popovers and summer salad

These popovers are made from a simple, basic recipe.  Once again, this is a “Cookie Jar” recipe from Joanne Fluke’s book, “Key Lime Pie Murder.”  I must confess that I have had far superior results with this simple recipe than with other popover recipes that require such techniques as mix well, mix gently, let the batter rest, don’t let the batter rest, etc, etc, etc.

Pretty on the inside:

Popovers paired with this salad recipe from my friend at Mrs. Ermel’s blog. Strawberries, blueberries, tangerines, greens, (you could add roasted chicken) strawberry vinaigrette, and the best part…

Sugared almonds!

(mix by hand; don’t use a mixer)
1 c. eggs (this is about 4 large eggs, but I measured exactly) – whisk by hand about 1 minute
2 c. milk (I used whole milk); whisk just until blended
Add, all at once:
2 c. flour, unsifted
1 t salt
Stir with wooden spoon until mixed, but a few small lumps are remaining
Pour into greased/sprayed 12 cup muffin pan (I did use the pretty 12-well popover pan)
Bake at 450 degrees for exactly 30 minutes – DON’T open the oven door
DO watch through the glass of the oven door – it’s fun to watch the popovers pop up
After 30 minutes, remove the popovers from the oven
Pierce each one with a sharp knife to release steam
Remove from pan; serve (perhaps with this jam, or this jam)

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