How beautiful did that last dish of Alice’s look?? The colors and flavors of the rhubarb and the semifreddo seemed like the perfect combination.
I haven’t cooked much with rhubarb, but I have been holding on to a jar of strawberry-rhubarb jam that my friend Rachel gave me. And what better time to break it out than right now, to generously dollop on freshly baked crusty popovers!
Popovers are muffin/pastry-type things with a large crusty exterior and a hollow eggy interior. They are delicious right out of the oven, smeared with butter, jam, Nutella or even eaten with a slice of cheese. At our house, I was always asked to make them for breakfast, but they are also a wonderful accompaniment to a nice pot roast or roast beef dinner.
It’s an easy recipe and the secret is using a proper popover pan. NordicWare has a great non-stick pan and Chicago Metallic has a less expensive pan that is equally as good. If you use the proper pan, your popovers should pop every single time.
If you don’t have a popover pan and still want to try this recipe, please do! You can use a muffin tin and spray the cups with a cooking spray before adding the batter. You can also butter or spray some custard dishes rather than using a muffin tin. After they have finished baking, just run a table knife around the edges of the pan or custard dishes before removing the popovers.
Whisk the eggs with milk and salt
Add the flour all at once, mixing until incorporated and smooth. Then mix in the melted butter all at once.
Preheat the oven to 450° F/230° C. While the oven is pre-heating, fill each of the cups in the popover pan about two-thirds full.
Place pan into heated oven
Set the timer for 20 minutes after which, without opening the oven door, turn the heat down to 350°F/175°C and set the timer for another 10 minutes. If you like a crustier, more well done popover, then let it go for another 5-10 minutes after that for a total of 35-40 minutes.
This is what they should look like right out of the oven
If you are going to eat them right away, just tip them right out of the pan. If you are going to wait to eat them, pierce each one with a sharp knife to let some of the steam out.
Then smear it with the good stuff.
If you aren’t lucky enough to have received this delicious jam from YOUR fabulous jelly maker friend Rachel, you’ll have to come up with something else with which to pair your popovers…
Alice? Where are these crusty delights sending your imagination?
(After trying many, many different recipes, I’ve decided that the King Arthur Flour recipe is consistently the best)
4 large eggs, room temperature or warmed in a cup of hot water for 10 minutes before cracking
1 1/2 cups milk
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3 tablespoons of melted butter
Preheat the oven to 450°F/230°C.
Use a wire whisk to beat together the eggs, milk and salt. Whisk till the egg and milk are well combined. Add the flour all at once and beat with a wire whisk till frothy and smooth.
Add the melted butter, combining quickly.
Pour the batter into the popover pan cups, filling them about 2/3 full.
When oven is up to temperature, place pan into the middle rack of the oven.
Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F/175°C (again without opening the door) and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown.