r is leaving for australia for three months, so we had brunch on labor day. assuming that most places would be closed, i made popovers. i can’t recall ever having made them successfully before, so this time i wanted to get them right.
of course, it turns out that it’s really not that hard to get them right; i suppose i was on crack or something when i made them last. these popovers were so attractive that i don’t quite know what went wrong the first few times. all you do is mix the ingredients together, pour the batter in the pan, and let the eggs do their thing in a rather hot oven. i think the trick is to leave them in the oven long enough to get crispy and brown on the outside, as you can see is what happened here.

popovers are good on their own – i mean, you can’t really go wrong with eggs, butter, flour, and milk – but i made scrambled eggs to go with them for the savory, and whipped cream and cherry preserves for the sweet. the scrambled eggs were good, but i think i prefer the cherry preserves; at any rate, i think that the wetness of the jam and whipped cream is a better complement for the crustiness of the popover than the scrambled eggs. i think shredded rotisserie chicken would be good as a savory filling, but that might just be me and my current obsession with rotisserie chickens. (more…)