My life is now beautiful. Today I finished the last of my midterms until the next school year. Goodbye chemistry/calculus midterms. Oh, and hello finals. Oh finals. I should not be talking about exams right now. I’ll think about something else, like popovers!
Remember that time I had lunch at Neiman Marcus? Yeah, that was pretty amazing. Especially their popovers.
What exactly are popovers? Sort of like bread that’s baked in muffin pans, crispy golden brown on the outside and airy and soft on the inside.
Mm-mm! How could I possibly put the amazing taste of popovers behind me? I couldn’t. This led to my search for Neiman Marcus popover recipes, which I conveniently found via the amazing…GOOGLE!
But, as a warning, Google is not exactly the most trustworthy site for recipes. It is most likely to lead you to very generic collections of recipes such as Allrecipes.com. Seriously, readers. “Allrecipes”. Just look at the name. Yes, you may be that lucky four-leaf-clover finder who gets a spectacular recipe from a trustworthy contributor on there. But when it says “Allrecipes”, it means all the recipes. The good, the bad, the sweet, the bland, all compiled into a site. Thus typing the word “macaroon” into the search bar will give you plenty of results, which might look like eye candy at first, but will involve much more time sorting out the nasty ones that make you put in 3 whole cups of sugar. (Don’t ever go over 2 1/2 cups of sugar when you’re making a simple cake or just a two-dozen batch of cookies. I can make exceptions for wedding cakes and huge ovenfuls of cookies by the hundreds. But, otherwise, no.)
Now that I’ve finished ranting about generic (disgusting) recipes, let’s get to the heart of the matter. Popovers.
Neiman Marcus Popovers (Adapted from Dallas News)
(Yes I know it’s not a food blog or recipe site. But anything featured in the news can’t be too bad, right?)
|3 ½||cups milk|
|4||cups all-purpose flour|
|1 ½||teaspoons salt|
|1||teaspoon baking powder|
|6||large eggs, at room temperature|
Preheat oven to 450 F.
Place milk in bowl and microwave on High (100 percent power) for 2 minutes, or until warm to the touch.
Sift flour, salt and baking powder together in large mixing bowl. Crack eggs into work bowl of electric mixer fitted with whisk, and beat on medium speed for about 3 minutes, until foamy and pale in color.
Turn down mixer to low and add warm milk.
Gradually add flour mixture and beat on medium speed for about 2 minutes.
Spray muffin pan generously with cooking spray (you definitely don’t want sticking popovers. Spray, spray, spray!) Fill each muffin cup about 3/4 full (or more if you would like)
Transfer to oven and bake for 15 minutes. Turn down oven temperature to 375 F and bake for 30 to 35 minutes longer, until popovers are deep golden brown outside and airy inside. IT IS IMPORTANT THAT YOU DO NOT OPE N THE OVEN DOOR AT ANY POINT UNTIL YOU’RE READY TO TAKE THE POPOVERS OUT–this could collapse the popovers and leave you with non-popping popovers.
Turn out popovers and serve hot. Makes ~18 popovers.
NOTES: The original recipe calls for a popover pan, but muffin pans are just fine. I used a muffin pan and mine turned out beautifully.
Popovers come out of the pan warm and steamy. As you break the popover in half to spread butter and jam, you will see the beautiful steam arise from it like incense (in our holy baker’s world).
And before you know it, the popover will be gone and it will leave you begging for more. It is like the “Mata Hari” of baking. It simply poses as bread since it has no yeast (like how Mata Hari posed as a Javanese dancer), it tastes just as good (like Mata Hari’s dances), and it faces a gruesome death (poor Mata Hari was shot.) Luckily for the popover, its death is our gain. Our taste buds are enlightened and we feel truly fulfilled.