SUGAR AND SPICE
These are popovers fit for a King ... or Queen! So
large that they’re a total indulgence, appropriate only for rare
occasions such as a Royal Wedding, Easter Brunch or your Birthday
and since we’re celebrating mine this week, I’m sharing this secret
favorite. Well, maybe they could be made once a month. Please read
recipe through completely before beginning. Makes 6 popovers. Share!
cups all-purpose flour
tablespoon kosher salt
• 3 eggs
• 6 tablespoons melted butter
• 2/3 cup sugar
• 2 teaspoons ground cinnamon
Place a 6-cup
popover pan in bottom third of oven. Place baking sheet on rack
underneath to catch any drips. Preheat oven to 400°F.
2. In a small saucepan over medium-high heat, warm milk until
small bubbles form around the edges. Put flour and salt in a
fine-mesh sieve; sift onto sheet of waxed paper. In a large bowl,
whisk eggs until frothy, about 2 minutes. Slowly whisk into hot
milk. Gradually whisk in flour mixture until almost smooth.
3. Remove pan from oven; spray cups with butter-flavored
non-stick vegetable spray (chemical free, if possible). Fill cups
three-quarters full. Bake 15 minutes; Rotate pan 180 degrees.
Continue baking until popovers are browned and puffed, 30 minutes
more; do not open oven after rotating pan.
4. Meanwhile, 10 minutes before the popovers are to be done,
melt the butter and set it aside. Mix the cinnamon and sugar in a
shallow bowl. When you remove the popovers from the oven, let them
rest just a moment until they’re cool enough to handle. Remove one
from the pan (without puncturing it in any way) and thoroughly brush
it all over with the melted butter, then dredge it in the sugar and
cinnamon mixture to coat completely. Repeat with each. Enjoy
NOTE: These can
be made into a savory treat by eliminating the butter, sugar and
spice and substituting 3 ounces of grated Gruyere cheese sprinkled
on top of the batter just before it’s popped into the oven.
"Everything to excess. To enjoy life, take big bites.
Moderation is for monks."
--- Robert Heinlein, "Time
Enough for Love"