In From the Garden

As I came in this afternoon with cold hands from weeding I decided to make some popovers.  Candace brought popovers for Thanksgiving this year, and believe it or not, they were my first experience with proper popovers.  My one and only try to make them many years ago was a failure.  We so loved Candace's popovers I asked to borrow her pan to make some of our own.  Jerry thought them a bit too big so I hunted around and bought a Nordic Ware Petite Popover Pan (best price Walmart.com).  I have tried several recipes and techniques and today's batch has me set on a basic approach. 
Pre-heat oven to 425
2 room temperature eggs, beaten
1 cup milk added to eggs
1 cup regular unbleached flour and pinch of salt beaten into the liquid.  This makes the batter go together easily. 
Melt 2 tablespoons butter, add half to the batter and use the other half to grease the cups.
Pour the batter to fill cups 1/2- 2/3 full, place pan in oven near the bottom and reset the temperature to 400.  Bake for about 30 minutes. Larger popovers need more time of course. The popovers recrisp nicely when just set on the oven rack as the oven heats.  A variation we enjoyed was with the addition of a half teaspoon of cinnamon and a teaspoon of orange rind.


Jerry is all set to enjoy his popovers with apricot jam and a cup of hot tea.