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Mile High Popovers with
Variations:
- Bran Popovers - Cornmeal Popovers - Buckwheat Popovers - Spinach Popovers - Sun Dried Tomato and Bacon Popovers Book Description 150 recipes for muffins, scones, shortcakes, gingerbreads, cornbreads, coffeecakes, and more. The Best Quick Breads by Beth Hensperger Publisher: Harvard Common Press Date: November 2000 ISBN:1558321713 Paperback ORDER/INFO |
Mile High Popovers with Variations My girlfriend Julie loves dining in the casually elegant ambiance of the Thunderbird Bookstore and Cafe in Carmel Valley, where entrees are served in front of a cozy fireplace, accompanied by fresh-baked, hot popovers as the bread offering. Here is my attempt to re-create a recipe worthy of her description. I’ve included lots of variations, including the addition of whole grains, cheese, vegetables, herbs, or sweet spices. For a version with less fat, substitute 8 egg whites for the 6 whole eggs. If you want extra protection against sticking, line the bottom of the popover cups with parchment paper. Makes 1 dozen popovers
Popovers can be made a day ahead and reheated. After baking, cool completely on a rack and place in an airtight plastic storage bag at room temperature for up to 24 hours. To heat and recrisp, arrange the popovers spaced apart on a flat baking sheet and bake in a preheated 375 oven until warm, about 5 to 7 minutes. VARIATIONS: Bran Popovers Add 1/4 cup miller's wheat, oat, or rice bran with the flour in Step 1. Proceed to mix and bake as directed. Cornmeal Popovers Substitute 1/2 cup cornmeal or masa harina (tortilla flour) for an equal amount of unbleached flour and add with the flour in Step 1. Proceed to mix and bake as directed. Buckwheat Popovers Substitute 1/3 cup light or dark buck- wheat flour for an equal amount of unbleached flour and add with the flour in Step 1. Proceed to mix and bake as directed. Spinach Popovers Stir 1/2 cup fresh chopped spinach leaves and 1/4 teaspoon fresh-ground nutmeg into the batter in Step 1. Proceed to mix and bake as directed. Sun-Dried Tomato and Bacon Popovers Stir 1/3 cup crumbled cooked bacon and 3 tablespoons drained, minced, oil-packed sun-dried tomatoes into the batter in Step 1. Proceed to mix and bake as directed. |
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