Brown Sugar Popovers

it's a HORRIBLE morning in Jersey - got a good 1.5 inches of ice on my car that i just de-iced - and the same on the walkways, driveways, and roads (hopeing rain later on will clear it) - it's just a big ole nasty out here today - my Niece is staying home from school and my Sister-in-law rescheduled her physical therapy - so i'm taking the day off and getting ready for all my ladies to come over tonight!

this recipe is for brown sugar popovers - i made them when we were hit with the last snow storm here - i really didn't have a clue what they were or how they would taste, but the recipe was simple and i was in the 'domestic' mood - so i gave them a try - and YUM my friends!!!

after i made them - i brought some over to my parents house - and they actually made a comment about them that jogged my memory - down in south NJ there is a restaurant called The Smithville Inn - when we first got our house down the shore (almost 20 years ago now) we would eat at this place frequently - and turns out as an appetizer they would serve popovers with different kinds of jams and relishes to put on top - unfortunately they do no serve them any longer ..

this recipe is from Flour - a famous bakery and cafe in Boston - which they published a cookbook as well - now a must have in my mind after this recipe!

Recipe: Brown Sugar Popovers

2 c. unbleached all-purpose flour

½ tsp. kosher salt

¼ tsp. ground cinnamon

½ c. plus 2 tbsp. packed light brown sugar

2 c. milk, at room temperature

4 eggs

¼ c. (½ stick) unsalted butter, melted and cooled

Position a rack in the center of the oven, and heat the oven to 425 degrees. Butter a popover pan or standard muffin tin, and place it in the oven for about 10 minutes, or until it is hot.

In a small bowl, whisk together the flour, salt, cinnamon, and 2 tablespoons brown sugar. In a medium bowl, whisk together the milk (make sure it is at room temperature, or the butter will form lumps), eggs, and 2 tablespoons of the melted butter. Gradually whisk the flour mixture into the milk-egg mixture until thoroughly combined. The batter will be loose and liquidy and not completely smooth.

Remove the pan from the oven and pour the batter into the cups, filling the cups to the rim. Bake for 20 minutes, then turn down the temperature to 325 degrees and continue to bake for another 40 minutes, or until the popovers are completely browned and pouffy. Don’t open the oven door to look at the popovers until at least 40 minutes into baking. You want them to be golden brown all over and tall; if you open the oven door too soon, they will deflate once they are out of the oven. Let cool in the pan on a wire rack for about 10 minutes, or until cool enough to handle.

Place the cup brown sugar in a small bowl. Brush the remaining 2 tablespoons melted butter on the tops of the popovers, and then remove the popovers from the pan. One at a time, toss them in the brown sugar, coating each popover completely. Serve immediately if possible (they are best when eaten warm) or within 2 to 3 hours.

If you must hold the popovers, remove them from the pan, let them cool completely, and store them plain in an airtight container at room temperature for up to 2 days. When ready to serve, refresh them in a 350-degree oven for 4 to 5 minutes and then brush with the butter and toss in the brown sugar. Makes 10 to 12 popovers.

WILL YOU TRY THIS RECIPE?!

if you do, please let me know what you think

they are a light airy pouf of yumminess!



PS - it's girls night @ my place tonight - seafood feast is in store!
DRIVE SAFE LADIES!