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Fat New Year. (POPOVERS)

February 20, 2010

First morning of the year I made something I had been thinking hilarious for a while. A king-sized, over the top power brekkie I referred to in my head as the Elvis Popover. A popover is somewhat half biscuit, half inflated pancake. The eggy batter gets huge in the oven, full of nothing but its own hot air. Elvis enters the kitchen with his legendary love of the peanut butter, banana and bacon combo, a square meal if I’ve ever seen one and maybe the perfect candidate to fill the void (and cure the hangover) on this festive morning, 2010. Trashy though it may sound, with the ingredients upgraded to a food snobbery quality, it was pretty fantastic. I would do it all again even if one short week later wasn’t the King’s 75th birthday.

The base was inspired by my friend Megz, who had recently made a batch of gluten-free popovers for an afternoon gathering. Quite impressively, she took this recipe, plain as day, and swapped out all-purpose flour for spelt flour (1:1) to excellent results, pleasing immensely the guest who didn’t go that way. The melting butter and honey over the airy and dense pastry was ridiculously good and got me thinking of all the things one can put in the empty space that is the heart of a popover.

For this version, homemade peanut butter* consisted of honey roasted peanuts and almonds, the first layer on the split popover. Piled on top was bacon acquired from the kind, meat-loving hands of friends at Dickson’s Farmstand, which I like to cook -mess free- in the oven, intertwined with your everyday unlocal bananas. This heap was coated in raw honey from Clermont, NY. The jar reads ‘produced by the bees of Ray Tousey’ and every time I eat it I feel like I am being introduced to the honey and it is awesome. We can be friends with food.

Happy New Year! …it’s still new.

POPOVERS

2 eggs

1 cup milk

1 cup flour

1 1/2 teaspoon salt

  • Preheat oven to 450 F. With butter, grease a muffin pan that makes (6) large muffins.
  • In a medium mixing bowl, whisk together all ingredients until smooth.
  • Pour batter into muffin cups filling 1/2 – 1/3 of the way up.
  • Bake at 450 F for 20 minutes, then lower the temp to 350 F for another 20 minutes.
  • When the popovers come out of the oven, make a small slit the top to let off some steam.
  • Make an Elvis special out of them or don’t! Enjoy.

Though they are best straight from the oven, remaining popovers can be reheated at any hour for days to come. They won’t do any  science magic like swell up again but keep them in the oven until crisp on the outside and heated through. They will have great flavor and texture, just about begging for your jam and butter, or savory stuff like cheese or ham. Teatime!

* Process the nuts until smooth and peanut-buttery, you can fold in some coarsely chopped nuts afterwards if you are feeling chunky. I kept it smooth like Elvis’ early years.

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