Popovers make the perfect partner to a great meal. These hollow, light rolls made in muffin tins jazz up what could otherwise be a mundane everyday meal.
When I was reading and falling in love with The Homemade Kitchen, I think its author, Alana Chernila, put it best. She writes, “I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Special birthday breakfast on a school morning when we have to get out at 7:00 a.m.? Popovers. A soup pulled from the freezer that not quite as delicious as I remember it? Serve with popovers.”
Popovers don’t have to take the back seat to a less than stellar meal, though. I love baking popovers to eat, well, just popovers. They are so customizable. Sometimes I make them plain and add honey butter. From time to time, I make them with cheddar or goat cheese and fresh herbs. That’s the beauty of popovers – they can be made to suit any mood, craving, or taste. When I found a recipe for these pillowy delights in the pages of The Homemade Kitchen, I had to try them. And Alana’s recipe yield’s the perfect popover – great texture and phenomenal taste.
The Homemade Kitchen hit bookstores on October 6th and is an excellent cookbook for anyone that wants to learn to start making more homemade meals or the home cook that wants new, innovative recipes and learn a few new techniques. The book begins with basics – how to cook an egg, how to cook vegetables – and moves to how to make pie and use fresh herbs. Then, it launches into recipes for both beautifully executed dishes and homemade takes on staples like chèvre (goat cheese), feta cheese, preserved lemons, and kefir. I was dazzled to read homemade takes on items that I often grab at the grocery and recipes to use them in.
This cookbook is so all encompassing. If you want to transform the way you eat to one of homemade decadence and less reliance on processed items, this text is the only one you need. As I read the book, I couldn’t help but think, “What other cookbook could you possibly need?” The other portion I greatly enjoyed were the stories and personal anecdotes from Alana that accompanied the recipes and kitchen instruction. She is so relatable here. As I read the book, I felt as if she were my neighbor, teaching me to can vegetables when I didn’t know how and swapping recipes. Her words and personal experiences bring a warmth to this cookbook.
Among all the phenomenal recipes in the book, it was Alana’s back-pocket recipe that still captured my interest the most. Popovers are approachable – a feature that I always focus on when selecting recipes to share – and they compliment a wide array of dishes. You can feature them and be met with wonder from your guests at a gathering or just pair them with a weekday dinner for a bit of flair. They’re more than your typical dinner roll.
From The Homemade Kitchen by Alana Chernila
Yields 12 large popovers
- 3 large eggs
- 1 1/2 cups whole milk or buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted and slightly cooled
- Safflower oil or melted butter, for greasing the pan
- Optional: 1/4 cup fresh herbs; 4 ounces chèvre
- Preheat the oven to 425 degrees. Combine the eggs, milk, flour, salt, and butter in a blender. Blend until you have a smooth batter, 15 to 20 seconds. Let the batter rest for 10 minutes.
- Generously grease a 12-cup muffin or popover tin with oil. Divide the batter evenly among the cups, filling them most of the way. Add a pinch of fresh herbs and a dollop of chèvre, if using, to the center of each muffin cup. Bake until puffed and golden, WITHOUT OPENING THE OVEN, 25 to 28 minutes. Serve immediately.
I added dried parsley from our garden to the popovers. It yielded a great flavor and texture.
I received this book from Blogging for Books for this review. The opinions on this book and its contents are my own. I only work with companies and endorse products that I have positive personal experience with and enjoy.