POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
STRAWBERRIES AND JALAPENOS
Steps:
- Toss strawberries in sugar and refrigerate, covered, for at least 30 minutes but preferably overnight.
- Soak jalapenos in 1 cup water with 2 tablespoons lemon juice for 30 minutes (15 minutes if you want more bite); drain.
- Add jalapenos and remaining 2 tablespoons lemon juice or the optional orange liqueur to the strawberries, toss and let stand 15 minutes.
- Toss in lemon zest right before serving. Spoon over ice cream and serve.
- Keep refrigerated in an airtight container (but allow to come closer to room temperature before serving).
NEIMAN MARCUS POPOVERS
Lovely with tea or coffee and delicious served with Neiman Marcus Strawberry Butter #67046. From the local newspaper.
Provided by Molly53
Categories Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place milk in bowl
- Sift flour, salt and baking powder together into large mixing bowl.
- Beat eggs until foamy and pale in color; add warm milk.
- Gradually add flour mixture and beat on medium speed for about 2 minutes.
- Let batter rest for 1 hour at room temperature (this is an important step).
- Preheat oven to 450F and spray popover or muffin pans with cooking spray (Pam).
- Fill popover cups almost to the top with batter and place popover tin on cookie sheet.
- Transfer to oven and bake for 15 minutes.
- Reduce temperature to 375F and bake for 30 to 35 minutes longer, until popovers are deep golden brown outside and airy inside.
- Turn out popovers and serve hot with strawberry butter.
Nutrition Facts : Calories 234.2, Fat 5.5, SaturatedFat 2.5, Cholesterol 115.7, Sodium 391.6, Carbohydrate 35.4, Fiber 1.1, Sugar 0.3, Protein 9.8
STRAWBERRY POPPERS
Make and share this Strawberry Poppers recipe from Food.com.
Provided by KlynnPadilla
Categories Dessert
Time 15m
Yield 15-25 berries
Number Of Ingredients 6
Steps:
- Cut the stem end off each berry, so that it will stand on end.
- Cut a 't' into the other end, about 3/4 through.
- Combine the cream cheese, powdered sugar, vanilla and almond extract; whip with mixer. Pipe into strawberries.
- Sprinkle with nuts and enjoy!
STRAWBERRY POPPERS
Make and share this Strawberry Poppers recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 24 strawberries
Number Of Ingredients 6
Steps:
- Wash strawberries and pat dry. Use a tiny spoon to hollow out berries. Set aside. In a smalll bowl, Stir together cream cheese, jalapeno pepper, lime zest and chili powder.
- Taste and add more jalapeno and chili powder if desired. Using a piping bag, with large star tip. Pipe cheese mixture into strawberries to fill centers. Dip cheese end of berries in parsley.
- Refrigerate for up to 1 hour before serving.
Nutrition Facts : Calories 10.4, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.8, Sodium 10.4, Carbohydrate 1.1, Fiber 0.3, Sugar 0.6, Protein 0.3
POPOVERS WITH STRAWBERRY BUTTER RECIPE
Easy and delicious popovers with delicious strawberry butter is great for breakfast or as a side to any meal.
Provided by Momma Cyd
Categories Side Dish
Time 45m
Number Of Ingredients 8
Steps:
- For the Strawberry butter - whip the butter until soft and fluffy. Then add in powdered sugar, jam, and fresh strawberries that have been diced and partially crushed. Mix together well. Store in an airtight container in the refrigerator.
- Preheat oven to 375 degrees. Grease a popover pan or muffin tin. Combine flour and salt in a medium sized mixing bowl. Set aside.
- Beat the eggs in a mixing bowl until frothy. Heat the milk in the microwave until warm. (be sure it's not hot, just warm)
- Then add the warm milk to the beaten eggs and beat together until combined.
- Then add the flour/salt mixture to the egg and milk mixture and beat or whisk until combined.
- Add to the prepared muffin tin filling 2/3 full.
- For the muffin tin you may want to fill every other cup so that they don't connect together as they grow when cooking. Don't open the oven door during baking because it will cause the popovers to deflate.
- Bake just until golden brown, about 25 to 35 minutes. They will feel dry to the touch and sound hollow when you tap on them. (my pans were dark so the popovers cooked fast)
- After the popovers come out of the oven, pierce the bottom with a knife to let the steam escape.
- Serve immediately with strawberry butter.
Nutrition Facts : Calories 171 kcal, Carbohydrate 16 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 64 mg, Sodium 194 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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