Sunday, November 20, 2011

Popovers ... Really


Neiman Marcus popovers are served hot from the oven, risen maybe 4" and accompanied by the most decadent amount of butter whipped with fresh strawberry preserves. Sumptuous, decadent and so satisfying, gorgeous airy things. Memories of your mother's delicate department store tea room, the kind that had lovely fashion shows at lunch, flood in. Small discreet pleasures of food and memories.

Sometimes when it's cold or the world seems too large and chaotic, I read recipes and old cookbooks. Chasen's Hobo Steak, the Bistro's Chocolate Souffle, an early Martha Stewart cookbook with cranberry pie and another with a yam soufflé.

Oops. A period of ignoring my blog, again. Big mistake, because sending bits of fashion (and just this week) a bit of the more romantic, some long-gone great dishes is almost as satisfying as chocolate pudding or just roasted French coffee, smoky and deep.

Ingredients

3 1/2 Cups of Whole Milk

4 Cups of All-Purpose Flour

1 1/2 Tsp Salt

1 Tsp Baking Powder

6 Large Eggs, at room temperature

Place milk in bowl and microwave on high for two minutes or until warm to the touch (yes, of course you can gently do this in a saucepan but it leaves a scummy film that I hate cleaning)

Sift flour, salt and baking powder in a large mixing bowl

Crack eggs in another large bowl with an electric mixer  and whisk on medium for about three foamy frothy minutes (or whisk forever by hand, satisfying in a peculiar way but your arm must ache terribly before it's done). Turn down mixer speed to low and add warm milk

Gradually add flour mixture and beat for two minutes. Let batter rest at room temperature for about 1 hour

Preheat oven to 450 degrees

Spray popover pan generously with nonstick spray (yuck, really .. you can wipe with a nice light oil with a towel, what are nonstick sprays made of ???). Fill popover pans almost to the top with batter and place popover pan on cookie sheet. Transfer to oven and bake for 15 minutes before turning oven down to 375 and bake for 30 to 35 minutes more, until popovers are deep golden brown.

Remove from oven and pop out popovers on a cooling rack.

Serve with Strawberry Butter, yum.

To make the strawberry butter, place 1 1/2 cups of butter at room temperature in a bowl and beat in 1 cup of strawberry preserves. That's it.


Drag out gorgeous crisp white napkins and admire.

What to wear? Jammies are nice. Anything will do. There are thankfully no fashion rules here.

6 comments:

  1. I am going to make these. Someone gave me pop over pans when I moved into my apartment. Sounds like a great sunday morning treat xo

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  2. You have to be the most naturally glam baker on the planet! Great minds think alike - I was just savoring the though of Yorkshire pudding - so not far off. J xo

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  3. Well, you certainly know how to make trouble. (Heh-heh-heh.) My mother & I go to eat at Neimans sometimes *only* to eat these. I always swear I am going to make some and never have. Now I have no alternative, I shall have to copy & print the recipe, and report back at a future date. (It does provide an excuse to toddle back into Willams Sonoma for the proper pan.)

    Sometime I even add a tsp or so of confectioners sugar to the strawberry butter, but then I have a sweet tooth.

    Sending you a happy smile,
    tp

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  4. They look DIVINE. Sheesh. I'm hungry. I've missed your posts terribly, you have some of the best content! Hope you return soon :) Happy Holidays!

    Quench Fab

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  5. Ah. thanks ... That is so nice and these popovers are really seriously showstopping good.

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