This week the TWD BWJ recipe was popovers. My family and I were very excited because my mother-in-law often makes fabulous popovers for holiday meals and I have never attempted them at home. My youngest daughter even asked me to wait to make these when she was back from her church youth group trip. She is not much of a foodie so this was a significant request. Well the first batch was quite a disappointment compared to Grandma’s!
They were very toasty! The insides were beautifully hollow but the outside….. well that was another story. The recipe directed me to bake them for 25 minutes at 425 and then lower the temp to 350 and continue to bake for 15-20 minutes. Well these were over toasted before the 25 minutes were up so I just turned off the oven and let them sit until we were ready to serve dinner because I was afraid they might still be doughy inside. They were not. We ate them all and no one complained but this was a definite do over. Even before they were out of the oven I emailed grandma “what went wrong” ? I missed her call the next day but she left me her recipe on voicemail. She had always had great success with the Sunset magazine recipe http://www.myrecipes.com/recipe/classic-popovers-10000000656213/ . I took a look at this, it was not much different but did have different baking instructions. I also posted to the TWD P&Q : Popovers post (I think this means Posts and Questions?). As I was posting my dilema, I realized all the things I had done wrong, first I had been obsessing all day on a practice version a Rainbow Cake I was making for a bakery order.
This was my version of Whisk Kid’s Rainbow cake meets Ina Garten’s lemon cake with a lemon buttercream frosting, I was making this by special request for a 65th birthday! Anyways not only had I forgotten to take the eggs and milk out of the fridge to come to room temp for the popovers, I only had nonfat milk (recipe call for whole or 2%) and I set the oven to convection which is what I always use for baking but it does brown a bit quicker.
Round 2 went a bit better:
I used whole milk and eggs at room temp. I put all the liquid ingredients in the blender first and slowly incorporated the flour. And I lowered the oven temp. The end result was much improved but still not quite like grandma’s. I had to turn off the oven at 17 minutes and they were still a little over toasty. I think I’ll give grandma’s version a try next time!
Next up Nectarine Upside-Down Chiffon Cake and those nagging 8 recipes I’m behind on!