Pantry Popovers

This is such a simple recipe and reminds me of some of the super-simple recipes my mom would pull out from time to time. She loves Yorkshire pudding and popovers. These are great eaten hot out of the pan. Just tip the pan over and start devouring. They work well with ham and cheese or fruity jam. They are a great and edgy companion to some eggs, and really spruce up a brunch party in a hurry. Pears have a good amount of natural pectin which adds thickness to the jam naturally as it cooks. The spices seem so right with pears. They really taste like fall and make you feel like Thanksgiving is around the corner. This butter is so easy and the results are so satisfying: homemade butter! One tip: Use a sour cream that is pure and has no stabilizers added or the butter will NOT whip up nicely…
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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 40 min
  • Yield: 8 to 12 popovers
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Ingredients

Spiced Pear Jam:

Sesame Butter:

Directions

Special equipment:
2 standard 6-cup muffin tins or 1 standard 12-cup muffin tin
  1. Preheat the oven to 425 degrees F. Liberally grease each cup of 2 standard 6-cup or 1 standard 12-cup muffin tin(s) with some of the melted butter.
  2. Make the batter: Sift the flour into a large bowl. Whisk together the eggs, milk and salt in a smaller bowl until blended. Pour the egg mixture and melted butter into the flour. Gently stir to combine, breaking up any big lumps. (Don't stress over small lumps of flour.)
  3. Bake: Fill each cup in the muffin tins about three-quarters of the way full. Place the tins in the center of the oven and bake for 12 minutes, then reduce the oven temperature to 350 degrees F and bake until the popovers develop a nice brown color, are cooked through and feel crusty, an additional 10 to 12 minutes. (Opening the oven door while popovers bake increases the chance they will deflate, so look through the window but don't give in to temptation!
  4. Finish: Remove the tins from the oven and pierce the tops with the tip of a small knife to allow steam to escape as they cool. Turn the popovers out on a wire rack. Serve immediately with Spiced Pear Jam and Sesame Butter.

Spiced Pear Jam:

Yield: 1 1/2 cups
  1. Combine the pears, sugar, vanilla, cinnamon, allspice, cloves and 1 cup cool water in a medium pot. Bring the mixture to a simmer over medium heat and cook until the pears start to break down, 10 to 12 minutes. (The liquid should be fairly thick and will thicken some more as it cools.) Let cool completely.

Sesame Butter:

Yield: about 12 ounces
  1. Prepare a medium bowl of ice water. Whip the heavy cream and sour cream together gradually in a stand mixer fitted with the whisk attachment. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
  2. Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process, which is actually buttermilk. You can reserve this and use as you would regular buttermilk. Gather the ball of butter together in a double-layer of cheesecloth or a thin kitchen towel and plunge it into the bowl of ice water to wash any buttermilk off the surface.
  3. Place the sesame seeds and salt in a medium bowl and use a rubber spatula to mix the seeds and salt into the butter. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately at room temperature or store, covered, in the refrigerator.

Cook’s Note

Cook’s Note: This is such a simple recipe and reminds me of some of the super simple recipes my mom would pull out of her from time to time. She loves Yorkshire pudding and popovers. It’s something about the simplicity of butter or meat drippings and flour that my mother loves. These are great eaten hot out of the pan. Just tip the pan over and start devouring. They are great with ham and cheese or fruity jam. They are a great and edgy companion to some eggs and really spruce up a brunch party in a hurry. Pears have a good amount of natural pectin which adds thickness to the jam naturally as it cooks. The spices seem so right with pears. They really taste like fall and make you feel like Thanksgiving is around the corner.This butter is such a simple recipe and the results are so satisfying. Homemade butter! One tip: Use a sour cream that is pure and has no stabilizers added or the butter will NOT whip up nicely…

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