Wednesday, February 22, 2012
THIS IS A RECIPE (from Barefoot Contessa *) THAT I USED IT MANY TIMES, WITH VERY GOOD RESULTS:
There are three secrets to great popovers:
-make sure the pan is hot before you pour in the batter,
-fill each section not more than half full and
-no peeking while they're in the oven!
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature
Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or "custard cups" with softened butter.
You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat.
Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth.
The batter will be thin. Fill the popover pans less than half full.
Bake for exactly 30 minutes. Do not peek.
Easy to make, quick, and soft and deliciously!!
I am baking these popovers when is a lunch, brunch visit, or my friends, just come for a short while, coffee, tea and few preserves. The one that is very appreciate is my mother's apricot jam, or sour cherry preserve, that I can find in Greek stores in Boston.
Absolutely deliciously, especially if they are hot, right from the oven.
As a child my mother would make this tart and she was very happy to tell us that is a very famous Austrian tart named after the town...
Puff pastry dough is a very difficult dough, to make, it is labelled "FOR EXPERTS", to make. I am using a lot this dou...
Grilled skinless sausages, MITITEI (as called in Romania) with cold beer or fresh cider (=”mu...
When I saw this picture first time by: Susan Feniger and Mary Sue Milliken from: “City restaurant", Los Angeles, CA, I ...