Popovers

Popovers are happy food.  They are light and full of air, yet slightly crisp outside. Making them always reminds me of childhood when my grandmother made Yorkshire Pudding, the English "cousin" of popovers.  Made with only four basic ingredients, they are so simple, yet elegant.  Traditionally served with roast beef, I'm happy to eat them with stew, pork ribs, or just out of the oven when they are the best.

A popover pan is ideal for a light as air creation, however a muffin or cupcake tin is a good substitute.  To guarantee a perfect popover there are two things to remember. First, have your eggs at milk at room temperature for best results.  Second, once you put them in the oven--DO NOT OPEN THE OVEN DOOR!  That said, it's a breeze to make popovers and you'll feel like a top chef when you serve them to your family and friends.

Popovers (yield 6 - 8)

2 large eggs at room temperature
1 cup of milk at room temperature
1/2 teaspoon salt
1 cup flour (as you know I prefer King Arthur Unbleached All-Purpose Flour)
1/3 cup fresh grated Parmesan cheese (optional)

In a medium bowl:  With a hand-held mixer, beat the eggs into the milk until they are frothy.  Add the flour and salt.  Beat about one minute until the mixture develops large bubbles.  If time permits, let the batter sit for 30-45 minutes at room temperature and beat again.

About 15 minutes before the second beating, preheat the oven to 400 degrees F.  Grease popover pan or muffin tin with butter.

For Parmesan popovers, add the cheese just before filling the cups.  Fill the cups about two-thirds full of batter and place in the hot oven.  Bake about 30-35 minutes until the popovers are lightly browned and puffy.  DO NOT OPEN THE OVEN DOOR!  Turn the light on and watch them rise.  It doesn't take much for the popovers to deflate if you open the door to peek.

After you remove the pan from the oven, let the steam escape by poking them with a knife.  They are best when served warm.