Wednesday, November 7, 2012

Jordan Pond House Popovers

Popover Muffin Pan

My tasting partner and I recently returned from a wonderful East Coast trip (before Super storm Sandy hit) where we spent a few days in Acadia National Park and Bar HarborMaine.  The highlight of the trip was tandem biking around Acadia National Park and the beautiful fall colors.  We stopped at the Jordan Pond House in the middle of the park, and had lunch, which included POPOVERS!  I haven’t had popovers in years, and wondered why not.  We stopped by the gift shop and I saw the recipe for the popovers in a cookbook.   Once we returned home, I found the recipe was also available on line.  I bought a popover pan, essential for baking popovers, and got to work.  These popovers are light, airy and with a buttery, eggy taste.  Delicious!  One change I did make was to let the batter sit in the refrigerator for a couple of hours in order to develop the gluten. These popovers are delicious as part of a main meal (soups, chili) or as a sweet dessert with jam.

Recipe after the jump


from The Story of Jordan Pond, published by the Acadia Corporation

Two large eggs
One cup whole milk
One cup sifted all purpose flour
1/4 teaspoon salt
Speck of baking soda

Beat the eggs at high speed until lemon colored (two to three minutes). On slowest speed add very slowly one half cup of the milk; beat until well mixed.

Sift and measure flour, salt and soda; add slowly (with mixer going on slow speed) the dry ingredients. When mixed, stop the beater, scrape the sides of the bowl with a spatula, turn to medium speed and slowly add the remaining milk; beat two minutes. Turn to high speed and beat five to seven minutes. Batter should be smooth and about the thickness of heavy cream.  

Refrigerate for 2 hours to let the gluten develop.

Preheat oven to 425 degrees. Remove batter from refrigerator, and fill popover pan to ½ filled.

Bake on the middle shelf of the preheated oven at 425 degrees for the first fifteen minutes. Without opening the oven, reduce the temperature to 350 degrees and bake fifteen to twenty minutes longer. They are best served at once, but may be kept in the warm oven for up to five minutes.  Serve with softened butter or jam.

Approximate yield: 6 large popovers

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