DS wants to give his brother popover pans.

patbastrop

Well-known member
He also wants to include a cookbook with a popover recipe. It doesn't have to be a popover cookbook (I don't think there is such a skinny book) but a proper foodie book with a popover recipe in it!

Any suggestions??

 
What about a family cookbook with a popover recipe? Years ago, my mom wrote out our

family recipes. It's handwritten and it means more to me than anything else. And in this digital age, I treasure the fact that is in mom's handwriting.

Thankfully my mom's still alive and I could ask her questions. Why do you use canned mushrooms? I have never seen a "salad" like you're 24 hour salad. What's the story with that? "Oh that's Grandma's recipe."

 
Pat, I don't even like popovers, yet I want to make THESE after seeing them on DD&D

The clip contains very good information on making popovers.

Well-greased pans
Hot milk
Heat pans before filling
Fill all the way to the top
DON'T OPEN THE OVEN DOOR UNDER THREAT OF...I DON'T KNOW... SOMETHING BAD.

I have been craving these since seeing it. Of course it may have something to do with the fact that it looks like there's half a pound of cheese in each one.

I'll see if I can find the recipe.

http://fndaustin.com/fd-on-ddd/

 
Okay, I found the recipe, but I swear they use far more cheese in the video.

When we watched it on TV, Jodie added FIVE cubes of cheese PER pop-over. Why ELSE would I be craving it if not for the promise of an obscene amount of oozing cheese swaddled in warm bread?

Yet the instructions below say ONE CUBE??? That's 1/8 of an ounce!! Come' on! I don't think so. Watch the video and follow that version of cheese distribution. Watch the people EATING the popovers. Do you think THEY would be happy with 1/8 oz of cheese? I don't think so. Diners fell on that hot cheesy popover like lions on chubby Romans at the coliseum.

Also, in the video she makes a point of saying you have the fill the pan ALL THE WAY TO THE TOP. And then these instructions say "fill with 1/3 cup"?

Watch the video.

Makes 16 popovers
2 cups whole milk
4 large eggs
1½ teaspoons salt
½ teaspoon freshly ground black pepper
2 cups all-purpose flour
2 ounces Gruyère cheese, cut into 16 small cubes, plus
freshly grated cheese for garnish

1. Preheat the oven to 375° and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16
popovers) in the oven to warm.

2. In a small saucepan, warm the milk over medium heat
until it is hot (about 125°) but not boiling. Remove from
the heat. In a large bowl, whisk the eggs with the salt
and black pepper until smooth. Slowly whisk in the
warm milk. Add the flour and whisk until the batter is
just combined. (It may be slightly lumpy.)

3. Remove the muffin pans from the oven. Spray the pans
generously with nonstick cooking spray. Pour about 1/3 cup of the batter into each of 16 muffin cups. Set a cube
of the cheese on top of the batter in each cup.

4. Bake the popovers until puffed and deep golden brown,
about 40 minutes (do not open the door or they may
collapse). Remove the popovers from the pans, sprinkle
with the grated Gruyère and serve immediately.

http://www.tastingtable.com/entry_detail/chefs_recipes/2066/Peppery_cheesy_popovers_from_a_Texas_newcomer.htm

 
Pat, "Baking With Julia" would be my choice.

I use Julia's popover recipe from "Baking With Julia". An amazing book. The popovers always turn out high and gorgeous. Sometimes I add parmesan cheese or other things to the batter. The other recipes in the book all work beautifully and this would be a wonderful gift.

 
Thanks for comments and recommendations! I will pass them along to my son.

I had written family recipes in a journal which I had copied for son #2. My popover recipe was in there. I don't have the original anymore, but do have some of it in my files and he still has his (old, and incomplete) copy. Baking With Julia is a good idea!

 
Back
Top