I hadn't actually used it yet -- Mr. Homewrecker has been using it to make his from-scratch chipotle mayo -- so I browsed the little cookbook that comes with the mixer and came across a recipe for popovers. For those unfamiliar, popovers are similar to Yorkshire Pudding, which like many English "pudding" dishes isn't anything like the Jell-o we're familiar with. It's bread. And it's eggy and delicious.
I love when the food actually looks like the picture in the recipe
And, as it turns out, they're a total breeze to make, especially with the stand mixer. I'll share the recipe with you all since it's a cinch. The hardest part was greasing and flouring the ramekins. A large muffin tin would work as well.
POPOVER RECIPE from KitchenAid recipe book
- 2 eggs
- 1 cup milk
- 1 tbs butter or margarine, melted
- 1 cup all-purpose flour
- 1/4 tsp salt
Place eggs, milk, butter, flour and salt in a mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat 15 seconds. Stop and scrape bowl. Turn to Speed 4 and beat 15 seconds more. [Now, if you don't have a KitchenAid mixer, I'm fairly confident this entire step could be done with a hand mixer or a wire whisk and a little elbow grease]
Fill 8 heavily greased and floured custard cups half full with batter. Place cups on cookie sheet. Place cookie sheet in cold oven and set heat at 450 degrees F. Bake for 15 minutes; reduce heat to 350 degrees F and bake 20 to 25 minutes longer. Remove from oven and cut slit into side of each popover. [I guess that's to deflate them? I skipped this step since mine de-poofed on their own after only a moment out of the oven] Serve immediately. Yield: 8 popovers.
Serving suggestion: I think these would go great with apricot jam. Today I had them with Anarchy in a Jar's Hot Fireman's Pear Jam with Chipotle and Cinnamon -- also a great pairing (pear-ing?)