Tuesdays with Dorie BWJ: PopoversAugust 21, 2012 at 12:01 am | Posted in breakfast things, groups, tuesdays with dorie | 22 Comments
Tags: baking, breakfast
My first couple of years at Wellesley, there was a restaurant in “the Vill” called Popovers. Popovers served, you guessed it, popovers…giant, bowl-sized popovers that could be ordered on their own with butter and jam or used as a vessel for one of a zillion different (mostly mayo-based) salads. This place was clearly an old-school institution and I thought the concept was so entertaining, that when I returned from my junior year abroad, I was kind of confused and heartbroken to see it had closed. (I have heard that there’s something similar here in NYC, but I haven’t been.)
That place is what sprang to mind when it was announced we’d be baking the late, great Marion Cunningham’s popovers this week. There’s something fun and kind of magical about popovers–how does such a runny, crepe-like batter explode and mushroom like that in the oven? And because they are hollow inside, eating them is kind of like eating air. They do take a while to crisp and dry out, and there’s no peeking in the oven (unless you have a working oven light), so if you are an impatient type, these may test you a bit. But that’s the only hard part….the batter is sooo easy to make…a 15 second blender blitz and it’s done. I happen to have a popover tin that was gifted to me, but you certainly don’t need one. A muffin tin works, and Marion even used custard cups in the BWJ episode.
We had ours for breakfast…some with honey, some with jam. I heard a savory twist with cheese and herbs is tasty, too.
For the recipe, see Baking with Julia by Dorie Greenspan or read Paula’s Vintage Kitchen Notes and Amy’s Bake With Amy. A short version is also here. Don’t forget to check out the rest of the TWD Blogroll!