So, when my parents went to Europe this fall, they of course brought me jam as a present. (It is delicious, natch.) Since then, I have been looking for inventive jam vectors - things that can be used to convey jam to ones mouth. When I came across this post for popovers by Orangette, I knew I would have to try it.
Overall, the popovers were shorter than expected and not full of large holes. But they were delicious with my pear, black currant and violet jam. I find the violet taste is overwhelmed by most breads, but I think I could still taste it with the popovers. I think I will be having some more experiments with popovers.
5 comments:
they were still good! :)
You like jam vectors, I like noodle capacitors.
did you ever figure out how to make popovers? if not, i have a wonderful recipe - very easy!!
I would love to hear your popover recipe.
Popover Recipe:
Preheat over 425degrees
1/2 Cup butter
1 Cup hot water
1 Cup flour
4 eggs
On stovetop: melt butter and add water bringing to a low boil then add flour. Mix through until flour is incorporated. Off heat, add egg one at a time until mixed. Plop (yes, that is my official word) onto a baking sheet or if you have a popover pan, I guess you could use but I never have and neither did my mother or grandmother. Makes about 6 nice sized popovers.
Bake at 425 degrees for 20 - reduce heat to 325 degrees for an add'l 20 mins. DO NOT OPEN OVEN WHILE BAKING!! This is important.
My grandmother & mother used to serve these with fresh whipped cream in the middle or hot from the oven with butter & jam. I've served these with ice cream in the middle & hot fudge. Let me know how you like it.
Stacy
Post a Comment