I’m a day late, but I did make these on time. I’d never made popovers before though I’d had them at a very special place, many times.
One of my favorite spots on this Earth is Acadia National Park on Mount Desert Island in Maine. Stone meets sea in this magical place. For many summers, we spent a week there, mostly hiking with an annual sea kayaking tour, and lots of lobster dinners. Another tradition was a post-hike snack on the lawn at the Jordan Pond House. I always ordered tea and piping hot popovers with strawberry jam, and Howard had ice cream and lemonade.
I enjoyed the golden brown airy bread balls. Though they sell special popover pans in the gift shop, it was never inclined to try making them at home. I saved the treat for our summer excursions to Acadia.
I was amazed at the simplicity. Just a few ingredients combined in the blender, and the hot oven does most of the work. Since these are best served fresh out of the oven, I made just a third of the recipe (one egg’s worth). It had never occurred to me to start the day with these delights, but they were in the Morning Pastries section of the Baking with Julia book, so I made them for breakfast.
I don’t know whether it was my oven or my baking cups, but two of my popovers came out lopsided and the other had a valley in the center. The deformities didn’t impact the texture or taste. They were delicious spread with jam. I have to admit that I ate them all myself, and loved every bite. Next time I’m serving breakfast to overnight guests, I’m going to make these. The guests will be impressed, yet it will be oh, so easy!
This week’s Tuesdays with Dorie / Baking with Julia is hosted by Paula at Vintage Kitchen Notes and Amy at Bake with Amy where you can find the popover recipe. You can also find other takes on the popovers at the LYL post at Tuesdays with Dorie. Try them yourself. This recipe is quite a revelation.