Strawberry Popover Food

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.

NEIMAN MARCUS POPOVERS

Steps:

• Place milk in bowl
• Sift flour, salt and baking powder together into large mixing bowl.
• Beat eggs until foamy and pale in color; add warm milk.
• Gradually add flour mixture and beat on medium speed for about 2 minutes.
• Let batter rest for 1 hour at room temperature (this is an important step).
• Preheat oven to 450F and spray popover or muffin pans with cooking spray (Pam).
• Fill popover cups almost to the top with batter and place popover tin on cookie sheet.
• Transfer to oven and bake for 15 minutes.
• Reduce temperature to 375F and bake for 30 to 35 minutes longer, until popovers are deep golden brown outside and airy inside.
• Turn out popovers and serve hot with strawberry butter.

POPOVERS

Steps:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
• After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
• Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
• Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
• Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
• Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

STRAWBERRY RHUBARB TURNOVERS

Steps:

• In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat. Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam. Remove from heat and let cool to room temperature. When cool, strain off any extra liquid. (Can be prepared in advance.)
• In a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla.
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.
• In a small bowl, beat the remaining egg and add 1 tablespoon of water.
• Cover a large baking sheet with parchment paper or a silicone baking sheet. Working quickly with the dough, unfold the sheets. Cut each sheet into 4 equal squares. Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash. Fold the pastry over to form a triangle and seal with a fork. Brush with egg wash and sprinkle with the vanilla sugar.
• Transfer to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving. Garnish top with powdered sugar and sliced strawberries.

STRAWBERRY POPOVERS WITH ROMANOFF SAUCE

Steps:

• To prepare sauce, mix yogurt, sugars, rum, orange peel, cinnamon, and nutmeg. Refrigerate overnight to blend flavors.
• To prepare popovers, spray 9 compartments of muffin tins (medium sized) with cooking spray.
• In a medium mixing bowl, beat milk, eggs, and melted butter til combined. Add flour and salt. Beat til smooth.
• Fill the cups half full with batter. Bake in a 400° oven for about 35 minutes or til very firm and crusts are glossy and golden brown.
• Immediately after removing popovers from the oven, use the tines of a fork to prick each popover to let the steam escape. Turn oven off. For crisper popovers, put them back into the oven for 5 minutes.
• Remove from cups. Top with strawberries and sauce.

STRAWBERRY POPOVER

Steps:

• 1. Place a standard 12-well muffin pan in an oven and preheat to 425°F.
• 2. In a blender, combine the milk and eggs and blend on high speed until frothy, about 30 seconds. Add the flour, granulated sugar, salt, lemon zest and vanilla bean paste and blend on high speed until combined, about 30 seconds, stopping the blender to scrape down the sides as needed. Add the melted butter and blend on high speed for 30 seconds.
• 3. Remove the pan from the oven and spray the wells with nonstick cooking spray. Working quickly, divide the batter evenly among the prepared wells, filling each about 3/4 full. For each popover, place 4 strawberry slices on the surface of the batter.
• 4. Bake the popovers for 15 minutes, then reduce the oven temperature to 350°F. Continue to bake until the popovers are deep golden brown and the strawberries look slightly dehydrated, 10 minutes more.
• 5. While the popovers are baking, make the mascarpone whipped cream, if desired. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium speed until soft peaks form, about 1 minute. Add the mascarpone cheese, granulated sugar and vanilla and beat until medium peaks form, about 10 seconds.
• 6. Transfer the pan to a wire rack and let the popovers cool in the pan for 3 minutes, then dust with confectioners' sugar.
• 7. Using an offset spatula, remove the popovers from the muffin pan. Serve warm with the mascarpone whipped cream, if desired. Makes 12 popovers.