Andy wrote:
> The Popover Trials #1
> ...
>
> Hope you try them at your house!
>

I love popovers. To the added instructions I'd say it is important you
use butter. It seems to grease the best, give a good flavor and
crispness to the crust. I don't pre-heat my pan, hadn't noticed it made
a difference.

Here's my favorite recipe:

Gruyere Caraway Popovers
Recipe courtesy Gourmet Magazine
Show: Sara's Secrets
Episode: Quick Breads

2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon melted butter
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon caraway seeds, freshly ground or smashed, plus more whole,
for the centers
1/2 cup coarsely grated Gruyere (about 2 ounces)

Preheat oven to 375 degrees F. Generously grease 6 (2/3-cup) popover
tins or 9 (1/2-cup) muffin tins.
In a bowl whisk together eggs, milk, and water and add butter in a
stream, whisking. Add flour and salt and whisk mixture until combined
well but still slightly lumpy. Whisk ground caraway seeds into batter.
Divide half of batter among tins and sprinkle 1/4 cup Gruyere and whole
caraway seeds over popovers. Then top with the remainder of batter.
Bake popovers in lower 1/3 of oven for 45 minutes. Cut a slit about
1/2-inch long on top of each popover with a small sharp knife and bake
10 minutes more.


Dawn