Over the summer, Chris and I spent a weekend in Acadia National Park in Maine. While we were there, we had tea and popovers at the Jordan Pond tea house. Chris was very emotional about these popovers - "These are awesome! Awesome!" - and hell-bent on bringing them to our families for Thanksgiving.
Well guess what? We didn't remember in time to order the batter. So we had to make them at home from scratch.
Oh how I love a baking challenge. They're the only ones I can attempt!
Following these instructions on the King Arthur Flour site, I made a few dozen popovers using just a few ingredients: eggs, salt, flour, butter, and milk. The result was a basketful of fluffy, light popovers that steamed when we opened them. Awesome.
Here's the full recipe I used, from the King Arthur site (popovers from the Round Table, it seems). The directions are mine, which means they are a bit tanged:
* 4 large eggs
* 1 1/2 cups milk (skim, low-fat, or full-fat)
* 1/2 teaspoon salt
* 1 1/2 cups King Arthur Unbleached All-Purpose Flour
* 3 tablespoons melted butter
1. Preheat the oven to 450 degrees. The heat of the oven is apparently KEY to making sure the popovers do their popover thing. Put the oven rack on the lowest shelf so the popovers have room to expand.
2. In a medium sized bowl, whisk together the eggs, milk, and the salt until everything is smoothly combined and you can't see the egg yolk streaks.
3. Dump in all the flour at once and whisk just enough to have it combined, but not smooth. Lumps help lift the popovers. :) Don't beat the batter or whisk it until it's completely combined - just mix it up.
4. Stir in the butter, and then set the batter aside for 15 minutes.
5. While you wait, grease up a standard 12 cup muffin tin and make sure the oven is preheated.
6. After the 15 minutes has passed and the oven is ready to go, give the batter a quick stir to recombine it and then fill the muffin cups to about 2/3 or 3/4 of the way full. Put the pan on the lowest oven shelf and shut the oven door.
7. Bake those suckers for 20 minutes, and resist the urge to open the door and ogle them. After 20 minutes, turn the oven temperature down to 350 degrees and bake for an additional 10 - 15 minutes. You want to make sure the popovers are swollen and are a nice golden brown.
(A tip from the website - to help the popovers hold their shape and refrain from collapsing, bake them for an extra five minutes if you can, without burning them. This will cement them into shape.)
8. Once they're done, take them out of the oven and eat one. Seriously. Throw some butter and strawberry preserves on them, or add some salt, or just chow one as is. They're delicious.
I have no idea what the carb content is on these, but I know they're totally SWAG-worthy. Try them out for your Thanksgiving feast!! Or at midnight on a Tuesday. Whatever. :)