Bullocks Tea Room Popovers Recipes

BULLOCK'S TEA ROOM POPOVERS

Steps:

• Beat eggs in a bowl, then beat in milk until blended.
• Combine flour and salt; work butter into the flour; then gradually add flour mixture to milk and egg mixture and blend well.
• Fill 8 well-greased custard cups, and place them on a baking sheet, with enough separation between cups to allow all sides of each popover to bake at the same rate; and bake at 400 degrees for about one hour or until golden.

BULLOCKS TEA ROOM, THE BOMBAY SALAD

Steps:

• To make the dressing, set the poppy seeds aside and combine remaining dressing ingredients in a blender until smooth.
• Turn dressing into a bowl, add the poppy seeds and mix.
• Shred the lettuce and line 4 salad plates with the lettuce to make a base for the salad.
• Gently, mix the remaining salad ingredients in a large bowl and serve 1/4 of the salad over each of the 4 salad plates lined with shredded lettuce.
• Serve the salad with the poppy seed dressing on the side.

PERFECT POPOVERS

Steps:

• Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
• In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
• Fill the popover cups two-thirds to three-quarters full.
• Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

BULLOCK'S TEA ROOM, POPPY SEED DRESSING

Steps:

• Combine sugar, mustard, vinegar and onion juice.
• Gradually add oil and whip until smooth.
• Add poppy seeds and mix well.
• Cover and chill, makes about one quart.

TEATIME PERFECT POPOVERS

Steps:

• Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
• In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
• In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
• Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.