Take the 100 best recipes from the author's much-loved The Art of Quick Breads, stir in 50 scrumptiously brand-new creations, and you have enough terrific quick breads to last a lifetime
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
6 large eggs
2 cups whole milk
2 cups unbleached flour
4 tablespoons (1/2 stick) unsalted butter, melted or vegetable oil
1/4 teaspoon salt
In a 1-quart measuring cup with a pouring spout, using a whisk or a hand rotary beater, or in an electric blender, beat the eggs until foamy. Add the milk, flour, melted butter or oil, and salt. Beat just until smooth. Do not overmix. Cover and refrigerate for from 1 hour to overnight.
Generously grease 12 popover or muffin cups, individual Pyrex or souffle dishes, or baba molds with cooking spray, butter, or oil. Place the individual dishes on a baking sheet so they are not touching. Pour the batter into each cup until two-thirds full.
Place the pans in the center of a cold oven and immediately set the temperature to 375°F. Bake for 30 minutes without opening the oven door. Then open the oven door and pierce the side of each popover to allow steam to escape during the last phase of baking. Bake the popovers for 10 to 15 minutes more, until they are firm and golden brown. Let the popovers cool for 1 to 2 minutes before pricking each one again to allow the steam to escape. Remove the popovers from the molds by running a knife around the rim and inverting. Serve immediately while hot and puffy.
Note: 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.
