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This is a spring variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Boulder, Colorado
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Popover recipes galore
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High Altitude Popovers 3500 ft Rocky Mtn Colorado Well the mystery of the high altitude popover was solved in the last two week session of creating a new dessert! Many of you at altitude might have tried to make a popover roll with the result being a more hockey puck like product, than popover product. At first I thought this would be a straight forward simple piece of work to complete the changes needed. But the wide variety of products available in the North American market made accepting certain things as standards a mistake. Popover is a really nice roll that is steam risen and sets with a hollow center. I want to create a dessert around the popover roll for a catering we are doing this month. Important client with long term cash streams if we pull off a spectacular display. Back to the popover: Altitude presents several problems all related to air pressure and boiling points when trying to create the popover. However as we will see other things affect the popover as well, but they have been corrected in this recipe. So after much (like 12 tries I have a recipe that finally produces popovers every time) First go to three large eggs above 3500 feet in altitude The addition of the third egg finally allowed consistent popover performance. At two eggs sometimes it would work, sometimes it would make little pucks resembling rubber cement after it has cured. Large eggs is important, not extra large and not medium but large. Since we are international in our blog I have also laid it out in weight for you. Stir the egg and then weigh out the called for amounts. 3 large eggs equals 6.5 ounces or 183.5 grams Second you must read the protein rating on the flour bag, you really want to have 4g protein in the flour, not 3g and definitely not 2.6g this really makes a difference, but for consistent no fail popovers I found the 4g flour had to be in the recipe. I used King Author bread flour. I also think most flours listed as "bread flour" are 4g protein. 2.6g flour in the USA often says "great for biscuits" on it. Biscuits maybe, but popovers no way! The fact we have readers around the world it works out this way in weight. 1 cup flour equals 6.5 ounces or 183 grams salt is always 1/2 tsp. My scale did not go to a fine enough resolution to weigh it. Lets call it two pinches as this does not have as great an effect on the outcome as the eggs and flour. Milk is also a problem, in that it has many forms, whole, 2 percent, 1 percent, skim, and a whole host of specialty milks. I used three different kinds of milk. I found if we use weight and not measure we get the best results (as with most baking weight is the equalizer) But since a lot of people don't have a scale I have worked it out as follows: 1 1/4 cup of milk will work with any type of milk always. But for best results weigh the milk you should have 10 3/4 ounces or 307g, if you weigh it you can use any milk you want, the exception being things that are named milk but not milk, buttermilk is one of the examples. You can use buttermilk and similar milk based products, you just have to start with 1/2 cup of the and dilute up to weight with water. Same with any of the over heavy milks, cream, half and half, etc. Last the fat, butter, oil, animal grease all work. I use one tablespoon equals 1/4 ounce of weight which equals 10g of fat. This is important as you start to create different type of popovers, when using bacon grease for example I had to switch to weight as the bacon crease has a higher density than did the olive oil or butter. 1 tbsp of olive oil equals 1/4 ounce or 10g Last you must put this together in the correct order or it will fail to popover. So mix all the wet ingredients together, then add the salt to the wet, then add the flour, whisk the flour in until combined but not over worked into something real smooth. Fill the mini-popover pan with 1/3 cup of batter (just over half way) The large pop over pan with 2/3 cup of batter and if you are using a muffin pan fill them a scant over half way. These fill amounts are as important as the rest of the recipe. The oven at altitude must be 400F or you will not get the correct result. And the oven must be the correct equipment, the oven must be a conventional type heat not a convection type heat. Convection ovens will not produce a popover most times at altitude. They produce an occasional correct roll at best. So conventional oven at 400F. Don't open the oven for 18 minutes. Just don't do it, ruins the roll as the steam drops and the structure collapses and once it collapses the set will not recover. Spray the popover pan or muffin pan with release. Pam vegetable spray is a good one, plus I also used the straight Crisco spray, both worked. I don't use the butter flavored sprays as they leave a kind of nasty coating on my pans. Now you will read about preheating the pan in places on the internet, and a bunch of crap like that, not required, IMACO this is from people at home trying to find ways to make this thing work without understanding the structural dynamics of baking. Hence the found ways that sort of make the New England recipes work, but not really, but close enough that they could taste the homeland of New England. Preheat pan, Don't need to do it. Not necessary, using this recipe they will pop every time unless you open the oven like an idiot after being told not to do so! (I opened in a couple times in the name of science, not being an idiot, at least that is the story I am sticking to!) After 18 minutes you can open the oven and look at them, they will be formed very nicely. Take a birds beak paring knife and make a small slit in each one to let steam escape. Close the oven and bake an additional 14 minutes or until they are the crispness you like in a roll. Serve with butter and watch them disappear. So to summarize Altitude Popovers 3 large eggs, 6.5 ounces or 183g 1 1/4 cups milk, 10 3/4 ounces or 307g 1 tbsp oil or butter, 1/4 ounce or 10g 1 cup flour, 6.5 ounces or 183g 1/2 tsp salt, two pinches 400F degree oven oiled muffin cups, or popover pan No peeking for first 18 minutes And you should be able to make the wonderful popover at altitude above 3500 feet. All testing was done at 4750 feet ASL. More on the dessert popover after next weeks catering featuring its introduction to the world! 'Til we talk again, take the time to make these spectacularly easy wonderful tasting roll for your next dinner. Chef Bob Ballantyne The Cowboy and The Rose Catering Grand Junction, Colorado, USA
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Happy Thanksgiving to you and yours...so much to be grateful for and the many blessings that have and continue to bestowed upon us. We started our morning with a "turkey trot" and a glorious sunny walk with the dogs. When we came back home, I had a nice hot batch of Wassail waiting for us, complete with my homemade Juicy Apple Popovers. My husband has been fighting a terrible cold all week and I knew a batch of his favorite Wassail would do the trick to help him feel better. We hope this holiday finds you, your friends and families well and full of blessings! Hot Wassail 1 gallon apple cider 4 cups orange juice 5 cinnamon sticks 1/4 tsp. ground cinnamon 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 cup sugar 2 Tbl. whole cloves 1 orange, sliced into rounds 1 lemon, sliced into rounds Bourbon (optional) Place all ingredients in slow cooker (except Bourbon) and mix well. Turn the slow cooker on high heat and cook for 3-4 hours (or on low for 6-8 hours). Ladle in a mug and serve hot. (Optional to add a wee taste of Bourbon to your mug of wassail, should you choose). One Year Ago: Apple Pie Martini Two Years Ago: Juicy Apple Popovers
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