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Popovers with Strawberry And Cinnamon Honey Butter PDF Print E-mail

KosherEye.com

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By Susie Fishbein
Adapted from Kosher by Design by Susie Fishbein
Artscroll Publishing Company

Popovers are fun puffy breads that have a crisp brown crust, and a hollow but moist interior. They "pop over" the tops of their baking container, hence the name. The batter is simple and made with just a few ingredients that most people have on hand all the time. The key is in the tricks and techniques so follow them and don't take shortcuts.
If you don't have a popover pan or Pyrex custard cups you can use a regular muffin tin, the popovers just won't rise as perfectly. If you have more muffin cups than batter, pour water halfway up the sides of any empty muffin cup. The steam the water creates will help the popovers rise. Popovers rise 3-4 inches so make sure your racks are spaced appropriately. Popovers do not freeze well.

Ingredients

Popovers
nonstick cooking spray
1 cup water
1⁄3 cup unsalted butter or margarine
1⁄2 cup matzo meal
1⁄2 cup matzo cake meal
1⁄2 teaspoon fine sea salt
2 tablespoons sugar
6 large eggs

Strawberry Butter:
6 tablespoons unsalted butter, at room temperature
1⁄4 cup strawberry preserves or jelly

Cinnamon Honey Butter:
6 tablespoons butter, at room temperature
3 tablespoons honey
1⁄2 teaspoon cinnamon
1⁄2 teaspoon pure vanilla extract

 

Directions

Popovers:
Serve these huge and light popovers fresh out of the oven. They are wonderful slathered in butter, honey, or jam for breakfast. You can also set them out in a basket on the table for other meals. For extra-large popovers, bake the batter in greased oven-proof ramekins. For smaller ones use a 12-cup mini (21⁄4- by 2-inch) popover tin.
Preheat oven to 450˚F.
Generously grease the top and inside cups of a nonstick popover tin with nonstick cooking spray.
In a medium pot, bring the water and butter or margarine to a boil over medium heat. Add the matzo meal, matzo cake meal, salt, and sugar. Continue cooking, stirring until the batter no longer sticks to the sides of the pot.
Remove the pot from the stove and transfer the dough to the bowl of an electric mixer. Beat the batter at a high speed for 1 minute. Add eggs one at a time; continue beating after each addition. Beat for another 1–2 minutes, scraping down the sides of the bowl. Transfer the batter to a large measuring cup for easy pouring.
Divide the batter among the 8 or 12 popover compartments. Bake for 20 minutes. Without opening the oven door, reduce heat to 325˚F and bake for an additional 30 minutes, or until puffed and golden. Remove from pan and serve.
Makes 8 large popovers

Strawberry Butter:
Place the butter into the bowl of an electric mixer. Beat until light and fluffy. Add the strawberry preserves and beat 1 minute longer. Spoon or pipe into pretty small dishes, ramekins, or butter molds. Refrigerate until firm. Can be made 2-3 days ahead.

Cinnamon Honey Butter:
Place the butter into the bowl of an electric mixer. Beat until light and fluffy. Add the honey, cinnamon, and vanilla and beat 1 minute longer. Spoon or pipe into pretty small dishes, ramekins, or butter molds. Refrigerate until firm. Can be made 2-3 days in advance.

Notes

Makes 8 large popovers
Recipe: kosher, dairy or parve, passover, pesach, gebrokts


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