Popovers
Ingredients
• 3 cups plus 3 T flour• ½ cup sugar• 2 tsp. salt• 1 vanilla bean• Finely grated zest of 3 lemons• 10 eggs• 2¾ cups milk
Special equipment: Popover pans or muffin tins; candy thermometer
Directions
Preheat oven to 375°F and place the rack in the middle (allow at least 3 inches of space at the top for the popovers to rise).
In a large mixing bowl, whisk together the flour, sugar, salt, vanilla seeds scraped from the bean, and lemon zest. Form a well in the middle and add the eggs and half of the milk. Slowly whisk the wet ingredients into the dry until smooth. Whisk in the remaining milk until smooth.
Place popover pans or muffin tins in the oven for 10 minutes. Remove and carefully coat the cups with nonstick spray. Ladle in the batter, filling to just below the rim. Return the pan to the oven and bake, turning the pan 180 degrees after 15 minutes. Bake for an additional 15 minutes, or until popovers are browned and crusty. Using a pair of tongs, flip each popover upside down and return to the oven for another 5 to 10 minutes. Serve popovers warm or at room temperature with jam and butter, crème fraîche, or sweet or clotted cream.
Berry Jam
Ingredients
• 1 lb. berries (strawberries, raspberries, blueberries, blackberries, or a combination)• ½ cup sugar• 1½ T apple pectin• 1 vanilla bean• 2 T lemon juice
Directions
In a medium pot, use a whisk to mash the berries with two thirds of the sugar. In a small bowl, combine remaining sugar with the apple pectin.
Place the pot over medium-high heat and cook, whisking, until the mixture reaches 120–140°F on a candy thermometer. Add the combined sugar and pectin, and continue to cook, whisking, until the temperature reaches 220°F.
Remove from heat and whisk in the vanilla seeds scraped from the bean and the lemon juice. Allow to cool at room temperature, then refrigerate, covered. Serve with popovers.
Makes 16 to 18 popovers and about 1 cup of jam
Ingredients
• 3 cups plus 3 T flour• ½ cup sugar• 2 tsp. salt• 1 vanilla bean• Finely grated zest of 3 lemons• 10 eggs• 2¾ cups milk
Special equipment: Popover pans or muffin tins; candy thermometer
Directions
Preheat oven to 375°F and place the rack in the middle (allow at least 3 inches of space at the top for the popovers to rise).
In a large mixing bowl, whisk together the flour, sugar, salt, vanilla seeds scraped from the bean, and lemon zest. Form a well in the middle and add the eggs and half of the milk. Slowly whisk the wet ingredients into the dry until smooth. Whisk in the remaining milk until smooth.
Place popover pans or muffin tins in the oven for 10 minutes. Remove and carefully coat the cups with nonstick spray. Ladle in the batter, filling to just below the rim. Return the pan to the oven and bake, turning the pan 180 degrees after 15 minutes. Bake for an additional 15 minutes, or until popovers are browned and crusty. Using a pair of tongs, flip each popover upside down and return to the oven for another 5 to 10 minutes. Serve popovers warm or at room temperature with jam and butter, crème fraîche, or sweet or clotted cream.
Berry Jam
Ingredients
• 1 lb. berries (strawberries, raspberries, blueberries, blackberries, or a combination)• ½ cup sugar• 1½ T apple pectin• 1 vanilla bean• 2 T lemon juice
Directions
In a medium pot, use a whisk to mash the berries with two thirds of the sugar. In a small bowl, combine remaining sugar with the apple pectin.
Place the pot over medium-high heat and cook, whisking, until the mixture reaches 120–140°F on a candy thermometer. Add the combined sugar and pectin, and continue to cook, whisking, until the temperature reaches 220°F.
Remove from heat and whisk in the vanilla seeds scraped from the bean and the lemon juice. Allow to cool at room temperature, then refrigerate, covered. Serve with popovers.
Makes 16 to 18 popovers and about 1 cup of jam
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