A few months back, I was preparing to throw the weekend's newspapers into the recycling bin when I decided to glance at the Saturday edition of the Pioneer Press. I found a recipe for Marshall Field's Popovers. I never had a popover until I moved to Minnesota, and boy was I missing something. Yeah, yeah, low carb diet, blah, blah. This month is Thanksgiving and exceptions will be made. I am hitting my culinary stride at the end of this month and these bad boys will be on the menu.
I inherited my mother's knack for bargain hunting, and a few years back I found a brand new, still in the box popover pan. I only paid two bucks, but you can get it from Kohl's for around twenty. When my brother in law came to our house for our first Christmas, he came into the kitchen, looked around at all the gadgets I had strewn about and said "You really have a lot of kitchen shit, don't you?" I do.
Marshall Field's Popovers
5 eggs
1 2/3 C whole milk
5 TBSP unsalted butter
1 2/3 C Flour
1/2 tsp salt
To prepare oven, baking pans: Preheat oven to 400 degrees. Lightly coat popover pans or deep muffin tins with nonstick spray. Heat pans in oven for at least 15 minutes.
To prepare batter: In large bowl, use electric mixer on medium to speed to beat eggs until frothy. Add milk and melted butter. Mix well. Add flour and salt. Mix just to combine.
To bake popovers: Divide batter among preheated pans, filling each cup less than half full. Bake for 30 to 40 minutes or until puffy and well browned and popovers pull away from pan easily and feel light to touch. Remove from pan and serve warm.
The popovers are basically little more than crust shells. They're almost hollow inside, but they're buttery and delicious.
