Popovers

To get the pop in popovers, all ingredients must be at room temperature and must go into a hot, hot oven. We prefer the special popover pan that lets air circulate around the individual cups. Read the beauty and drama of food to get inspiration of your own. Popover Cradles:  Andrew likes to make a treat that he calls 'popover cradles' to serve to his guests at Harrison House. He cuts off the top part of the popover, fills the bottom section with eggs scrambled with pieces of smoked salmon.Then he replaces the top section. His guests are happy people indeed.

METHOD

Preheat oven to 450° F. Melt butter in a small pan. Set aside to cool, but not harden.

With a fork, break up eggs in a mixing bowl. Add remaining ingredients. Mix to combine, but do not overmix. The batter should be slightly lumpy.

Pour into popover pan or muffin tins, filling halfway. Put on low rack in a pre-heated oven. A good popover will rise considerably, so remove the top rack of the oven. Cook in preheated 450° F oven for 15 minutes without opening oven door. No peeking, not even once.

After 15 minutes, reduce heat to 325° F. Cook for another 30 minutes without opening the door.

NOW: See note below to turn these popovers into a show stopper!

Serves 6 - 8.

Contributor: Andrew Fishbein

Visit Andrew's web site: harrison house

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