Popovers are great hot

RECIPE FINDER

November 26, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Warren Davies of Petaluma, Calif., requested a recipe for popovers "like those served at the Neiman Marcus in-store restaurants, particularly in the San Francisco store."

Marjorie Miller of Kelso, Wash., responded with this recipe.

Popovers

Makes 6

1 cup sifted all-purpose flour

1/2 teaspoon salt

2 large eggs

1 cup milk

Generously grease a 6-cup muffin pan or six 6-ounce custard cups. Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir just until batter is smooth.

Pour mixture into prepared muffin pan and put into a preheated 450-degree oven. Bake the popovers in the middle of the oven for 20 minutes, reduce the heat to 375 degrees, and bake the popovers for 20 minutes more, or until they are golden-brown and crisp. Serve immediately.

Tester Laura Reiley's comments: "I changed this recipe slightly to get maximum puffiness and lightness from the popovers. It's important to sift the flour and to not over-stir the mixture.

"Also, I would suggest one more change: Preheat the muffin pan in the oven for 5 minutes, or until it is hot, then brush the cups with melted butter, and immediately fill them half full with the batter. This causes [the popovers] to start cooking instantly.

"They are a great accompaniment to a roast - but be sure to serve them immediately, because they are fabulous hot and not so great when they're cold."

Recipe requests

Harold E. Vermillion of Whitesburg, Ky., requested a recipe for eggplant parmesan, which he says he found in a magazine in the '80s but had lost.

Helen J. Smith of Baltimore is seeking a recipe for potato soup. "My sister once made it for me and at times she put corned beef hash in it," she says.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Names must accompany recipes for them to be published.

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