My sister came over last week, and we wanted to bake something together. We faced a few problems though. After going through recipes for truffles and cookies and cheesecake from this beautiful cookbook that’s all about chocolate, we realized a few things:
1) My fridge is FULL of cupcakes.
2) There are three containers of mandel bread on the counter.
3) I’m leaving Madison soon, and WHO is going to eat all of this?!
4) My sister sometimes has kind of a [very] short attention span. (Sorry Shelly – truth.)
So while Shelly ran around my apartment writing last-minute emails and fretting about the night’s plans, I found this recipe for popovers in my Moosewood cookbook. It looked perfect. Quick, tasty, and savory.
I had never made these before, but it’s definitely something I’ll remember for the future. They have a different flavor than regular rolls, but if you want to whip together a quick, fresh bread for a dinner, they would be perfect. And there are lots of possibilities for that hollow center. For us they were just a simple lunch that we baked ourselves. The plain ones were delicious with jam, and the cheese ones were good with some extra cheese shoved inside.
You just whisk all the ingredients together, pour the liquidy batter into a hot muffin tin, and bake! Shelly and I were worried that they wouldn’t pop (we were a little short on milk, used olive oil instead of canola, and added cheese to half), but they did! They puffed up, and we devoured them. Then Shelly experienced a minor crash and collapsed on my floor, before abruptly running out.
Congratulations to my slightly hyperactive, smart, driven, passionate sister, for making it through nursing school and looking ahead to so many amazing adventures. I love you sister!
Recipe from Moosewood Restaurant Daily Special
Yields 12 popovers
1 ½ cups unbleached white flour
1 ½ cups milk
3 large eggs
2 tablespoons canola or other vegetable oil (I used olive oil)
½ teaspoon salt
3-4 tablespoons minced fresh herbs (optional – I sprinkled a little grated cheese in some instead)
Preheat the oven to 450°. Generously butter a standard 12-cup muffin tin.
When the oven reaches 450°, heat the empty muffin tin for 5 minutes. It should be smoking hot; a very hot pan is the key to successful, high-rising popovers.
While the muffin tin is getting hot, place the flour, milk, eggs, oil, and salt in a blender and puree until smooth. Use a spatula to scrape down any flour that clings to the sides of the blender. (Or whisk the ingredients together by hand.) Stir in the herbs by hand.
When the pan is hot, immediately fill each muffin tin ¾ full and bake for 15 minutes. Reduce the temperature to 350° and bake for another 15 minutes. Serve hot.