lemon thyme popovers

lemon thyme popovers

lemon thyme popoversHappy Sunday everyone!  My gosh, I can’t believe that it’s been a little over 2 weeks since I’ve posted a recipe for you all.  I don’t know about you, but I’m tired of opening up my blog and looking at that picture of rosemary chicken.  Don’t get me wrong, I love that chicken recipe and have been making it tons, but I’m tired of looking at it everyday, so I decided to get up early (I’m writing this at 5:00 on Sunday) and get a fresh post out to you all.  I’m hoping that with the new time change I’ll be able to get out more recipes, as there will finally be some light to photograph with come dinner time.  Fingers crossed.  

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popovers with rosemary and sea salt

popovers with rosemary and sea salt

popovers with rosemary and sea saltWe’re a total popover loving family. We love the traditional popovers, sugar-crusted popovers and now these rosemary and sea salt popovers. Popovers are my carb of choice because they’re SO easy to make up and require a few simple pantry ingredients.  They may look all fancy and formal with their big puffy tops and seem difficult to make, but let me tell you, they’re one of the easiest recipes to make. They even have an exact cooking time which makes them even easier to make up.

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sugar-crusted popovers

sugar-crusted popovers
Set your weary eyes on these puppies.  Amazing!  They taste as good as they look, or should I say better than they look, as they look kind of weird.  These popovers are crusty on the outside and warm and gooey on the inside.  This popover is more like a breakfast treat or it can even be qualified as a dessert.  It’s a cross between cinnamon toast, a sugar and cinnamon donut and a popover.  
 

I came across this recipe at the hair salon, of all places, while my highlights were processing.  I had 20 minutes to kill, so I started pursuing my iPad for some fun popover recipes I could try, when I stumbled across this page:

Wow, are you salivating like I was just looking at this photo?  I was pretty hungry at this point or maybe it was the fumes from the highlight that were making me crave sugar, but whatever it was, I knew these popovers were going to play a part in my afternoon plans.
 
I wanted to make them fresh for the kid’s after school snack!  Snack time is an important time in the Grandy house as my kids come home from school with hefty appetites.  I had a feeling that this popover recipe would satisfy them plenty.  I mean who wouldn’t like a sugary and doughy snack on a Friday afternoon?  We loved these so much that I am making them again on Sunday morning before we go and pick up our Christmas tree.  I hope you will be making these as well!

Note:  These popovers, as all popovers, are best when served fresh and warm.  If you have leftovers, store them in a container overnight and then re-heat them in the morning in a 250 degree oven till they warm up.  I re-heated the kid’s popovers this morning and they still loved them, but they are so much better the day of.  I topped them with some fresh cinnamon/sugar mixture after they came out of the oven to freshen them up a bit.sugar-crusted popovers

sugar-crusted popovers:

Recipe from David Lebovitz
Makes 6 regular popovers and 9 muffin tin popovers
for the popovers:
  • 2 tablespoons unsalted butter, melted
  • 3 large eggs, at room temperature – I always use extra large eggs
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons sugar
  • 1 cup flour

for the sugar coating:

  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick) unsalted butter, melted


Preheat your oven to 400 degrees and liberally butter a popover pan.  If you don’t have a popover pan, no worries, you can use a standard muffin tin with 1/2 cup indentations.  
Note: You will want to heavily butter your pan, even if it’s a non-stick popover pan, otherwise the popovers will stick and be hard to get out.

Get your blender out and put in the following, 2 tablespoons melted butter, 3 eggs, 1 cup milk, 1 teaspoon salt, 1 1/2 teaspoons sugar 
and blend for a few seconds.  
DON’T ADD THE FLOUR YET!
Add the 1 cup flour and blend for about 10 seconds, just until smooth.  
 

Pour the batter into the popover cups filling them 1/2 to 2/3rds full.  If you’re using a muffin tin then divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.  

I love this grand popover pan from Nordic Ware.  It may cost more than the normal popover pan, but it makes the perfect popover and they don’t stick to the pan. The pan is made of cast  iron, so it cooks up the popovers evenly.  I’ve had mine for 3 years now and I use it at least once a week, if not more, and it’s still looks brand new.   If you find yourself making popovers quite often, then I would invest in a good quality popover pan.  For  those of you that are local, Sur La Table carries this brand.Put your popovers into the oven and bake for 35 minutes, or until the popovers are deep brown.  You can turn on your oven’s light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate. I baked mine exactly 35 minutes and they were perfection.  

While the popovers are baking you can prepare your sugar & cinnamon mixture.  Just combine the 2/3 cup of sugar with the 1 teaspoon of cinnamon in a large shallow bowl and whisk the two together.  Cut the butter into small pieces, so it melts faster, and set it in a ramekin or small bowl.  Set these both aside until the popovers come out of the oven.
Remove the popovers from the oven, wait a few minutes until they are cool enough to handle, then remove them from the pans and set them on a cooling rack.  
This is what the popovers looked like when I pulled them out of the oven.  They’re all twisty and funky looking.   Looks can be deceiving though as they were crunchy on the outside and warm and gooey on the inside.
Now is the time to melt your butter.  Just stick the bowl in the microwave and melt away.  Once the butter is melted, you can start the buttering process.  Just grab a popover and brush it all over with the butter.  Make sure to get in all those nooks and crannies.
Next, dredge your buttered popover into the sugar and cinnamon mixture, making sure to get in all those nooks and crannies.  
Once all of your popovers are covered in sugar, let them cool on a wire rack.  If your kids are home or you’re serving these for breakfast, then by all means put them immediately on a plate and dig in.  

 As you can see, they were devoured in a matter of seconds.  I did not even get a word in from them until they were finished.  I actually think Eli ate his in one bite. 
Check out that happy kid!
Here are the four remaining popovers cooling on the rack.  John ate his before dinner and I had mine for dessert. We saved the other two for the kid’s breakfast this morning.sugar-crusted popovers
Now that I am looking at these, they kind of look like fried dough but without all the grease that comes with frying!  BONUS!
Come on and give these a shot at your next weekend breakfast.  Move away from the familiar pancakes and waffles and take a walk on the wild side!  
sugar-crusted popovers

Rating: 51

sugar-crusted popovers

Ingredients

    for the popovers:
  • 2 tablespoons unsalted butter, melted
  • 3 large eggs, at room temperature - I always use extra large eggs
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons sugar
  • 1 cup flour
  • for the sugar coating:
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick) unsalted butter, melted

Instructions

Preheat your oven to 400 degrees and liberally butter a popover pan. If you don't have a popover pan, no worries, you can use a standard muffin tin with 1/2 cup indentations.

Note: You will want to heavily butter your pan, even if it's a non-stick popover pan, otherwise the popovers will stick and be hard to get out.

Get your blender out and put in the following, 2 tablespoons melted butter, 3 eggs, 1 cup milk, 1 teaspoon salt, 1 1/2 teaspoons sugar, and blend for a few seconds.

DON'T ADD THE FLOUR YET!

Add the 1 cup flour and blend for about 10 seconds, just until smooth.

Pour the batter into the popover cups filling them 1/2 to 2/3rds full.

If you're using a muffin tin then divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.

Put your popovers into the oven and bake for 35 minutes, or until the popovers are deep brown. You can turn on your oven’s light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate. I baked mine exactly 35 minutes and they were perfection.

While the popovers are baking you can prepare your sugar & cinnamon mixture. Just combine the 2/3 cup of sugar with the 1 teaspoon of cinnamon in a large shallow bowl and whisk the two together. Cut the butter into small pieces, so it melts faster, and set it in a ramekin or small bowl.

Set these both aside until the popovers come out of the oven.

Remove the popovers from the oven, wait a few minutes until they are cool enough to handle, then remove them from the pans and set them on a cooling rack.

Now is the time to melt your butter. Just stick the bowl in the microwave and melt away. Once the butter is melted, you can start the buttering process.

Just grab a popover and brush it all over with the butter. Make sure to get in all those nooks and crannies.

Next, dredge your buttered popover into the sugar and cinnamon mixture, making sure to get in all those nooks and crannies.

Once all of your popovers are covered in sugar, let them cool on a wire rack. If your kids are home or you're serving these for breakfast, then by all means put them immediately on a plate and dig in.

http://www.marinmamacooks.com/2011/12/sugar-crusted-popovers/

Popovers with fresh thyme and gruyere cheese

popovers

Here is great addition to the basic popover recipe that I posted last month.  I am giving full credit to my friend, Amanda Baker (aka theBaker mama), for her twist on the traditional popover.  She decided to add fresh thyme and gruyere cheese to her popovers one day and texted me a photo.  My mouth was watering just looking at the photo, so I knew I was going to have to make them soon.   John was making some orange glazed ham and sautéed spinach with shallots for dinner so we decided these popovers would be the perfect compliment to the meal.   Needless to say, they were delicious!

Note:  Popovers are best when served warm.
 
Popovers with fresh thyme and gruyere cheese:
  • 2 eggs @ room temperature
  • 1 cup whole milk
  • 1 Tablespoon unsalted butter, melted
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons fresh chopped thyme
  • 1/2 cup grated gruyere cheese


Preheat your oven to 425 degrees and butter a popover pan.  Note: You will want to heavily butter your pan even if it’s a non-stick popover pan otherwise the popovers will stick and be hard to get out.
In a mixing bowl, combine eggs, milk, butter, flour and salt.  I use a whisk here and mix until the ingredients are just blended and only tiny lumps of flour are visible, about 1 minute.  
Add your gruyere cheese and thyme and combine.
Once the cheese and thyme are combined, pour the mixture into your popover pan.  Fill popover cups about halfway with batter (make sure you pour an even amount into each cup).
Bake popovers at 425 until they begin to brown and rise, about 15-20 minutes depending on your oven.  Then reduce the heat to 350 degrees and bake until popovers are brown and crisp, about 20-25 minutes more.  Please just keep an eye on your popovers and gage your own cooking times.  I usually gage 45 minutes or so to cook my popovers from start to finish.  We like them to be brown and crisp not doughy and yellow.
 
When you pull them out they should look like this:  Note:  These popovers will not rise as high as the traditional popovers due to the gruyere cheese.

Popovers are best served when they are just out of the oven, so try and time them with your meal.  

These were amazing and the thyme and gruyere cheese added such an intense flavor to the traditional popover.   

Popovers :) Kid rated 10

popovers

popoversI just love fall.  When the air starts to get crisp and the nights get shorter, I crave afternoon chai tea, comfort food, a fire in the fireplace and my big soft blanket to nestle in.  One of my family’s favorite comfort foods is popovers.  When you come by my house and start smelling these in the oven, then you know fall is here. Popovers are a bit funny!  I mean look at them, they each have their own unique appearance.  Its like they’re having a competition to see who can rise the highest or popover the most.  Get it, popover?  Ha Ha, see I crack myself up sometimes.  

Popovers seem like they would be difficut to make, but let me tell you, they’re one of the easiest things to whip up, and you most likely have all the ingredients on hand at home. I’ve been making these for years, and they’re still a crowd pleaser.  I got this recipe from an old William and Sonoma catalog.  Remember when they use to send out their catalogs with some of their favorite recipes inside?  Well, that’s where I got this recipe from, and I have tried other popover recipes, but this is still my favorite and it’s the simplest. 

You just need 5 ingredients!  Yes, just 5, can you believe it?
Flour, butter, salt, whole milk & eggs.

Popovers:

Recipe from William Sonoma
Note:  Popovers are best when served warm.
makes 6 popovers or 12 mini popovers in a muffin tin
  • 2 extra large eggs, at room temperature 
  • 1 cup whole milk 
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour
  • 1/4 teaspoon fine kosher salt
  • 2 tablespoons unsalted butter, melted – You’re going to use this to grease the pan
Note:  You’re going to pre-heat the oven once the popover mix has been combined.
In a mixing bowl with a wire whisk, blend together the 1 cup milk, 2 eggs, and one tablespoon melted butter until completely combined.
DSC_0046-2
Add the 1 cup flour and 1/4 teaspoon kosher salt, and blend until frothy and bubbly.
Now it’s time to pre-heat the oven to 450 degrees.

Let the popover mixture rest while the oven is heating up. Note: Letting the mixture rest, gives the flour time to absorb the liquid and gives the popovers a better texture.

Put the empty popover pan in the pre-heated oven for 5 minutes to warm up. I usually put my pan in when the oven temp reaches 400 degrees and then take it out when it reaches 450 degrees.

While the pan is heating up, melt the other 2 tablespoons of butter.

Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that’s fine.

Whisk the batter one more time to froth it up again. Give it a good whisk!

Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.

I love this grand popover pan from Nordic Ware.  It may cost more than the normal popover pan, but it makes the perfect popover and they don’t stick to the pan. The pan is made of cast  iron, so it cooks up the popovers evenly.  I’ve had mine for 3 years now and I use it at least once a week, if not more, and it’s still looks brand new.   If you find yourself making popovers quite often, then I would invest in a good quality popover pan.  For  those of you that are local, Sur La Table carries this brand.Put the pan in the oven and bake the popovers at 450 degrees for 15-17 minutes until they begin to brown and rise. I usually set my timer for 16 minutes and that seems to be the prefect time in my oven.
Do not open the oven door during baking, as this will cause the popovers to deflate.

Reduce the heat to 350 degrees and bake the popover for another 15 minutes or until the popovers are brown and crisp.
Note: Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.  Turn the popovers out onto a drying rack or plate to cool for a few minutes.

Note: Don’t leave the popovers in the tins, as the bottoms will get all wet from the butter.

Popovers rise up and come out differently each time, so don’t be weirded out if you see some strange looking ones.Popovers are the best when they’re fresh from the oven, but if you need to make them ahead, just warm them on a tray in a 250 degree oven until warm and crispy again, about 5 minutes.

Here’s a photo of what popovers look like when baked in a muffin tin.  They still come out beautiful.popovers made in a muffin tinMy kids don’t mind them cool as leftovers.  If I’m serving them up as leftovers for breakfast, I will either throw them in the oven to warm up, (if I have time) or I will throw one in the microwave for 10-12 seconds to warm up.  Eli absolutely loves these for breakfast warmed up with some jelly inside.  My kids are also addicted to a warm popover with Nutella inside, as it tastes like a chocolate croissant.  You can serve these up with just about any dish.  We love to pair them with soup, steak and chicken dishes. Serve a fresh batch of these to your kids as an afternoon snack or top them with some jam for breakfast. I wish computers had a smell button so you could smell how amazing these are.  Now, if you want a sweeter version of this popover, try some sugar-crusted popovers. They’re a cross between cinnamon toast, a sugar and cinnamon donut and a popover.  

Make these for breakfast, your family will thank you!Try these rosemary and sea salt popovers. These are my kid’s new favorite!

popovers with rosemary and sea saltI also love these lemon thyme popovers.

lemon thyme popovers

Popovers :) Kid rated 10

Rating: 51

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serving Size: makes 6 popovers or 12 mini popovers in a muffin t

Popovers :) Kid rated 10

Popovers are best when served warm.

Ingredients

  • 2 extra large eggs, at room temperature
  • 1 cup whole milk
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour
  • 1/4 teaspoon fine kosher salt
  • 2 tablespoons unsalted butter, melted - You're going to use this to grease the pan

Instructions

Note: You're going to pre-heat the oven once the popover mix has been combined.

In a mixing bowl with a wire whisk, blend together the 1 cup milk, 2 eggs, and one tablespoon melted butter until completely combined.

Add the 1 cup flour and 1/4 teaspoon kosher salt, and blend until frothy and bubbly.

Now it's time to pre-heat the oven to 450 degrees.

Let the popover mixture rest while the oven is heating up. Note: Letting the mixture rest, gives the flour time to absorb the liquid and gives the popovers a better texture.

Put the empty popover pan in the pre-heated oven for 5 minutes to warm up. I usually put my pan in when the oven temp reaches 400 degrees and then take it out when it reaches 450 degrees.

While the pan is heating up, melt the other 2 tablespoons of butter.

Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that's fine.

Whisk the batter one more time to froth it up again. Give it a good whisk!

Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.

Put the pan in the oven and bake the popovers at 450 degrees for 15-17 minutes until they begin to brown and rise. I usually set my timer for 16 minutes and that seems to be the prefect time in my oven.

Do not open the oven door during baking, as this will cause the popovers to deflate.

Reduce the heat to 350 degrees* and bake the popover for another 15 minutes or until the popovers are brown and crisp.

Note: Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.

Turn the popovers out onto a drying rack or plate to cool for a few minutes.

Note: Don't leave the popovers in the tins, as the bottoms will get all wet from the butter.

Popovers rise up and come out differently each time, so don't be weirded out if you see some strange looking ones.

Popovers are the best when they're fresh from the oven, but if you need to make them ahead, just warm them on a tray in a 250 degree oven until warm and crispy again, about 5 minutes.

http://www.marinmamacooks.com/2011/10/popovers-kid-rated-10/