Subject: Popovers
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 15 2003 - 06:46:05 EDT
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FOOD FUNNY
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Thanks to Jean Turner for this bit of food wisdom:
A business woman is driving home when she sees a woman hitchhiking.
Since the trip has been long and quiet, she stops the car and the
other woman climbs in. While making small talk, the hitchhiker
repeatedly glances surreptitiously at a brown bag on the front seat
between them. "If you're wondering what's in the bag," says the
business woman, "it's a bottle of wine. I got it for my husband."
The other woman is silent for awhile, then nods several times and says
thoughtfully, "Good trade."
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TODAY'S RECIPE
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My British readers will recognize this American treat as a version of
their Yorkshire pudding. Eat popovers plain, fresh out of the oven, or
sprinkle them with powdered sugar, add a drizzle of honey or syrup, or
a dab of your favorite fruit preserve.
Popovers
2 eggs
1 cup (250 ml) milk
1 cup (250 ml) all-purpose flour
1 Tbs (15 ml) melted butter
1/4 tsp (1 ml) salt
Generously butter 6 custard cups or a popover pan and place in the
oven while it preheats to 450F (230C). Combine the eggs, milk, flour,
salt, and melted butter in an electric blender and process for 30 to
40 seconds. Pour the batter into the hot custard cups, filling them
no more than 2/3 full. Bake in the center of the oven for 20 minutes.
Reduce the heat to 350F (180C) and bake an additional 10 to 15
minutes, until the popovers are puffed and cooked through. Serve
warm, can be frozen after baking. Makes 6 popovers.
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