Saturday, July 28, 2012

Over and Out! PopOVER Pan finally OUT of the Cabinet

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Have you ever had a kitchen tool that you just know is mocking you?  It's usually the one that you purchase on a whim or that is given to you as a gift. Something that you've wanted but once you actually have it, you don't actually use it?! I've got one. The guys and gals in the canning supply cabinet refer to him  as "Pops". You know the type. He's slick. Shiny. Hard as iron and cool as non-stick coated steel. He came from Williams-Sonoma and he's been living the good life.



 Similar to the sprinkles in my Spice Cabinet Makeover post, "Pops" has been enjoying penthouse living just around the corner from the spices, in the cabinet above the refrigerator, with my canning supplies, for the last two years.  He's there, right on the front of the shelf,  puffing  out the pastry photo on his chest from the still intact label. Over the last year, he's grown smug, a little arrogant, and complacent after spending two years just loafing around sitting up there on the shelf, unemployed. I felt it. You know? When I opened the cabinet two weeks ago, to get the canning supplies when I made the jam. He just sat there. Leaning back against the yellow ware bowl. Daring me to move him.


As if that wasn't enough, my oldest son came home from work one day last week and said, "So, have you made any popovers lately?"  That was it! Pops probably didn't hear it over the hum of the compressor for the fridge but I told my son right then that we'd do it this weekend. Pop's 2 year vacation was coming to an end.

Today was the day that Pops finally went to work. After the spice cabinet incident, with space in my kitchen cupboards at a premium, and fresh from two days of organizing my studio, I've decided that everything in my kitchen's gonna earn its keep or be donated!

I mixed up a batch of popovers (aka, "yorkies", "pudds" or "Yorkshire pudding" for those of us who share an English heritage), put pops into the oven, and let him work his magic. (Avert your eyes if you're sensitive to dirty oven racks. Apparently I need to work some magic of my own on my oven racks! Well...at least you know that I use my oven! Sheesh!)


 




I have to admit, they were amazing!  Delish! SO worth waiting for!



Pops earned his keep today and I just have one more thing to say on this topic:


On behalf of all of the muffin pans and baking rings in the bottom drawer of the cabinet next to the fridge: Welcome, Pops!  Settle in and enjoy meeting your new neighbors. I have a feeling that we're going to be seeing a lot more of each other!

Ingredients:

For the Popovers: 

  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • 6 Eggs, lightly beaten
  • 2 cups whole milk
  • 2 cups all-purpose flour
  • 1 tsp salt

For the Strawberry Butter:

  • 1 stick unsalted butter, softened
  • 1/3 cup fresh strawberries, pureed
  • 3 tablespoons powdered sugar 

Directions for the Popovers:

Preheat oven to 450 degrees. Spray the cups of a 6-cup popover pan with nonstick cooking spray. Pour 1/2 tsp. of  the melted butter into each cup. In a large bowl, whisk together the eggs and milk, then whisk in the remaining butter (2 Tbs.). In a separate bowl, whisk together the flour and the salt. Whisk the egg mixture into the flour mixture. Whisk vigorously until smooth (2-3 minutes). Divide batter among the cups filling each about half way.  Bake for 20 minutes. Reduce heat to 325 degrees and bake for 15 additional minutes. Remove from the oven and immediately invert onto a wire rack.  Repeat the process with the remaining batter. Serve immediately with butter and jam.

Directions for the Strawberry Butter:

Whip all ingredients together until well blended. Chill until 5 minutes before serving.

xo,
Kimberly
P.S. Hey, all of you canning supplies. Don't get too comfortable with the newly vacated spot. I've got a pressure cooker who's interested in the space and may be moving in before the end of the month.

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