A Frederick Food Garden

Growing (and eating) fruit and veggies in a little downtown garden

Tuesdays With Dorie — Popovers

| 11 Comments

Hi everybody! I haven't posted a recipe since biscotti back in July. It's been a crazy summer. We've been super busy, and also on a diet (both me and my husband), so nobody at my house wanted pies around. I am bummed that I missed the semolina loaves. I'll be making those on my own in the next few weeks.

We're doing popovers this week. Who doesn't love popovers? Okay. There are probably a few people who've never had them. They're kind of the soufflé of the bread world. The recipe is pretty basic. Flour, milk, salt, eggs and butter. Got that in your kitchen? Then you're all set. Our lovely hostesses this week are Paula of Vintage Kitchen Notes and Amy of Bake With Amy. They'll have the entire recipe written out so you can bake these too.

First, bring them all to room temperature (except for the butter, which you melt.) Why are my eggs taking a bath? They're floating in warm water to bring them to room temperature faster.

Put everything in a blender, and whirl until smooth. (Check out my cool vintage Osterizer. My Mom gave me her blender. It's older than I am.) The recipe says to "strain the batter if it is at all lumpy." Mine didn't look lumpy, but I strained it anyway. It WAS lumpy. I let my batter sit for 15 minutes. Our recipe didn't say to, but most other popover recipes recommend it. I don't know if it made a difference or not.

I measured out a third of a cup into each custard ramekin, but only had enough batter for 6 popovers. I'm not sure what happened. I left two plain, added chopped rosemary to two, and thyme to the other two. The herb garden is overflowing this time of year. It's all I can do not to put herbs into everything!

I put them in and let them bake for 25 minutes. No peeking! Then, I turned the oven down to 350° and baked them for an additional 15 minutes. When they came out, they looked like this. Nice, hunh?

They tasted as good as they looked. The rosemary ones were my favorite. I'll have to try it again with other herbs. How about basil, tarragon or chives? Or oregano or marjoram? This recipe is a keeper.

Author: cathybruce

I'm a graphic designer, cook, gardener, geek, wife, and mom. Not necessarily in that order.

11 Comments

  1. It’s great to have you back … you could say that you’ve chosen the right recipe for your return.
    It was great to watch them puff – each in its way.
    I’ve made some sweet and some cheesy (Grana cheese) adding rosemary and spices…
    This recipe is a winner. We loved them.
    Ckay recently posted..POPOVERS – Baking with Julia

  2. Herb popovers sound super to eat with savory dishes. They look perfect and golden!
    Paula @ Vintage Kitchen Notes recently posted..Popovers – TWD

  3. Lovely. These are a keeper for us as well.
    Cathleen recently posted..TWD: Gruyère Popovers

  4. Oo! Rosemary sounds great!

  5. My basil plant is huge! That would be a perfect addition. I like how high your popovers popped in the glass cup. I did mine in muffin tins–I’ll try my glass custard cups next time (which will be soon).
    Cindy Harris recently posted..Popovers–TWD/BWJ

  6. They look so cute! I like the idea of adding herbs to the batter.

  7. Interesting addition of the herbs. Love the little glass cups you made them in!
    smarkies recently posted..TWD: Popovers!

  8. I love the idea of adding herbs. Yours popped beautifully!
    Beth recently posted..TWD Baking with Julia

  9. Adding herbs to the popovers is a great idea for a lunch or dinner treat. I will do that next time. I also like that you made several different kinds in the same batch. It’s like a box of chocolates – each with a different inside!
    Pamkaren recently posted..Popovers: Tuesdays with Dorie

  10. Your glass custard cups worked great, and I can see serving the filled popovers in them as a profiterole-like dessert… Vanilla ice inside, warm chocolate sauce drizzle on top…
    Marilyn recently posted..sufferin’ succotash

  11. I like that you can see them all the way through in the custard cups. Your herb version sounds tasty.
    Cher recently posted..One Hundred (FFwD: Peaches Melba & a recipe for corn ice cream)

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