popover

The secret to this ultimate Yorkshire pudding recipe is making the batter in advance: the result is Yorkshire pudding that rises tall, is tender and lightly chewy, and has a crisp shell.

The Best Yorkshire Pudding Recipe

eggs (200 grams; 7 ounces)

all-purpose flour (5.25 ounces;

whole milk (6 ounces; 3/4 cup) (see note)

water (.85 ounces; 1 tablespoon plus 2 teaspoons) (see note)

kosher salt (about 1/2 teaspoon)

beef

Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.

Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see note), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.

Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.

Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.

Neiman Marcus Popovers with strawberry butter, these amazing buttery delights are the perfect meal starter.

Popovers with Strawberry Butter

milk

all-purpose flour (plain flour)

½ tsp kosher

tsp baking powder

eggs (50 g each w/o shell) ((at room temperature))

non-stick cooking spray

unsalted butter ((8 Tbsp; at room temperature))

strawberry jam

Gather all the ingredients. For this recipe, you will need 2 popover pans. If you use muffin pans instead, use every other tin so that the popovers have plenty of room to expand OR pour only halfway up with batter.

Place the milk in a bowl (or 4-cup measuring cup) and microwave on high for 2 minutes, or until warm to the touch.

Sift the flour, salt, and baking powder together into a large mixing bowl.

Add the eggs into the stand mixer fitted with a whisk. Beat on medium speed for about 3 minutes, until foamy and pale in color.

Turn down the mixer to low and add the warm milk.

Gradually add the flour mixture and beat on medium speed for about 2 minutes.

Turn the machine off and let the batter rest for 1 hour at room temperature.

When it’s almost 1 hour, preheat the oven to 425ºF (220ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Place each of the popover pans on a baking sheet and spray the pans with nonstick spray.

Fill the popover pans with the batter ¾ full.

Transfer to the oven and bake on 425ºF (220ºC) degree for 15 minutes. Then turn down the oven temperature to 375ºF (190ºC) degree and bake for 30 minutes, or until the popovers are a deep golden brown on the outside and airy on the inside.

While baking the popovers, make strawberry butter. Place the butter in the stand mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. To save the strawberry butter, keep it in an airtight container and store in the refrigerator for 2-3 days.

To Make Strawberry Butter

Serve popovers warm with strawberry butter.

To Serve

You can keep the leftovers in an airtight container (or bag) and store in the refrigerator for 3 days or in the freezer for a month.

To Store

https://www.youtube.com/watch?v=G82YUKGnU9U

Neiman Marcus Popovers with Strawberry Butter. These homemade airy popovers are light and fluffy in texture. Serve hot with the Strawberry Butter. 

For the complete recipe:
http://www.justonecookbook.com/recipes/popovers-with-strawberry-butter/

Ingredients:

3½ cups milk
4 cups all-purpose flour
1½ tsp. salt
1 tsp. baking powder
6 large eggs, at room temperature
Nonstick spray

Strawberry Butter:
¾ cup butter, at room temperature
½ cup good quality strawberry preserves

Equipment you will need:
2 popover pans*

Note:

Prep time does not include 1 hour of resting the batter.

If you use muffin pans, use every other tin so that the popovers have plenty of room to expand.  Or pour only halfway up with batter.

Put the strawberry butter in an airtight container and store in the refrigerator for 2-3 days.

Recipe is from Neiman Marcus Cookbook by Kevin Garvin and John Harrison.

Music courtesy of Audio Network: "Fire Dancer"
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How To Make Neiman Marcus Popovers with Strawberry Butter (Recipe) ポップオーバー＆ストロベリーバターの作り方 （レシピ）

Yorkshire Puddings

flour

eggs

lard oil

salt

pepper

In a small bowl with a pour spout, mix together the flour and eggs, then stir in the milk. Whisk mixture until just combined, a little lumpy is okay!

Refrigerate the batter for a minimum of 30 minutes, or up to overnight.

When ready to bake: Preheat oven to 425 degrees F and add ½ teaspoon of oil or lard to each hole of a 12-count muffin tin.

Place muffin tin in the preheated oven for 10-12 minutes.

Remove the batter from the fridge and stir in the salt and pepper.

Working quickly, remove the hot muffin tin from the oven and immediately pour the batter evenly into the tin. Return pan to the oven as fast as possible.

Cook puddings for 16-18 minutes or until puffy and golden brown.

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