Today is our 4th wedding anniversary!
We got married on a beautiful fall day in New England surrounded by friends and family. If we could relive that day, I would do it in a heart beat. For me, it wasn’t just the culmination of almost 2 years of planning from afar, it was the transformation of a pair of high school sweethearts becoming a married couple. More than moving out of my parents house or getting a job, this made me finally feel like an adult. We were no longer pair of teenagers dating but a pair of twenty-somethings making a commitment in front of the most important people in their lives. It was awesome!
When we were thinking about where to have our honeymoon, we decided there was no better place to celebrate than the place we had take our first vacation together at 18, Acadia National Park and Bar Harbor, Maine. Acadia is a place we’ve been back to over and over again and we never tire of it. To me, it is one of the most beautiful places in the world. One of our favorite things to do is to visit Jordan Pond. We always walk the pond loop, followed by tea and popovers at the restaurant, which is the inspiration for today’s recipe.
If you’ve never had a popover, according to Wikipedia, it is a light, hollow roll made from an egg batter. In my opinion, that description does not do it justice. The batter is somewhere between that of a pancake mix or crepe batter. When they are finished baking, the outside is crispy while the inside is a combination of a hollow space and a velvety, eggy, bread custard. The steam from the liquidy batter cooking creates the hollow inside, making it the perfect vessel for butter, jam, fruit curd or ice cream. You can also pair them with a hearty soup or a piece of roast beef and gravy.
Popovers are incredibly easy to make and come together quickly. My favorite way to eat them is straight out of the oven (although be careful opening them, they’re full of hot steam), topped with butter and strawberry jam accompanied by a cup of tea.
From: Inspired by Jordan Pond, Recipe from Fannie Farmer
Prep Time: 5 minutes
Cook Time: 35 minutes
Yields: 6-8 popovers
1 1/4 cups milk
1 tablespoon melted unsalted butter
1 cup flour
1/2 teaspoon salt
In a medium bowl, whisk eggs, melted butter and milk. Add flour and salt. Whisk until just combined.
You can use a popover pan or muffin tin for this recipe. Fill each cup 2/3 full. Place the popovers in a cold oven and set the temperature to 425°F. Bake for 15 minutes. Lower temperature to 350°F and bake for an additional 20 minutes. DO NOT open the oven while they are baking!
Serve immediately with butter and jam.
If you are baking at altitude, add an additional 2 tablespoons of milk to the batter.