On the Upper West Side of New York City, there’s a wonderful little cafe called Popover’s. We used to go there for brunch whenever we were in the city for the weekend. It was the first time I had ever been introduced to popover’s and I really loved their wonky shape and of course, the strawberry butter that was served with them. Shortly after, I got my own pan and started making popovers at home. Popover’s can be a little tricky when making them so I’ve added a few tips at the bottom of the recipe that you’ll want to take a look at (that is if you want to make them.) On a side note, another one of our favorite brunch places in NYC is Sarabeth’s. They are on Amsterdam as well, just south of Popovers. They make fabulous jam that you can also purchase a places like Williama Sonoma. Totally worth checking out.
Popovers
2 C Flour
1 tsp Salt
4 large eggs, room temperature
2 C milk, room temperature
Directions:
Mix dry ingredients. In a separate bowl, mix wet ingredients. Combine, being sure not to over mix. Heat oven to 450. Once the oven is heated, place popover pan (empty) into the oven to heat for 5-10 minutes. Remove, and grease popover cups with butter or oil. Fill 1/2- 2/3 full with batter. Bake for 30 minutes. Yields roughly a dozen popovers.
Some tips to remember: make sure that milk and eggs are room temperature. Don’t open the oven while the popovers are cooking or they’ll come out flat. If you use skim or fat free milk, decrease the oven temp by 25 degrees and take a few minutes off the cooking time.
A few years ago I remember making some that I think had cheese or something in them. Chris was saying today how good it would be to put some cheese and ham in the middle, which we may have to try. You can also just sprinkle cheese on top of the batter prior to placing in the oven. Popover pans can be purchased here or here. I’m just now realizing that I think I have the mini-pan (which still makes a good sized popover). I feel like I’ve been living a lie. The ones they serve at the cafe are gynormous so I’m quite sure they use a larger pan. I’ve also heard of people making these in muffin tins, which I’ve never tried so you are on your own on that one. 
The ingredients for popovers are pretty basic, which means they aren’t super flavorful, which is why you’ll want to make some yummy raspberry butter to go with (don’t worry there will be no churning involved.) Popovers in NYC serves theirs with strawberry butter which is delicious, but I’m more of a raspberry gal, so I made raspberry instead. Super simple, super easy:
Raspberry Butter
1 stick (1/4 lb) unsalted butter, room temperature
1/4 C raspberry preserves
2 Tbsp powdered sugar
Place in mixer and beat until well combined. Return to refrigerator to help set. Try to resist eating by the spoonful. 
They are really light and airy inside, perfect for brunch or afternoon tea (not that I do that kind of thing or anything…) 
There was challah french toast for breakfast- simply because I could not stop thinking about it since my last post. Chris & Henry were promptly sent to the local bakery this morning to pick up a loaf. You don’t actually think I made that myself, do you? I’m only one woman, you know.
Did anyone catch the new Barefoot Contessa episodes? It looks like she’s moved or purchased another home. She didn’t even call…. I was just left there feeling all sorts of confused (and secretly trying to dream up a way that we could become best friends so she’d invite me to her new digs.)
Happy Weekend!
xoxo
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