Jordan Pond Popovers

One of my favorite vacation spots (and favorite places on Earth for that matter) is beautiful Mount Desert Island in Acadia National Park, Maine. {{While vacationing there I learned that the residents stress the second syllable (/dɪˈzɜːrt/ dih-ZURT) in the French fashion, while others pronounce it like the English common noun desert (/ˈdɛzərt/ DEZ-ərt). }} It’s the only place on the east coast where the mountains meet the sea, making for some pretty spectacular views. Jordan Pond House is a restaurant located in Acadia National Park and has been in operation since the late 1800s. Popovers are their specialty. Recreating some of the delicious foods I have experienced on vacations, like these popovers, evokes fond memories of those places every time I make them. I am transported from my New Jersey kitchen to Acadia and Jordan Pond whenever I make these light and fluffy treats.

Makes 6 popovers

If you don’t have a popover pan, muffin tins will work fine, however the popover pan will support a higher rise.

Popovers are made with five simple ingredients:

Two large eggs
One cup whole milk
One cup sifted all-purpose flour
1/4 teaspoon salt
Speck of baking soda

Instructions

Preheat oven to 425°.
Sift and measure flour, salt, and soda. Set aside.
Beat the eggs at high speed until lemon-colored (2-3 minutes).
On slowest speed, very slowly 1/2 cup of the milk. Beat until well mixed.
Add slowly (with the mixer going on slow speed) the dry ingredients.
When mixed, stop beating.
Scrape sides of the bowl with a spatula.
Beat at medium speed and slowly add the remaining milk.
Beat 2 minutes.
Place well-greased muffin tin or popover pan into the oven to warm up for five minutes.
Turn mixer to high speed and beat 5-7 minutes.
Batter should be smooth and about the thickness of heavy cream.
Pour batter through a strainer, and into well-greased, preheated muffin tins or popover pan.
Bake on the middle shelf of the preheated oven at 425° for the first 15 minutes.
WITHOUT OPENING THE OVEN, reduce the temperature to 350° and bake 15 – 20 minutes longer.
Popovers are best served at once but may be kept in the warm oven for up to five minutes.
Serve immediately with butter and strawberry jam.

Here are a few Popover Hints:

* Never open the oven while they are baking.

* Always let your ingredients come to room temperature before mixing. If I want to speed things up, I warm the milk in the microwave to room temperature first. If you make the batter the night before, let the temperature rise first before baking. You can bake them right away, but this method gives you larger popovers.

* Serve and eat immediately. NOTHING beats a fresh popover!

* A popover pan makes them really pop. You can make them in muffin cups but they won’t rise as well.