Lunch, dinner and popovers

Posted by Anne on November 20, 2008 at 12:07 pm.

It’s been a while!

First: Two new lunch options in downtown Cedar Rapids!

  • The Prairie Soup Company, owned and operated by Ryan and Katy Buresh, serves homemade soups and sandwiches from their location on the second floor of the APEC building. 
  • Benz Beverage Depot is offering grab-and-go “European Lunches” featuring artisan or imported cheeses and sliced cured meats on a mini baguette for $5.95.

Second: You’ve probably heard by now, but just in case you haven’t, Blend and the Piano Lounge are both open for business. They both look a little different — Blend has added an outdoor seating area, reconfigured its entryway, and redecorated the interior with darker, cooler tones while The Piano Lounge has opened up it’s establishment and added a second bar — but they’ve maintained their cool, upscale atmosphere AND tasty food and drinks.

Third: I wanted to show you what the popovers I wrote about in my last column looked like. I had always shyed away from popovers, because I didn’t want to buy a popover pan, and I was afraid that using a muffin pan would result in a batch of unpoppedovers and a disappointed and unhappy Anne. But then I took a deep breath and gave it a try anyway. I’m pleased to report that the popovers did rise, at least a little bit, and they were delicious and I will be making them again, popover pan or no.

 

A muffin pan o popovers

A muffin pan o popovers

Lovely, poofy insides. Im getting hungry.

Lovely, poofy insides. I'm getting hungry.

A word of warning for those who haven’t tried popovers before: These should be eaten while they’re still warm from the oven. Unlike, say, muffins or biscuits, they’re no good the next day. Click through for the recipe.

POPOVERS
Makes 6
2 large eggs
1 cup whole milk
1 cup all-purpose flour
1 tablespoon unsalted butter, melted and cooled
1/2 teaspoon salt
1 tablespoon vegetable oil

Blend the eggs and milk together in a blender until smooth. Add the flour, melted butter and salt and continue to blend on high speed until the batter is bubbling and smooth, about 1 minute. Cover and let the batter rest at room temperature for 30 minutes.

While the batter is resting, measure 1/2 teaspoon vegetable oil into each cup of the popover pan. Adjust an oven rack to the lowest position, place the popover pan in the oven, and heat the oven to 450 degrees.

After the batter has rested, pour it into a 4-cup liquid measuring cup or another container with a spout. (You will have about 2 cups batter.) Working quickly, remove the pan from the oven and divide the batter evenly among the 6 cups in the pan. Return the pan to the oven and bake for 20 minutes. (Do not open the door.)

Lower the heat to 350 degrees and continue to bake until golden brown, 15 to 18 minutes longer. Gently flip the popovers out onto a wire rack and let cool slightly before serving.

Note: If you do not have a popover pan, you can make popovers in a muffin tin. They won’t rise as high, but they’ll taste good. Use a 12-cup muffin tin, filling only the 10 outer cups with batter. You’ll need an extra 2 teaspoons of vegetable oil to grease the 10 muffin cups.

Source: “The America’s Test Kitchen Family Baking Book” (America’s Test Kitchen) by the editors at America’s Test Kitchen.

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One Comment

  • Liz says:

    Your popovers came out fantastic. I make my popovers in muffin tins. I will, one day, buy a popover pan-maybe. :smile:

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