Popovers, The Dark Side…

Now for the darker side of popovers, my infamous light, airy, tear it apart Yorkshire pudding. It all starts with our basic popover batter, and a roasting hunk of meat. The secret to a good outcome… heating the pan with the drippings already in it.

Here’s what you’ll need for the batter:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon beef drippings

Step one: take your meat, usually a rib roast, out of the oven. Then, spoon about three or four tablespoons of drippings into an 8 x 8 baking pan. Turn the oven up to 400 degrees and place the baking pan into the oven to heat it up for a minute or so.

Once the drippings start to smoke, pull the oven rack out and pour the batter into the hot drippings. Bake on the middle rack of the oven for about 20-25 minutes. This is a nice thing to put together while the roast is resting. Remove the pudding to a cooling rack and let it set while your plating up the meat. Then, tear the pudding into pieces and serve with the meat.

yorkshire pudding

Yorkshire pudding

Breakfast / Brunch Popovers

Here’s a variation on a theme. Popovers, you know them, you love then. They are quick and easy… and now from basic roll to something a little different. I start with the basic batter and add a touch of cinnamon to it. So, let’s put on a pot of tea and get busy…

Here’s what you’ll need for the batter:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
  • 1 teaspoon cinnamon

Here’s what you’ll need for the coating:

  • 4 tablespoons melted butter to brush on the popovers
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Preheat oven to 400 degrees F.

Grease a 6-cup popover pan with the 1 teaspoon of butter.

Place all of the ingredients into a blender for 30 seconds. You want to get a good batter going  it hould be similar in consistency to crepe batter. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape.

Now, mix one teaspoon of cinnamon in a jar with a quarter cut of sugar and shack well to combine. pour this into a shallow bowl. Brush a popover with the melted butter and then dredge it through the cinnamon sugar mixture, coat well.

These are a nice addition to a big breakfast or brunch, and they also go perfectly with afternoon tea.

Cinnamon Sugar Popovers

Cinnamon Sugar Popovers

Basic Popovers Part I

Popovers, I like popovers. If you make them in a tall popover pan you can fill the hollow of the popover with chicken salad. I like chicken salad, and not just in a Facebook way, I really enjoy this summer salad. Serving it in a popover is a creative way to bring it to a picknic. So let’s get our baking caps on and get down to business.

Here’s what you’ll need

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan

Preheat oven to 400 degrees F.

Grease a 6-cup popover pan with the 1 teaspoon of butter.

Place all of the ingredients into a blender for 30 seconds. You want to get a good batter going  it hould be similar in consistency to crepe batter. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Don’t skip this step, its curtail to vent the moister inside or your popover will end up being mushy inside and… without the opening, how will you fill it with delicious salad like this one: Bill’s Famous Crab Salad 2

popovers

popovers

Now for Something Completely Different

Let me start this by saying that I’m not really a baker, but I play one on TV… not really. There is however a love of trying new things. I remember watching Good Eats, and Alton Brown was showing how to make a blueberry buckle. Well, I’ve come across this peach buckle recipe that looks so good I’m going to try to make this.

That being said… here’s what I’ll need:

  • 1 stick of unsalted butter
  • ¾ cup plus 2 tbsp sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 ¼ cup all purpose flour
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp baking powder
  • ½ cup sliced almonds
  • 4 cups diced pitted peaches (about 1 ½ pounds)

Preheat oven to 350 degrees. Butter up a 10 inch cast skillet.

In a large bowl cream the butter and 1/3 cup of sugar. Until fluffy, then add eggs and vanilla, beat to combine.

Assemble your dry team; whisk together the flour, baking powder, salt. Then with a mixer on low speed, gradually mix this dry team into the fluffy creamed butter mixture. Then, fold in your peaches.

Spread this batter into the buttered skillet. In a small bowl combine the cinnamon, almonds, and the remaining sugar. Sprinkle this over the batter and pop it in the oven.

Bake for about 45 to 50 minutes… then let it cool for about 20 minutes.. then enjoy the whole thing in one big sitting! Or not really…