Friday, December 25, 2009
I usually make a big Christmas breakfast that tides us over until dinner, but today's dinner was going to be early, so I wanted to make something less hearty, but still festive. I decided on Greek yogurt, lightly sugared berries, and granola, but that menu seemed lacking in the festivity category. Suddenly, I thought of popovers. I haven't made them since the year I baked all the breads in The Bread Bible. 2006? Time sure flies when you're eating carbs. Fresh out-of-the-oven popovers with cherry preserves, orange marmalade, and some apricot filling left over from making Polish apricot Christmas cookies. Now that seems festive.
One of the great things about Rose's recipe for popovers is that they can be made ahead of time. I made them Christmas eve and put them in a little pitcher. I don't know why people (including me) are afraid of popovers. They couldn't be much easier. I'm going to have to make it my mission in life to convince people to make them. My former mission was to convince people to weigh ingredients when baking, but it seems that I got rather tiresome about that, or so I gathered when people started leaving the room when I merely mentioned how I loved my scale.
The trick is using Wondra flour. This is Rose's trick, not mine, but I will adopt it for my mission. Mix up Wondra flour, milk, eggs, a few tablespoons of melted butter, a bit of salt and a bit of sugar, and hey presto!
The other trick is in having a popover pan. I'm sure you can use muffin pans, but they are squatter and don't have the nearly straight sides of a specialized popover pan, which is worth buying even if you only use it twice in four years.
Of course, you could also use a full-sized popover pan, but I like to use the smaller ones, because they seem so tiny and harmless that you don't mind eating a second, or even, possibly, a third.
And a new Christmas tradition is born.