Marshall Fields Popovers Recipes

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

CHEF JOHN'S POPOVERS

Steps:

• Grease a 6-tin muffin pan with butter and cooking spray.
• Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
• Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.

THE OAK GRILL POPOVER

Steps:

• Preheat oven to 400 degrees.
• Lightly coat popover pans or deep muffin tins with nonstick cooking spray and heat pans in oven for at least 15 minutes.
• In a large bowl, using an electric mixer on medium speed, beat eggs until frothy.
• Add milk and melted butter and mix well.
• Add flour and salt and mix to just combine.
• Carefully divide batter among preheated pans, filling each cup just under half full.
• Bake 30 to 40 minutes, until puffy and well-browned (finished popovers should pull away from pan easily and feel light to touch).
• Remove from pan and serve warm.

BLUEBERRY POPOVERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put a piece of butter into each of 6 large muffin cups.
• Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.
• Beat milk, eggs, 1/4 cup sugar, and vanilla together in a large bowl. Whisk flour into the milk mixture until you have a batter. Divide batter between muffin cups. Drop even amounts of blueberries into each batter portion. Stir 1 tablespoon sugar and cinnamon together in a small bowl; sprinkle evenly over the batter portions.
• Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes. Dust tops of popovers with confectioners' sugar. Squeeze lemon juice over popovers. Serve warm.

MARTHA STEWART'S POPOVERS

Steps:

• Whisk together the butter, milk, flour & salt until smooth.
• Whisk in the beaten eggs, a bit at a time, until incorporated.
• Do no over-beat the batter; it should have the consistency of heavy cream.
• Fill a 12 count muffin tin that has been sprayed generously with nonstick spray.
• Bake 15 minutes at 450°.
• Without opening the oven, lower the heat to 350°, and bake 15-20 minutes longer.
• Best served hot, but still good the next day!