BASIC POPOVERS
Provided by Alton Brown
Time 50m
Yield 6 large popovers
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees F.
- Grease a 6-cup popover pan with the 1 teaspoon of butter.
- Combine the 1 tablespoon of butter, the flour, salt, eggs and milk in a food processor or blender and process for 30 seconds.
- Divide the batter evenly among the cups of the popover pan, filling each one-third to one-half full. Bake on the middle rack of the oven for 40 minutes, taking care not to open the oven door. Remove the popovers to a cooling rack and pierce each one in the top with a knife to allow steam to escape. Serve warm.
TEATIME PERFECT POPOVERS
Provided by Sara Perry
Categories Bread Appetizer Breakfast Brunch Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
- In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
- In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
- Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.
POPOVERS
A light and airy favorite bread treat. Serve piping hot and enjoy!
Provided by Christy
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
- In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
- Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.
Nutrition Facts : Calories 120 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 2.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 234.2 mg, Sugar 2.1 g
BULLOCK'S TEA ROOM POPOVERS
Bullock's Tea Room was noted for their delicious and very popular popovers. They are easy to make. The secret is to place the custard cups far apart enough on the baking sheet so that all sides of each popover get the same blast of heat needed to rise evenly. Muffin tins don't work well with popovers. This recipe makes a high-rising puffy popover, that can be served at any meal of the day.
Provided by lynnski LA
Categories Breads
Time 1h20m
Yield 8 popovers, 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl, then beat in milk until blended.
- Combine flour and salt; work butter into the flour; then gradually add flour mixture to milk and egg mixture and blend well.
- Fill 8 well-greased custard cups, and place them on a baking sheet, with enough separation between cups to allow all sides of each popover to bake at the same rate; and bake at 400 degrees for about one hour or until golden.
Nutrition Facts : Calories 284.3, Fat 14.9, SaturatedFat 8.1, Cholesterol 190.1, Sodium 362.4, Carbohydrate 27, Fiber 0.8, Sugar 0.4, Protein 10
BULLOCKS TEA ROOM, THE BOMBAY SALAD
This salad with its sweet, pink tinted poppy-seed dressing was a favorite with clients at the 1929 Art Deco Wilshire Store Tea Room. The store closed in the '90's and is now the home of the Southwest Law School. It's art deco decor has been preserved and the building is now on the National Register of Historic Places. This had been the most famous and expensive of the Bullocks stores, and had a clientel that included the rich and famous. The recipe had been published in the Los Angeles Times food section when the tea room was closed.
Provided by lynnski LA
Categories < 30 Mins
Time 20m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the dressing, set the poppy seeds aside and combine remaining dressing ingredients in a blender until smooth.
- Turn dressing into a bowl, add the poppy seeds and mix.
- Shred the lettuce and line 4 salad plates with the lettuce to make a base for the salad.
- Gently, mix the remaining salad ingredients in a large bowl and serve 1/4 of the salad over each of the 4 salad plates lined with shredded lettuce.
- Serve the salad with the poppy seed dressing on the side.
Nutrition Facts : Calories 420.5, Fat 33.3, SaturatedFat 4.4, Cholesterol 3.8, Sodium 460.6, Carbohydrate 31, Fiber 1.2, Sugar 27.2, Protein 1.4
CHEF JOHN'S POPOVERS
They're crusty on the outside and tender on the inside. Popovers are a fun and flavorful dinner roll to add to the holiday table.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Grease a 6-tin muffin pan with butter and cooking spray.
- Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
- Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 13.5 g, Cholesterol 54.9 mg, Fat 4.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 198.8 mg, Sugar 1.6 g
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