Bread: It's the staff of life. But I wanted something a little out of the ordinary to go with our Roasted Squash Soup.
Organic multi-grain baguette? Nope. Cornbread? Not the right partner. Homemade yeast bread? That would be lovely, but not on a weeknight. Popovers? Yesssss! Into the Recipe Vault we go.
There’s something old-fashioned and comforting about popovers.
In the realm of breads, popovers are peculiar: brown and crisp on the outside, moist and eggy on the inside. Think of them as hollow, free-form rolls. As their name suggests, they "pop over'' the pan they're baked in and tend not to stand upright without toppling over.
Anyone who has dined at the Lincklaen House in Cazenovia has feasted on their signature popovers, baked fresh and served warm, with honey butter on the side.
My Aunt Dorothy (Sarvay), who lives in Cortland and has made many pans of popovers in her life, gave me her recipe some years back. The typewritten paper stapled to a recipe card is a treasure in itself, with its instructions to start with a COLD OVEN and DON'T PEEK for the duration of baking, no matter how tempted you might be to open the oven door. Somewhere along the line, at our house, no doubt, the recipe card came into contact with a splash of coffee or tea, from the looks of it.
The recipe calls for four simple ingredients -- flour, eggs, milk and salt. No special gear is required, just a muffin tin or custard cups.
The finished product is impressive. Give popovers a try when you're looking to serve something special, without a major time investment.
(Makes 6 large popovers)
Recipe from Dorothy Sarvay
2 eggs (room temperature)
1 cup whole milk (room temperature)
1 cup sifted flour
1/2 teaspoon salt
Generously grease or butter a muffin tin (six compartments).
Break eggs into bowl and add milk. Blend lightly. Add flour and salt, sifted together, and stir to combine. Batter will be thin and have lumps. Spoon batter into six muffin cups. They should be three-quarters full.
THE SECRET -- start with a COLD OVEN. Set oven to 450 degrees. Bake for about 30 minutes.
Popovers will be brown on the outside and will collapse slightly when removed from the oven. Serve with butter. Leftovers (if there are any) can be reheated in a low oven until hot. Enjoy for breakfast with honey butter or butter and jam.