine license or importer's license, from bringing liquor, including wine, into Pennsylvania. [47 P.S. § 4-491(11)]. Similarly, section 491(2) prohibits any entity, other than those listed above, from possessing or transporting any liquor or alcohol within the Commonwealth that was not purchased from a Pennsylvania Wine & Spirits Shoppe or limited winery. [47 P.S. § 4-491(2)]. Unless you hold one of the licenses stated herein, you cannot bring liquor from another state into Pennsylvania. The purpose for which the wine is to be brought into Pennsylvania or the location in Pennsylvania where it would be consumed are immaterial. If you will be visiting relatives or attending a function in Pennsylvania you may be able to “special order” the wines that you wish to acquire. Please contact Joy Taljan, Bureau of Logistics, at (717) 783-8237 for further information on special orders. [bolded italics added]
Of course, the rigorous enforcement of this would be problematic. Still, worth knowing.
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My husband, after me mentioning popovers, got all excited. When I mentioned the purchase of a popover pan, he went to Target. No popover pan. I knew he would have to go to a cooking store, but he refused, and spent the same amount on Ebay.
So, the point is, I am getting a popover pan, and I am so thrilled.
Posts: 10890 | Registered: May 2003
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Speaking of popovers, which are basically a version of Yorkshire pudding, how do you make Yorkshire pudding? I haven't had it since childhood.
Posts: 10890 | Registered: May 2003
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Pour the batter into a flat baking pan and set it in the oven under your roast with the roast directly on the rack, not in a pan. The drippings from the roast fall down and flavor the pudding, which puffs up around them.
Edit: Since the roast takes longer to cook, you can put the empty pan under it to catch drippings, and then pour the batter right on top of them about 30 minutes before the roast is done.
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On the subject of state liquor laws, this is one area where states have pretty broad Constitutional power, even to the extent of possibly superceding federal commerce laws, due to the amendment which repealed Prohibition.
Posts: 26071 | Registered: Oct 2003
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I don't like bread pudding, or tiramisu, or anything else that involves soggy bread, as a general rule. But those are bread soggy with alcohol. Bread soggy with blood might be different. </carnivore>
Posts: 7954 | Registered: Mar 2004
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Also: CT, if you don't change this title by the time I get home tonight, I will not be held responsibily for what I link to. My fingers are itching as it is. Really, it's hard enough to keep my better nature in control of the constant power struggle in my mind, you don't need to encourage me.
Posts: 7954 | Registered: Mar 2004
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So, Dana, is it the same batter exactly as popovers? Could I make my roast in the Ron Popeil Barbecue and Rotisserie Oven, add the drippings to a pan, and bake in the regular oven?
Posts: 10890 | Registered: May 2003
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Same batter. And yes, that would work. You wouldn't get the fun random patterns of poofiness around puddles of drippings though, unless you saved some of the drippings to drizzle over it partway through the baking time.
Posts: 9866 | Registered: Apr 2002
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Note the new edit to the instructions above. 30 minutes, not 15. I don't know what I was thinking.
Posts: 9866 | Registered: Apr 2002
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