Successful popovers (and Yorkshire pudding) require forethought, heat, and fat.
The batter must be poured into molds filled with fat. I use olive oil
(blended rather than extra virgin olive oil because it is milder), but you can
substitute any fat with a high burning point (poultry drippings work nicely).
If you want to use butter, which has a low burning point, it must be clarified first.
(Melt 1 pound butter over low heat, skimming the foam as it rises to the top. Continue
skimming until the remaining butter is clear dark yellow. Clarified butter can be used
immediately or refrigerated for later use.)
I bake popovers in cast-iron muffin tins. Popovers made in pans designed for
the purpose are too large. Cast iron holds heat better than aluminum, and a
hot pan ensures nicely puffed popovers. Cast iron also promotes even browning.
Serve for brunch with scrambled eggs and smoked salmon. Popovers also work well
as a side dish for roasted meats.
| (CLICK TO BUY)
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
2 eggs, lightly beaten
2 tablespoons butter, melted and cooled
2 tablespoons chopped chives
6 tablespoons olive oil
|Making the batter
Combine the flour and salt in a small bowl.
In a medium bowl, whisk the milk with the eggs, butter, and chives.
Gradually add the flour mixture, whisking just until the batter is smooth (overmixing will make the popovers tough).
Allow the batter to rest at room temperature for about an hour.
|Preheat the oven to 425°F. Place a muffin tin
(cast iron if you have one) in the oven to preheat for at least 30 minutes.|
|Pour about 2 teaspoons oil into each mold, then return the pan to the oven for 5 minutes. .|
|Place the pan on a baking sheet (in case of drips) and pour the batter into the molds,
filling each one about two-thirds full. Bake the popovers until they are puffed and brown,
about 30 minutes. Serve warm.|
Excerpted from ANATOMY OF A DISH copyright © 2002 Diane Forley and Catherine Young.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
Wine content © Union Square Wines & Spirits. Wine and liquor sold by Union Square Wines & Spirits. Food and beer sold by FreshDirect.