Yesterday Sue called and invited us to dinner - and it was a welcome invitation! Been super busy the last couple of days - with Kristina's wedding gown fitting, invitations, a bridal shower for another bride, etc. etc.
They made these popovers (same ones we had for book club) and this time I was given the recipe! They seem rather imitating but Steve said they are just a little putzy and not so hard to make (OK Steve, I'm taking your word for it but might be calling you when I try them!!)
I was also greeted with this fun cocktail called a Flirtini... I'll work on getting this recipe. He chilled everything in the freezer before making - now that's a way a martini should be made.
|Muddled fresh raspberries|
|The mixture - not sure yet what is in there|
|Topped off with some champagne|
It was a great night - sitting outside, visiting and enjoying good food and drinks. Thanks guys!!
Perfect Popovers Serves: 6 Calories: NA Recipe :
America’s Test Kitchen (and Steve Cyr)
-3 large eggs
-2cups low-fat milk, heated 110 degrees
-3 tbls unsalted butter, melted and cooled slightly
-2 cups bread flour -1 tsp salt -1 tsp sugar
1. Adjust oven to lower-middle rack position and heat to 450. Grease interior of a 6-cup popover pan with shortening then dust lightly with flour. Whisk eggs until light and foamy in medium bowl. Slowly whisk in milk and butter until fully incorporated.
2. Combine flour, salt and sugar in large bowl. Whisk ¾ of milk mixture into flour until no lumps remain, then whisk in remaining milk mixture. Transfer batter to large measuring cup, cover with plastic and let rest at room temperature for 1 hour (batter can also be refrigerated for 1 day – just bring to room temp before proceeding)
3. Whisk batter to recombine then pour evenly in popover pan (batter will not quite reach top of cups) bake until just brown – about 20 minutes. Without opening oven door, decrease oven temp to 300 degrees and bake until they are golden all over- 35-40 minutes longer. Poke a small hole on top of each popover with skewer and continue to bake until deep golden brown – about 10 minutes. Transfer pan to wire rack, poke again and let cool 2 minutes. Turn out popovers and serve warm.