People can be very serious about popovers. My boss and her family are some of these people. Popovers are a big thing for them. Me, I’ve only eaten one once and it wasn’t warm from the oven so I was told it was mediocre at best. I’ve never made them before tonight but now that I have I can definitely see myself doing it again. I was going to borrow Bek’s popover pan to get this party started but then in the P & Q it mentioned that the recipe (which I hadn’t even looked at until tonight) said you could use either custard cups or muffin pans so I just went with that. I did two custard cups and then I cheated a little bit and used one muffin pan.
Clearly I’m not as up on food science as I should be because I really don’t understand how something that I beat for an extended period of time in my stand mixer (Bitch Cake) was totally flat and awful and these things that I just whirred for an eens in my blender were so damn high. I mean look at this one! It’s like 5 inches tall!
Tristan said he had never had a popover before so I gave him the poppiest one. I’m not ashamed to say that I ate three of these. After all, they were mostly air right???
I enjoyed my first and second with a modest (ha!) helping of pasta carbonara and my third with some strawberry jam while I watched True Blood with the girlies. Any other TB fans out there?
My friend is convinced that Bill has a plan and is just faking this vampire religion stuff but I think homeboy is having a serious crisis. I’m still totally team Bill though. I even have the shirt to prove it!
Getting back to the popovers though – they were really delicious. Totally crunchy and crackly on the outside and soft and tender on the inside. I read some dissent about their “eggy” flavor in the P & Q but I have no issue with it. I am also totally on Team Egg apparently. I am sure some of the other bakers have done wonderful things with these and I’m really excited to check it out. My first attempt was pretty plain jane and by the book but I think I’ll try something wild next time – maybe cracked pepper and some sort of cheese? Thoughts?
Hosts for this recipe are Paula of Vintage Kitchen Notes and Amy of Bake with Amy. Check out either of their sites for the recipe so you can have some of these crispy, crunchy, tender babies happening in your life!