POPOVERS WITH WILD-MUSHROOM SAUCE
We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, to flavor these light and fluffy rolls.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Whisk together milk, eggs, and melted butter in a medium bowl; set aside. Whisk together flour and salt in a separate medium bowl. Pour milk mixture into flour mixture; whisk until blended. Cover; let batter stand 1 hour.
- Preheat oven to 450 degrees. Put 2 teaspoons oil into each cup of two standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place pans on a rimmed baking sheet. Transfer to oven; heat oil in pans 20 minutes.
- Pour batter into popover cups, filling each two-thirds full. Bake (do not open oven while popovers cook) 15 minutes. Reduce oven temperature to 350 degrees; continue to bake popovers until well browned and crusty, about 20 minutes more. Invert popovers to unmold. Transfer to a bowl lined with a clean kitchen towel; cover to keep warm.
- Meanwhile, heat remaining 8 tablespoons butter in a large skillet over medium heat. Add shallots; cook, stirring occasionally, until fragrant, about 2 minutes. Add mushrooms; cook, stirring occasionally, until golden, about 5 minutes. Add sherry; cook until liquid is reduced by half, about 2 minutes. Raise heat to medium-high; add cream, and bring to a boil, stirring. Reduce heat to low, and simmer 1 minute. Stir in tarragon, and season with salt and pepper.
- To serve, place popovers on plates, and spoon mushroom sauce on top.
GIANT-SIZED POPOVERS
I discovered this recipe in Lee Lee's Recipe Box. The description to the recipe reads as follows: "These Giant-Size Popovers are made in individual containers to allow lots of room for rising. They can be filled with creamed ham, chicken, or seafood and served as a main dish, or they can be served piping hot with plenty of butter." Be sure when you make these to spread the custard cups out. These babies puff up pretty big ; ) I hope you will enjoy them!
Provided by Bev I Am
Categories Breads
Time 1h10m
Yield 6 popovers, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Beat eggs in a medium sized bowl until light and fluffy.
- Add milk and 1 TBSP butter, mixing well.
- Combine dry ingredients; add to egg mixture, and beat until smooth.
- Butter 6 custard cups generously.
- Set the cups in a jellyroll pan, and place in a 400 F degree oven 5 minutes before filling.
- Remove from oven.
- Spoon batter evenly into the cups.
- Bake at 400 F for 25 minutes; reduce the temperature to 350 F and bake an additional 20-25 minutes.
- Turn off heat, and allow to stand 5 - 10 minutes.
- (They should be extra large, empty crusty shells.).
- Serve hot with butter, jam or jelly.
Nutrition Facts : Calories 169.2, Fat 6.8, SaturatedFat 3.2, Cholesterol 134.8, Sodium 472.2, Carbohydrate 18.7, Fiber 0.6, Sugar 0.9, Protein 7.7
GIANT MUSHROOM POPOVER RECIPE
Make and share this Giant Mushroom Popover Recipe recipe from Food.com.
Provided by southern chef in lo
Categories Breads
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375'F.
- Melt the butter in a 10" ovenproof skillet. Add the onion and saute over medium heat for 5 minutes.
- Stir in the mushrooms, garlic and salt, and saute for another 5 minutes. Add the sherry and cook, uncovered for 10 minutes longer.
- Meanwhile, place the eggs, milk and flour in a blender, and whip them into a smooth batter. Pour this over the mushroom mixture in the skillet, and transfer the pan to the center of the oven.
- Bake for 25-30 minutes, or until set. Cut into wedges and serve hot or warm.
- Serve popover with a green salad or some fresh fruit for a refreshingly uncomplicated meal.
Nutrition Facts : Calories 403.5, Fat 12.6, SaturatedFat 6, Cholesterol 233.1, Sodium 728.1, Carbohydrate 48.3, Fiber 3.1, Sugar 4.8, Protein 16.6
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