Wednesday, September 26, 2012

Popovers for Brunch?

I hate coming up with menus....    How do I balance greenery vs. starch vs. protein vs. the rich factor?  I recently made popovers which are always a hit.   I decided to record it here as a reminder and put it out there for others who don't want to think too much about a menu.

 First let's talk Popovers I use a recipe from 1000 Best Recipes.  It is very important to stick to the recipe and in particular, the waiting times.  A real chemical reaction is taking place and you want those popovers to just spilleth over their cup!   If the batter (must be smooth and bubbly)  sits at room temperature for at least 30 minutes you are good to go.

Get yourself a popover pan for best results and fill half way.

See the popover effect?

Results: a crispy, fluffy popover that impresses every time!

Adapted from The New Best Recipe by the editors of Cook's Illustrated

The Ingredients:

 2 eggs
1 cup whole milk
1 cup all-purpose flour
1/2 tsp salt
1 tbsp unsalted butter, melted  (just barely in the microwave otherwise you face explosion)
1 tbsp vegetable oil ( I prefer canola)

1. In a large bowl whisk the eggs and whole milk together until well combined about 20 seconds
2. In a medium bowl whisk together all dry ingredients: flour and salt.
3. Combine dry ingredients and eggs and whole milk mixture until just combined and lumpy.
4. Add somewhat cooled-off melted butter and whisk until the batter is smooth and little bubbles rise to the top. This should take about 30 seconds.
5. LET BATTER SIT AT ROOM TEMP FOR 1/2 HOUR - This is when and where the magic (and the chemical reaction) happens!

While that is burbling:
1. Set oven to 450 degrees and move oven rack to lowest position.
2. Using a popover pan, fill each cup with 1/2 tsp of vegetable oil (see photo above) swirl around the oil as best you can.
3. Place in oven in order to get that pan and the oil piping hot.

Once batter has rested 30 minutes,
1. Pour into a pitcher (makes about 2 cups).
2. Take pan out of oven and quickly pour batter evenly into each popover cup. Aim for the middle of the cup so that oil surrounds batter as you pour it in.  This way less likely to stick to the pan...

As a main course I use the Tomato Zucchini Fritatta recipe from one of my favorite publications ( of the Martha Stewart variety) Food Magazine,  a fruit salad, usually red berries and lemon juice and to top it off fresh fresh orange juice...

And orange juice doesn't have to be just Florida juice oranges...  I experiment with all kinds of combos but my fave is mixxing juice oranges, cara cara oranges, tangerines and one or two blood oranges to add a little tang to the juice. It is the most beautiful red orange juice and sooo delicious.