Marion Cunningham Popover Food

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the flour and salt. In another bowl, whisk together the milk, butter, and eggs. Make a well in the flour, pour in the milk mixture, and whisk to make a smooth batter. Set batter aside for 10 minutes.
• Heat a non-stick or well-seasoned 6-cup popover pan in the oven for 5 minutes. Carefully remove the pan from the oven and brush the inside of the cups with the shortening. Ladle the batter into the cups and bake for 20 minutes, without opening the oven. (Do not open the oven during baking.)
• Lower the heat to 350 degrees F. and continue to bake the popovers for 20 minutes, at this point they will be golden brown. Right after removing the popovers from the oven, poke each one with a paring knife to release steam. Turn popovers from the pan and serve immediately with butter and jam.

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

POPOVERS

Steps:

• Preheat the oven to 400° (I'm using the old-fashioned Aunt Marian method). Beat the egg thoroughly, then add the milk and blend. Stir in the salt and flour and mix until smooth. Butter either two Pyrex cups (2 inches high, top diameter 3 1/2 inches) or two of the cups in a popover pan, and pour equal amounts of batter into each. Set the cups on a baking sheet in the middle rack of the oven, or just slip the popover pan onto the middle rack. Bake for 25 minutes. The popovers should be almost tripled in height and lightly browned. Remove from the oven, turn out the popovers, and prick them with the point of a knife in several places. If you are putting one away for the next day, wrap it loosely in paper-not plastic-and leave it at room temperature.