Popovers

[mofederal]

They do sound very good. I can't remember ever having had one before. I might have had one though sometime ago. Thanks for posting this @donna. I will have to try them soon.

 

[donna]

Bumping this popover thread. They are good anytime.

 

[nitrofd]

Bumping this popover thread. They are good anytime.

This was a good thread.

 

[AnnaLee]

Popovers are especially good hot with butter and jam. I like grape and strawberry.

 

[Pat Young]

Love popovers. We used to get them at Lauraine Murphys restaurant in Manhasset when I was a boy. We never cared about the rest of the meal as long as we got popovers steaming from the oven.

 

[CharlotteEMcKay]

Donna,
I tried making pop overs and mine keep collapsing..what am I doing wrong?
Any suggestions to make these in a dutch oven over a campfire?

Charlotte

 

[donna]

Charlotte

Make sure batter is room temperature.

Don't peak at popovers. Leave oven door closed until done. If you open door too soon they will collapse.

 

[Shalom Hobbitess]

My mother, who hates eggs, none-the-less indulged the rest of us with a few eggy dishes, and one of those was popovers, which I dearly loved, but hardly ever make. I knew they were derived from Yorkshire Pudding, which mom did not make, but I've made a time or two and also like, but I did not know that popovers were developed here in the States. Very cool!

 

[donna]

With being Yorkshire Pudding Day, thought bump this thread on Popovers.

 

[nitrofd]

With being Yorkshire Pudding Day, thought bump this thread on Popovers.

We should take about Patrica Murphy's popovers and the popover girls.

 

[donna]

Saw Popovers mentioned. so bumping this thread.

 

[Fairfield]

Boston had a terrific restaurant, Anthony's Pier Four, which served absolutely wonderful popovers. Waitresses would go through the room with baskets filled with them. They were so good that I was always stuffed by the time the main course was served! I've searched the web for a recipe and found this https://zestforcooking.com/2015/10/15/popovers/ The writer was one of the waitresses who served these popovers so I guess she'd know!

I've crawled through this thread and am going to try all the recipes contained! For Christmas, one of my brothers gave me a device for saving food so I am going to stuff my freezer (and myself) with these delicious treats.

 

[Fairfield]

POPOVERS, Part Two

In preparing popovers to store in the freezer, I realized that there was a decided difference in the method that I use and the method that several others use. It may be on a different thread where several said that the secret to good popovers was preheated cups/tins. But that is quite the opposite of the very successful method that I use; mine depend on room temperatures--at the warmest. Here's my recipe:

Beat together:
3 Eggs (already beaten and refrigerated for a half hour)
1 Cup Milk (scant)
1 Cup Flour
1/2 tsp. salt (I always omit this for reasons of health, not taste)

Fill well buttered pyrex custard cups 1/2 to 3/4 full. These cups should not be preheated! Place in a cold oven and bake at 450-degrees for 20-25 mins.

I always grease 8 cups for baking but usually need only 6 or 7.

I'm going to try some of those delicious sounding other recipes with this method.

 

[KianGaf]

I love a Yorkshire pudding so id say I would enjoy a popover. A Yorkshire pudding goes fantastic with Roast beef and gravy.

 

[Fairfield]

I love a Yorkshire pudding so id say I would enjoy a popover. A Yorkshire pudding goes fantastic with Roast beef and gravy.

You certainly will! It's very much like Yorkshire pudding in taste.

 

[Gary Morgan]

There's a restaurant in Amherst Mass that slices them in half, fills the half with strawberry slices and then drizzles chocolate syrup over all.

Bliss.

Sometime I toss some parmesan cheese in the batter. I don't preheat the pan, either.

 

[Fairfield]

There's a restaurant in Amherst Mass that slices them in half, fills the half with strawberry slices and then drizzles chocolate syrup over all.

Bliss.

Sometime I toss some parmesan cheese in the batter. I don't preheat the pan, either.

You'd probably want a sweeter, more refined recipe than the one I posted above--mine is more like Yorkshire pudding than dessert popovers (which I like filled with custard--and with chocolate drizzled on them).

 

[Gary Morgan]

You'd probably want a sweeter, more refined recipe than the one I posted above--mine is more like Yorkshire pudding than dessert popovers (which I like filled with custard--and with chocolate drizzled on them).

Everything is better with chocolate drizzled on it....

 

[donna]

An older popover thread. Always have enjoyed popovers so much. My Mom loved them.

 

[JackADriscoll]

This is a dish passed down through my wife's family. I hate them. They are made as a breakfast food