Food has the amazing ability to help us rediscover flavor memories, locked away in the depth of our minds. With every bite of corn blini with smoked salmon, duck confit or tanzanian eggplant curry I’m right back home again eating dinner at my mother’s table. We didn’t always eat at home however, so some of my food memories come from the great meals my mom and I have eaten out and about.
My first popover memories are from the Neiman Marcus Cafe in Coral Gables. For years and years, it’s been a tradition during family vacations down south that my mom and I sneak away for a day of light shopping and lunch with a view of the miami skyline. I’m a ginger so I need time out of the sun, especially during beach vacations.
Light and airy, nothing beats a warm popover at brunch. The NM cafe serves theirs with a fabulous strawberry butter. While I love the sweet popovers I grew up eating, for my first go at them I decided to take a more savory route with this cheesy brunch variety.
I didn’t know a whole lot about how these magical little breakfast pastries were made before purchasing my first popover pan, but I was pleasantly surprised by how easy the process was.
If you are looking to impress some friends with fluffy goodness, well then this is the food for you. Make sure to cook them just before serving -- nothing beats a warm steaming popover.
Next up, I’m searching for the perfect strawberry butter recipe to go with my next batch of popovers!
Ingredients - Adapted from Williams-Sonoma Perfect Popover Recipe
- 6 Large eggs, lightly beaten
- 2 Cups milk
- 4 Tablespoons butter, melted
- 2 Cups (260g) flour
- 1 Teaspoon salt
- ¼ Cup grated pecorino
- ¼ Cup grated parmesan
- Preheat oven to 450 degrees
- In a medium bowl, whisk together eggs and milk
- Mix in two tablespoons of butter
- In a large bowl, combine flour and salt
- Mix wet ingredients into dry ingredients
- Add cheese, reserving enough to sprinkle on top of each popover midway through baking
- Spray popover pan with nonstick spray
- Add ½ teaspoon of melted butter to bottom of each pan
- Fill popover molds ⅔ of the way with batter
- Bake popovers for 15 minutes
- Reduce heat to 350 degrees, sprinkle cheese on top of popovers and bake for another 15 minutes
- Remove from oven
- Insert and quickly remove a knife into each popover to create an exit for the steam and prevent them from falling back onto themselves
- Serve while warm